My first thoughts are that all cheaper and tougher cuts benefit from low and slow. Your enemies here are that it is a leaner cut/tougher since its a heavily utilized part of the cow. So do everything you can to counteract that. Coat it in butter, cook it inside of a pan with onions, celery...
No offense committed brother, I'll have to look into it as well. I just keep them in my icloud notes but mainly just in my head bc I'm terrible about measuring quantities and almost always change something up to test out a new idea.
So, add that recipe for the rub to the list. They had an amazing flavor and a nice change up from American BBQ flavors. I added more brown sugar and juice from a couple limes and served over white rice to get the feel of something different. It reminded me obviously of Caribbean food but also...
So, I have two racks of ribs that I need to smoke tomorrow and I was wanting to try something different and after some internet searching, I found this recipe (it is for oven baked ribs but I will obviously be doing them on the Bull). I'm curious if anyone has done anything similar and have any...
Hey Jim, sorry for the delay, busy weekend. I agree with everyone on how they use it. I like to slather it on at the wrap or inject back in to keep flat from drying out. As for the greasiness, I think the richness of the flavor far outweighs the greasiness. As all cooks know, fat is flavor...
Hey Dean, do you render the lard from pork trimmings the same as tallow from beef fat? I have never made the lard myself. Here in KY they just issue everyone the old bucket of Field lard that goes under the sink at birth.
30.00 for a 6.88lb prime piece, It just stared at me until I took it home
So, I was a little worried about the lack of fat on top from their trim and that it didn't have a true point so I injected with Butchers BBQ Original Brisket injection. Rubbed with AP Brisket Rub from Academy. wrapped...
Costco had a packer that apparently needed to be sectioned off for some reason so caught this Prime cut that resembled a flat only. Little different to do but easier than the full packer. Turned out pretty nice...
16lb Wild Fork Prime Grade brisket, trimmed down to 12lbs. 4 hours at 200, 225 til the wrap (170ish), peach paper wrap and finish. 3 hour rest in cooler. Even with wind chills down to -20's, the bull is just a complete beast. And quite the smoke ring even with all that.
So, I have instagram, and bc of follows and such, it loves to show me what people are cooking. I must admit, I am having some brisket jiggle envy. Many of these guys throw down a dark bark and jiggle that makes me want to throw dollar bills at it. This lead to a buddy of mine and I talking...
It was great, good black pepper with the holy cow. I use that and the Butchers BBQ regular. Butchers makes a prime too and it's great but it definitely is a stronger flavor profile and changes natural taste of the brisket more.
I have found that no matter what you think of the Rectec probes or any of the "leave in" temp probe options, everyone who cooks needs a really reliable instant thermometer and while those are still pricey, it just never leaves a doubt. whenever i open mine up it instantly displays within one...
About the cheapest I've seen the new One version. And signals.
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So, I have a prime brisket and a couple pork butts in my freezer and I really don't have a good idea how long is "too long" for something to be frozen before it's going to affect the quality or safety of the meat? If you bought a brisket a year ago and froze it within a few days of buying it...
I would take the fitted sheet off your bed, put the brisket under it, replace fitted sheet and sleep as normal but on top of brisket. Idea derived as reverse version of how cowboys in Westerns would bury hot rocks from the fire in dirt to make a bed. Problem...solved.