Search results for query: brisket

Kroger has brisket $3.99/lb last week. I bought 2, 1 for hamburger and one to smoke. Ended up vacuum sealing 11 1lb packs out of a $45 brisket. The LEM #8 did a good job grinding after I put the auger and fixtures in freezer over night. Meat was pretty frozen too.

I asked this of my trusty digital buddy, Copilot: I've never cared for brisket, and I've had it at many bbq joints in Texas. How come its so crazy popular with home smokers? The AI response follows. I found it fascinating: Short answer: because brisket is the perfect “project meat” for...

Normally I am not a sauce guy for brisket, but this weekend we are hosting a gettogether with some new friends. I have not cooked a brisket for them before so some of them might like a sauce on their brisket . Is there a good bottled sauce that you would recommend for brisket. I could make it...

Smoking a brisket for Father’s Day. I’m using 16 mesh pepper, course salt, lawrys and garlic. Pepper to other ingredients is probably around 50 percent. I like putting the left over fat trimmings in the smoker and rendering. I’ll pour it over the brisket when i wrap and let it sit overnight. I...

Kroger's choice whole beef brisket back on sale in the Myrtle Beach area. $3.99lbs If their not careful I may have a 20 cu ft freezer loaded with nothing but brisket

I did this about 14 years ago with success,it wentc14 hours I believe...not too sure though. I have a 19lb brisket,its still cryovaced,I am using a basic rub with salt,pepper,garlic powder,onion powder and paprika.ill close up the back of the bbq like I did last time,indirect cooking@225f. How...

Hi folks, Question for the community. I just picked up a 5# brisket flat listed as dry aged fresh from local butcher. My family doesn’t really eat much at all if any. So to justify spending $85 on a chunk of meat I plan to eat myself I would like to smoke it. Divide into serving size portions...

My son wanted to smoke a brisket while he was over. Used Holy Cow to season. He trimmed it. Still needs improvement but he supplied the meat. I cooked up a breakfast scramble while we fed the fire. 5 pounds of beef bacon is what we used Grandson likes fries so I used them for the scramble...

Brisket chili is one of my favorite uses for leftovers too. Brisket baked beans are another one—I like them because you don't need enough leftover brisket for another full meal, but even a relatively small amount adds a ton of flavor. I've also made brisket taquitos, brisket queso, brisket tacos...

Just pulled an overnight brisket( at 205F ) and letting it coast down before it goes in the oven at 150F to hold until dinner this evening. Didn't care much for the overnight thing, as I was stressing over sleeping through a problem, and as a result, got very little sleep. That said, it will be...

Searwood Brisket Failure It’s a fairly long story, but it has a good ending. I’ve used Webers for a long time – a Weber Performer, 18” and 22” WSM. I recently purchased a Searwood 600 and have enjoyed pizza, chicken, pork ribs and pork chops. I complained about lack of sear on the pork...

It’s my 4th cook on this smoker, it’s actually a little easier than I thought it would be. Today was hot n fast brisket, mostly hovering between 275-300. Saved somewhere between 5 and 8 hours over doing 225 overnight on the pellet grill. 12 lbs, trimmed, traeger prime rib rub because I had half...

Anyone ever done a hot hold on Brisket? Thinking of smoking one over night, rest at room temp until it drops to 170F IY then holding in my MES at 150F until serving. Thoughts, suggestions or other ideas? I’m using a Kamado Joe so it’s always an adventure on long cooks. I worry about running out...

Smoked a brisket that I think turned out pretty darn good. About an 11.5 pound prime from Costco. Maybe around 9 pounds after trimming. Trying some new techniques. Smoked it fat side down for the first time, and did the foil boat after the bark set in. Ran the pit around 250°-275°. It probed...

From my Recipe Index, https://www.smokingmeatforums.com/threads/chiles-cornucopia-of-cooks.277881/ BRISKETS Prime Packer Brisket Extreme Hot-n-Fast Brisket EXTREMELY hot-n-Fast Big'ol Brisket Done EXTREME Hot-n-Fast Big Brisket Flat and BBQ Beans Going Flat Out Peito, Falda, Point de Poitrine...

so, most recipes for burnt ends call for first smoking the whole brisket and then breaking it down in cubes for burnt ends. But I have only about 4 pounds of point only brisket so I am thinking of just cubing it right from the start, smoking the cubes on the grate and then into a foil pan once...

First, I actually thoroughly enjoy brisket. Second, properly done brisket and a giant Tomahawk are at the very least- been there done that accomplishments. It’s too bad you don’t enjoy it - luckily there’s plenty of tasty things besides brisket.

You can definitely separate the brisket. Here is a good write up on that... https://www.smokingmeatforums.com/threads/brisket-separation-technique.317793/post-2371135 Most of the other questions are personal preference. A lot of folks prefer a hot and fast method these days vs. A low and slow...

Got a Point Butt Brisket from Kroger yesterday to smoke for today’s dinner. Started off yesterday around 1:30pm getting the meat ready. Since the Point Butt Brisket had little fat on it, decided not to trim any of it. Got the Saran Wrap placed onto counter top and started putting the rub all...

Local supermarket started putting out small pieces of brisket forgot password for meat probe so had to go old school while trying to to get probe working forgot to close the door bark was there after I pulled from oven family said worth do again it was moist and soft