Many thanks, folks - your comments are very kind
I might not make really good "Q" yet, but I'm on my way thanks to the excellent advice I receive on an almost daily basis here at LTBBQ. I appreciate all the personalities on this forum, and also that you put up with my sometimes over the top posting (I just tend to become excited, and don't really intend to be posting spam
).
Sounds like an outstanding food weekend to me. Everything looks perfect.
How did the brisket turn out?
I like it, Pappy - might not be the best, nor the prettiest, but the taste was good.
It was a memorable weekend for us - simple, but I like that kind the best. The only visitor we had was our son, Ricky who joined us for dinner, and told us a harrowing story about transporting an oversized load (large loader on a Lowboy) down one of the steep grades - white knuckle, I'm sure.
We started with leftover pizza for breakfast, then went to the store for a few supplies. Returned home to do chores and then the fun stuff - reheat brisket for sandwiches, and make burnt ends.
We first grilled the leftover pizza, and then placed it on the griddle to keep the slices warm. Fried an egg to top the pizza
Farm fresh eggs on grill reheated pizza - I know it is hard to believe, but the pizza is almost better today than yesterday. The grilling makes the crust as crisp as the moment we first baked it, yet the pizza did not dry out. The yolk sent the leftover pizza over the top.
We cut these slices fresh yesterday evening for a bedtime snack. Mesquite pellets, nothing but salt and pepper, Aron Franklin-style. Not the prettiest, but butter tender - no tug at all
Because we were making burnt ends, fired up the Traeger to about 275F, and foil wrapped a good sized hunk of the flat for dinner sandwiches - threw it in with the burnt ends to reheat (sorry for the poor focus)
My sammie - nothing but a slice of onion, and pure beefy goodness. Salt and pepper was all I needed
My sweetie loves bbq sauce - this was a homemade concoction, sweet and spicy, with ketchup, brown sugar, vinegar and mustard bite, onions, Worchestershire, lemon juice, salt, and pepper
Although I prefer just the meaty goodness of brisket, I gotta admit that this looks pretty good
Ricky enjoying his sammie
Cut the point into cubes, and then lightly sauced with my sweetie's bbq sauce. Into the Traeger for about an hour and a half at 275F
Like with the flat, might not be pretty, but the bite was really good (no tug at all), and the nuggets melt in your mouth. Overall I'm happy with my first ever brisket on the pellet cooker.
