We tried to wear out the vacuum sealer this morning. 10 packs of brisket, 9 with ribs. Heading back to Costco tomorrow to find some more goodies to smoke before August 1. We'll lose a few packs to attrition during July, but the freezer is looking good for the upcoming trip.Looks really yummy. What's the next step, vacuum bagging?
Tell your friend that it's USDA Prime brisket from Costco. I trim most of the fat off so my cardiologist won't know what I've been eating.
Wine?Done on our RV site patio grill in Polson, Montana; a boneless leg of lamb. Seared all four sides on high heat (took about 15 minutes) and then put on the high rack for 1:15 with the grill on low and the lid down. Pulled it when the internal temp hit 130 degrees and let rest for 10 minutes before slicing. Served with a garden salad and steamed fresh broccoli. It was GOOD!
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