Search results for query: brisket

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 save the liquid gold like Brian and add pour it over the slices. I like the Kosmos Q Brisket mop mixed with beef consume used during the wrap. IF I were to use a sauce it would probably be Blues Hog Competition. Keith

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:

So I spent a little time reading Myron Mixon's book Smoking with Myron Mixon, Meathead Goldwyn's Texas Brisket Made Easy and Steven Raichlen's The Brisket Chronicles the past several months since my last mediocre brisket I smoked. Simple garlic, black pepper and kosher salt rub, beef broth...

and I think my 14lb brisket is big :emoji_astonished:

For a catering biz, I'd suggest running chopped brisket sandwiches not sliced. Pros that run whole packers for slices trim the HECK out of it and most of the flat is removed.

Prime brisket is same price at Sam's in Minnesota.

That brisket looks outstanding.

Just looked at my suppliers and I can get AA brisket for $6.53 cad which is about $4.75 usd

I would say starting at such a low temp is not necessary. I would suggest 275 straight though till probe tender. 8lb brisket should not take 12 hours.

Yum! Beef is the last frontier for me for smoking. I’ve done sausages, chicken, and pork. I just do ribs since they’re cheap and easy haha

Ya, i do chuckies like brisket, low and slow. My opinion Corey

Just went through the sales in my area (Myrtle Beach SC), Kroger has whole Brisket on sale this week...$2.99lbs

Looks mighty fine Dave. That's why I haven't bought a brisket in a couple years. When the prices started going up I noticed the fat trim went way up. Same happened to the tri-tip I get in Florida. I lose about a third of the weight to trim. I wish pork loins would include more fat as they were...