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7mo ago
inHonestly, I always thought a full packer brisket was too much work for just me and my wife. Then I watched a video from that guy in Austin, Aaron Franklin, where he broke down his whole process for a small cook. He said something like 'you're not cooking for a crowd, you're cooking for flavor, so treat it the same.' So last weekend, I did the whole 16-pounder on my offset anyway. We ate brisket for three days, gave some to the neighbors, and froze the rest. The flavor was just... deeper, you know? Way better than when I'd just do a flat. Anyone have tips for reheating frozen slices without drying them out?
Hold up, the broth in the pan is a bad idea... it steams the meat and makes the bark soggy. You want to keep that crust. Just a tiny bit of butter or tallow in the pan, low heat, and cover it for a minute to warm through. The neighbor loved the bribe by the way, they're basically family now.
7mo ago
inHot take: I thought those plastic concrete stamps were a total gimmick.
They're a tool like any other. A bad craftsman blames his stamps.
7mo ago
inMy neighbor's 5-year-old glue-down LVP looked brand new after a flood, but my click-lock from the same year was toast.