Search results for query: brisket

...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.

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!!