BTW, I meant that sablefish in general is ridiculously good. I was not immodestly saying that my dish of it was particularly good.Sablefish is ridiculously good!
Bull, I would guess YOUR sablefish WAS ridiculously good.BTW, I meant that sablefish in general is ridiculously good. I was not immodestly saying that my dish of it was particularly good.
Sablefish (AKA Black Cod) is rich and buttery. The only caveat is that, unlike most fish, you actually NEED to cook it pretty well, like 140ºF or so. Otherwise it is not delectable.
I've never had good luck cooking the flat. I've done one or two whole packer briskets and they are a little more forgiving. It's a lot of beef though.Going to try my luck smoking a brisket. This will be my 3rd attempt, the first 2 failed miserably. About 7 lbs trimmed, cooking at 225 and will shoot for a meat temp of 195.