Two day brisket

[Clay Neubauer]

Silly me, didn't get any pics of what we cooked on the 4th of July itself at a friend's place (couple of rotisserie pork loins, and fried 12 pounds of catfish and bass from our farm ponds) but I did have a little more free time the next day for this. Had a small chunk of brisket in the freezer to use up, it went into the sous vide at 155 degrees Friday afternoon. Sunday afternoon gave it about an hour with charcoal and hickory to finish. It disappeared from the serving platter in a hurry.

 

[Riki Barulich]

Damn that looks good!

 

[Michael Richards]

Wow, that serving plate looks amazing!

 

[Cliff Bartlett]

That brisket looks fabulous Clay. I'm not surprised it disappeared quickly. Indeed that is a plate of goodness. Would have liked to see your fried catfish and bass.

 

[Brad Olson]

We can take Clay's word about the catfish and bass...after all, fishermen never exaggerate.

Nice plate, with both the brisket and what looks like a pretty decent hot dog, too!

 

[CaseT]

Looks great!

 

[Clay Neubauer]

I'm not much of a fisherman, won't see me exaggerating about that lol.