Found a nice 21lb brisket @ Restaurant Depot on Saturday- my biggest to date. As I mentioned earlier, I place a high premium on even thickness at the end of the flat and this one meets my requirements nicely.
It also didn't require much trimming. I'm thinking that I have at least 19.5 pounds to cook.
My last brisket cook, I sold shares of the brisket to my family- cooking two briskets- selling five shares, reserving one for myself- leaving me with a $15 cost for the two briskets, 1/6th the cost. This time I am just selling by the pound- $6 per- which still is a great deal for them and having sold 13lbs- I have paid for the brisket, lump, pecan wood and gas...
Anyway, it's sitting in the fridge, dry brining until early tomorrow morning after a nice bath in heavy black pepper, sea salt and a dusting or chipotle chili
Richard here from Scotland Just joined the forum after peeking from a distance. Lived in a flat (apartment) for the last few years where I mostly used a Weber Jumbo Joe in our small garden. Recently moved to a house with ample outdoor space where pretty much the first purchase I made was the Classic Kamado Joe, to say I am loving it is an understatement. Been following your man John Setzler on youtube who has really helped me getting to grips with Kamado cooking.
So here it is. I go over all the new features and try to answers most of the questions that I was asked when I posted pictures about the new changes. I also tried to focus on the stuff I would be thinking about if I was shopping for a new ceramic and mentioned all the things I liked and didn't like.
I hope you guys like enjoy the video. For some reason I found this video more difficult to do than any of the others. I'm not sure why. In the end, I think it turned out great...Just took longer than I expected.
Let me know if you guys have any follow up questions and I'll try to answer them.
I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow.
Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today...