BBQ using brisketThe origin of this recipeA simple and delicious dish made using a slow cooker. Enjoy it with your favorite vegetables.

the porter adds a unique flavor to the beef, and the sweet yet slight vinegar kick in the sauce pairs well

Beef shoulder/pork shoulder!! Try comparing the two♪♪♪The origin of this recipeA request from my son!

May 28 is celebrated in the United States as the day for cooking or barbecuing beef brisket, especially in Kansas City, which is famous for its meats. Brisket can be baked or grilled, but it should always be cooked slowly until the meat is very tender. Depending on the size and thickness, it can take at least a couple of hours to cook.https://youtu.be/IW6iqGAKNEI

Try making brisket, known as the king of Texas BBQ, using a sous vide machine. The result is tender enough to pull apart by hand and juicy.The story behind this recipeLast time, when making pastrami beef, I accidentally ordered two packs of imported brisket. With the extra pack, I debated between making 'corned beef' or 'BBQ brisket' and decided on 'BBQ brisket'. Using a sous vide machine, I aimed to capture the authentic flavor.

The best Wagyu beef is more tender than the best USDA beef because it is marbled with fat more throughout the meat. Lean cuts like tri tip or brisket can taste juicier than regular beef as well if marbled properly. There are 15 grades of Wagyu beef, varying from $300 a pound to $11 per pound. Our butcher sells the Wagyu brisket triangle tip called the point, a 6 pound piece, which I prefer to cold smoke whole for juicyness. Makes 12 dinners. Freezes well.

Tasting is believing

May 28th is celebrated in the United States as National Brisket Day, especially in Kansas City, which is famous for its meats. You can cook brisket in the oven or on the grill, but it should be cooked slowly until the meat is very tender. Depending on the size and thickness, it can take at least a couple of hours to cook.https://youtu.be/BZkEvMG9qXU

Talk about returning to BBQ 101 and smoky training wheels.My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today. Seeing as how I'm only accustomed BBQ'ing whole hogs, 15 pound briskets and massive slabs of ribs - you can imagine my confusion at smoking a miniscule 2 pound baby brisket and four puny, albeit chubby, choice beef ribs.Anyway, Sunday, [yup. that's her real name - then again - i'm a girl named Mike - so who's judging?] did a fantastic job! Both meats were smoky, juicy, BEYOND savory, had great smoke rings, chars and burnt ends!Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did!