Wow. What an incredible recipe this was Skirt steak, with prosciutto and goat cheese in the middle. So damn good
Going to smoke a chuck roast this weekend since I would almost certainly fuck up a brisket. I would like to slice it, but I guess it's not the end of the world if I have to pull. What temp do I want to shoot for? 203?
My Elks Lodge, it's my donation for a car show we are having tomorrow. No one will eat though because it is fucking crazy hot today/tomorrow.
Top was dinner last night, reverse seared at 225 for 27 minutes with mostly salt and pepper a touch of chili and garlic powder and rubbing the steaks with smashed garlic, then finished on my cast iron skillet for 1:45 each side. Just pulled the pork off, in a cooler wrapped in butcher paper until 7 when I’ll pull it for dinner.
Damn that stall took forever. Just pulled and letting rest except for the burnt ends the wife wanted.
That’s only my 2nd brisket, but learned a lot from the last one which I did in an electric smoker. It sucked/was first time doing one so of course many lessons learned and then watching franklins videos gives a good knowledge base which I didn’t have the first time.
Reverend Franklin says remove on short, doesn’t mater for baby backs. Seems like the sensible middle ground our country needs in 2019
Sometimes I remove it, sometimes I don't because lazy If you buy spares at costco they'll do it for you