Search results for query: brisket

Hmm... starting IT was 31º. Was this brisket originally frozen then thawed prior to taking the temp?

Great price and I love ground brisket I don't freeze my grinder parts. The meat tends to stick. I usually just chill well in garage fridge that is struggling in our recent heat and humidity wave.

Jeffs is good BBQ sauce. If you like spicy BBQ sauce get some Meat Mitch Stay Hot, it my fav. Or Kosomo's Honey Jalapeno. I sometime braise brisket in beef broth, that sauce is money!

In Franklin's book he talks of his favorite being beef ribs with Franks hot sauce and he is not kidding! Works equally well on brisket. I'd get a bottle of Blues Hog and a bottle of Franks.

Brisket looks great. When I get a full packer brisket, I always separate the flat and point.

Great job on that brisket Justin, and awesome ash tray too!

Looks mighty tasty!!! ……would love some brisket and eggs for breakfast!

Hey all, This is my 5th brisket cook. Just pulled it off at 204 to rest I will put it on warm in the oven at 170 once the temp starts coming down. I did this last time and it was the most tender brisket I have ever had with excellent bark. I think this one will turn out the same as last. I...

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

Quit being lazy and make Aaron Franklin's sauce. The vinegar and tomato are a good match for the fat of the brisket. Espresso BBQ Sauce 16 servings; makes a generous 2 cups Ingredients 1 1/2 cups ketchup 1/2 cup distilled white vinegar 1/2 cup apple cider vinegar 1/4 cup dark soy sauce 1...

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: