Search results for query: brisket

Checked zip 29572. Looks like that's a digital coupon. I'm going to have to see if it will work up here. Good till 5/26!

Ribs, baby back or spares, are easy. The brisket would be great, it's just more work. For sauces, as Rich said, find out what they like. Usual sides like Dutch's Wicked baked beans go great with anything from the smoker. Mac & cheese, corn on the cob, coleslaw, etc. ABT's for starters are great...

Did a hot and fast 16 lb packer brisket yesterday on the 120 gallon offset. Trimmed it to about 12 lbs, smoked it at 340° for seven hours total using cherry wood, wrapping at 160° internal, and then rested for 2 hours. Was the first time using the hot and fast method and it worked great. Had a...

...smoke box. Hopefully I'll get it before the 4th. My pit boss caught fire and I don't trust it anymore. Fully cleaned.. had it 4' from the house, and it melted the vinyl siding. Was doing a overnight brisket cook. I think the controller went wacky. Used 1/3 of a 40 lb hopper in 6 hrs @...

I got the tongue when I purchased my 1/4 cow and wanted to try it. It will definitely be on my rotation from now on! Amazing flavor, almost brisket like.

Do they have whole untrimmed brisket there ?? Have you smoked one before ?? Evrybody that answers gonna have a different suggestion... Go with Plan A and stick to it.. research how the salads, mac n cheese, beans, and such to make them "american" style... Throw some ABT's on early for...

...you mentioned on the top rack , and a drip pan underneath the main rack . Lets the air , heat and smoke circulate around the meat . The first brisket I did on the main rack . You can see how that affected the bottom . Dry and crumbly . Moving to the upper rack fixed that problem for me .

How did you do the first two and what didnt you like?

Thought I'd git in on the brisket game this week also. Prepped it and some ribs. Brisket went on at 7:30 last night followed by ribs at 4:30 this mornin. Wrapped at 9:30. All that pooling came out when I pulled the probe out. Looked like when Jed Clampet struck oil. Then thought brisket...

...garam masala, then while it’s all a greasy mess why not toss on some wings. They’re corn starched, Badia Cajun seasoning, Red Hot wing sauce. Also in the pic is a Red Hot Bloody Maria. I knew the weather would be like this today, that’s why I did the brisket yesterday. Edit: Tone’s Cajun...

Food looks amazing. Got any more info on those tubs? They look pretty good from here. Not as good as the brisket but close.

Yeah, brisket flats can be a bit tricky on their own. This is a good way to get started. Otherwise, using this recipe by SmokinAl is always a good one!

This place is pretty good for breakfast. https://sjsmokehouse.com/ I get the Keto bowl with extra brisket, but the guys I hunt with love the Brisket biscuits and gravy... My friend lives in Eudora,Ks. which is right close to Lawrence...

...so we went and loaded up... I was shooting for everything to be done by 6 PM... 7 AM - A whole untrimmed (I don't trim anything off) brisket and 2 Boston Butts go on.... 10 AM - everything on gets a spin/turn ... Noon - A full slab of spare ribs goes on... 1 PM - 4 slabs of Babybacks...

...a promo going for Masters of the Universe and a burger. I thought to myself I'd never go there for a burger but the combination sounds good. I made my own. Angus beef pattie, smoked brisket, bacon, white cheddar, pickles, onion, lettuce, and tomatoes. Our daughter stacked this one. Yum

Nothing better than smoke brisket chili 😉

I agree Charles this makes it too easy

...Black Angus that he uses in his restaurants. So a few months back I asked him if I could get some fat. He brought me fat and a surprise...a brisket... On the left is 5 lbs. of fat, got 2 of those. I'll render some down for tallow and maybe keep some for sausage, which I've yet to attempt...

Jerry, I was going to cure my own this year using a brisket I have in the freezer, but at that price it's hard to pass up. Besides, I need ground beef so that's where the brisket will end up...

That's pretty much the standard routine. But I'm following along to see your results. Typically I like the old skool burnt ends.. low and slow, then making cubes then back on the smoker.