Well since you asked. I just ordered some Wagyu Briskets points from Huntspoint Meats. I was always partial to the burnt ends when I smoke a brisket. Didnt want to mangle the packer cut by removing the point prior to smoking. So now I can try it without fear. Weapon of choice: XL Big Green Egg. Rub: Salt. Black Pepper and a little espresso powder for bark formation. Home made Pale Ale BBQ sauce to toss the Burnt Ends in.
you know, it's entirely unfair to be sending pics like that around on fridays during lent.Well since you asked. I just ordered some Wagyu Briskets points from Huntspoint Meats. I was always partial to the burnt ends when I smoke a brisket. Didnt want to mangle the packer cut by removing the point prior to smoking. So now I can try it without fear. Weapon of choice: XL Big Green Egg. Rub: Salt. Black Pepper and a little espresso powder for bark formation. Home made Pale Ale BBQ sauce to toss the Burnt Ends in.
I've done a couple of chicken halves this year already. I usually brine them overnight but due to poor planning I mixed my brine and injected the birds. I actually preferred those results than the brine marinade.
I always go heavy on pepper for both baby back ribs and brisket. I would give out the recipe but I never measure anything. I'll do my best here...
Its definitely way less than the pepper amount. I probably use more of a moderate amount. I'm doing this from memory of what I put in my mixing bowl and with no measurements.
Don't take my word for it.
Post of the year candidate right here.
Does that much salt make the bark or outer edge salty? Seems like it would, which is why I shy away from doing heavy salt.Don't take my word for it.
He says:
How to Season a Brisket
All kidding aside I have found the combination of good lump charcoal and Hickory chunks are what I find most appealing about smoked brisket. If it is done right it doesn't really need a sauce. But I like to toss my brisket in sauce lightly (just enough to give it a shine.)
A lot of people use complex rubs for brisket, but Aaron uses equal parts of kosher salt and black ground pepper. The grains of salt sink to the bottom, so you might need to keep mixing it as you're dispensing it.
"If you had a shaker, it'd be pretty neat." —Aaron Franklin
Sprinkle an even layer over the entire surface of the brisket on both sides. Aaron says you don't want to overpower the flavor of the meat; be conservative with the rub.
Let it warm up for about an hour before you put it on the smoker. Aaron thinks it helps the brisket cook more evenly.
No it doesn't. Just coat it evenly. I would say a moderate coating not heavy. And beef loves salt and pepper. Brisket is a big hunk of meat.
Got some beef ribs from a local farm outside of State College that are going on the smoker tomorrow morning.
Yep, some people knew exactly what I was saying and agreed.
I know nothing about it. Someone over there said it was a volunteer position. You should ask Ironturd what kind of money Iowa was paying the Bull all these years so he could support himself and wife while he wrestled and went to school. And now doesn’teven need to take a job that pays him. I mean, he’s going all crazy cuz Nick donated a few bucks to NLWC while being a student athlete. Surely his eyebrow is raised wondering how the Marinelli support themselves on only one income. LolWhat raised my eyebrow was Marinelli’s announcement that he was joining the HWC to pursue his “dreams of coaching and possibly competing” (emphasis mine).
With that level of conviction, and being short on funds, the obvious answer should be:
Right? 🤨
Another poster on HR wrote something to the effect of 'giving their wrestlers a one-year stipend to get situated post eligibility is common HWC practice, so no real surprise.' I don't know whether it was written tongue in cheek, but I thought it interesting given the alleged RTC promises made by PSU.
Brisket is so yesterday. Salt it, pepper it, add some heat if wanted, put it on the smoke. People overdo food. Meat is about the meat. If you have great meat, then what is the reason to season it away from its original flavor? That's what tofu is for.
No joke, I'm living on pasta, fresh vege, fresh ramen, and beans. A bit of pork and chicken, but not much. I've yet to find anything better than a Tuscan style pasta and cannellini bean dish.
I made a deal with one of my kids years ago that if they got a full ride somewhere, I’d buy them a car to have at the school.
Well, I've got a nice fillet of monkfish coming up to room temperature right now that when prepared will make you change your mind. I've removed the membrane and seasoned with salt and black pepper. Will cook in olive oil with butter and whole garlic. Bring the heat up to brown the butter and spoon baste over the fish while cooking. I'll finish with some fresh thyme for the last minute or two.
Won't change my mind a bit. Those are simple fresh ingredients. Your oil is to cook. Adding thyme and garlic. That's it. Add some acid, lemon.
Yeah, Ironbird really went off the rails when he found out that Cael is not paying recruits for wrestling at PSU, but some wrestlers are in fact throwing a few dollars to NLWC who is his biggest nemesis. This is gold, pure gold.
Martelli 100%. Sometimes I just eat it plain. Faella is also almost as good.
Did Anne approve of this reply? 3-4 days? Ouch to texture. I will bring 3 points to Erie for a throwdown in the Green Egg.
Damn, I ate like a king. A ton of trout and pounds of venison. F that Mac and cheese!
