Recent content by softmeat
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Leftover brisket burgers
Great idea! Thats next on my leftover list now! -
Leftover brisket burgers
I had some leftover brisket from the other day, but none of us were in the mood for another dish of brisket. With the leftovers, I cut it thick, heated it then shredded it. Mixed it in with a couple pounds of ground beef, added a little spice and made burger patties. Tossed them on the grill... -
YABF (yet another brisket failure)
I think you just nailed everything I need to do. Cut less fat, fat cap down (mine is bottom heat) and just trim on my plate! -
YABF (yet another brisket failure)
wow thanks for all the great info, all of you! I wanted to post an update. I took the leftover I had, and put it in the oven at 250, wrapped in celophane and then wrapped in BP. I brought it up to 205. I have to say it was SLIGHTLY juicier than the first run! Im guessing I didnt cook it long... -
YABF (yet another brisket failure)
Absolutely no insult taken, and yes definitely cutting cross the grain. I usually cut a corner of the brisket before putting it in the smoker against the grain so I can continue that line after its done. Sometimes when you take it out its tough to know exactly the grain direction so I cut the... -
YABF (yet another brisket failure)
I started with the built in thermometer in the cooker and figured that was exactly the issue, so I bought a new wireless one and have the same results. -
YABF (yet another brisket failure)
That may be my problem then, just not leaving it in there long enough. Is 200 IT too early? I can test this easily, I froze half the last brisket, I can reheat it to a higher temp and see if it is moister. -
YABF (yet another brisket failure)
OK will do! Ill see what the butcher has. Thank you! -
YABF (yet another brisket failure)
I can live with a softer bark if it meant I had moister meat, thats a good idea, I will try that thank you. I have tried smoking at 175, but it cooks too fast and is too tough in the end. I can also try for a more marbled cut. Ill go back to the butcher and ask. Am I right thinking that if... -
YABF (yet another brisket failure)
I got my first couple at a local butcher, but after wasting that much I started getting them at costco. -
YABF (yet another brisket failure)
Hi all. Been a member here for quite some time, and have done a lot of reading here and other places. So believe me, asking this isnt on a whim its after a lot of reading and trial/error. In a nutshell, my briskets are coming out amazingly flavorful but amazingly dry and I cant seem to fix that... -
Is my bacon ok?
God I love you guys. Thank you so much, you just made my day!! Ill post pics as i go! -
Is my bacon ok?
I had my pork belly curing for the last 15 days in the bacon brine thats so popular here. Mmmmm. Anyway, I took it out of the brine tonight to wash under cold water and I noticed it was a little slimy. It smelled fine and the meat itself felt fine, but the liquid seemed a little slimy. Is that... -
Did I just waste ingredients?
hahaha thats one way to look at it!!- softmeat
- Post #5
- Forum: General Discussion
