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Search results for query: brisket

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  1. Displaced Texan

    Brisket Experiment

    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...
  2. boykjo

    Brisket Issues

    You can try using a food-grade phosphate in a brisket injection. It increases the meat's water-holding capacity, keeping a lean brisket juicy and plump throughout a long 12-hour smoke. Barbecue phosphates alter muscle proteins to lock in natural moisture, and they prevent the brisket from drying...
  3. JIMSMOKES

    Labor day short ribs

    Brisket on a stick! My favorite.
  4. Danblacksher

    Brisket Issues

    Not a fan of Cosco's choice brisket. They seem more like a select brisket than choice. I have always had good sucess with Sam's prime briskets and usually only use those.
  5. chilerelleno

    Why is brisket so popular?

    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...
  6. masssmoke

    Brisket burnt ends, starting from cubes

    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...
  7. Brokenhandle

    Hot & fast Brisket point (freezer clean out)

    Great looking brisket! Ryan
  8. MileHighSmokerGirl

    Brisket Issues

    What is phosphate? Is that safe to inject into meat?
  9. SmokinAussie

    Hot & fast Brisket point (freezer clean out)

    Fine looking brisket right there! Cheers! Bill
  10. okie sawbones

    RT1600 First Cook - Prime Brisket Point!!

    I guess my invite got lost in the mail, again. Great looking brisket!
  11. JIMSMOKES

    Beef Bacon

    Haven't seen brisket turned into bacon. I'm definitely watching this!
  12. S

    Why is brisket so popular?

    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.
  13. JLinza

    Smoking brisket on bbq

    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...
  14. indaswamp

    Brisket Issues

    ...or did not do a long enough hold at warming temps. (150-170*F). IMO, the hold is where a brisket gets tender, but not overcooked and fall apart.
  15. indaswamp

    A extremely rare Brisket attempt for me.

    I was offshore fishing Monday, so I missed this. Good looking brisket Dan, congrats on the feature.
  16. B

    Sharing Pictures of past cooks/meals

    That looks very tasty.
  17. kilo charlie

    NEW FROM.Ga

    Welcome to SMF! I don't think I'm allowed to post a link, but if you search Aaron Franklin brisket, there are 3 videos on you tube, one of which is about fire management. It's a worthwhile watch and applies to every fire, not just for brisket.
  18. A

    Early Morn Brisket with Blackberry Jam Smoothed Out on Top

    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...
  19. civilsmoker

    RT1600 First Cook - Prime Brisket Point!!

    ...the RT chamber! The un-foiling after an hour of resting! Oh man happy camper! The slicing….. man oh man what an experience it is to slice brisket!!! The serving pan, dressed with some of the dark colored tallow from the pan! The plate…Mrs C made up a balsamic based sauce, some mac, and...
  20. F

    First brisket ever

    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
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