Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on February 12, 2024, 11:41:18 PM
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Costco Choice, little one, about 11lbs. Zero trim. Seasoning Salt, Montréal Steak, Garlic & Onion Powder and Brown Sugar. 205° for the rest of the night and will see where she is when I get up in the morning!
(http://i.imgur.com/KMdc7ISh.jpg) (https://imgur.com/KMdc7IS)
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I have not had a Burnt End sandwich in a long time. It was the wrong bread, but Man was it good!
(https://i.imgur.com/ZcvtT9ih.jpg)
(https://i.imgur.com/SAuBog9h.jpg)
(https://i.imgur.com/7RdTctvh.jpg)
(https://i.imgur.com/OsiEp5Dh.jpg)
(https://i.imgur.com/I6H0RtIh.jpg)
(https://i.imgur.com/Q1NmN0qh.jpg)
(https://i.imgur.com/Jx9eJ2Zh.jpg)
(https://i.imgur.com/dART4hfh.jpg)
(https://i.imgur.com/V0HMh7Kh.jpg)
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Looks great. Brisket is so yummy when done right.
Do you like BBQ sauce Bentley? If so I would like to send you some that a young local guy is making. I like it a lot and hope he does well with it. All I ask is that you do a review of it.
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I do, I find I lean towards it now days instead of when ketchup is normally used. I will state up front I am a heavy molasses type BBQ sauce guy!
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That looks great Bentley. I have never done a packer due to the fat trimming that has to be done. Did this one have a lot of excess fat to cut off after you smoked it?
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If it tastes as good as it looks you definitively have a winner.
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I trimmed nothing before or after cook. I am sure folks won't eat the fat, but I vac sealed it that way. It is amazing how 14 hour cooked fat taste better then 12 minute cooked Steak Fat! It was kind of a what you see is what you get look.
That looks great Bentley. I have never done a packer due to the fat trimming that has to be done. Did this one have a lot of excess fat to cut off after you smoked it?
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I have this feeling that you didn't wrap it.
Did you?
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I trimmed nothing before or after cook. I am sure folks won't eat the fat, but I vac sealed it that way. It is amazing how 14 hour cooked fat taste better then 12 minute cooked Steak Fat! It was kind of a what you see is what you get look.
That looks great Bentley. I have never done a packer due to the fat trimming that has to be done. Did this one have a lot of excess fat to cut off after you smoked it?
I absolutely love fat in beef. My fork goes straight to it.
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I did, but you just made me realize I am such a creature of habit! I bought butcher paper in a HEB in College Station and said I was gonna try it with this Brisket and completely forgot. I put this one in the steam tray pan covered with aluminum foil for the last 2 hours till 208°!
I have this feeling that you didn't wrap it.
Did you?
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butcher paper may not be for you as it does keep the bark more firm than in a pan but not as firm as if you didn't wrap at all
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Great looking brisket Bentley! I have not done one in a long, long time. Closest think was Tri Tip that I cooked like a brisket. Came out pretty good.