Passover 2025 - it begins


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Wanted to ensure I could find a brisket this year as sometimes I’ve had to go to different Costcos to secure my packer.

Having a smaller crowd this year, thankfully, only serving around 12 adults over two nights.

This giant brisket is it. It’ll go on Saturday morning for dinner Saturday night and reheated for Sunday night too.

I’m hoping to spend less time in the kitchen this year. We’ll see how much self control I can exert on the menu.
1744080145730.jpeg

Wish me luck. I’m getting too old to make 20 dishes for Passover.
 
Running a little late today. So be it.

Coal is a mixture of leftover JD, a few KPro briqs, apple wood, oak stave wood and some cowboy oak briqs. Should be plenty of smoke flavor here.

1744473101574.jpeg
 
Up and running. It’s funny how you do enough of these that you can eventually do them with your eyes half closed.

Trimmed around 2# 10oz off the packer. So cook weight is around 16.215#.

SPG on the outside.

1744476280868.jpeg

1744476314906.jpeg

1744476346506.jpeg

Onto the WSK with the point to the lid opening.

1744476407356.jpeg

Initial start temps. Running a water pan to help regulate temps so I can run slightly hotter due to being a little late to start today.

1744476485111.png

All probed so I can watch it cook; flat, mid and point. Had to move grate probe as first location was above deflector plate vent which was throwing off too much heat for an accurate read. All settled in now for the ride.

1744476667405.png
 
Right before the wrap. Nice and juggle feel. The render has gone well.

1744497281641.jpeg

At 3pm

1744497326149.jpeg

Added some tallow and wrapped

1744497367957.jpeg

1744497411404.png

Cruising to the finish line

1744497455454.png

Potato kugels from earlier. Yukon gold potatoes with sautéed onions, eggs, avocado oil, SP and some matzo meal as the binder.

1744497574744.jpeg
 
My Signals ran out of battery with 6 minutes left in the cook! Glad I was paying attention.

1744503008490.jpeg

1744503062814.png

Total cook time was 7 hours 35 minutes.
 
Last edited:
It's looking fantastic Brett, I definitely wish I was invited. I would unapologetically make a pig of myself. I would show up with a dessert or something to offset it of course.
 
That is a phenomenal looking bark! I'm so jealous of the Costco's with 4.99 prime brisket... only one available here is choice at 8.99, plus the nearest Costco, sam's club or any large store is an hour away.
 
Tell me about your horseradish sauce please.
It seems the older I get the more I add horseradish to my meals.
I enjoy it on seafood, sandwich spreads and beef or just to heat up something I’m making.
I usually use it right out of the small jar but also like it for homemade sauce.
The store bought premixed horsey sauce just doesn’t do it for me.
 
AndyK said:
Tell me about your horseradish sauce please.
It seems the older I get the more I add horseradish to my meals.
I enjoy it on seafood, sandwich spreads and beef or just to heat up something I’m making.
I usually use it right out of the small jar but also like it for homemade sauce.
The store bought premixed horsey sauce just doesn’t do it for me.
Click to expand...
It’s a classic ground horseradish.

Peel some fresh and firm horseradish, cut into cubes and place in food processor.

Process with the regular metal chopping blade until the horseradish is fully broken down. And then pulse it a little more.

You really need to bread down the radish until is pulverized.

You’ll know it’s done when you cannot breathe.

Remove from the chopping bowl and place in a container.

Then use a 1:1 ratio of ACV to water. This amount shown here was 1/4 cup ACV to 1/4 cup water. Add a slight teaspoon of sugar and two pinches of kosher salt. Combine till well mixed.

This batch was nuclear. Brain cleaning, sinus evacuating, eyes crying amazing.

It goes well with everything. Eating it is very invigorating.
 
You must log in or register to reply here.

 

Back
Top