Getting ready for Saturday UFC Fight Night with the boy’s crew coming over. 12.5 pound USDA Prime Brisket aggressively trimmed and coated with new rub I am messing around with.
10 TBS Fine Sea Salt
7 TBS Black Pepper
2 TBS Hatch Green Chile Powder
1 TBS Granulated Garlic
Applied at a rate of 1 TBS per pound of trimmed brisket and then hit with more black pepper. 36 hour wrap in cling film in the reefer to allow salt to penetrate.
Thats a nice looking piece of meat!
Just had pork on a baked potato last night, delicious
Hot take - USDA Prime > Purebred Wagyu for brisket.
12 hrs at 225 with post oak to 180, wrapped with butcher paper and a dollop of Wagyu, then moved to a Breville at 225 until the point hit 195. Killed the heat, opened the oven for 15 mins, then closed and rested at 145 for 14 hrs. Fantastic bark and flavor, but still prefer Prime.
How expensive is post oak in PNW?
It’s $40/bag of 2 cu ft from cookingwoods.com which gets sold in several local shops. While their apple and cherry are usually great, their post oak and pecan is frequently dirty and filled with beetle grubs. Needless to say, I flamed the. On IG, as I’ve bought 20+ bags and feel like Charlie Brown kicking the football every time
Sounds like I need to fill the Tundra bed and make a major road trip
I will grill and smoke all of Old Macdonalds farm for you if you do so.
A semi-local bbq legend hires a semi to drive a load of wood once a year to ensure he’s as close as it gets to the real thing.
been some years but I purchased my smoking wood from these guys - I Think ownership changed a year ago but they still seem operational and they have Post Oak: https://www.fruitawoodchunks.com/category/all-products?scrollToProduct=post-oak
Quick math puts me over $2K to get there…gas, food and lodging. No accounting for actual wood price and wear and tear with that kind of load.
Have used them as well. But it’s been a while too
Some carne asada over the weekend but on the Santa Maria and not the smoker. Wanted to compare flank steak to flat iron and while both were delicious I think the flank is better for carne asada and the flat iron is best left cooked as steaks. Cooked over almond and cherry wood.
Smoked a pork shoulder, some green chili Mac and cheese, but this was a first and would do it again… candied bacon wrapped chicken lollipops.
Strong
