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  • Got brisket

    Wet aging 17 briskets for 45 days for a graduation party in mid May

    Yoder YS480
    Maverick 732
    Tappecue
    Thermapen

  • #2
    That’s...just...beautiful, man... snifsnif.. :{)
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Holy brisket that must have cost an arm and a leg
      Masterbuilt Stainless Steel 40"
      Weber 22.5" WSM
      Weber Performer W/rotisserie X2
      Weber 22.5" Kettle Silver
      Weber 22.5" Kettle Gold
      Weber 1990 22.5" 3 Wheeler
      Weber 18.5" Kettle
      Weber 18.5" Bud Light Kettle
      Weber Smokey Joe
      GMG Daniel Boone
      Pit Barrel Cooker
      Maverick ET 73 and ET 732
      6X8 A Maze N Smoker and Tube Smoker
      Fastest Themapen on the market BLACK
      The Vortex

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      • #4
        Damn man! How many people are gonna be at that grad party? That's a buttload of beef...Probably gonna wear that SV unit out
        Craig
        sigpic

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        • #5
          whew.. that is a load of brisket, doing wicked beans too???
          Brian

          Certified Sausage & Pepper Head
          Yoder YS640
          Weber Genesis
          Weber 18.5" Kettle
          Weber Performer
          Misfit # 1899

          sigpic

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          • #6
            You will need one BIG SMOKER

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            • #7
              Originally posted by Rgold01 View Post
              You will need one BIG SMOKER
              Nope. Prolly 3...


              Drinks well with others



              ~ P4 ~

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              • #8
                Becky
                *****

                https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                Weber 22.5" One Touch Gold Kettle - Black
                Weber 22.5" One Touch Gold Kettle - Copper
                1993 Weber 22.5" Master Touch Kettle - Red
                Weber 18.5" One Touch Silver Kettle - Budweiser
                Weber Smokey Joe
                Multiple Dutch Ovens and other Cast Iron
                Pink Thermapen
                Purple Thermapen

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                • #9
                  Did I count 16 packers? Give'm hell Mikey. Congrats to all attendants

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                  • #10
                    Originally posted by scubadoo97 View Post
                    Did I count 16 packers? Give'm hell Mikey. Congrats to all attendants
                    Seventeen...
                    Thats right...eight and a half cows had to give their lives for this party...
                    Craig
                    sigpic

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                    • #11
                      Originally posted by SMOKE FREAK View Post
                      Seventeen...
                      Thats right...eight and a half cows had to give their lives for this party...
                      Everyone should give a ceremonial “Mooo!” upon arriving
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        Originally posted by Richtee View Post
                        Everyone should give a ceremonial “Mooo!” upon arriving
                        I'm giving mine now. Moo. There, I said it.


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          That's quite the herd of cattle you have in the fridge. Very impressive!

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                          • #14
                            Had an open night so decided to get a handful of these going. So far they are aged 30 days from kill date. Rinsed, trimmed and seasoned with Tatonka Dust, 4 on the ys480 at 325, 1 on the kettle with a snake around the vortex at 275. Hickory and cherry smoke. When I was happy with the bark, about 165, I separated the flat and point in all but one. 4 flats and 2 points got vac sealed and into the Sous vide bath at 135. 2 points got cubed up for burnt ends and back on smoker. That last brisket got wrapped in foil and taking to probe tender hopefully before bedtime.













                            To be continued...

                            Sent from my SM-G935V using Tapatalk
                            Yoder YS480
                            Maverick 732
                            Tappecue
                            Thermapen

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                            • #15
                              I am envious! That's BEAUTIFUL!


                              Drinks well with others



                              ~ P4 ~

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