I had my last packer from Albertson's sale so I figured I would do it a little different. I trimmed it from excess fat and gave it a nice coating of MH Just Add Beef and let it sit for 30 minutes then gave it a coating of Tatonka Dust. I threw it in the MES at 250° with some Competition blend pellets in the tube for about 6 hours.
I pulled the brisket and cut off the point to make burnt ends (a must for me), then gave the flat another coating of Tatonka Dust and put it in a expandable Food Saver bag. Since I planned on pulled beef, it went in the SV bath at 165° for 36 hours.
I pulled the flat at 5 AM today and poured off the juices into a pan for later use.
I cut the flat in half to fit in my stainless pot for shredding.
I grabbed my handy dandy meat shredding tool and installed it in my DeWalt cordless drill and went to town.
It takes me less than 10 seconds to shred a Boston butt but this was a little harder. It took 15-20 seconds to do the job, even taking pics.
Here it is all shredded. I defatted the drippings and added the liquid gold back to the shredded beef and vacuum bagged in one pound bags.
I mixed in some of the sauce I used for the burnt ends in one bag and it was superb! The sauce was 50/50 Blues Hog Comp Blend and Rudy's. That was 50/50 with Guiness Blonde beer. It had some beef broth from the burnt ends and was amazingly flavorful!
I pulled the brisket and cut off the point to make burnt ends (a must for me), then gave the flat another coating of Tatonka Dust and put it in a expandable Food Saver bag. Since I planned on pulled beef, it went in the SV bath at 165° for 36 hours.
I pulled the flat at 5 AM today and poured off the juices into a pan for later use.
I cut the flat in half to fit in my stainless pot for shredding.
I grabbed my handy dandy meat shredding tool and installed it in my DeWalt cordless drill and went to town.
It takes me less than 10 seconds to shred a Boston butt but this was a little harder. It took 15-20 seconds to do the job, even taking pics.
Here it is all shredded. I defatted the drippings and added the liquid gold back to the shredded beef and vacuum bagged in one pound bags.
I mixed in some of the sauce I used for the burnt ends in one bag and it was superb! The sauce was 50/50 Blues Hog Comp Blend and Rudy's. That was 50/50 with Guiness Blonde beer. It had some beef broth from the burnt ends and was amazingly flavorful!
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