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Friday night brisket - Page 2

post #21 of 36
Wow that looks great. Those burnt ends look sooo good. points.gif
post #22 of 36
Thread Starter 
Quote:
Originally Posted by Disco View Post

Beautiful Brisket Brother!

Point

Disco

Thank you, my friend. But I have to give credit where credit is due and I must give a lot of the credit to yall, the wonderful folk on this site. I turned out some pretty good que before, IMO, but since joining this site the quality of my que has gone up immensely. And to that end, I must say "THANK YALL!"

Smoke it up.
William
post #23 of 36
Thread Starter 
Quote:
Originally Posted by mowin View Post

Wow that looks great. Those burnt ends look sooo good. points.gif
Thank you, sir. I love burnt ends. They are fantastic straight out of the smoker. But when I have any left over, they go in a zip lock in the frig. Call me weird but I think they make pretty good cold snacks too. Everytime I walk by the frig I get one.
By the way, that first brisket of yours looked great. I see a whole packer in your future.

Smoke it up.
William
post #24 of 36
Quote:
Originally Posted by hamrhead1971 View Post

Thank you, sir. I love burnt ends. They are fantastic straight out of the smoker. But when I have any left over, they go in a zip lock in the frig. Call me weird but I think they make pretty good cold snacks too. Everytime I walk by the frig I get one.
By the way, that first brisket of yours looked great. I see a whole packer in your future.

Smoke it up.
William

I wanted burnt ends so bad.. but my guests were like vultures...lol. And yes I'm already thinking packer. Wife says I'm crazed.
post #25 of 36
Thread Starter 
Quote:
Originally Posted by mowin View Post

I wanted burnt ends so bad.. but my guests were like vultures...lol. And yes I'm already thinking packer. Wife says I'm crazed.

There are several threads on using different cuts of meat to make burnt ends; chuck roast, csr's, pork roast, etc. The pork roast burnt ends are definitely on my to try list.

Smoke it up.
William
post #26 of 36

Awesome smoke William!  Nice brisket. 

Brian

:points:

post #27 of 36
Quote:
Originally Posted by REMSR View Post

Brisket looks great, but more importantly, where the heck do you live where you can buy brisket for $1.97 a pound?

I am 6000 Miles away from you, surrounded by millions of acres of flat land and we are paying about $3.25# here in Argentina.

Meat jumped up about 30% in the last month just by speculators for an upcoming devaluation.

post #28 of 36
Quote:
Originally Posted by Ahumadora View Post
 

I am 6000 Miles away from you, surrounded by millions of acres of flat land and we are paying about $3.25# here in Argentina.

Meat jumped up about 30% in the last month just by speculators for an upcoming devaluation.

 

6000 miles Oh, two ranches over, and on the other side of Texas.

post #29 of 36
I live in the refrigerator of the nation, a sub of St Paul Minnesota. Brisket has come down from almost $4.00 a pound to $2.79 a pound for full packers add another $1.00 per pound for a flat. Don't know why anyone would buy a flat and forgo the opportunity to make burnt ends? Although the method I have been using makes the intire brisket tender and jucy which is just as good.
It's so cold here that I won't be smoking a brisket until May or June, but I have no problem taking advantage of a good deal and freezing it until smoking season. My Masterbuilt is seting right outside my patio door handy and ready for some cold smoking. I have never done a cold smoke but I did smok some bacon that I cooked. I'm using it in beans and other dishes that benefit from bacon. Come to think about it, do you know of any dish that don't benefit from bacon?
post #30 of 36
Quote:
Originally Posted by REMSR View Post

I live in the refrigerator of the nation, a sub of St Paul Minnesota. Brisket has come down from almost $4.00 a pound to $2.79 a pound for full packers add another $1.00 per pound for a flat. Don't know why anyone would buy a flat and forgo the opportunity to make burnt ends? Although the method I have been using makes the intire brisket tender and jucy which is just as good.
It's so cold here that I won't be smoking a brisket until May or June, but I have no problem taking advantage of a good deal and freezing it until smoking season. My Masterbuilt is seting right outside my patio door handy and ready for some cold smoking. I have never done a cold smoke but I did smok some bacon that I cooked. I'm using it in beans and other dishes that benefit from bacon. Come to think about it, do you know of any dish that don't benefit from bacon?


Ah come on, I'm two hours north of you and still smoking.☺

post #31 of 36
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

Awesome smoke William!  Nice brisket. 
Brian
points.gif

Thank you, Brian. I preciate it.

Smoke it up
William
post #32 of 36
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I live in the refrigerator of the nation, a sub of St Paul Minnesota. Brisket has come down from almost $4.00 a pound to $2.79 a pound for full packers add another $1.00 per pound for a flat. Don't know why anyone would buy a flat and forgo the opportunity to make burnt ends? Although the method I have been using makes the intire brisket tender and jucy which is just as good.
It's so cold here that I won't be smoking a brisket until May or June, but I have no problem taking advantage of a good deal and freezing it until smoking season. My Masterbuilt is seting right outside my patio door handy and ready for some cold smoking. I have never done a cold smoke but I did smok some bacon that I cooked. I'm using it in beans and other dishes that benefit from bacon. Come to think about it, do you know of any dish that don't benefit from bacon?

No doubt, cold weather can really give an electric smoker a workout. Quite a few members on here wrap their smokers with welding blankets for insulation. Of course unless you have a window I don't know if it would be needed on a mes, they are pretty well insulated already.
But thankfully, we don't have to worry bout that kinda stuff round here, it's a beautiful day here. The sun is out, the breeze is blowing and the mercury shows 72 degrees on the jobsite. With the breeze it feels like around 68-69. Not bragging to yall northerners, but it is an absolutely gorgeous day, course it would be better if I was fishin.

Smoke it up
William
post #33 of 36
I am still smoking in fact I just smoked 3 racks of baby backs for the grand kids who are coming for an early Christmas this week. I just don't smoke the big cuts of meat at this time of year. I like to smoke briskets and butts and such in my WSM. I just bought a pound of Tonka Dust I may try it out on a chuck roast to see if I can reproduce that charcoal flavor that I get from the WSM, depending on how it turns out I might try a big cut of meat. Oh! Did I mention that I am originally from Texas? I don't like the cold.😊
post #34 of 36
Hi William!
Wish I was where you are, we are having better than average weather so far this year so I shouldn't complain it's 33 degrees right now with snow mixed with rain 😕
post #35 of 36
Thread Starter 
Quote:
Originally Posted by REMSR View Post

Hi William!
Wish I was where you are, we are having better than average weather so far this year so I shouldn't complain it's 33 degrees right now with snow mixed with rain 😕

Snowy weather is only good for one thing, making me want to snuggle up a little closer to mama.
post #36 of 36
Amen!
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