Smokin-It User Forum!
Recipes => Beef => Topic started by: RG on May 28, 2015, 07:24:44 AM
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I've read through here looking for THE definitive method for doing a brisket on the Smokin-It and I see different ways. So....I figured I'd ask what has been THE preferred method. Use a brine? Injection? Both? Wrap during cookinig? If so, butcher paper or foil?
My plan is to buy a packer soon and want to brine and inject but I also want to use dalmation rub. I used it on my last brisket instead of what I normally use and I LOVED IT!! My fear is, that since it's just kosher salt and coarse black pepper, I don't want it to come out too salty from brining with the added salt of the rub.
So my fellow smokers, Divot's pork butt brine I know but what injection? Thoughts about the dalmation rub? Wrapping?
Thanks!!
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Jason,
After playing with a lot of ideas and even doing a taste test with about 6 brines, I decided to keep the injection simple. Here is what I used on my brisket I did a few days ago:
Injection marinade:
4 cups water (bring to a boil and then add Better than Bouillon and Hot Sauce, simmer 15 minutes)
4 t Better than Bouillon
1 t. Cholula Chipotle Hot Sauce
Also here is Tonys Brine recipe he posted
DivotMaker
DM's Brisket Injection
I recently realized I'd never posted the injection I use for brisket, so here it is!
1/2 cup beef broth
1/4 cup Worcestershire
2 tbsp crystal hot sauce
2 tbsp demerara sugar
1 tbsp salt
1/3 cup Foster's beer (or any "full-flavor" beer - it's for flavor, not alcohol. I won't use "light" beer for this)
I like to inject the day before smoking, coat in mustard and rub, wrap in plastic, and rest in the fridge overnight.
Greg
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Jason
I am an outlier when it comes to brisket.
I follow Aaron Franklin's method.
Dalmatian rub, 250 smoker temp, wrap between 150-160. Cook until internal temp of 195. Aaron uses butcher paper, i used parchment paper.
The briskets come out moist and juicy.
No brines, no injections.
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If you brine & inject, there will be no need to wrap. Try Eds method & then try brineing & injecting. You can tell us which method is preferable.
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I make my injection the night before the smoke.
1 can beef broth
1 tsp Better than Bouillon
1 Tbsp minced garlic from a jar
After seasoning overnight, strain off minced garlic and inject just prior to putting in the smoker.
P.S. - I brine, inject and use Ed's method.
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LOL, so there IS no FINAL way is what you're telling me? ;D
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Jason, I think the brining + injecting is the final way. Wrap or no wrap is a simple function of cooking time and whether or not you are a big fan of bark. I like shorter cook times and prefer all my meat to be tender. Answer those questions and you will have YOUR final way.
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I have been curious as to the butcher paper. I am not one to foil briskets or butts. I do foil ribs but only pork ribs. If I can find a good deal on butcher paper, I think I will try it.
On the keg I always inject, I've never ever brined a brisket. I used to make my own injection using various things but then started using Fab-B Lite (http://www.firecraft.com/product/fab-b-lite-16oz-bag-887-16/bbq-sauces-rubs-marinades?s=FCWEB___GSHP&gclid=CMWDjaLq5MUCFRc8gQodhr0Amg) or Butcher's Prime (http://butcherbbq.com/store/en/injections/58-original-brisket-injection.html)
They both have given me good results on the Keg. The last brisket I did was on the #3 and it had no injection, no brine, no fancy rub. Just Kosher salt and Coarse Black Pepper, 50/50 mix dalmation rub and it was very nice. I am always out to improve what I do, even when it's on point I always look to improve or at least come to the realization that I've made something as good as I possibly can, then I leave it alone.
Kegged brisket with Butcher's Prime
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Flcb01.jpg&hash=a6527d6aa809fb8b7f69f16836f01b7db6d2ecf2)
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The brisket looks excellent.
Nice job Jason.
Greg
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"Kegged brisket with Butcher's Prime" Great Pic, How do you improve on that? ???
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"Kegged brisket with Butcher's Prime" Great Pic, How do you improve on that? ???
I think there's always room for improvement ;)
I keep trying and I want to make the best that I can make. I am going to do another soon, on the SI and I'll let y'all know how it goes!
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I for one will be watching for the results. :)
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Sorry, Jason, but there's NEVER a "FINAL" way in BBQ! ;)
I use my butt brine, then inject with this:
Brisket Injection (http://smokinitforums.com/index.php?topic=2230.0)
Then rub with Jim Baldridge's Secret Seasoning for an overnight rest, after brine and injection.
Don't know if it's my "final," but it works for me!
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Sorry, Jason, but there's NEVER a "FINAL" way in BBQ! ;)
I use my butt brine, then inject with this:
Brisket Injection (http://smokinitforums.com/index.php?topic=2230.0)
Then rub with Jim Baldridge's Secret Seasoning for an overnight rest, after brine and injection.
Don't know if it's my "final," but it works for me!
What I should've said is the "preferred" method to do a brisket on a SI smoker. Through trial and error what has this forum found to yield the best results. I know there is no "final" way obviously. I just know that no matter how good something is, it can always be made better. Maybe by only a scant trace but better nevertheless ;)
That's what makes me try different things on different cookers, otherwise I would've stayed with my Brinkmann offset that I had many moons ago, good thing I expanded my horizions, lol!
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So.....if I were to brine and inject, how will that affect the dalmation rub that I want to use? Will it be too salty? I wonder if an equilibrium brine would be better suited for what I want to do. Also, to achieve the faux smoke ring would it be better to do this also within the brine by adding the pink salt, same as with the boston butts? Has anyone incorporated pink salt as part of the rub? I know that it would not be wise to use it in the injection for obvious reasons.
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So.....if I were to brine and inject, how will that affect the dalmation rub that I want to use? Will it be too salty? I wonder if an equilibrium brine would be better suited for what I want to do. Also, to achieve the faux smoke ring would it be better to do this also within the brine by adding the pink salt, same as with the boston butts? Has anyone incorporated pink salt as part of the rub? I know that it would not be wise to use it in the injection for obvious reasons.
If you use the butt brine, use #1 curing salt in it (1 tsp.). If you want to incorporate it in a rub, I believe you need to use #2 Prague powder, not #1. It's a much weaker salt, and incorporates both nitrites and nitrates. I think you would also have to let it sit longer in the fridge. Our sausage experts might shed some light on this. I just use the #1 in my butt brine, and call it good! Keepin' it simple!
One more thing...are you absolutely set on the Dalmatian rub thing? Although you'll remove most of the surface salt by thoroughly rinsing after the brine, you may end up with a pretty salty bark. Just a thought...
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Tony, I've done lots and lots of briskets over the years using a more complicated rub and after doing just ONE brisket with the 50/50, I can say that I'll never use anything else! Bold statement right? It's the "less is more" deal here. It just works. Lets the beefy goodness shine through. It made a believer out of me. I have #2 and #1 salt, I will just do the brine with the #1 and call it a day.
Now for another question. What in the heck do I use to brine a whole packer in? I saw a food grade tub and lid online (webstaurant) that would hold a big brisket but I think $50 after shipping is ridiculous! I don't smoke flats, otherwise I could get by with something I've already got in the kitchen lying around, lol.
I may venture out to Restaurant Depot tomorrow to procure a brisket and look at tubs, it all depends on the wifey :P
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I'll bet you find a food safe plastic container at Restaurant Depot that will work. It's kind of like brining a whole turkey...need an awfully big container! Kind of a pain, but worth it! ;)
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I throw the whole packer in a large cooler covered in brine with a big bag of ice on top of it. It stays as cool as a frig. Cleans in a jif and holds no remaining smells.
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I throw the whole packer in a large cooler covered in brine with a big bag of ice on top of it. It stays as cool as a frig. Cleans in a jif and holds no remaining smells.
Great idea, Arnie!
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I have been holding back on commenting on briskets because I do not wish to offend anyone but today is the day.....
I smoke more brisket in a day than most people do in a year. I smoked 22 in the past three days. If all the brining injecting and voodoo makes you happy then roll with it. I don't trim, inject, brine or fuss I use a flavorful rub with no binder, clean smoke and even heat. They go in the smoker fat side down at 225 for roughly an hour a pound, typically 8PM to 8AM. Fat side down shields the meat and lets the smoke drift down onto the meat. When the brisket comes out, wrap it tightly in cling wrap, then foil and keep it warm fat side up at 160 until service. Slice to order, trimming as you go. If you want juicier brisket. Fully cool the wrapped brisket then slowly reheat it the next day to 170.
Out of 10 or 11 briskets, one sometimes two are below average. This is due to it being a sorry cow to start with not fault in preparation. If you are doing six or less briskets a year and get one of these lousy cuts you may think you did something wrong because all the others were good, it's just the meat.
You can trust me I'm a professional, my #3 is for the house, I rock an Ole' Hickory SSG on my day job.
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I have been holding back on commenting on briskets because I do not wish to offend anyone but today is the day.....
I smoke more brisket in a day than most people do in a year. I smoked 22 in the past three days. If all the brining injecting and voodoo makes you happy then roll with it. I don't trim, inject, brine or fuss I use a flavorful rub with no binder, clean smoke and even heat. They go in the smoker fat side down at 225 for roughly an hour a pound, typically 8PM to 8AM. Fat side down shields the meat and lets the smoke drift down onto the meat. When the brisket comes out, wrap it tightly in cling wrap, then foil and keep it warm fat side up at 160 until service. Slice to order, trimming as you go. If you want juicier brisket. Fully cool the wrapped brisket then slowly reheat it the next day to 170.
Out of 10 or 11 briskets, one sometimes two are below average. This is due to it being a sorry cow to start with not fault in preparation. If you are doing six or less briskets a year and get one of these lousy cuts you may think you did something wrong because all the others were good, it's just the meat.
You can trust me I'm a professional, my #3 is for the house, I rock an Old Hickory SSG on my day job.
Brian,
So what I hear you saying, that it's OK to blame the cow :)
Wow I just looked up the pit you use, dang that is serious BBQ!
Cooking Capacity:
Ribs (3 & Down)
Baby Back Ribs
Boston Butt
Turkey
Chicken (Whole) / (Half)
Brisket (12 lb.) 120
180
108
72
108 / 360
72
Greg
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PB, great info man! I am not offended in the slightest, I love to hear how others do stuff. That's how I learn ;)
I have cooked briskets a number of ways, all at home mind you, on various smokers. Like yourself, I smoke briskets (butts too) fat side down. I always keep the fat facing the heat source as a shield. I don't subscribe to the "fat cap up so it bastes the meat" philosophy, the meat has enough fat inside to keep it moist. So, we're on the same page there.
As for the brining and injecting, it's just something I want to try as I've never done it (brining) on a brisket. I can't comment on if I like it or not until I do it. I've injected and I've not injected and like results either way. I can tell you that when I use leftover brisket that I've injected for making chili, it tastes better than chili made with non-injected brisket but the briskets on their own taste great either way. I know that sounds weird but that injection releases out into the chili to flavor it.
So...in conclusion, I like to try new things to see if I can improve on what I do already. It may make a difference, it may not. It may be one of those things where once you try it, you wonder why you never did it before! Brining chicken and turkey come to mind. Once you've done it, it's how you want to do it for more flavor and juiciness. Maybe this will be the same. I'll post my results when I get around to doing it.
Thanks for the input everyone, you guys are alright in my book ;) ;D
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I'm going to try Brian's suggestion on my next brisket. Why? Because it looks like it saves lots of time and fits better into the "Lazy-Q" style. Brining, injecting, and rubbing all do take some time. If I can get by (with good results) with simply unwrapping the packer, slapping on some rub, and tossing into the smoker I'm sold!
I'm curious if Brian pulls the brisket at roughly an hour per pound or actually goes on internal temp to determine pull time? Also, what's the recommended "flavorful rub with no binder" suggestions? I've heard Jim Baldridge and a few others but what's the best bang for the buck on rubs for brisket?
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Rubs are a dime a dozen. You can make your own out of the usual suspects : garlic powder, onion powder, chili powder, salt and pepper. Throw in a little cumin, celery seed if you like. I don't ever use brown sugar in my brisket rub but you could add that or turbinado sugar as well. As for a binder, I have done briskets with and without. Lately I've been on an olive oil kick if I don't use an injection. If I inject, the meat is already tacky enough to hold a rub.
With all of that said, beef loves salt and pepper and as I've posted above, 50/50 kosher salt and coarse black pepper is all you need. Try it one time to see how you like it, you'll be amazed at how "clean" it tastes. Simple goodness. Smoke, salt and pepper. Pure beefy deliciousness!
Man, now I need to thaw out some brisket from the last cook. All of this talk about it has made me hungry, lol.
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Brian, we have all suspected that you are a professional pit master due to your incredible knowledge. Although I have not cooked "lots" of brisket, I have sure eaten plenty over the years having come from New York. The best known delis/restaurants and champion BBQers cook as you do. Primarily salt and pepper and low and slow. The brining and injecting we do changes the flavor of the beef. It tastes fantastic. But, we do one at a time mostly, so we can play around with different techniques and ingredients. Also, what we are here, are perfectionists. No matter what we end up with is never good enough. Always needs a tweak...lol. Consistency doesn't seem to be in our vocabulary. I don't think I ever cook things exactly the same. Just my perception.
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Brian, we have all suspected that you are a professional pit master due to your incredible knowledge. Although I have not cooked "lots" of brisket, I have sure eaten plenty over the years having come from New York. The best known delis/restaurants and champion BBQers cook as you do. Primarily salt and pepper and low and slow. The brining and injecting we do changes the flavor of the beef. It tastes fantastic. But, we do 1 at a time mostly, so we can play around with different techniques and ingredients. Also, what we are here, are perfectionists. No matter what we end up with is never good enough. Also needs a tweak...lol. Consistency doesn't seem to be in our vocabulary. I don't think I ever cook things exactly the same. Just my perception.
+1
Greg
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That about sums it up! Well said Barrel!
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Pork Belly, are you willing to say that a non voodoo brisket in an SI turns out the same as that brisket in your commercial pit?
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Ok fellers, here's the deal. I am going to buy a brisket this week sometime, doubt I'll make it to RD this weekend, I might go tomorrow if I can get the wife up and out of the house for breakfast then just happen to drive to Atlanta, lol.
I ordered a roll of butcher paper, the pink kind. I will be brining, injecting and using a dalmation rub. I will be smoking with hickory, apple and peach. I will cook it until an internal temp of 150-160 is reached, then I'm going to wrap it in butcher paper and return to the #3 until it reaches 195 or so. That's the plan, we'll see how it goes! I have some friends coming over next Saturday for a get together so I'll let them be my test subjects, lol.
Stay tuned!
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I could not compare a SI brisket to the old hickory as I haven't done a whole packer in the SI. I have done small cut of brisket but the were excessively trimmed. But what I made in the SI was pretty good. What I am making in the Old Hickory is the best brisket I have ever eaten. It helps the boss buys the highest level of meat he can. Our rub is a very course flake of salt, paprika, garlic, onion, black and cayenne pepper. I have no clue as to the amounts it comes in 80 pound boxes.
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Going to do a brisket soon in my #2 and going to route I do with my prime rib. It is the way my grandpa does his. Hand rubs in sea salt, rock salt and pepper. Thats it and it comes out amazing.
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Here are 3 videos from Franklin whose restaurant has been declared #1 in Texas. Hope you find interesting.
https://www.youtube.com/watch?v=sMIlyzRFUjU&index=3&list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu
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Here are 3 videos from Franklin whose restaurant has been declared #1 in Texas. Hope you find interesting.
https://www.youtube.com/watch?v=sMIlyzRFUjU&index=3&list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu
Brian,
Good stuff, I have not seen these before!
Thanks greg
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You are most welcome. If all goes well I will be dining there in July.
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You are most welcome. If all goes well I will be dining there in July.
Now, you know I am going to want a full report out of you on this right? LOL
It must be good for people to wait in line for 3-5 hours to eat!
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Franklin BBQ is on my list of place to eat in Austin, later this year. Also JMueller BBQ, these two guys are in a kind of in a war BBQ. Before Franklin opened his BBQ he worked for Mueller. Even worse when when Mueller had some financial problems Franklin bought one of his pits.
Mueller is the grandson of legendary Louie Mueller who started Louie Mueller Barbecue up in Taylor, TX.
I have eaten at the Louie Mueller BBQ many times and the food is excellent. They do an amazing business and when they are out of meat they close for the day.
Also interesting is that they both have different smokin styles, Franklin cooks low and slow and Mueller cooks fast and hot, as hot as 400 degrees.
Anyways I will in Austin late summer and fall and plan to stop by and try them both out.
Greg
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I tried to eat at Franklin's a couple of years ago and did not want to wait two hours and that was on a Sunday. Now he has a thing where you send an email on the first Monday of the month before the month you want to eat it in. So I am doing that tomorrow and will be more than happy to give a report. Snow's in Lexington, TX is really good also. It was voted #1 by TX Monthly. When i went a couple of years ago you could phone in your order a couple days ahead of when you were going to be there.
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I tried to eat at Franklin's a couple of years ago and did not want to wait two hours and that was on a Sunday. Now he has a thing where you send an email on the first Monday of the month before the month you want to eat it in. So I am doing that tomorrow and will be more than happy to give a report. Snow's in Lexington, TX is really good also. It was voted #1 by TX Monthly. When i went a couple of years ago you could phone in your order a couple days ahead of when you were going to be there.
Brian,
Good to know after being in the Military I hate standing in line!
Keep us posted on your visit.
Greg
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If you guys are going to be in Austin, go to a place called the Blue Ox BBQ & Pancake Cabin. I know it sounds weird but I've heard it's amazing! The guy that runs it, Chase, is the son of a member over at the Keg forum. It appears that he is about to open at a new location, the old one that was located at a place called the Buzz Mill (bar) is now closed and some other joint has opened in its place.
Here's the website : Blue Ox BBQ (http://www.blueoxbarbecue.com/)
Also on Facebook : Blue Ox FB Page (https://www.facebook.com/blueoxbbq)
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If you guys are going to be in Austin, go to a place called the Blue Ox BBQ & Pancake Cabin. I know it sounds weird but I've heard it's amazing! The guy that runs it, Chase, is the son of a member over at the Keg forum. It appears that he is about to open at a new location, the old one that was located at a place called the Buzz Mill (bar) is now closed and some other joint has opened in its place.
Here's the website : Blue Ox BBQ (http://www.blueoxbarbecue.com/)
Also on Facebook : Blue Ox FB Page (https://www.facebook.com/blueoxbbq)
Hey Jason,
Thanks I will put that in my list.
What should I order?
Greg
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Brisket, beef short ribs and the espresso rubbed pork loin are all supposed to be killer. The pulled pork is good too as are the ribs, but it's Texas, go with the BEEF! :)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2F365thingsaustin.com%2Fwp-content%2Fuploads%2Fphoto-2-15.jpg&hash=83da3f8ce3c8d05021c7d541fc7f117e52f0d4e8)
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Dang that picture is huge, I just linked to it from a google search, I wish this board auto resized ;)
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Dang that picture is huge, I just linked to it from a google search, I wish this board auto resized ;)
Wow for a minutes I thought you posted a 400 lb. brisket :)
Yea, I use Photoshop and then post to Photobucket.com
Greg
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I always resize my own pics and post them to my own server to link to, but this is straight from the interwebs so how you see it is how I found it, lol.
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Last time in Austin I ate at a food trailer run by an ex employee of Franklin BBQ & I believe it was an old pit from Franklin as well. Same methods & receipe. Brisket was dynamite as was everything we tried. The food trucks were a block off congress near the Allen Boot store. No wait & you get the same food. Sorry cant remember the name but if your in the area, it wont be hard to find. As for the SI, I prefer a different method. However, the Franklin method does incredible on the pits he uses.
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Keep pestering DM to change to board for auto-resizing images. It shouldn't be that difficult (I wouldn't think) to fix this forum to resize large uploads to smaller images and auto-resize linked images. I see it often on other boards.
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While surfing the web this morning I found and 11 episode video series that Franklin did for PBS that I thought some of you would enjoy.
Greg
BBQ With Franklin
BBQ With Franklin, produced by KLRU-TV, Austin PBS, proves that barbecue doesn’t have to be complicated and it doesn’t take a lot of specialized equipment. In this 11 episode instructional web series, BBQ nerd Aaron Franklin explains the steps beginning to end in creating delicious barbecue in your backyard. Learn how to modify an off-the-rack smoker for optimal success. Find out why the type of wood you choose is important and how to build a fire. Discover the correct temperature for smoking meats and why the way you slice a finished brisket is so important.
http://www.pbs.org/food/web-shows/bbq-with-franklin/
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I haven't watched them all yet. I actually posted that same link on my little page I manage on Facebook. It's called Grills Smokers & Gadgets if anyone of you want to check it out. I do reviews of things, a user level 'Consumer Reports" if you will. Always looking to add more content so feel free to join!
https://www.facebook.com/groups/1579441292309286/
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I have watched the first four, pretty interesting and he seems like a stand up kind of guy!
Greg
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Yep, he seems cool enough. He is also a wizard on the smoker. I don't think he's capable of cooking bad food, lol. I guess it doesn't hurt that he cooks only prime meat. I'm happy with CAB Choice but I couldn't imagine buying a prime brisket. I've known a few folks who have bought and cooked Wagyu and said it was incredible!
Too rich for my blood! I think bbq being expensive goes against the very purpose of cooking low and slow. It's almost sacreligious to cook a fine cut of meat that way. The whole purpose is to turn a less desirable cut into something magical through low heat and time. Pork butts and briskets used to be garbage cuts until it was discovered what low and slow could do to it!
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Yep, he seems cool enough. He is also a wizard on the smoker. I don't think he's capable of cooking bad food, lol. I guess it doesn't hurt that he cooks only prime meat. I'm happy with CAB Choice but I couldn't imagine buying a prime brisket. I've known a few folks who have bought and cooked Wagyu and said it was incredible!
Too rich for my blood! I think bbq being expensive goes against the very purpose of cooking low and slow. It's almost sacreligious to cook a fine cut of meat that way. The whole purpose is to turn a less desirable cut into something magical through low heat and time. Pork butts and briskets used to be garbage cuts until it was discovered what low and slow could do to it!
It might be interesting to try smoking a prime maybe once, but you are right very pricy and the choice cut seems to work just fine.
Greg
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It might be interesting to try smoking a prime maybe once, but you are right very pricy and the choice cut seems to work just fine.
Greg
Funny, but my local Sam's used to carry only Prime brisket! Now, only Choice. The Prime's weren't much more, and very good. I miss them... :(
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I went and bought the test subject today at Restaurant Depot. I also bought a cambro pan to brine it in http://www.webstaurantstore.com/cambro-16cw135-camwear-full-size-6-deep-clear-food-pan/21416CWCL.html (http://www.webstaurantstore.com/cambro-16cw135-camwear-full-size-6-deep-clear-food-pan/21416CWCL.html)
I paid $5.00 more at RD but oh well :P
Here's the star of the show
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus01.jpg&hash=a759829bee38fa1d7341e1e61e169ad4d4987314)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus02.jpg&hash=9751f06aefd8689b4ff1fe08c559d42d29da8632)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus03.jpg&hash=907bb2c3936eb876242a325d6b9da5df4feaf8d0)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus04.jpg&hash=060f3f866c011eb2e833422e567bdd8ba2df8f91)
I have a roll of this coming tomorrow
http://www.webstaurantstore.com/24-x-700-40-peach-treated-butcher-paper-roll/43324PEA.html
Now all I need to do is get my brine ready, decide what I am going to inject it with, buy some coarse black pepper and we'll be in b'ness!! LOL
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Hey Jason,
We have a Restaurant Depot about 40 miles from me, but it looks like you need business license or tax exemption certificate.
Is there another way to get membership here?
Thanks Greg
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Yes sir, join the KCBS and you can get a free pass. Prices vary across the country on certain things, sometimes you get great deals, sometimes not so much vs. online. I will warn you in advance, you WILL spend far more money in there than you want to. Just make peace with it now, lol.
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Yes sir, join the KCBS and you can get a free pass. Prices vary across the country on certain things, sometimes you get great deals, sometimes not so much vs. online. I will warn you in advance, you WILL spend far more money in there than you want to. Just make peace with it now, lol.
Jason,
OK, I am interested, by joining how does this let me in to the wholesale club. If this is very detailed and you don't want to post here please send me an email!
http://www.kcbs.us/join.php
Thanks Greg
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Greg, this is my lazy answer :)
http://pelletheads.com/index.php?topic=25198.0 (http://pelletheads.com/index.php?topic=25198.0)
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Jason,
You made my day, I was trying to decide if I needed to start a non-profit to get in at Restaurant Depot....... :)
Greg
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The first time you go into one, you're going to be like a 5 year old in Toys'R'Us! Grab one of their "U-Boats" (carts), you're going to need it. I hope you have a freezer, you're going to need it too! They sell lots of pizza stuff (canned tomatoes, bread flour, peels, docks, cutters, you name it). Useful things I've bought are sheet trays (1/4 and 1/2), knives, foil pans, condiment cups and lids, quart containers and lids (for sending leftovers home with people), pizza boxes (because I am a sick individual), aprons, spatulas, pots, latex gloves, degreasers. Man I've dropped a lot of money there now that I think about it. Evil place it is, lol. I buy charcoal there sometimes too. It's got every freakin' thing you can imagine. EVERYTHING!! That's why I said, be prepared to flip your lid and blow a wad of cash. My first trip there was $400.00 and I didn't get half of what I wanted to get :P
The butts are sold in 2 packs, you get a discount for buying it by the case, which technically isn't a case but anything over 49 pounds I believe. Baby backs are sold in 3 packs, briskets are sold as you see in the picture but they do have regular old select briskets and they have what I also buy, the CAB Choice briskets. Much better. I paid $3.53/lb for that brisket today. I used to get them for $2.57/lb not so long ago, meat has really risen. The select is going for $2.99/lb but these prices are for GA, don't know what they'd be in FL but you can let me know!
I've bought whole ribeye choice subprimals there for dry aging, seafood is good too but in FL you already have access to that I'm sure. Desserts, apps, all kinds of stuff. Spices, sauces.......on and on. It's like Disneyland for us cooks, lol.
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Jason,
Excellent, living in a small town St Augustine (14K) if you want shopping and specialty items I you travel to Jacksonville about 45 miles away. It's hard to believe for but with only two of us I have memberships with Costco and BJ's (which is like a Sams club).
I know you can buy to much, but when I shop I am looking for certain items. Costco carries really good prime beef at a good price and warm water lobster.
Thanks for the info on the Kansas City Barbeque Society, I have just signed up.
Next week is a travel week, but after that I plan to see what damage I can do at the wholesale club. My neighbor and friend is a fellow smoker, so I will drag him along, I am sure we will both find some great things to buy.
Greg
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Enjoy! Post your findings, I'm sure there will be plenty of fun had by you both :)
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The link below show a Virtual tour of the inside of Restaurant Depot Warehouse.
Oh my....
Welcome to Restaurant Depot!
https://www.google.com/maps/@37.747993,-122.397096,3a,75y,247.5h,80.7t/data=!3m5!1e1!3m3!1sOJlRXSW_faUAAAQYVqtl4w!2e0!3e2!6m1!1e1
Greg
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The first time you go into one, you're going to be like a 5 year old in Toys'R'Us! Grab one of their "U-Boats" (carts), you're going to need it. I hope you have a freezer, you're going to need it too! They sell lots of pizza stuff (canned tomatoes, bread flour, peels, docks, cutters, you name it). Useful things I've bought are sheet trays (1/4 and 1/2), knives, foil pans, condiment cups and lids, quart containers and lids (for sending leftovers home with people), pizza boxes (because I am a sick individual), aprons, spatulas, pots, latex gloves, degreasers. Man I've dropped a lot of money there now that I think about it. Evil place it is, lol. I buy charcoal there sometimes too. It's got every freakin' thing you can imagine. EVERYTHING!! That's why I said, be prepared to flip your lid and blow a wad of cash. My first trip there was $400.00 and I didn't get half of what I wanted to get :P
The butts are sold in 2 packs, you get a discount for buying it by the case, which technically isn't a case but anything over 49 pounds I believe. Baby backs are sold in 3 packs, briskets are sold as you see in the picture but they do have regular old select briskets and they have what I also buy, the CAB Choice briskets. Much better. I paid $3.53/lb for that brisket today. I used to get them for $2.57/lb not so long ago, meat has really risen. The select is going for $2.99/lb but these prices are for GA, don't know what they'd be in FL but you can let me know!
I've bought whole ribeye choice subprimals there for dry aging, seafood is good too but in FL you already have access to that I'm sure. Desserts, apps, all kinds of stuff. Spices, sauces.......on and on. It's like Disneyland for us cooks, lol.
Price is much better than local FL Costco (they sell Flats only). It's a 100 mile trip to Miami RD for me! :'(
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Wow! That is a big difference, and the RD is Angus to boot. I guess I'll not complain any more, lol.
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Closest RD, for me, is Oklahoma City...5 hour drive. :(
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Ok gang, here's where we're at with the Brisket Project. I brined the sucker for about 18 hours or so, took it out of the brine and then injected it with a mixture of Apple Juice and Butcher's Prime. I let it hang out in the fridge for about 6 hours after that, pulled it out and applied the dalmation rub and now it's sitting in the fridge, waiting to go onto the #3 here in a little while. More pics later!
Hanging out in the garage fridge, getting all briney and whatnot
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus05.jpg&hash=f9309b2faf4195620a42c8cfbe34bb2737a008fc)
Brine rinsed off, got the Horse Needle ready!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus06.jpg&hash=988977856c180797c1fa940b43917f394ccc60a1)
Inejectorama
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After the rub
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus08.jpg&hash=01a9d6134e7cb35a9a2981320f1d9209045aafbc)
S&P goodness!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus09.jpg&hash=c7af7dc9032034dff9e1516567092bf0c5fdccbf)
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Looking great, Jason! Can't wait to see the final results! :P
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Great job Jason,
This baby is going to taste great!
Greg
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Jason, that looks awesome. I bet it will taste great.
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That looks great, Jason. Can't wait to see and hear about the final results. Every week I am getting closer to trying a brisket!
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Here are some updated pics of the process
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus10.jpg&hash=75e238c53dbdeda3ee3c37f0b9508d77edc78b70)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus11.jpg&hash=40e5c3cd296942b6e12ff70357edc618b363b5b8)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus12.jpg&hash=79f14ed5d40fbaaf5f918bd7e6998234bd0bd57a)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus13.jpg&hash=a435f909e20f77899ab75fe0d4661f0f65c45fed)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus14.jpg&hash=6f1506137ed4f0df1ed17838892281e9ae1caae7)
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You can see by the table that it's a juicy monster! I had to degrease the table after I wrapped that sucker, lol.
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Wow! Very nice ... this should be a great meal. Cheers
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Where did you get the giant spatula?
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Wally World!
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Ok folks, here's the verdict. That brisket wasn't my best. I don't have any pictures unless my wife took some with her phone. I honestly don't know if she did or not. This was a big experiment that wasn't cheap and it failed on every level, lol. I didn't get the results I was hoping for but again I am my toughest critic. My guests ate it and liked it so they said. In the grand scheme of things, it wasn't terrible but it wasn't very brisket like, more like a roast instead of BBQ.
The good? It was moist.
The bad? The texture was off and it was bland! It needed salt something fierce.
How did it come to this? The reason was brining. It made it juicy and that was nice. What it also did was change the texture and it lost some of its needed firmness. That alone wasn't the culprit though. The butcher paper had a hand in it too. The meat still had that "steamed" effect that you get with foiling things. The butcher paper is supposed to still keep bark intact but when used in conjunction with brining, it made a mushy, no bark having roast. It should be good for chili at least, lol.
Injecting had little to no effect either. It was lost in the brine. I see absolutely no need to brine and inject. A waste of my Butcher's Prime injection. I didn't pick up ANY of the flavor notes that I am used to tasting when I use it. Not ONE hint of it.
The brine I used was Tony's butt brine (lol!) and I think I needed more pink salt in it. There was no faux smoke ring either. My guests are used to seeing that and you know people WANT to see it. It has ZERO to do with taste but they want to see it. In reality, WE WANT TO SEE IT TOO! That's why we try and cheat it with pink salt ;) My wife even was looking for it, she asked me where it was and I told her it was MIA. Oh well.
What did I learn from this $140.00 experiment? If you brine, don't inject. If you brine, don't wrap in butcher paper. If you brine and use dalmation rub and wrap, be prepared for a lot of your rub to end up sitting in the pool of juices and not staying on your meat and doing its job in flavoring the meat! Also, use more salt if planning on this. Actually, more salt in the brine may help with the flavor but say bye bye to a firm bark.
So, in conclusion my advice would be :
1) If you brine, use more salt and pink salt if doing a packer (a flat may be fine with the normal recipe)
2) If you brine, don't waste time injecting. You're not going to notice it. The brine has already taken up residence and is throughout the meat. The cells in the meat have no more room to take in more moisture and you're going to end up with it just being assimilated into the brine and diluted, no noticeable difference in flavor.
3) If you do brine, don't wrap in butcher paper, let it ride as is to form that bark. An absolute must! Brining adds so much moisture that it will jack up your final product if you wrap.
4) Use butcher paper only if you don't brine. I think injecting and using butcher paper would be fine as the injection is adding for flavor more than moisture and the meat will not be a water logged nerf football in a smoker.
5) Brining, injecting, wrapping and a flavorful bark are not obtainable in an electric smoker. This may be obtainable in a wood/charcoal fired smoker but not in our cookers. Even then, I personally wouldn't try it after this debacle.
For me, I think MY "Final Way" would be to use a little curing salt on the surface of the meat to dry brine to get that smoke ring everyone wants, still use dalmation rub, wrap in BP around 150°-160° until 190°-200° and let it rest for an hour in the butcher paper, on a table, not in a cooler, and then slice it up and enjoy. Injecting may make it's way into the fold too depending on if I want that flavor or not. The lesson learned is sometimes simpler IS better. The old saying KISS comes to mind. Keep It Simple Stupid! LOL
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I believe your issue is that you tried combineing too many techniques. Brineing & injecting works wonderfully. Brineing gives the added moisture & flavor (to the exterior) the injection is to impart the flavor profile into the meat. Sounds like your injection was bland. The butchers paper is for moisture retention, which I believe is a waste of time considering you already brined & injected! The mush was probably a result of that since I have yet to hear a comment like this from either method individually.
Your experiment was not a tried an true method, it was a combination of two proven methods. All you determined, is that they dont work together. If you would like, what I believe, is the final method, look up my post on brined & injected briskets. Many folks use that technique now with their own twists to seasoning.
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Walt, as I said from the onset, it was an experiment. I didn't know what the results would be until it was tried, hence the reason for an experiment. You have to have failures to have accomplished success. The injection is the farthest thing from bland, it's a proven injection that I've used for years. I have also said that it was the combination of these things that lead to subpar results, that's why I listed what I would do personally to change the outcome. Brining and wrapping is a no no. Brining and cooking unwrapped, sure. Brining and injected, in my opinion, again is overkill. Injecting alone and wrapping, for me, is what I think I would do going forward.
Also brining does not just add moisture and flavor to the exterior, it does it to the entire muscle. That's the whole point of doing it. Dry brining adds flavor just to the outside but no moisture, wet is throughout. If wet brining, no need to inject. As a matter of fact, there's only so much moisture it can handle, just like a sponge. Take a look at this picture and you'll see my injection coming out of the meat. It couldn't be absorbed into it so it came out of it.
Those dark "spots" are injection points oozing out the injection. This doesn't happen on a regularly injected cut of meat. I knew it was a bad sign when I saw it.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fangus11.jpg&hash=40e5c3cd296942b6e12ff70357edc618b363b5b8)
I appreciate the feedback, but read the entire post before telling me what I already said (not meant to sound like a jerk so forgive me). I wish you continued success with your cooks. I will continue to test theories, that's what works for me and how I find what I like. I shared this with you guys in the hopes of continuing all of our educations in this shared interest. Let my failures act as a way to save yourselves from a similar fate, lol!
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Jason,
Sorry on the outcome of your Brisket, I hate when things just don't work out when cooking. I also like to experiment and that is how we learn. While I have only done one brisket on my #2, I brined it and injected it and it was great. That was the first time I did both and I will try it again on my next brisket.
In the end do what works for you, I am sure your next Brisket will be top notch!
Greg
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I was referring to the non-soluable seasoning from added spices in the brine only affecting the exterior. I fully understand about brine penetration. I read your entire post. My point was, with authority, you dismissed certain techniques without actually trying them how they were intended.
Also, if it tasted "bland", that is a seasoning issue.
I dont want someone with less experience to read your post & walk away with such conclusions.
I take no offense from you comments, as I hope you take none from mine. Try both of the methods, as intended, & then let us know if they approach the FINAL method you seek.
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Lol, ok.
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Reading Jason's conclusions, everyone has to draw their own conclusions. I'm not a fan of bark and would have probably loved his "fail".
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Jason,
Sorry to hear you weren't happy with your smoke! I agree, wholeheartedly, about the use of BP - total waste of time in these smokers. I know some really dig the Franklin method, but it was designed for traditional smokers, not ours! I also agree that brining and injecting is not always "necessary;" I have great results from just brining, rubbing with Jim Baldridge's Secret Seasoning (if you haven't tried this, you should), and smoking "no peeky" to 195. Perfect, every time! As for the amount of Cure #1 - did you use a teaspoon in a gallon of brine? That should have been adequate to get a ring. If you go with your plan of adding it to the surface, you'd better go with #2...probably don't want to add #1 directly to the meat, or you'll have a toxic concentration of the stuff!
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Hey Tony, yep, 1 tsp per gallon. As for adding to the surface, I also know that #2 would be needed but I honestly doubt I'll ever try it ;)
I will comment on this and I will leave it alone. I tried biting my tongue but it's not in my nature so I apologize for this in advance to those that may be sensitive to such. Walt, I know quite a bit about smoking and cooking in general. I am not a know it all but I can certainly hold my own against most in the world of BBQ. What this thread was about was briskets in THESE smokers. I have briskets down on my kegs, pellet grill and even in offsets. I didn't ask for your criticism, didn't need to hear that I am doing it wrong. I didn't do anything wrong. It was an experiment. Simple as that. Sometimes they work, sometimes they don't. I was prepared for either case and was prepared to offer up the honest truth, good or bad. I think it would be best that we move on from this subject once I'm done with this reply. It's my thread, I started it and I will end it. Your opinion was noted, you can look at it however you want but I know what happened as I am the one who cooked it. What I posted was my opinion, it's not gospel. It was how I felt about this cook. It is not a knock against your method, I think you took it as such for reasons unbeknownst to me.
Having done this test, I can take what I liked from it and what I didn't like and adapt it to what I DO LIKE.
Now that we all know where we stand with it, I can promise you all that I'll not post any other tests. I'll post some cooks here and there but I'll keep the experimentation cooks off of here. From now on, I'll post only successful cooks. I'll be as PC as I can.
Tony, sorry for letting this get a little drama filled. It was never my intent. Walt, you are a valued member here and I am the new guy, keep doing what you do here. I'll stay out of your way. I'd appreciate the same courtesy.
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I just want to know where I can buy that Big-Ass Spatula....
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I know some really dig the Franklin method, but it was designed for traditional smokers, not ours!
I got a feeling the Franklin method works fine in our smokers, but a lot of us just don't want to spend the money regularly on that quality of meat. He buys the best, that's a big part of it.
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I just want to know where I can buy that Big-Ass Spatula....
Big Ass Spatula (http://www.walmart.com/ip/24357032?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227018876279&wl0=&wl1=g&wl2=c&wl3=40471733912&wl4=&wl5=pla&wl6=60820403726&veh=sem)
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Jason, and all,
This is the first time I've been requested to "lock" a topic! After you read my 2¢, I'll begrudgingly do it, if you still want me to. Just send me a PM.
Jason - I know Walt, and absolutely do not believe he intended any offense by his remarks. I also know that he took no offense in yours! It was a healthy discussion of differing opinions, that's all.
With that being said, let me share a couple of thoughts. First of all, we've grown to be a pretty cool family around here (I think, at least). This has become a gathering of family and friends, and I've never experienced anything like it on the internet...ever! If I had a choice of going to a family reunion, or a Smokin-It reunion, I'd choose the SI pow wow! By the same token, just like any family, there WILL be disagreements and differences of opinion!!! (Just ask Brian (Pork Belly) about the Auber PID issue! lol.) At some point, healthy discussion can be taken the wrong way by someone. I guess it's bound to happen, but it's extremely rare around here! I totally believe that's the case here. I've seen some pretty heated discussions, around here, about things like (of all things) a stock controller that will exceed 250!! Eventually, the heat dies down and all is good. As long as discussions don't get personal, or overtly inflammatory, they're OK! I can certainly hold my own in an argument with my friends, but at the end of the day, they're still my friends!
Now, just like any family, it's not the fact that some of us disagree (pretty sure that happens in every family), it's how we handle it and move on! Eventually, everyone makes up and all is cool again! I would be surprised if you've ever experienced a forum like this before - I know many haven't! To me, it's like a bunch of old friends sitting around the smoker, with a cold one or two, talking things over. Sometimes, those discussions get a little heated, but that's OK!
Jason, your input here has been a real treat, and your experience is greatly appreciated! As you can tell from my posts, I don't always agree with some of your conclusions either, but it's just my 2¢! You don't have to agree, but we all have the right to voice our opinions and disagree. Who knows, something you, or one of the desscenting opinion posters write, may be just the information that one of our many members is looking for! It's like your title - The FINAL way... Never going to be such as thing, nor should there be. We all realize that you conducted an "experiment," and I believe the opinions expressed were solely an evaluation of that experiment, and given in good faith as a means to improve the experiment. Nothing more, nothing less.
I hope this little "drama," as you call it, hasn't dampened your enthusiasm for our little club, nor Walt's. Both of you are invaluable players, and a big part of why Club Lazy Q is such a great place! 8)
Oh...and thanks for the link to that Big Ass Spatula! ;)
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It wasn't that he had a differing opinion, that's cool. I take issue with someone telling me I am doing something wrong when I am I not, then getting snooty about it. If I were a newb, that would be one thing. I have been doing this for a long time. If you have something to add, then that's great. If all you have is negativity, leave that behind. Don't talk down to me and we're good. I guess the thing that pissed me off, talking real here, was the part where he told me "with authority". Come on man! "With authority"??? Pfffft. No thanks.
I'll let it go, I really am only here to help and to share. True, I am new to the SI smokers but I know how to cook darn near anything and smoking is just one of the ways I cook. I just wanted to expand my horizons and my skill set. That's where you guys come in and that's what lead to the experiment. I know that there is no "Final" way in anything cooking related, I was meaning it more as a "What works on the SI" or "What's the consensus on brisket". I have perused what was on here and figured I'd take one for the team by combining different preparations and in cook adjustments, just to see what it lead to and posted my findings. As for the feel of this forum, yeah, I know what you mean. That's the way the Keg forum is. I have friends there, we've met in person and have cooked for each other and talk on the phone and facebook. Extended family just like you said. The sad thing is that over the years the forum has lost it's magic, it's not like it used to be. That's what was nice about coming here! There is not as much activity on here as I would like to see, I think there are a lot of lurkers but hopefully that will change.
Man, I feel as if this will never end and frankly I am tired of defending myself. That's why I wanted it locked. You can do with it what you will but I am really really done with it. I am not wanting to throw Walt under the bus, this has gone on for FAR too long so let's please let it die. Walt, as I said before, continue doing what you do. Don't mind me. I am sorry everyone for this. Really I am.
I encourage you all to participate here, enjoy it!
No need to lock, I don't want to be the first, lol.
I'll show myself out, Take care ;)
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That's cool Jason...but I really want to thank you, again, for the Big Ass Spatula! ;) ;D ;D
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Guys, as an onlooker this has actually been a great discussion. As a forum we actually have a bit of a bias that "everything is always great" and if you have smoked (or cooked, or grilled) enough you know that everything is not always great. Stuff goes wrong. As such, I applaud Jason's willingness to experiment and to share his results with us all. I also understand Walt's point of view; if you are a new smoker there are a lot of very confusing options out there. Let's all get along and try and make this a great place to learn and teach each other new things.
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Let's all get along and try and make this a great place to learn and teach each other new things.
Already is, Roger, thanks to folks like you! ;)
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I was going to post a picture of one of my shirts that states "I'm not arguing. I'm simply explaining why I'm right". I couldn't find it though. I have another one that says "I can explain it to you, but I can't understand it for you". Oh well, I guess I'll have to troll on another post since this one has evaporated interest.
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I was going to post a picture of one of my shirts that states "I'm not arguing. I'm simply explaining why I'm right". I couldn't find it though. I have another one that says "I can explain it to you, but I can't understand it for you". Oh well, I guess I'll have to troll on another post since this one has evaporated interest.
;D ;D ;D ;D LOL!!
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I was asked to report on my meal at Franklin’s, needless-to-say it was great. And I just don’t mean a little bit better. 20-30% better than the best I have ever had. My wife and her aunt and uncle agreed. For those of you who don’t know, Texas Monthly declared it the best BBQ in Texas.
Some notes-
• To place a to-go order you have to order on the first Monday of the month before the month you want to pick it up, while I know many of you would not do this, I was really curious
• You then have to pick it up between 10 and 10:30
• Brisket is $20/lb.
• The guy in front of me spent $244, I spent $100. They have got to be raking it in.
• Got there at 10:15 (traffic was bad) and there were at least 100 people sitting around in lawn chairs, many drinking beer, generally having a good time
• When I left at 10:45 they were starting to line up, it is not a large place
• I had to park two blocks away
• Still had to wait half an hour, they slice it up when you show up
They keep the meat in metal cabinets, which I assume are heated, and wrapped in foil. I have only done one brisket in my #3 and really want to try another. I am going to foil it this time around 150. I really think this could be what makes it so moist.
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I was asked to report on my meal at Franklin’s, needless-to-say it was great. And I just don’t mean a little bit better. 20-30% better than the best I have ever had. My wife and her aunt and uncle agreed. For those of you who don’t know, Texas Monthly declared it the best BBQ in Texas.
Some notes-
• To place a to-go order you have to order on the first Monday of the month before the month you want to pick it up, while I know many of you would not do this, I was really curious
• You then have to pick it up between 10 and 10:30
• Brisket is $20/lb.
• The guy in front of me spent $244, I spent $100. They have got to be raking it in.
• Got there at 10:15 (traffic was bad) and there were at least 100 people sitting around in lawn chairs, many drinking beer, generally having a good time
• When I left at 10:45 they were starting to line up, it is not a large place
• I had to park two blocks away
• Still had to wait half an hour, they slice it up when you show up
They keep the meat in metal cabinets, which I assume are heated, and wrapped in foil. I have only done one brisket in my #3 and really want to try another. I am going to foil it this time around 150. I really think this could be what makes it so moist.
I knew you had to order at least $100.00 to pre-order, but thought you could order the same week. It sounds like you need to order a month in advance?
Thanks for the report, I will be in Austin later this year and plan to give it a go!
Greg
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You are most welcome and I am fairly sure you won't be disappointed.
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From what he (Franklin) has said, he breaks even on the brisket. He serves Snake River Farms PRIME brisket that costs him a fortune. He figures that while you are there eating the main attraction that you'll order the other offerings that he DOES make money on. Must be working!
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Well that would explain why is was exceptionally good. Thanks for sharing.
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http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-gold-grade-wagyu-brisket.html
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http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-gold-grade-wagyu-brisket.html
If he is buying bulk from guys (which he would be) he is making money on the brisket!
Greg
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http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-gold-grade-wagyu-brisket.html (http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-gold-grade-wagyu-brisket.html)
Wow. I can only drool at the thought of smoking/grilling their offerings! 200 bones for a brisket would probably get me evicted. :(
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http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-gold-grade-wagyu-brisket.html (http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-gold-grade-wagyu-brisket.html)
First I want to try the Franklin Brisket, then maybe get donations from my neighbors to try one of these babies :)
Greg
Wow. I can only drool at the thought of smoking/grilling their offerings! 200 bones for a brisket would probably get me evicted. :(