Search results for query: brisket

Great looking Brisket! Great job! - Jason

And nobody left hungry 😋. Great brisket cook and meal! Love the MCHC flavor. Keith

I swear, brisket never goes on sale here. I would load up!

Happy B'Day... I find Missions brisket is cooked good... But the rub to salty for me...

...the upper grate cardboard. I am pulling the point and wrapping it in peach butcher paper in 15 minutes. (No more using aluminum foil). The Brisket Chronicles explained why. Using foil steam tenderizes the brisket and makes a pot roast-like consistency. The butcher paper breathes better and...

Thanks for the info Charles!! Keith

Never did one. Planned on brisket for thr 4th but went with the tenderloins butt on impulse . Tips? Want to do it on the Weber. Thamks

Hmm... starting IT was 31º. Was this brisket originally frozen then thawed prior to taking the temp?

Brisket looks great. When I get a full packer brisket, I always separate the flat and point.

Great job on that brisket Justin, and awesome ash tray too!

Looks mighty tasty!!! ……would love some brisket and eggs for breakfast!

Hey all, This is my 5th brisket cook. Just pulled it off at 204 to rest I will put it on warm in the oven at 170 once the temp starts coming down. I did this last time and it was the most tender brisket I have ever had with excellent bark. I think this one will turn out the same as last. I...

Dino bones! Brisket on a stick.

I've done it both ways int he past but at this point its probably been 3yrs since doing a brisket

I have never smoked a brisket ( I know gasp) at current rates I won't be any time soon either.

Its tasty and tender for sure. Low yield as I feared. 18lb raw, 12lb trimmed, 5.25lb cooked. Well worth it tho. roughly $20lb cooked. Gonna make a lotta brisket tacos!

Asking a pit master how he does it, is a lot like asking a gold prosecutor where the gold is. lol, they will always tell you something but mostly half truths mixed with bs. That’s just the way it’s always been. Not until recently have we nailed the science of meat. Now you can follow science...

I'm a long hot hold fan! One of the reasons I bought a MES. Brisket still needs to be cooked till probe tender. No matter how long that takes. IMO

I would buy at $4.75. $5.99 last time I was at Costco. But I am out of brisket, so Im gonna need to throw down once the snow stops.

I have held a brisket at ~150° in a warming oven that I bought a few years ago for up to 18 hours. The result: