Search results for query: brisket

I think I'll try a brisket. Been years since I last did one

Thanks for the compliment! Brisket hash sounds awesome!

We are all set for tomorrow. The brisket has been brining since 11:09 am MDT. Rinsed, patted down with salt and pepper. Injected with beef broth and covered with Press N Seal and it is in the fridge. My Dad guided me through my first one. I've never been able to duplicate the results...

I should be ok...I stopped eating fast food years ago and I haven't bought ground beef in quite a while...two years at least. Get a good meat grinder, buy brisket and chuck rolls, and grind your own. So easy, so much better tasting, and saves a crap-ton of money.

Looks very tasty… nice job! And like @kilo charlie recommended… thinner sliced bacon when wrapping is a great way to go! Be it turkey, beef or pork! Again, nice cook! Now you mentioned brisket… gotta go find that thread!

If your intention is a more tender and tasty brisket, then inject and or dry rub. If you are actually going for pastrami, that's a whole different thing, brining for 14 days, smoke or steam or both for many hours to get that killer pastrami you're looking for in a Reubens.

I'm not usually one to give up but after this I'm just done. I'm not wasting anymore money on smoking my own brisket. I'm just emotionally spent.

Well, I pretty much only do the "point cut" 1/2 of brisket for many reasons.... You can take this approach as food for thought... https://www.smokingmeatforums.com/threads/brisket-simplified-and-reliable-dinner-timing.331064/ If I was doing brisket for paying customers, it would be the point...

LOL! Sounds like me the first time I cut a brisket....What the....... I did not know about the turn either! LOL!

Been a while since I’ve made sausage. I cut up some brisket and spiced it then let it rest over night. I’m targeting an 80/20 meat to fat ratio. In the past I’ve just simply cubed the brisket without separating the meats and fats. I’m glad I did this because I had a ton of fat leftover. Ratios...

grind my brisket as well ($7lb CDN currently). I have always put the parts in the freezer overnight. No sticking for me the next day.

...was epic, and many still talk about it so many years later. For us, the epitome of beef is the prime tenderloin. The "god of beef"...sorry brisket lovers. All other cuts are judged by its standard, and found, to one degree or another, wanting. We don't even care for ribeye or other steaks...

Good call!

Good habit to get into . One of the features of the SmokeFire is a slotted burn pot bottom . As it burns the bulk of the ash falls into the clean out tray . Pull the tray out the front and dump it . This is the burn pot after a long brisket cook .

Dutch's, but I substitute the ketchup for bbq sauce, and sometimes swap out the bacon for cubed brisket.

Kinders Gold is what's on the shelf at our house for easy sauce, it has a vinegar tone, so it cuts the richness of brisket

dont work? corned beef? i would think it to help in moisture retention. it sure does with deer and eye of round beef chunk. no reason a brisket would be different. injecting would give the same benefits id think. i have seen some dry briskets at parties in the past and just wondered...

I got lucky our 1980's GE oven held it right at 158* on the warm setting. I even got a little nap in, which I wasn't expecting.

Well today is as good as any to roll some smoke..... Figured I need to do something with the last 2 of the Kroger sale price briskets I bought a little while back. Best by date is next week, so no issues. Sliced one up into strips to fit my big grinder and vac packed for sausage latter, along...

Great Job Banjo man. That brisket looks perfect. Point for sure Chris BTW I 'd use a few slices for some brisket hash. Since you did say breakfast.