In this case the lack thereof
I’ve got a davy crocket pellet system I’ve been neglecting since i moved apartments. Maybe I’ll through one of my rubs into the mix. Sous vide a brisket 20 hours then in the smoker for a few on top
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I stumbled on some pork briskets Once Upon a Time and boy were they good eating. I’m a Texan I’ll eat brisket all day and all night but I also eat pork barbecue all day and all night. I’m not picky and my family’s been here since right after the Civil War. And I get for the fireworks maybe whenever we have the celebration to celebrate the full expansion we could I have a firework show then and do something like invite to Carrollton City Council as I thank you making a an Outreach to the community to show our gratitude for their help. And it would be great publicity about offseason firework show it’s not impossible that we can get coverage on TV or radio in the area if we handled it right. It will take some planning. Some years ago one of the local members of the SCA father Owned a fireworks company in East Texas. And she and some of the sca people managed to do a wonderful firework show at an SCA event. For a very reasonable cost if I remember what we were told it was something about using up fireworks that were not used far some of the shows for the 4th of July or something like that. It was it was a great show and it was over at the Canton Trade Days site and the folks from cat knew about it and came out to watch it and they enjoyed it and it really made for better relations with us and the natives over there. But I think that would be fun I love Fireworks.
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This excites me!
I wonder if there’s any chance you can find some room bar a little bit of chicken in there too or does the chicken take too much of a difference preparation and cooking time?. Just asking for the few folks that are not big into beef BBQ. Not me I want that beef beef where’s my beef. Well I’ll also take pork Burien, chickens a distant third when it comes to barbecue
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I got 8 lbs of potato salad, 5 lbs of coleslaw and 2 bags of yeast rolls at Sam’s today to contribute.
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I was going to bring a couple of bags of salad greens. Likely one of them will be spinach online. Some ranch dressing and probably some other type of dressing oh, I haven’t decided what suggestions folks. And croutons And maybe some more tomatoes to add to him. By the way so wavy place to click Prime login is broken on my phone it won’t work so can someone have two more people to the list Blaze? I really need to go argue with my PC and my home internet so I can login easier over there.
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I’m not planning on doing any other meats, I just dont have the space, by space I mean space in my fridge or in the coolers when I bring the brisket up.
So yep I have 62.82 lbs gross weight of Brisket.
Yes that apple, lemon & lime juice is for the brisket.
Also, does anyone else have an electric knife they can bring to help cut brisket? Ive found an electric knife is the most efficient way to cut it.
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OUCH, the grilling Gods demanded a blood offering!
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Wish I could be there. Unexpectedly have to be out of town.
Y’all have fun.
Apple juice I understand. Lemon and lime juice has me curious. Foil? No foil? Fat side up? Fat side down? Trim the fat cap? Don’t trim the fat cap? So many ways to do it…
Foil the last 2 hours, fat side up, minimum trim of the cap…
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In competition, we would trim the brisket to within about a half inch, removing most of the cap (exception on the flat). Plenty of intra-muscular fat in the point.
Fat side up for me. But opinions on the barbecue circuit varied / vary on this matter.
Now the notion of ‘left-handed’ briskets is another matter altogether and one that I kinda agree with.
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I smoke them fat side up, untrimmed. I used to trim them but have decided that it doesn’t seem to be worth the time.
The lemon and lime juice I put in equal parts then put in another larger portion of apple juice. I spray the brisket every hour on the hour.
No competition cooking here, I just enjoy smoking/cooking about once a year for people.
As a reminder that I will be bringing my Weber tomorrow so if anyone doesn’t want brisket, they can throw what they want on there grill.
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Are we going to be setting up the tables for eating in front of the sides Outside or inside? I’m wondering about the weather after this afternoon’s heavy rains when it wasn’t supposed to rain I’m not sure I trust it. I’m bringing two types of salad greens to types of dressing tomatoes and croutons.
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I bought 36 polish sausage links which I will bring to throw on the grill. Will bring some wood chunks to flavor them with.
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I was thinking we would set up by the 102 ramp. Incase of inclement weather we could take it inside of 102 back Wherehouse. We could set up a pop up for the grill if that happens.
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