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...this at length over dinner at Morton's or Ruth's Chris next time you're in my neighborhood. I'm buying! :D
Here in Hawaii, on my island, brisket doesn't exist, to the best of my knowledge. This is the land of pork and chicken, mostly, as they're so many of them around. Many excellent...
Plate Ribs (Short Ribs aka Dino bones) are basically brisket on a stick. I smoke them the same as brisket. 1-2 hours on low for extra smoke then bump to 275º until probe tender. To me, your 6h 15m total time is the answer on why they weren't as tender as you were hoping for. IMO they may...
For those of you with an Aldi nearby, check your ad. Around me, they have point cut corned beef brisket on sale this week for $3.49/lb. limit 2. The ones I saw were around 2½ lbs. Can't buy any beef that cheap...
For AI slop, the summary on who, what and why of Brisket ain't wrong.
Brisket is indeed a challenge and consistent success does indeed mark a master of the craft.
A well cooked brisket is appreciated by anyone in "The Know".
And a good Brisket is a delicious treat, by no means subpar to...
Looks like a good smoke day to me! MMMM....Brisket! We need a brisket threat on the new carousel...haven't had one yet. You made it. Congrats on the ride.
Man that looks good! I’ve never done a brisket all the way on the smoker. I usually smoke about 4 hours and then pan it with apple juice and put in the oven to finish.
Albertson has first brisket sale I seen in a long time. Most of them had smaller points and big flats so I opted for a trimmed point for $6. I just give most of it away to friends anyway.
I need some advice on my briskets. The last two that I’ve made, the flat has come out pretty dry and I cooked both almost identical. Seasoned with just S&P, on the top rack with an empty foil pan underneath it at 225-230 and had the fat cap up. I pulled the most recent one on Sunday off the...
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