tony b Posted July 13, 2016 Report Share Posted July 13, 2016 I periodically drive 150 miles to get to my nearest Trader Joes! So, as the song goes - "Don't cry for me, Argentina!" 1 Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 13, 2016 Report Share Posted July 13, 2016 (edited) Well I just got back from a Costco run… The above posts inspired me. Not only did I pick up a 13 pound prime brisket but I also picked up a couple of pork shoulders. One shoulder will have to go in the freezer but the other one will see a low and slow cook very soon for some juicy pulled pork. One of the cookbooks that I have is called Cooking with Smoke and Spice. There is a recipe in there "Vaunted Vinegar Sauce" - OMG! It is apple cider based with Red-pepper flakes, black pepper, salt and just a couple of other seasonings. It is so good on pulled pork I can't even begin to describe it. When I do the shoulder I will absolutely find that recipe and share it. The brisket will go on Saturday night followed by a rest in a cooler wrapped in towels for at least a couple of hours. After that, let the mayhem begin! Edited July 13, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 13, 2016 Report Share Posted July 13, 2016 10 minutes ago, KevinD said: Well I just got back from a Costco run… The above posts inspired me. Not only did I pick up a 13 pound prime brisket but I also picked up a couple of pork shoulders. One shoulder will have to go in the freezer but the other one will see a low and slow cook very soon for some juicy pulled pork. One of the cookbooks that I have is called Cooking with Smoke and Spice. There is a recipe in there "Vaunted Vinegar Sauce" - OMG! It is apple cider based with Red-pepper flakes, black pepper, salt and just a couple of other seasonings. It is so good on pulled pork I can't even begin to describe it. When I do the shoulder I will absolutely find that recipe and share it. The brisket will go on Saturday night followed by a rest in a cooler wrapped in towels for at least a couple of hours. After that, let the mayhem begin! I have that cookbook and it is one of the best bbq books for recipes. The vinegar sauce is awesome. I also like the creamy cole slaw which is a staple at my house for pulled pork. Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 13, 2016 Report Share Posted July 13, 2016 Thanks for reminding me Steve! I will have to make some of that to go on sandwiches, or on the side for those that just don't know how pulled pork is to be served in sandwich form! LOL. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 14, 2016 Report Share Posted July 14, 2016 14 minutes ago, KevinD said: There is a recipe in there "Vaunted Vinegar Sauce" - OMG! It is apple cider based with Red-pepper flakes, black pepper, salt and just a couple of other seasonings. It is so good on pulled pork I can't even begin to describe it. When I do the shoulder I will absolutely find that recipe and share it. That would be your classic North Carolina style BBQ sauce. Here is a North Carolina style sauce. It is very thin so it flows through the pork nicely. The vinegar cuts through the taste of the pork nicely. 1 cup white vinegar 1 cup apple cider vinegar 1T sugar 1T cayenne 1T tabasco 1T kosher salt 1T cracked black pepper Whisk it all up and there you go. Quote Link to comment Share on other sites More sharing options...
Nuprin Posted July 16, 2016 Report Share Posted July 16, 2016 On July 12, 2016 at 8:43 PM, Shuley said: Yup， that is the price I got mine for. As soon as I heard how cheap it was， I tried to get to Costco as fast as I could without being too pushy lol. Sniff* Sniff* Sobb* Sobb* The closest Costco that carries Prime Whole Brisket is 250 miles away. Won't someone please send me a Prime Brisket to love? The local butcher charges about $15/per pound to special order it Quote Link to comment Share on other sites More sharing options...
twharton Posted July 16, 2016 Report Share Posted July 16, 2016 Just like your KK is a great Value and worth every penny, Briskets from here are a great value and worth every penny..... http://www.snakeriverfarms.com/american-kobe-beef/brisket.html Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 16, 2016 Report Share Posted July 16, 2016 (edited) As I was poking around in my freezer today, I ran across two point cut corned beef briskets. I can't think of a reason why I shouldn't thaw out one of these in the near future and throwing it on Pele to add some smoke... Can anyone think of a reason why this would be a bad idea? Since I didn't cook them up for St. Patrick's Day, I think I will have to prepare one with some potatoes, carrots, onions & cabbage. I think I will put the root vegetables in a drip pan under the corned beef and see how they do. I've always loved roasted vegetables but traditionally those will cook at a much higher temperature than the low and slow cook for brisket. Unless of course, I use the hat/fast method as opposed to low and slow… As a back up I could prepare some inside the house following the traditional boiled dinner concept. Cabbage of course will be included… Thoughts, ideas, comments? Edited July 16, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 16, 2016 Report Share Posted July 16, 2016 The brisket and burnt ends look perfect. The bark look great. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 20, 2016 Report Share Posted July 20, 2016 @KevinD - you could always convert that corned beef brisket to a nice pastrami. Just rinse off the corned beef seasoning, a quick soak in some water to pull out some of the brine, then rub down with lots of black pepper and ground coriander seeds. Then, a nice slow smoke. 1 Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 20, 2016 Report Share Posted July 20, 2016 @tony b - that sounds like a great suggestion, thanks! Quote Link to comment Share on other sites More sharing options...
