My first cook never got posted. Not because it wasn't good, just because I find this posting thing to be a pain in the arse! So, this is my second cook in the new roaster and I still find this posting thing to be a pain in the arse! And that's even with Craig doing all the picture juggling act for me. For crying out loud, if he didn't do that y'all would never hear from me. OK, no more whining.
So, we found a great sale on brisket from Wally World. Not graded, but at $1.30 p/lb. it managed to jump into our cart. Craig thought it was his, (both of them, mind you), but I had other designs. One brisket hijacked for the thrill of using my new roaster without having to do the foil tent like I always felt I had to do in my old pans. Here we go!
No pic of the original packer this came from, but here is the trimmed of fat and point beautiful brisket, (another thing Craig does for me), in my wonderful new roaster. Since he's also the photographer, he takes artistic liberties as well. How'd those peppers get in my brisket thread?
And so we begin
Extremely simple cook! Someone told me about this years ago and we still love it to this day. That is if I can manage to hijack a brisket from the smoker once in a blue moon! Simply seasoned with salt, pepper and Lipton Beefy Onion soup mix. Added a small amount of water and placed in oven at 225 degrees for 8 hours.
Just out of the oven.
Sliced and ready for plating.
That's what I'm sayin!
Thanks for lookin' and thanks again to Jim and Pam for the opportunity to win this roaster.
So, we found a great sale on brisket from Wally World. Not graded, but at $1.30 p/lb. it managed to jump into our cart. Craig thought it was his, (both of them, mind you), but I had other designs. One brisket hijacked for the thrill of using my new roaster without having to do the foil tent like I always felt I had to do in my old pans. Here we go!
No pic of the original packer this came from, but here is the trimmed of fat and point beautiful brisket, (another thing Craig does for me), in my wonderful new roaster. Since he's also the photographer, he takes artistic liberties as well. How'd those peppers get in my brisket thread?
And so we begin
Extremely simple cook! Someone told me about this years ago and we still love it to this day. That is if I can manage to hijack a brisket from the smoker once in a blue moon! Simply seasoned with salt, pepper and Lipton Beefy Onion soup mix. Added a small amount of water and placed in oven at 225 degrees for 8 hours.
Just out of the oven.
Sliced and ready for plating.
That's what I'm sayin!
Thanks for lookin' and thanks again to Jim and Pam for the opportunity to win this roaster.
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