Cedar Rapids Brewing Society

I just bought a smoker, Fired it up and smoked a sirloin on the 4th. It was pretty good. However, I doubt I'm ready to roll into the competitive arena. I can bring some chips and some sort of salsa-ish, dip-ish thing Whatever I can come up with. I do have an electric roaster that can be used for warming if needed. just let me know by about 5:30 on Thursday, I can throw it into the car, no problem. Tony, I'm happy you said a porter would be welcome. I just brewed one last weekend, and while it's not quite ready, I can probably thief some into the carbonator bottle and debut it to see how it is. See y'all Thursday

kj

As I count it right now, we have 7 folks planning on bring briskets.

Mr. T, Timmy, CJ, Potsy, JJ, HawkKid, and me.

Anyone else - Brian??

Right now, I don't think we'll need any extra equipment (thanks to folks that volunteered). If we get a bunch of last minute entries, that could change.

Sam's club has brisket for $1.88 a pound.

I just got some there.  But a warning to those who haven't done a lot of brisket, it's the whole brisket, not just the flat or the point.  So it's about twice as thick on one end then the other.

-Jim

On Mon, Jul 12, 2010 at 10:37 AM, brownbeard <brew-meetings@crbeernuts.org (brew-meetings@crbeernuts.org)> wrote:

Sam's club has brisket for $1.88 a pound.

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I will try and find some time to smoke one. I'm a little behind the 8-ball on this. I did a bunch of smoking july 4th weekend and it is all but gone. I was hoping to have some left for the comp. I'm out of my rub as well and will need to go buy some fresh ingredients to make some more. So count me in unless something happens or goes wrong.

Are u just trying to get my hopes up.. Im hoping for a lucky win..

From: bkanderson <brew-meetings@crbeernuts.org>
Sent: Monday, July 12, 2010 4:58 PM
To: brew-meetings@crbeernuts.org
Subject: Re: July 15th Club meeting

I will try and find some time to smoke one. I'm a little behind the 8-ball on this. I did a bunch of smoking july 4th weekend and it is all but gone. I was hoping to have some left for the comp. I'm out of my rub as well and will need to go buy some fresh ingredients to make some more So count me in unless something happens or goes wrong.



Brian Anderson

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They have some good cuts over there, I just went to give mine a rub from Hy-vee and noticed how inconsistent the thickness of the meat is.. and it the flat part.. bummed. It’s a horrible cut, there is even a weird gash in the middle that separates it like a wish bone.

Not that I’m a meat expert.. but it seems like a disappointing cut.


From: brownbeard [mailto:brew-meetings@crbeernuts.org]
Sent: Monday, July 12, 2010 10:37 AM
To: brew-meetings@crbeernuts.org
Subject: Re: July 15th Club meeting


Sam's club has brisket for $1.88 a pound.

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I just smoked a whole brisket, and from now on, I think I'll stick with the flat-cut.  It's too much hassle dealing with the whole-cut.

On Mon, Jul 12, 2010 at 10:31 PM, Mr T <brew-meetings@crbeernuts.org (brew-meetings@crbeernuts.org)> wrote:

They have some good cuts over there, I just went to give mine a rub from Hy-vee and noticed how inconsistent the thickness of the meat is.. and it the flat part.. bummed. It’s a horrible cut, there is even a weird gash in the middle that separates it like a wish bone.

Not that I’m a meat expert.. but it seems like a disappointing cut.

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I plan to make the next meeting but I will most likely be late. We are leaving the next day for a road trip to Vail, CO. It is no small task packing for four kids age 7,4, 1 & 1. Hope to see you all Thursday.

I like the whole brisket, because I do not trust them to trim it properly. One key to brisket, is to remove some of the fat between the point and the flat. It will make them cook a little more uniformly. Another is to pull the brisket when the flat is done, and wrap it in foil for as long as you can (think hours not minutes). This will allow the point to come up to temp, without overcooking the flat. Brisket is about the toughest piece of meat to BBQ properly.

I still have the second bottle of Tactical Nuclear Penguin for those that missed it at Big Brew Day. If there are enough people who will be there for the meeting, I will bring it.

BaronVonHawkeye wrote:I still have the second bottle of Tactical Nuclear Penguin for those that missed it at Big Brew Day. If there are enough people who will be there for the meeting, I will bring it.

I missed it at Big Brew Day, plan to be there this week, and would like to taste it.

I wasn't at Big Brew Day either, looking forward to trying it.

BaronVonHawkeye wrote:I still have the second bottle of Tactical Nuclear Penguin for those that missed it at Big Brew Day. If there are enough people who will be there for the meeting, I will bring it.

I can't wait.

Went home over lunch and trimmed and rubbed my brisket. I will keep it in the fridge until I put it on the smoker. I think starting with cold meat makes for a better smoke ring. My plan is to put it on around 10 pm. I expect it to be done by noon.