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Search results for query: brisket

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  1. PapaRed

    Brisket Failure on the Searwood

    Thanks for the info. As much as I enjoy a good pot roast, the brisket went back into the oven set at 350ºF. I will pull it at 207º internal temp and allow cooling on the countertop. It will come out acceptable or as a treat for my neighbor's dog.
  2. 912smoker

    Mail Order meats

    Never used them but have heard/read great things about Mister Brisket and Kevin @ The Butcher Shoppe. Lots of great options to try! Keith
  3. P

    Beef Cost is Unreal!

    That's exactly what I do. I ended up with 6 Briskets (2 me, 2 my wife, and 2 my daughter). 2 weeks ago I bought a 24lbs Chuck roll for $4.89 lbs from the Chef's Store and split it up got a couple of Chuck eye steaks, a few Denver steaks, a couple chuck roast, and some grinding meat. I can't...
  4. MileHighSmokerGirl

    Drip EZ Cue Crib

    My meat resting Que Crib has arrived! Taking my brisket game to the next level 😎
  5. chopsaw

    Beef Cost is Unreal!

    Is that brisket a full packer ? , and how much knife work has been done on any of it ?
  6. KBFlyer

    Beef Cost is Unreal!

    Was thinking about doing a brisket this weekend. Went to the store and they only had one left. Pretty small sized. I didn't even look at how much it weighed after I saw the price. $109.99 :emoji_astonished: I settled for hot dogs.
  7. Rafter H BBQ

    Brisket with lots of fat

    Can’t go wrong with tacos Dave. Just a couple other options… nachos and a pulled brisky sammie are decent too! But, love me some tacos.
  8. Texascat

    Leftovers!

    Sometimes the best thing about BBQ is the leftovers! I always look forward to Brisket Chili almost as much as the Brisket itself. This past weekend I smoked a Pork Belly and last night we had the best BLT's I have ever had. What are some of your leftover favorites?
  9. GatorAGR

    Hot Hold Brisket

    Agree. I've started using my MES as a holding oven. The Auber PID lets me dial in low temps for how ever long I want.
  10. realdocBBQ

    Beef Cost is Unreal!

    ...They have started leaving on giant hunks of some muscle that hangs off the top end of the point, usually a pound or more on the larger briskets. They are doing this to make it a 'super sized' brisket to sell at the big box stores. It's mostly junk meat that gets trimmed off anyways, and if...
  11. Fueling Around

    Hello from Texas

    Welcome to the party. Suggest you work your way into smoking a brisket.
  12. Astralogics

    Leftovers!

    Also love brisket chili! I'll also do brisket fried rice once in awhile. For my pulled/shredded meats, I'll do tacos or throw them in a grilled cheese for the best melts ever. You're so right, the best part of BBQ is the leftovers and the versality of it. Possibilities are endless!
  13. Stemy

    Brisket on pit boss pellet grill

    Looking for some advice on doing a brisket on my pit boss pellet grill, pro series 1100. I have about an 18lb brisket, so first question do I want to run it on a p setting or turn it to around 220? How long would it expect to cook and should I cook up to 190 and wrap and cook till 205 and pull...
    • Stemy
    • Thread
    • Replies: 17
    • Forum: Beef
  14. J

    Brisket Help

    Thank you. When I pulled it off, I did start to worry that it was too early. I think I went off of the point feeling so tender and was worried about it becoming mush. Which the point on this one didn’t cut easily and just became more shredded.
  15. C

    Smoker Recommendations - NOT charcoal/wood

    What are you planning to smoke? If you used to offsets etc, im thinking ribs, brisket, chuck, not sausage? The desired use is gonna make a big difference in choices. Corey
  16. Mechanic of Smoke

    BBQ Diary with Woody

    ...getting milder, and my experience is growing, so I tackled the ultimate challenge and the reason I built the smoker in the first place: beef brisket. Even though it was "only" the flat part, the result spoke for itself. And for me, it has the advantage of being faster, easier due to the...
  17. SmokyMose

    Might as well make it 3 ! Pork butt and spares .

    Same here for Brisket and Butts. Once they're wrapped why waste wood?
  18. O

    1st brisket of the season.

    Well I guess you can over season a brisket. Bit too much and turned out a but too dry. I think I applied big brisket process to a 3# flat. Not a fan of this Kosmos. My 1st time. Too clumpy compared to to my usual Meat Church products.
  19. S

    Newbie, Questions about Injecting for Pork Loins and Brisket/Pastrami

    Hi Everyone, Long time follower, but rare contributor. I am smoking more now and would like to increase my menu options from just brisket, ribs, pulled pork, cheeks and osobuco, with a couple tries at bacon, to also include more cured meats and sausages. I have done a couple batches of pork...
  20. in. pred

    Brisket burnt ends, starting from cubes

    havent done it with brisket, should work the same way as pork but burnt ends. thats how it goes here. i season them up the day before. smoke them up, braze them tender, then set some glaze on them. for the smoking part i put them on skewers for easy handling.
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