Foodies BS Thread.

Wow, 8 hours total for 11 pounder... wtf. That goes against everything I've heard and read for brisket, and against my own experience. BUT, no doubt about it, I'm trying it your way next time. Did you slice after the end of 8 hours or did you rest it covered / uncovered? Last question... what rub? Bark looks good.

 

I did let it rest for about an hour and a half to two hours. I don't recall if it was covered or not, but I did unwrap it to rest.
Bolner's Fiesta brand brisket rub.

 

Last question... Right. Rested just on counter or in cooler? Seems on counter would get in danger zone after an hour maybe.

 

Sorry, I thought I put it in there. The microwave, it's very effective in maintaining the heat of the brisket while it rests.

 

Thanks. Was it just the flat or was it whole brisket?

 

Smoked pork belly tacos. Pickled onions, and avocado mayo.


Rather tasty if I may say.

 

Pork belly quesadillas. Cheers to the son of a bitch who stole my bank account and wiped me out! May they get amoebic dysentery! Son of a bitch mother fuckers!

 

Fuck em, they probably eat Hot Pockets.

 

Actually, I've been known to eat them too, all depends on the time and alcohol available.

 

Damn sorry man been there, sadly.

Sirloin. Med Rare. Wild rice. Cuc n maters salad

 

Whole brisket.

 

Anyone make homemade jerky? And where the hell is @meatman . If you do dehydrator or oven what's your method

 

I do. Venison usually. Sometimes a lean cut of steak (sirloin) from the butcher.

Freeze until nearly almost frozen. Thin slice. Marinade 12-24 hours.
Dehydrate. I use an Excalibur and love it!

 

Slicer or knife?

 

Slicer.
I've used a knife. It's time consuming. That's when I switched to a slicer.

 

Sounds like you slice often... Brand, model?

 

Is Excalibur a dehydrator? Or the slicer?

 

Dehydrator

 

Penne skillet hot mess and steamed fresh green beans.

 

Ordered a nesco the other night I've got about 20 lbs of London broil in the freezer with about 5 lbs of it sliced about 1/4" thick 1/2 against the grain 1/2 with the grain to try out what it gonna work best for me.