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I will be updating this as the days go on. Tomorrow I'm going to pull it out trim it and rub it.
[MENTION=5]Mook[/MENTION] might be able to help you on the pulling, trimming and rubbing techniques.
How much was that? I'd be afraid of fucking it up.
Nice looking brisket. I gotta do one of those one of these days. Usually, I get them from Walmart because they have full packer briskets but that one looks like better quality. $62 isn't bad. USDA Choice, I assume?
I need to buy a whole brisket. I fucked up and smoked a flat that was brined for corn beef last weekend. SO salty. I need to redeem myself.
it will be i'd bet
i freeze shit typically asap if im not going to use it right away.
tomorrow im doing a turkey breast, a prime rib, and a sirloin tip roast.
I was going to smoke a pork shoulder I had in the fridge for a week or two. I got the smoker fired up and came inside to get the pork ready when I opened the package it smelled weird. I checked the date and it was one day over the use by date on the label. I didnt want to chance it and through it away. So I had to go shopping on the weekend and it was crazy busy. I got a bunch other things and just wanted to get out of the store when I got to the meat section so I didnt take the time to read the label on the flat I bought. After I got home I thought fuck it we will see what happens. Well its not good and that sucks because it was smoked perfect and cut like butter. Each slice had great flavor and was crazy tender but it was like you put a salt pellet in your mouth.
We froze it but then defrosted in fridge and it spent a few extra days in there due to going out to eat more than expected.
Wifey is trying a new seasoning recipe so it should be a good dinner.