July 4th?

[SHANEA]

So, who all is doing neat and exciting things over the 4th of July - a long three day weekend?  Anyone heading to West Texas?  Gonna burn up some of that expensive petrol and criss-cross the state?

Maybe this will give you an idea...

[SA Bill]

Keeping the gas right here in the driveway this 4th!

Gonna do some steaks and potaoes on the grill for dinner. The rest of the day is going to be spent goofing off! Gotta conserve energy you know!! 
   Happy 4th to all!
     Bill

[sleepy]

read the Declaration of Independence from my front porch, drink some bloody marys, watch the neighborhood parade from my yard, squirt the Travis High School truck filled with water and teenagers with my garden hose, go to a pool party and finish up watching fireworks from our secret perch.  Tradition and good times.

Happy Birthday USA

[mule ears]

Gave the staff the day off.  Got up early as usual, let the turkeys out, seeded some cover crops before what we hope is a good rain this weekend (not as dry here as y'all but pretty bad), finished picking for market.  This afteroon a good lunch, maybe a beer, a long nap.  Late I will sort tomatoes and load the truck, feed the turkeys, burn some sausages on the grill (with more beer), to bed early 'cause I still have to get up at 4:00 am to go to Farmers' Market.   

Happy 4th to y'all   

[Al]

The brisket is a smokin' and the beer is a coolin'.  Life is good.

Al

[homerboy2u]

The brisket is a smokin' and the beer is a coolin'.  Life is good.

Al

 I can almost smell it , from here....mmmmmm...mm mmmm !!!

 Please people, get away from your computers and enjoy the rest of the day, tomorrow we can pick up where we left...and some pictures of your own corner in heaven. Your castle in the air.

  Mule ears...what exactly is it that you do for a living ?...turkeys , tomatoes, farmer's market.hmm

[Al]

Almost there . . . it's Miller time.



Al

[badknees]

Almost there . . . it's Miller time.



Al

What kind of wood?

How long?

[Goldilocks]

Yum! 

[chisos_muse]

What kind of wood?

How long?

Hey, that sounds like a very personal question! 

[SA Bill]

 

You kill me Muse!!
  Bill

[Al]

What kind of wood?

How long?

Hey, that sounds like a very personal question! 

You guys are still silly.  Mesquite and oak . . . heavy on the mesquite.  Actually it's still smoking.  I didn't put it on until noon.  As planned we'll celebrate tomorrow.  Looks like it's going to be a 12-hour brisket which is the norm with that smoker.  I'll leave it in the smoker overnight and might just have to cut a few slices for breakfast in the morning. You can't rush a brisket and of course  beer consumption during the evening is required of the chef so he can summon up the necessary patience.  Life is good.

I use a meat thermometer.  Some say wait until the internal temperature in the thick end is 165 F.  I've had my best briskets hit 185 but no more or it will be overcooked. At 7 hours of smoking, heavy duty aluminum foil was put under it to help keep the thin end from drying out by holding the juices.  Sometimes I'll pour some beer over it after adding the foil but tonight decided not to share that precious resource.

Don't worry guys I'll eat some for you!  Thanks.

Al

[badknees]

What kind of wood?

How long?

Hey, that sounds like a very personal question! 

You guys are still silly.  Mesquite and oak . . . heavy on the mesquite.  Actually it's still smoking.  I didn't put it on until noon.  As planned we'll celebrate tomorrow.  Looks like it's going to be a 12-hour brisket which is the norm with that smoker.  I'll leave it in the smoker overnight and might just have to cut a few slices for breakfast in the morning. You can't rush a brisket and of course  beer consumption during the evening is required of the chef so he can summon up the necessary patience.  Life is good.

I use a meat thermometer.  Some say wait until the internal temperature in the thick end is 165 F.  I've had my best briskets hit 185 but no more or it will be overcooked. At 7 hours of smoking, heavy duty aluminum foil was put under it to help keep the thin end from drying out by holding the juices.  Sometimes I'll pour some beer over it after adding the foil but tonight decided not to share that precious resource.

Don't worry guys I'll eat some for you!  Thanks.

Al

Trimmed after cooking?

[Al]

BK, didn't you see the Texas A&M study about how brisket fat is good you?  Actually, you want at least a 1/4" to 1/2" of fat over the top of the entire brisket, so yes. If you are going to spend all the good time and trouble to smoke a brisket go for the packer with all the fat on it.  If you go for one of the market trimmed ones make sure there is still a layer of fat left. Always cook with the fat up so it moistens the meat.  If the fat ain't there, bag it and bake it in the oven with appropriate spices.  The fat is what keeps it moist for all of those hours of smoking.

Although it is best after resting an hour or so off the smoker, tomorrow morning it will be transferred to a cookie sheet and placed in a fridge.  Then tomorrow evening it will be rendered into thin slices with most of the fat removed and and disposed. 

My wife is a vegetarian so she must leave the room while I render the wonderfully smoky and tender flesh prior to consumption.  Any left overs will be zip locked bagged in weighed portions then popped in the freezer for future enjoyment.

Al

[homerboy2u]

  Any left overs will be zip locked bagged in weighed portions then popped in the freezer for future enjoyment.
Al

 Can you mail some, instead?