I fired off the last of the two prime briskets last night Got the fire started.
Meat trimmed. A great deal of fat on these primes.
Rubbed with mustard, and my current spice blend, a mix of black pepper, chipotle powder, rubbed sage, coriander, garlic powder, thyme, a dash of cayenne, and a dash of chinese five spice all ground very fine in the spice grinder.
The life support to get thru the whole night.
The final result, on at 11, off at 2 the next day, rested for about 40 minutes. Average cook temp was 240 throughout. I cannot stand waiting for an eternity cooking on of these primes at 210 or 220. They take way too long.
Sliced and delicious. Still a lot of fat to carve out, but moist, tender and very tasty.
Still not sure I want to pay near $4 a pound for this meat. I don't compete, so I'd rather just find better quality packers than the no rolls that I find nearby.
Now after nearly 30 hours, I can finally go to sleep. I'm switching back to night shift for a while on Thursday, and have to get ready for that.
Meat trimmed. A great deal of fat on these primes.
![DSCF1560.jpg](http://i11.photobucket.com/albums/a179/chipsth/DSCF1560.jpg)
Rubbed with mustard, and my current spice blend, a mix of black pepper, chipotle powder, rubbed sage, coriander, garlic powder, thyme, a dash of cayenne, and a dash of chinese five spice all ground very fine in the spice grinder.
![DSCF1561.jpg](http://i11.photobucket.com/albums/a179/chipsth/DSCF1561.jpg)
The life support to get thru the whole night.
![DSCF1562.jpg](http://i11.photobucket.com/albums/a179/chipsth/DSCF1562.jpg)
The final result, on at 11, off at 2 the next day, rested for about 40 minutes. Average cook temp was 240 throughout. I cannot stand waiting for an eternity cooking on of these primes at 210 or 220. They take way too long.
![DSCF1563.jpg](http://i11.photobucket.com/albums/a179/chipsth/DSCF1563.jpg)
Sliced and delicious. Still a lot of fat to carve out, but moist, tender and very tasty.
![DSCF1566.jpg](http://i11.photobucket.com/albums/a179/chipsth/DSCF1566.jpg)
Still not sure I want to pay near $4 a pound for this meat. I don't compete, so I'd rather just find better quality packers than the no rolls that I find nearby.
Now after nearly 30 hours, I can finally go to sleep. I'm switching back to night shift for a while on Thursday, and have to get ready for that.