Beef. It's what's for dinner.

[Jeff Lebowski]

Wow.

[Bo Diddley]

Our stay in SLC has been extended by a day because of a flight cancellation. But I don't mind because our son-in-law is a great cook and always pulls out all the stops when we visit. In addition to a variety of superb and creative pizzas (his dough, not to mention his varied toppings, are always great), he's served up Alaskan King Crab legs, and a superb beef tenderloin. Our welcome dinner consisted of two different cuts of Wagyu beef (reading the cow's genealogy, feeding schedule, time of "harvest," and other details was both fascinating and a little disturbing). Flight cancelled? No problem!

D2C4495B-B05E-481E-8534-24B89FB74521.jpeg

That does look amazing.

[PaloAltoCougar]

Our stay in SLC has been extended by a day because of a flight cancellation. But I don't mind because our son-in-law is a great cook and always pulls out all the stops when we visit. In addition to a variety of superb and creative pizzas (his dough, not to mention his varied toppings, are always great), he's served up Alaskan King Crab legs, and a superb beef tenderloin. Our welcome dinner consisted of two different cuts of Wagyu beef (reading the cow's genealogy, feeding schedule, time of "harvest," and other details was both fascinating and a little disturbing). Flight cancelled? No problem!

D2C4495B-B05E-481E-8534-24B89FB74521.jpeg

[Non Sequitur]

Turned out fabulous. Great smoke flavor. Incredibly tender and juicy. Great crust. Totally worth the extra effort.

After about 90 minutes at 180. I pulled when the internal temp hit 85. Put in the vacuum sealed bags with crushed garlic, fresh rosemary, thyme and sage. Put in the refrigerator for two days.

968EA3F9-FB81-4303-A725-D9398C95FCC6.jpeg

After sous vide for 14 hours at 128.

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Sprinkled a little garlic salt on it and put back on my smoker at 550 for 10 minutes.

EF2CE952-3619-4E00-A0AF-4B8522D6005E.jpeg

Sliced.


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441D218D-4DB6-457D-BF66-9457458763B7.jpeg

I gotta bookmark this.

[Jeff Lebowski]

Oh wow. That looks amazing.

[All-American]

Turned out fabulous. Great smoke flavor. Incredibly tender and juicy. Great crust. Totally worth the extra effort.

After about 90 minutes at 180. I pulled when the internal temp hit 85. Put in the vacuum sealed bags with crushed garlic, fresh rosemary, thyme and sage. Put in the refrigerator for two days.

968EA3F9-FB81-4303-A725-D9398C95FCC6.jpeg

After sous vide for 14 hours at 128.

960AF4A9-F6F6-4476-9531-3EDF5C617E3C.jpeg

Sprinkled a little garlic salt on it and put back on my smoker at 550 for 10 minutes.

EF2CE952-3619-4E00-A0AF-4B8522D6005E.jpeg

Sliced.


6C7EA2D1-E556-435C-A62A-BD491A639359.jpeg

441D218D-4DB6-457D-BF66-9457458763B7.jpeg

I mean that looks okay I guess

something something crushing weight of despair

[CJF]

Post pics, please!

A very kind friend of mine bought me a Snake River Farms wagyu brisket. Going to cook it on Christmas day. I am a little nervous.

Turned out fabulous. Great smoke flavor. Incredibly tender and juicy. Great crust. Totally worth the extra effort.

After about 90 minutes at 180. I pulled when the internal temp hit 85. Put in the vacuum sealed bags with crushed garlic, fresh rosemary, thyme and sage. Put in the refrigerator for two days.

968EA3F9-FB81-4303-A725-D9398C95FCC6.jpeg

After sous vide for 14 hours at 128.

960AF4A9-F6F6-4476-9531-3EDF5C617E3C.jpeg

Sprinkled a little garlic salt on it and put back on my smoker at 550 for 10 minutes.

EF2CE952-3619-4E00-A0AF-4B8522D6005E.jpeg

Sliced.


6C7EA2D1-E556-435C-A62A-BD491A639359.jpeg

441D218D-4DB6-457D-BF66-9457458763B7.jpeg

[old_gregg]

bone in prime rib with kenji lopez horseradish cream. delightful.

[Jeff Lebowski]

What? You've never been to the Dude's Alpine mansion? You are missing out

[CJF]

Ha. Fair enough. I’m sure it’ll be good. I’d just never considered it.

[wuapinmon]

Why chicken stock? I’ve never used chicken stock with beef in general or brisket specifically. I use beef bouillon on almost every brisket I make. Now I’m curious.

Because I was at the salvage grocery store in October and they had cans of Swanson chicken stock 5/$1.00, so I bought three cases. I look for any excuse to use one.

[CJF]

Why chicken stock? I’ve never used chicken stock with beef in general or brisket specifically. I use beef bouillon on almost every brisket I make. Now I’m curious.

[wuapinmon]

I too bought a brisket yesterday. I'm gonna put part of it in my InstantPot (or, "Insta-Pot" if you're my wife's family) for 120 minutes with a can of chicken stock, kosher salt, black pepper, granulated garlic, and a sliced onion. It'll be perfect.

[Copelius]

That's why I come here. To prevent mishap.

[CJF]

1 hour per lb at 250-300 degrees? No.

Also, fat side down.

Right. And no way I’d go over 225 with direct heat and something that fatty. I have no idea why anyone would grill a brisket. It would be much safer cooking in an oven with some liquid smoke.