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We did venison steaks today. No time for pics, we ate em in a hurry. Turned out perfectly, as usual.
I'm trying to come down from a mild case of something on the order of Stendhal Sydrome, so bear with me. you know how really good Prime Rib just melts in your mouth? yes, medium rare brisket is like that. I must admit that I would not want this any less done. I think medium would suit my taste more than medium rare for brisket, but still, it's gonna be hard to make this appreciably better. seasoning perfect, done to medium rare as planned, bark adequate (barely), a little bit too much smoke, though. lump charcoal must produce "better" smoke than plain old Kingsford briquettes because I did not use any more actual wood for smoke than before. the difficulty is getting this hot enough for long enough to produce a good bark without getting the internal temp up too high. for my first try, this went exceedingly well. sous vide kicks ass, period. this was fabulous. note the absence of a pool of liquid on the cutting board in the second pic. it's still in the brisket.
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and a plethora of grilled pepper poppers to make it a meal. feels like summer now.
NopeJonny from Pakistan? WTF. I ain't clicking on that link...
it could give me a virus.