We ran into that very same situation last night, empty meat coolers with 5 or 6 full packer briskets in the middle. Bought the largest one that had a high quantity of meat (compared to fat) and will smoke it in the next few days. But I guess generally no one wants 13 to 17 lbs. of tough, cheap 'dead cow' in the raw state. Also happen to be stocked up very well on pellets so we should be able to supplement our food supplies with these bulk, cheap types that most avoid and those with smokers go looking for. Now if only we could find some paper products for the final stage of eating brisket. Just as an aside, I understand stores are putting in (finally!) limits on the number of items an individual can buy; that should slow down on the panic buying and hording, which is the direct cause of the problem of goods shortages in the first place; a true man- made problem that is really quite easy to address. Brian
I've never cooked over an open flame and thought tonight seemed appropriate. Mild rope sausage over apple and oak...
It was a little dry but had good flavor. I had to put it on before I was down to just coals cause the wife was getting hangry. It wasnt completely thawed either so that didnt help anything. I will be cooking over fire again. There was something very satisfying about the whole experience.
Last summer I tasted a bean concoction that my friend called “cowboy beans”. I looked it up online then tried my version of it. I sliced some venison roast and marinated it overnight. I smoked the venison and it was tender and had good flavor. I combined Chili beans, white beans, black beans and pinto beans in the crock pot. Also added some Sweet Baby Rays sauce, brown sugar and onions. Mixed in the venison and letting it slow cook overnight. I’ll post tomorrow if it was worth the effort.
Had some beers late night with my neighbor around the fire. Late night was perfect timing to start this nearly 12# butt. A solid 15.5 hrs later, now wrapped and resting.
