That was just the flat. Here’s the gold.
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I’ve been doing business with this company for over 25yrs., SD. I’ve been to their farm, and seen the old school process. Really good stuff! Sale on bags of trim, and $5 off shipping of anything, right now. They have a hot pepper version too 
Crowley Cheese is made the same way today as it was made over 175 years ago when the company was founded: slowly, carefully, and entirely by hand.
EDIT: The $5.00 off, discounted shipping applies to order’s of $40.00, or more!
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@Resistance I kind of miss my old(er) Weber Kettle. Lil’ Smoky !!!
Doing a small half and half today …
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Nice rocking the old school YiHi SL Class. I just recently got the V2, but I still like the old school V1 better.
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I don’t know about you, but…
With this particular grocery store brand, I look at it as a cut not pre-saturated with any brine or otherwise inundated with salt. So…I would dry brine by salting and allowing to rest, uncovered, overnight in the fridge. Then do the normal smokey thing. It’s hard to find unbrined ribs these days…particularly in super markets. But when you do, the dry brine is the way to go.
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I’m in a flat so we’re limited to what we can do here at the moment. Ideally I’d like a setup simular to yours, but for now the weber works good for that.
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Thanks. Its my everyday carry
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@SessionDrummer I told you! 
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With all the inflation, I’m surprised the price of briskets at Costco hasn’t increased at all since my last one in March. This was bought last week.
Did something a little different this time…
Amazing bark!!
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Dammit @SthrnMixer you’ve now triggered me TWICE !!!
- The prices up here in the NorthEast HAVE gone up considerably.
- That brisket looks ON POINT (pun intended).
What was that Hardcore Carnivore, S&P ??
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Wait a minute you triggered me a THIRD TIME !!!
- Look at that f’ing juice rolling out of that thing !!!
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I’m stalk posting you here Robert, hehe. Any details of the cook on that one, as my B skills need some improvement.
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I’ll get back to that once my visitors are gone. Right now it’s mayhem.
For the moment this is what’s up…
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I see you DO have the CORRECT Mayonnaise @SthrnMixer
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