Just made a run to HEB picked up some meat to cook this weekend. An 11lb prime brisket that will hit the smoker tomorrow. 1 rack of baby back ribs, couple 2 packs of armadillo eggs, and a prime ribeye steak for Sunday. Should have some good leftovers to take with me when I head out of town for work next week.

Smoking a brisket Friday, a portion of that will be turned into brisket chili for frito pies this summer when we go to the frio and coast.

One day on the weekend I am thinking about a parmesan crusted redfish topped with a shrimp creole sauce.

So you grind the brisket after cooking?

Nope cut into cubes.

Pot roast in the oven now. Leftovers Saturday night. Tenderloin Sunday night. Neighbors Monday.

Maybe a brisket or some ribs

Ribs for sure, might go look for a brisket too.

Bunch of family coming to lake...not sure exactly what we’re having but told my son to bring meat from his butcher in Houston and that I’d reimburse him. Hope he don’t hurt the ol man too bad. Probably shoulda kept my mouth shut

Shrimp and oyster gumbo, boiled crabs, axis strap, axis burgers, corn on the Cobb, fried okra, alligator sauce piquant.

I have the old recipe for Bourbon Street Steaks I got from Steak and Ale years ago. I always liked those. I might do some this weekend.

Saturday will be doing some Baby Back Ribs with fresh Corn on the Cob and a Cucumber Salad.
Pool party Sunday with burgers, dogs and brats. Chips and potato salad for sides.
Adult beverages both day and a big batch of margaritas on Sunday.

Boiling a couple sacks of crawfish, and making a shrimp & sausage sauce piquant.

Brisket went on the smoker at 7:00 this morning

Looking good 68 RB ... I'm going to do one this weekend I think.

Wrapped in butcher paper at 2:00. It has broken through the stall, it’s now 170°.

That looks great....

Greatness.

So the point is 192° and the flat is 172°. I’m thinking I should pull and probe for tenderness. Any opinions?

Wiggle it. Is it jelly?

Yes although 172 on the flat won’t be done. Getting close on the point.

Unwrapped and probed like butter. Temps were higher, 205 point and 193 on flat. It’s resting now.

Yes

...should be perfect after a little rest.....

Pull it and let it rest. You got this.

Point was 205°, flat was 190ish. It was really good flavor, didn’t pass the pull test on flat slices. QuaRter inch slices weren’t tough, but could have been more tender. Just didn’t want to dry it out. Will be better when reheated. Point was extremely juicy. Already sliced, vacuum sealed, and in the deep freeze.

Baby backs and a ribeye on Sunday. Easy stuff.