« Back to home

Quarantine Brisket

Well - the world is on lockdown - it’s COVID-19 time. We don’t have any toilet paper at the store, but there’s plenty of meat. Don’t ask me why there’s such a disparity - I guess folks are stocking up on other things…

The shelves at Broulim's - a few bags of all purpose flour remain, and a ton of large 25 lb bags remain on the bottom shelf.

Not much left…

Read more »

Brisket! Sourdough!

15.5 pound brisket, $3.78 per pound, Sam’s in Idaho Falls, 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder. Gonna put them on at 225℉ to start. 1810, 9 Nov: brisket on the smoker. 1830: sourdough is fermenting. 2200: flat is at 160℉, point at 142℉. 0210, 10 Nov: flat is 166℉, point 164℉. Crutched it! 0730: flat is 186℉, point 187℉. Turned temperature up to 250℉. 0845: put the rest of the ingredients in the bread.…

Read more »

Brisket and Salmon Again

I ran out of brisket too quickly last time… It makes a fantastic sandwich with Philly Cream Cheese (strangely enough). Then I eat a bunch of salmon on bagels, with Philly Cream Cheese… The discovery that it’s the right cheese for both sandwiches has made shopping easier. The brisket is 15.5 lbs, $2.99 per pound. Salmon is 6 lbs, didn’t get the price before tossing the package. We have to move in July and I hope I can keep up this hobby at the next stop in life.…

Read more »

Brisket and Salmon!

Just got married, just got honeymooned, just got back to work… Time for some food! 17 lbs brisket, $61, 6 lbs salmon $9 per pound. Using the same recipe as usual. 2120: Brisket went on the smoker. 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder. 2200: Fish is brining. 0530: Brisket at 165 and 166. Crutched it, and turned temperature up to 250. Also, moved fish to drying.…

Read more »

Brisket Numero Quatro

Posted on

Well, there’s the possibility that the brisket I did last weekend won’t be enough meat… And there’s the fact that I can get another one done in time… So I’m making another brisket! We’ll just try for a repeat performance… 14.1 lbs of brisket at $3.99 a pound… 1045, 21 Jul: Brisket went on, fat cap up, 225℉. I should check the temperature after 8 hours, at 0645. 0900, 22 Jul: The flat passed 166℉ a couple hours ago, but the point was only at 162℉.…

Read more »

Brisket Numero Tres

Posted on

It’s time to make the brisket for our Maryland wedding party! I’m pumped. Goals this time - turn up the temperature to 250℉ earlier, or put it in the oven for a long time. I don’t want to go more than 24 hours, I can’t go for nearly that long… Cut off less fat than last time. Keep the fat cap on top… The slab of meat I got was a full brisket, point and flat, 14.…

Read more »

Brisket and Salmon

It’s a Saturday and I don’t have a ton of stuff to do, and we’re out of Salmon! A terrible problem with one clear solution. It’s time to smoke more meat. We’ve eaten almost all of the chicken and pork now, so I can feel good doing another brisket. Actually, I’ve been excited for the last two weeks to do another brisket. Ok, I’ve been excited since the last time I did one, but in the last two weeks the excitement has come to a head.…

Read more »

Second Smoking - Brisket and Salmon

Some notes from the second time I busted-out the smoker - I made brisket and salmon. The brisket recipe is based on https://heygrillhey.com/recipe/texas-style-smoked-beef-brisket/, and the salmon recipe is the one I normally make. I used a 16.5 lbs brisket from Costco, $2.99 per pound. Turned on the smoker to 225, added hickory wood chips. Trimmed 1-2 lbs fat off, took just over half an hour to trim. Sliced it in half so it would fit in the smoker.…

Read more »