What's for dinner???

weekender21 said:
Braised venison shank

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This is a missed opportunity for most folks. One of my favorite things to do now. That marrow makes the sauce so rich! Love it!


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weekender21 said:
Wild turkey leg tacos! 10 minutes on the grill, 3 hours in the Dutch oven. Tender goodness.

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Yet another missed opportunity for most folks. You are utilizing all those good cuts! We do tacos and pulled turkey legs and thighs in BBQ sauce. Makes a great equivalent to shredded beef sandwiches!
 
Quick and easy Monday red beans with smoked pork and venison sausage. IMG_3063.jpegIMG_3064.jpeg
 

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Tomahawk ribeye on my Pit Boss pellet smoker. First time for me to ever even buy one of these expensive steaks, but the good news is, we’ll make two meals off of it. Cooked to 120* internal temp, and reverse seared on each side for two minutes each. Seasoned early this morning with Meat Church Holy Cow that you can find on Amazon. We really love these seasonings, they have multiple for different meats. It was delicious !

Yes, we gnawed the bone like cave men……and ladies. 😁
 
IMG_2910.jpegIMG_2911.jpegToday, it’s a brisket flat on my Pit Boss. (A whole brisket would feed us for a month !) Seasoned yesterday with Meat Church Holy Cow and Holy Gospel rubs. Cooked to 120* internal temp, spritzed once with 50/50 apple cider vinegar and water. I then pulled it off and wrapped it in unwaxed butcher paper, then back in the smoker until internal temp is 200*/205*. It is now at 132* so we got a ways to go.

That little tidbit on the side is from trimming the brisket. It will go in Molly’s bowl tonight. 😁
 
Well, it tasted good, but was a tad tough. Just not as tender as I would like , but keeping in mind it is the “worst” end of a brisket it was ok. I’m not a big brisket fan and evidently can’t cook them, so this is probably my last one. So many other things out there to cook that I can do well. IMG_2914.jpeg
 
Brisket is tough, LOL no pun intended. It looks like you lost some moisture there. I think you had the cooking down you just need to fine tune the technique. Inject the brisket with a beef au jus. This greatly helps. Also slice the brisket against the grain, this helps more than most people realize for tenderness. Cut the tip off at a diagonal to find the grain. I find about a 45 degree angle is good most times.
 
Buckly said:
Brisket is tough, LOL no pun intended. It looks like you lost some moisture there. I think you had the cooking down you just need to fine tune the technique. Inject the brisket with a beef au jus. This greatly helps. Also slice the brisket against the grain, this helps more than most people realize for tenderness. Cut the tip off at a diagonal to find the grain. I find about a 45 degree angle is good most times.
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It was a little too dry, and I realized with your post that the end I cooked was sliced the wrong way. Not being a brisket guy I watched a video to try and get this right. He cooked a whole brisket and he cut it in half at the end of the cook, sliced the big end with the grain and the flat against the grain. I forgot that !😖
 
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