if it's printed on more than a postcard, if it requires watching a video, if the list of ingredients is longer than the US Constitution, then it's Peanut butter, jelly and banana sammiches for us.
But is there a truck stop nearby?
actually, yes....2....
Wow! Very nice!
Talk about portion-control on that plate you got there....Looks like about 1/4 of what I'd plate up of a smoked prime...
I went back for seconds …
I put my brisket on my smoker at 2pm this afternoon....we don't care for turkey...hope it's a fruitful smoke, briskets can be iffy. Good luck with your bird.
By iffy I meant the cook time can vary by hours...depending on the brisket. 6:20am now, meat is at 195F now...looks like good timing...maybe done a little early.
If my slow cooked meats finish early, I put the meat in a 2.5 gallon ziplock and put it in a towel lined cooler. It will stay hot for hours and continue to steam itself in the bag.
The old faux cambrio. I actually never serve a brisket or pork butt without at least 2 hours in the cooler. I've found it helps brisket a bunch, not really needed on a butt...but it certainly doesn't hurt. It does soften a crust, however. I don't mind. I skip the ziplock, just wrap in foil (sometimes butcher paper or both), wrap in towels, and let it sit.
Adam Perry Lang recommends putting it back on the smoker at higher heat for a half hour before serving, it works especially welll to tighten bbq sauce. I don't put bbq sauce on meat anymore-jus put the bottle on the table- so I skip that step.The old faux cambrio. I actually never serve a brisket or pork butt without at least 2 hours in the cooler. I've found it helps brisket a bunch, not really needed on a butt...but it certainly doesn't hurt. It does soften a crust, however. I don't mind. I skip the ziplock, just wrap in foil (sometimes butcher paper or both), wrap in towels, and let it sit.
Eat well and often today, friends...
Hummm, somehow I seem to have missed my post card reading ... "Having a great time, wish you were here!"
