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Verminius Rex

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brisket.. [May. 8th, 2011|06:47 pm]
Verminius Rex
Today I did my first brisket. I rubbed it down about 2 days ago, wrapped and let it sit in the fridge until this morning. 3 hours in the smoker (maple and hickory chips), then in the oven while we ran out for a gathering in Garnett. It is falling-apart tender, and flavored nicely. We ate a good chunk of it, I'll put the rest in the fridge for consumption this week.

Next for the smoker are some beef and pork roasts, soon as the freezer is empty I can look at some of the meat packages from Steve's Meats and fill it up again. That may be well into summer, considering the ground beef from the quarter cow that was our Christmas gift from Mom&Dad, pork we got on sale, and the roasts that came with the cow.  
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