Search results for query: brisket

I'm New to this, I like your Recipe, but i have a question? When you say Corned Beef Brisket, is this already marinated in Corned Beef Ingredients, or is this just a piece of Plain Brisket you call Corned Beef ?

Stopped in yesterday for the Special. It was a Cowboy burger with his smoked brisket patty, cheese, bacon, onion rings, and bbq sauce. Soooo good!

We have Brisket @$3.99lb, Chicken legs $.99lb, BOGO ribs (St.Louie or BB) ... 80% lean ground chuck $4.99lb ... Some other stuff too ... 2

Daughter will be back home in KY for the weekend so I smoked a butt and a brisket is going now. Bread sales at the farmers mkt are going good and I may have landed retail selling at the local mercantile. Smoked chopped pork butt. The brisket I rubbed down and spraying coffee beer on it every...

Good looking chuck! Yea... Chuck roast is now more expensive than brisket down here. Looking at $13.99-16.99/lb. I need to check our Costco, but I have a hunch it's the same there too. Last I saw, our brisket was $7/lb.

Good lookin' beef there. I thought our brisket prices were high at $6CDN ($4.36US) but yours at $10US is almost criminal.

I never would have learned to do brisket at the prices now!

Well done. I've been watching prices and often chuck is a better buy when one considers the fat trim off the brisket.

...through the first part . I've replicated this 5 times in a row . Awesome results everytime , and done when I wanted it done . That Searwood should be a brisket smoking machine . You just need to spend some time using it . https://www.smokingmeatforums.com/threads/brisket-on-the-smokefire.314612/

How do you boys cook these pork belly’s? Like brisket?

Not only has the price of brisket surged, but the fat cap has gotten larger.

Heads up to those of you with a Kroger nearby, the one near me has USDA Choice whole brisket on sale for $2.99/lb. this week...

Good luck with your cook! I'll be doing a brisket a day or two ahead of the 4th and probably just the traditional hotdogs and burgers on the 4th so we can maximize our boat time! Next week is my favorite week of the year.

I've put ABT's on the list. Jalapeñoes are not routinely available here but I always grow plenty and I'll sacrifice them!!! Brisket is more difficult because they cut meat so differently here, but I have a butcher who get's the whole carcass come in to his shop so, with the aid of Google, I will...

Mew has shrunk substantially but is super tender. I pulled at 190 to let it rest overnight

...(and I think I understand the basics for the most part now). I recently switched over to a Traeger though, and am going to attempt my first brisket. I know that you want to rest a brisket for a really long time, but my oven only gets down to 170. In addition to that being a high resting...

I've made these a few times for friend's gatherings. They're always gone quickly. I sometimes mix it up with swapping brisket chunks for the bacon. But it's great either way.

Yes.. I would cut it in half and save the half with most of the point on it for the customer... Then I would do the practice run with Smokin Al's version...

Nothing wrong with smoking at a higher temp. Crack open a beer and remember, grilling or smoking is supposed to be enjoyable and relaxing... a brisket is gonna take awhile. Ryan

I've had success on a 'high heat' brisket--325-350 to about 170 internal then wrap for 2-3 hours--till fork tender and NOT by time/temp a 5-6 hr smoke you can start in the morning.