u/ryanthesmokologist

Man, this turned out pretty damn excellent. The only critique I gave to myself, and will probably get from y'all, the beef is sliced too thick. No, no it didn't.

Seasoned the chuck overnight, tossed it in my stuck burner w/ post oak @ 225°. Had my chuck over the au jus pan for the drippings. Smoked some peppers & onions w/ the beef, carmalazied and tossed below in the pan.

The roast hit it's stall and placed it in the au jus pan, foiled till probe tender.

Hot hold for a few hours, pulled the roast, sliced it. Giardiniera, peppers/onions, toasted Italian loaf.

Soffritto, tomato paste, oil & butter, bay leaves & thyme, white wine, beef broth, San Marzano tomatoes, and some parmesan rind. Smoked diced pork bellyand pancetta. Finished w/ whole milk and pasta water.

Cleared out the freezer to add it back to the freezer. Brisket trimmings to Brisket Chuck!

Morning y'all. The freezer is was getting full, not necessarily a problem, but had to take all the trimmings from the briskets and grind it into brisket chuck.

Measure it out to an 80/20, cubed and had them just over freeze point @ \~34°. Had all the stainless grinder parts frozen as well. Got to work and got a pretty good yield from the "scraps."

Way easier to pack those vacuum sealed pounders vs. chunks!

Morning y'all. The freezer is was getting full, not necessarily a problem, but had to take all the trimmings from the briskets and grind it into brisket chuck.

Measure it out to an 80/20, cubed and had them just over freeze point @ ~34°. Had all the stainless grinder parts frozen as well. Got to work and got a pretty good yield from the "scraps."

Way easier to pack those vacuum sealed pounders vs. chunks!

Any one else in a constant wonder on how that briskets going to turn out before that first slice? Y'all point or flat fans? And yes, I sliced a bit high on the point/flat line. Thankfully, didn't hear any complaints, there weren't any leftovers, and my homemade BBQ sauce stayed in the mason jar. So, win win.

I've had my Pitts & Spitts rolling mesquite smoke since 10 AM.

Full packers cut, an additional flat out of the freezer, a sweet tater, and some tallow.

Pretty nice day down here on southeast end of our great state.

5 hours down. Both are about to hit their stalls. Rolling pure mesquite smoke through the Pitts & Spitts. Both season w/ kosher salt, 16 mesh black pepper, and granulated garlic.

What do y'all think so far on the National BBQ Day?

I'm going a bit overboard, but is that real with barbecue?

Full brisket

Brisket Flat

Beef Tallow rendering

Happy Saturday y'all. I figured since it BBQ day it only seemed appropriate to smoke some beef on the stick burner.

Cheers to Saturday!