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Looks great. The title had me thinking this was an extreme aging project like the one year brisket Daniel Vaughn wrote about in Texas Monthly. Posts like this are eventually going to cost me the price of a pellet cooker.

New Years Eve dinner was shrimp and okra gumbo with potato salad and spicy crackers. New Years Day was blackeyed peas, stewed cabbage, cornbread, and cabbage-jambalaya. Pecan pie for dessert.

The first time I ran across a USDA prime packer brisket, I smoked it for a party. It was fantastic. Some said it was the best thing they had ever eaten, and a couple seriously questioned whether I really cooked it. I have smoked many briskets, but that one was truly special.

Six days! You should have thrown that out before you made someone sick. Just kidding. That third pic is perfect. Nice work.

So what’s in said savory pies? They look good.

That’s a darned nice looking piece of beef. Tis the season, but I wish stores would carry them at reasonable prices at other times.

I read a lot about food and cooking, but Dutch baby is a new one on me. It sure does look and sound like something I would enjoy. Thanks for tipping me to a potential new cooking item.

That’s a beautiful plate of food. Good work.

How did it turn out?

That’s some nice looking food. Good job.

Beautiful. I could really enjoy that with some horseradish sauce.

Looks very tasty. Growing up, that was the only way we ever had brisket. And it was cooked with about a 6” fat cap.

Beautiful beef. Nice work.

That’s a nice looking hunk of beef. This is the time of year to find them available in stores. Yet another cooking project idea, but so little time.

When you go for the brisket, a whole packer will likely be more satisfying than a flat, which is prone to drying out. It is expensive and large, but you can cut the leftovers into slabs, vac seal, and freeze. Reheat in a pot of hot water, and it will be like it just came off the smoker.

I have Grill Grates on a gasser, and they are awesome for steaks. I keep some on the flat side, and some grill side up. Sear on the screaming hot flats, then transfer to the grill ones on low heat until they hit 125-30. So I’d use the griddle side for a complete sear.

Looks like a great tradition. What kind of cooker did you use?

Holiday ribs sound great. We are having turkey today, but there is still time for ribs this season.

Congrats to all the winners! How many entries were there?

Great looking breast. I am going to try to find one to smoke on Christmas. Hope it turns out as nice as yours.