Yeah man, I love it. I love cooking, I don't talk about it much anymore since I lost my weight, but yeah, I was passionate about it.Have you ever smoked a Chuck Roast?
It's just not a normal meat that most people smoke. The first time I did it, was just filling a spot in the chest and I had some thawed Chuck roast . I seasoned it just like my brisket . I placed it underneath some ribs that were close to the top of the chest . I smoked it for a couple of hours and then wrapped it in foil and continue the slow cook. It was Crock Pot tender and crazy flavorful!
The local grocery store had a special for Packer brisket. Special, Still well over $3 a pound!
I really can't say when the last time I saw a decent Packer brisket at a non specialized butchery. I do think these were the worst Packers I had ever seen. My biggest bitch is a thin ass tail!
Just like my women, I can't stand a brisket with a thin tail!
The tails on these briskets were not much more than an inch thick!In my mind, that kind of defeats the purpose of getting a packer cut, being able to smoke the brisket for a longer period of time and get more of a taste. I think to maintain quality of tenderness, I would have to wrap the brisket to be able to finish it off properly. I just don't like rapping the meat unless it's a necessity.
All this talk of food is making me hungry!
I do have a couple of pork loins, one pork butt and four full racks of ribs in the freezer.
Yeah, let's drop it there, I feel the same. A black cup o Joe will have to do
...I wondered if yours was because you were getting worried about your op....
