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Brisket Flat (step by step with Qview) - Page 3

post #41 of 57

Thanks Bear!

 

I believe we have some butcher paper around... hmm, maybe it's parchment paper. I'll have to look.

 

I'll do a thread when she comes off.

 

Chris

post #42 of 57
Thread Starter 
Quote:
Originally Posted by ccm399 View Post
 

Thanks Bear!

 

I believe we have some butcher paper around... hmm, maybe it's parchment paper. I'll have to look.

 

I'll do a thread when she comes off.

 

Chris


Any questions on that paper & it's use, PM Gary S----He's my Goto guy on Brisket & that paper wrapping thing. He's real helpful !!

 

Just go to the below link & click on his Avatar & PM him:

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

 

 

Bear

post #43 of 57

I would like to thank you for the excellent easy to follow directions. I made my first brisket in the smoker and it turned out wonderful. I do not have pictures because nothing lasted long enough!! I sealed the brisket in beef broth and some plum wine that did not work [bread yeast instead of wine yeast made a sweeter nonalcoholic variety] and it was exceedingly tender. I am now quite enthused! Thank you so much for this site and the wonderful help that is available for the members.

post #44 of 57
Thread Starter 
Quote:
Originally Posted by Aura View Post
 

I would like to thank you for the excellent easy to follow directions. I made my first brisket in the smoker and it turned out wonderful. I do not have pictures because nothing lasted long enough!! I sealed the brisket in beef broth and some plum wine that did not work [bread yeast instead of wine yeast made a sweeter nonalcoholic variety] and it was exceedingly tender. I am now quite enthused! Thank you so much for this site and the wonderful help that is available for the members.


Thank You, Aura!!

 

I'm real glad it worked good for you!!

 

 

Bear

post #45 of 57

Hi Bear, Was reading your step by step on brisket, and can't fine Beer-B-Q's webpage for the rub. Got a brisket rub formula to share?
Thanks,

Phil

post #46 of 57
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

Hi Bear, Was reading your step by step on brisket, and can't fine Beer-B-Q's webpage for the rub. Got a brisket rub formula to share?
Thanks,

Phil


Hi Phil !!

 

Yeah, I never got Paul's (Beer-B-Q) recipe----He had sent me a vacuum packed bag of his rub that time.

Then we lost him a couple years ago. RIP Paul.

 

However, since that, all I ever use on any kind of Beef (Brisket, Chuckies, Prime Rib, etc, etc) is the following:

Rinse, Pat Dry, coat with Worcestershire “Thick”. Then some CBP, Sea Salt, Garlic Powder, and Onion Powder. (and sometimes I leave out the salt)

 

Note: Lea & Perrins has stopped selling the Worcestershire "Thick", but they now sell the same thing under the new name of "Lea & Perrins Bold Steak Sauce".

 

 

Bear

post #47 of 57

Hey Bear

Thanks. Will see if I can find the sauce.  Glad to see you're dong better!

post #48 of 57
Thread Starter 
Quote:
Originally Posted by PhilinNM View Post
 

Hey Bear

Thanks. Will see if I can find the sauce.  Glad to see you're dong better!


Thanks Phil !!

 

 

Bear

post #49 of 57
Thanks for the great tutorial Bear. Made me look like I knew what I was doing.

http://www.smokingmeatforums.com/t/236204/first-brisket-with-q-view
post #50 of 57

Every time  I look through your Step by Steps It seem like I miss something.  Sorry again,

 

 

:points:

 

 

Gary

post #51 of 57
Thread Starter 
Quote:
Originally Posted by cebingham3 View Post

Thanks for the great tutorial Bear. Made me look like I knew what I was doing.

http://www.smokingmeatforums.com/t/236204/first-brisket-with-q-view

That's Great !!

I saw your thread, but I never saw your comment on here until Gary commented.

It really is Great when we even look like we know what we're doing.:biggrin:

 

Thanks,

Bear

 

Quote:
Originally Posted by gary s View Post
 

Every time  I look through your Step by Steps It seem like I miss something.  Sorry again,

 

 

:points:

 

 

Gary

 

Thank You Gary!!

And for the Point !!

 

Bear

post #52 of 57
Bear,
I shopped at a couple of stores, one had no brisket and the other only had ones that were about two pounds. Igot three, 2.04#, 1.98#, and 1.88#. They are about 1-11/4" thick. Would you change anything in your step-by-step instructions or have any advice for a first time brisket smoker? I have a MES 30". Two will fit on one shelf. Can I put third on another shelf?
Thanks, Frankie
post #53 of 57
Thread Starter 
Quote:
Originally Posted by frankiebigboy1 View Post

Bear,
I shopped at a couple of stores, one had no brisket and the other only had ones that were about two pounds. Igot three, 2.04#, 1.98#, and 1.88#. They are about 1-11/4" thick. Would you change anything in your step-by-step instructions or have any advice for a first time brisket smoker? I have a MES 30". Two will fit on one shelf. Can I put third on another shelf?
Thanks, Frankie


Hi Frankie!!

I can't think of anything I'd change.

I would probably put the two that fit on one shelf on the second rack down, and the other one on the top rack.

 

Go by Internal Temp---Not time, on when to foil & when to remove (finished).

 

Hope that helps,

 

Bear

post #54 of 57
Bear,
I smoked my first brisket today. I used your step-by-step method and it came out beautiful! My wife said it was the best brisket she has ever had. We have a local smokehouse which has the best smoked meats of any restaurant around (not a chain) and this brisket was better than theirs!

We had roasted potato wedges and Cole slaw with the brisket. I took a little of the brisket cooking liquid and added a little cornstarch slurry to slightly thicken and had that over the meat and potatoes, absolutely delicious!

Thanks again for making my first time smoking attempts successful.
Frankie
post #55 of 57
Thread Starter 
Quote:
Originally Posted by frankiebigboy1 View Post

Bear,
I smoked my first brisket today. I used your step-by-step method and it came out beautiful! My wife said it was the best brisket she has ever had. We have a local smokehouse which has the best smoked meats of any restaurant around (not a chain) and this brisket was better than theirs!

We had roasted potato wedges and Cole slaw with the brisket. I took a little of the brisket cooking liquid and added a little cornstarch slurry to slightly thicken and had that over the meat and potatoes, absolutely delicious!

Thanks again for making my first time smoking attempts successful.
Frankie


That's Great, Frankie!!

That's what I like to hear!

It makes my day every time someone posts that one of my Step by Steps helped them gain success!!

 

Bear

post #56 of 57
Bear,

I've read most of your posts and tried several of your recipes. Every one of them has been awesome. I just got logged on as a member yesterday. Your Flat Brisket guideline/recipe turned out a smoke that blew me away. Absolutely tremendous. My family LOVED it! It was a 5-1/2 lb flat and took just under 11 hours. Unreal. Thank you for the time you put into this. Here's a couple pics...
post #57 of 57
Thread Starter 
Quote:
Originally Posted by MReese View Post

Bear,

I've read most of your posts and tried several of your recipes. Every one of them has been awesome. I just got logged on as a member yesterday. Your Flat Brisket guideline/recipe turned out a smoke that blew me away. Absolutely tremendous. My family LOVED it! It was a 5-1/2 lb flat and took just under 11 hours. Unreal. Thank you for the time you put into this. Here's a couple pics...

 

Thank You Mike!!

That Flat looks Beautiful !!

 

I'm glad you like my Step by Steps---There's a bunch of them---Have Fun!

 

Bear

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