Saturday, March 20, 2021

Prescription filled

sampled 3/20/21

So my buddy "Dr." Dave prescribed internal application of BBQ to cure my ailments and I went and had the prescription filled at Green's food truck.  I got there about 12:30, later than I usually go, and found just 2 folks in front of me.  I tried to get 6 orders of pork belly bites but they only had 4 left.  Good enuf.  I added in a couple of brisket biscuits and a pound each of brisket and sausage.  Everything was outstanding, as usual.  It might not cure what ails me, but I do have a happy tummy.

Saturday, March 13, 2021

The advantage of overcooked brisket

 They make outstanding brisket nachos!

Tuesday, March 2, 2021

Prime brisket smoke 3/2/21


Did the usual prep work of trimming off excess fat and tried to cut the fat cap down to 1/4 inch or so.  Trimmed off about 3 lbs of fat.

Cut it in half to fit in our little bullet smoker and coated liberally with North Main All N 1 seasoning.  
The halves went onto the smoker about 11:30 am and we plan to smoke heavily for about 7 hours.  Then into the oven until tender.
After 7 hours on the smoker 

The brisket halves were then wrapped tightly in foil then into an oven at 250 for another 5 hours.  The house sure smelled great!  

On checking the temperature after 5 hours I knew they were done when I put the probe in.  It slid in like butter and topped off at 195 degrees.
On slicing I could tell the brisket was a bit overcooked.  I guess that prime cooks a little faster than choice.  4 hours in the oven would have probably been a bit better.  The bottom of the flat was a bit crusty but it is some tasty crust.
Smoke flavor and moisture are good but the texture is a bit loose.  Still, we have some tasty brisket to munch on for the next few days.  And the house still smells great!