Search results for query: brisket

Dry brisket is 99% of the time not cooked enough. You must render out all fat and THEN cook long enough to melt the collagen in the meat completely, that collagen is what makes the brisket cut juicy but only once it melts. If a brisket is over cooked it then pulled apart and is not sliceable...

Tried applying the pastrami process to beef ribs instead of brisket, and the results were unreal. Smoked to 165°F on our Weber kettle, wrapped in tallow, finished at 204°F. The texture was incredible. Anyone else playing with pastrami outside of brisket?

I read into this a long time ago. the fat cap down protects the meat from heat. I dont believe have the cap drip fat down really does anything.

Yeah, I'll snap one in a few. I run all of my briskets at 275 start to finish. I use Meat Church Holy Cow on all of them.

Roughly 6 hours for a 12lb brisket. Then a two hour rest. I didn’t babysit it too closely, I know I fell below 250 and spiked above 300 a couple of times. Next time could be longer or shorter depending how I do with fire management. I went by how easy the probe slid into the meat. Point had zero...

Welcome to SMF Was the brisket probe tender? "Dry" is usually an indication of under cooked brisket.

Oh and here is the brisket version as well! https://www.smokingmeatforums.com/threads/brisket-simplified-and-reliable-dinner-timing.331064/

Not that I don't believe you but have you asked the butchers b/c here it's only a week long and once a year and not very well advertised.

I found Excel beef back ribs at Walmart. I’ve never done this cut and for the price, I was pleased with the outcome. Seasoned with Killer Hogs TX Brisket rub and spritzed every hour with beef broth and ACV. Smoked for 5 hours @ 230 on the Recteq. Thanks for looking.

Congrats on your 1st brisket smoke. You will learn new things with almost every brisket smoke you do until you get tons under your belt. As was already mentioned, the roast beef flavor is from wrapping too early. Many people do not accurately explain wrapping a brisket "at 165F". A brisket...

I picked up a 15 Lb brisket a few days ago and cut it into thirds since I would be eating most of it myself. I planned on smoking the flat and freezing the rest but then remembered the reason I wanted the brisket in the first place was to make sausages. I took the point out but it was 6.5 Lb...

Yikes and I would argue the flat of the brisket is the hardest meat to get right on a smoker. Hopefully the beer was cold!!

...Man, he's been raving about for yrs, I always thought it was just hype. He proved it to me this last weekend with the food he put out. Brisket, Picanha, and whole chickens, he did a great job. He swears by that R.T Greek rub, I ordered two bottles after tasting it on the Picanha, and chicken.

Their food looks good. I'll definitely be giving that place a try.

I've had brisket with that coffee rub on it, it sounded gross to me, but it was kill'er!!! Good to know about Lanes. Thank you. Dan.

Family started arriving yesterday. Rest will be here this afternoon/ evening. Cooking a brisket for those here by dinner and those that show up after can have something if hungry and lunch for rest of week. Cleaned up a 16.5 # prime packer from costco yesterday. Trimmed fat and mostly...

Bad smokes are why brisket chili was invented.

Full packer. I didn't look it over very good but used to buy there and normally I used to do a fair amount myself and I didn't get too crazy on the flat back then

I haven't put cooked brisket in the freezer and then reheated later. Good? Bad? Sous Vide to reheat sounds like a great idea though.