They only had 4 Prime and all were very thin on one end and very thick on the other. I know you said you like the thickness to be as uniform as you can find from one end to the other. The Select cuts were more uniform in thickness. I'm an hour from Costco, so it will probably be at least a few weeks before I make it back over there.
They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.
They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.
Looks like you knocked that one out of the park too!!!! So when ya gonna start competing?! I can tell you like to cook, if you ever went to a cookoff you'd be HOOOOOKED!!!! I am going to be competing in Cranfills Gap at an IBCA Event on Sep 12 & 13, you should stop by!
great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.
great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.
Don't pull it based on temperature, pull it when it probes tender. It differs from brisket to brisket. I've pulled them as low as the upper 90's and as hot as 210 ish... it all depends on the brisket.
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