Dave Penn
TVWBB Fan
Haven't checked in for quite some time, so I thought I'd throw out a post. Hope you all had a great Labor Day weekend.
Cooked a couple of briskets from HyVee (Lakeville, MN) last weekend. They were IPB packers, choice grade. Paid $4.89/lb, as I recall. Minimal fat cap, and not much trimming needed.Turned out excellent. Big beef taste, super tender and moist. Did them at 275 degrees, over Royal Oak lump with some mesquite and some oak. Foiled them at 180 degrees, and rested them for a couple hours after taking them off the smoker.
https://drive.google.com/file/d/0B2OR6l8LiTClbkVOMHJSNHhhZFE/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClSktRdVhiX1NTUWM/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClY1VvWk9FNjRyd3M/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClZlFkcFlKU0Y0Wlk/view?usp=sharing
Cooked a couple of briskets from HyVee (Lakeville, MN) last weekend. They were IPB packers, choice grade. Paid $4.89/lb, as I recall. Minimal fat cap, and not much trimming needed.Turned out excellent. Big beef taste, super tender and moist. Did them at 275 degrees, over Royal Oak lump with some mesquite and some oak. Foiled them at 180 degrees, and rested them for a couple hours after taking them off the smoker.
https://drive.google.com/file/d/0B2OR6l8LiTClbkVOMHJSNHhhZFE/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClSktRdVhiX1NTUWM/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClY1VvWk9FNjRyd3M/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClZlFkcFlKU0Y0Wlk/view?usp=sharing
