Hmmmmmm....thinking....
Wonder how many of y'all ever cooked a brisket as a pot roast. Some would say foil or pan its a pot roast, but I'm talking adding potatoes, carrots, onions & making a brown gravy?
The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!
She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.
And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!
I need your address to put into Waze so I can find you when you do that next brisket.The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!
She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.
And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!
The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!
She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.
And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!
Axxe55,
ODDLY, the TOUGHER (and therefore generally CHEAPER to buy) the cut of beef is, the MORE FLAVOR that it has when cooked to "fork tender".
yours, satx
I need your address to put into Waze so I can find you when you do that next brisket.
Then I may be able to just follow my nose!I'm not that far west of you Geezer!
Then I may be able to just follow my nose!
The problem is there just doesn't seem to be any cheaper briskets anymore. They have become so popular and so many people are doing briskets, that prices have just gone through the roof.
That actually has to do with the whole covid mess right now. Meatpacking plants went through a bunch of shut downs because you can't really social distance there. Supply dropped really low, and prices went sky high.
The flip side is all the feed yards are overstocked and the auction houses are paying bottom dollar for cattle at the moment because the feed yards can't take any more. It's a big bottleneck.
So find a local rancher or butcher and find a great deal on grass fed prime beef, or wait till the supply catches up and prices drop at the grocery store.
I'm kinda a amateur at smoking. I will set my brisket on grill until it hits the stall. I will wrap in butcher paper and finish off. I usually buy prime grade. Now I know a person that cooks competition and she says instead of paper she puts in pan and foils top. I may try it and see how it goes. Now for butts I will smoke on grill until stall and then put them in pan and tent to save liquid
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