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Anyone From Calgary: Which vendor do you recommend for AAA Black Angus brisket?
 
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I spent the past few days in Kansas City, KS. Of course, BBQ was on the menu. I had pulled pork and brisket burnt ends at Jack Stack Barbeque. I had St Louis style ribs at Joe's Kansas City BBQ, although the restaurant chain started in Oklahoma as Oklahoma Joe's. Others in our extended family ordered thigs like BBQ chicken and smoked turkey, although I stayed with the more standard fare. While the BBQ was good, it was no better than I can produce at home on the Traeger. It was nice not having to prepare it.
 
I spent the past few days in Kansas City, KS. Of course, BBQ was on the menu. I had pulled pork and brisket burnt ends at Jack Stack Barbeque. I had St Louis style ribs at Joe's Kansas City BBQ, although the restaurant chain started in Oklahoma as Oklahoma Joe's. Others in our extended family ordered thigs like BBQ chicken and smoked turkey, although I stayed with the more standard fare. While the BBQ was good, it was no better than I can produce at home on the Traeger. It was nice not having to prepare it.
It’s hard to eat out when you can make great meals at home! I have that same problem. (Lucky for us).
 
Smoked a bunch of oxtails at 225 for about 5 hours, then transferred them to a braise with 3 bottles of beer, an onion, 5 garlic cloves, a handful of baby carrots and a few sprigs of thyme. Simmer covered for another 2 hours. Holy smokes. Fall of the bone tender. Pulled the meat and will make pasta sauce later,
 

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Smoked a bunch of oxtails at 225 for about 5 hours, then transferred them to a braise with 3 bottles of beer, an onion, 5 garlic cloves, a handful of baby carrots and a few sprigs of thyme. Simmer covered for another 2 hours. Holy smokes. Fall of the bone tender. Pulled the meat and will make pasta sauce later,
That’s a good looking set of oxtails. I’d cook them all the time, if they weren’t so pricey now. I remember when they were dirt cheap, like salted pork belly’s, back in the day. That’s the only meat my momma would use, or could afford, in her Camelia red and white beans.

I used to be a helper( more labor than anything else) in the WinnDixie meat market, back in the early 70’s. Half sides of beef were shipped in on 18 wheelers. The Butchers, better paid than the manager, would literally cut the briskets out, throw them in a 55 gallon drum and save them for the local farmers nearby. That’s what they fed their hogs with.

My how times have have changed!!
 
Making some snack sticks (6 lbs) for a friend I'm exchange for some sockeye salmon.
Fair exchange 👍🏻😃
 
Beans made from scratch
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My son was working on a report/presentation for school about Shaq and discovered he had his own line of burgers. Of course we had to try them out on the Traeger so he can have a first hand review! They took about 25 minutes @ 375 and came out really good.



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Started 2 briskets last night for an overnight cook. I think 2 is the limit on the top shelf.
Both points are probing like butter already this morning
These were both injected with MC brisket injection mixed with some tallow and then put in the fridge to solidify a bit.

 
Started 2 briskets last night for an overnight cook. I think 2 is the limit on the top shelf.
Both points are probing like butter already this morning
These were both injected with MC brisket injection mixed with some tallow and then put in the fridge to solidify a bit.


It's awesome to see the graph with the time and the temps. Looking good!
 
2 racks getting a smoke bath with 2 smoke tubes

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3 hour @ 240°, then only 1.5 foiled, then only needed about 25 min at low temp to finish

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So juicy... very juicy

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LEFT OVER

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Getting new S24 Phones for me and wife, I'm sick of these piss poor pics
 
Definitely a difference between the two briskets.
Both were injected the same, and cooked the same. One was more moist than the other

Remember that when cooking two pieces of meat at the same time, the two items might be slightly different. Also because there are temperature and humidity variations within the cooking chamber, even two identical pieces of meat would not cook quite the same. When I cook multiple items, I try to rotate positions part way through the cook to minimize those variations in temperature and humidity.
 

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