Search results for query: brisket

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.

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/