my Costco has been having brisket flats at the meat counter. ya. so I've been cooking a few using LA and muebe advise. works every time.
used some balsamic for glue. tatonka dust all the way. this is going to be great.
love the color w/ the balsamic.
looks good.
no smoke mode. cruising @ 240° from the get go. thru 2 of the kids beer in the pan.
next morning. big smile, big smile......
wrapped up @ 170° like LA and muebe said. added 1/2 cup of beef juice.
put back on until it hits 203°.
opened it up to stop it cooking. after 15 minutes or so I covered it back up and left on the mak. after 2 hours I put in the frig.
well, remember when we were talking about French dips. I was telling my wife about them. she said you never had a French dip sandwich. nope. she going to take care of me.
she thinned out the left over juice from the brisket and put the meat back in it.
i'm liking where this is going.
and I get juice to dip it in. oh ya. i'm so happy.
it was so good I had to have another one.
I love this French dip stuff. very very good.
