Search results for query: brisket

I appreciate your replies, but I'll still not tackle a brisket. 15-20 lbs of meat would last more months than I care to guess. We're 2 old people whose meat intake is more in the 3-4 oz range. A Costco hotdog is a full day's food for us. We love smoking pork ribs and butt, but don't do it...

...is awesome, congratulations, sleep well!!!! I'm doing mine today. Not real stoked about it, I hate long smokes these days. But Momma wanted brisket, when your 85 yr old Mother or Father ask you for something, no matter what if it's within your powers, you get it done. Good job on your...

Brisket looks great 👍. Sounds like some darn good cookin all around.

Are you, by chance, looking to adopt a southern boy that enjoys brisket? Keith

Great looking brisket..................

thats a great deal on brisket!!!!! id be grinding some steak burgers if i was you. chuck burger here is 549 a pound. the brisket grind would be even better im sure.

Sssshhh Try'n ta teach these Texans the joy of Pulled Pork. Actually brisket is one cut I have rarely cooked, Love it but it to expensive right now to try an learn on right now, Plus with just one or two people eating, it is a bit overkill as well, and I enjoy a good smoked chuck roast just...

Smoked fare reheats EXCELLENT. Best thing I ever made from leftover brisket was quesadillas. Used a bunch of very dry trim that I would normally pitch. Was INSANE. Sorry no pics.

I put the last one I cooked into the chili pot. :emoji_astonished:

Here’s the brisket before the wrap and final product which will rest overnight in oven covered with towels.

Nice looking Brisket Justin.

Great looking Brisket! Great job! - Jason

Thanks Matt! That’s great information! I can hardly wait to try beef ribs again with all these great new ideas!

...Never should have drained the juices and re-wrapped. Keep it in the butcher paper with the juices when resting down. In fact, when I hold mine in the kitchen oven instead of my steam holding cabinet I get a foil pan filled 1/2 way with water, put a grate over that, then the wrapped brisket on...

I heated the oven up to 260°, re-injected the brisket with beef broth. Put it in for 30 mins it was at 106°. Then another 20 mins it got to 142°. So I pulled it and sliced one piece. It's starting to pull apart but it has a ways to go. I think it's salvageable. Re-wrapped and back in the oven.

Yup only two of us here so we vac seal a fair portion of left overs. Vac them in 1.5 lb serving chunks. Thaw when its time to make chili, dice and add it to the batch. Love smoked brisket chili, it's one of our favorite meals.

And nobody left hungry 😋. Great brisket cook and meal! Love the MCHC flavor. Keith

I swear, brisket never goes on sale here. I would load up!

One thing not mentioned here is that the point is more forgiving in a brisket. It's usually the flat that can be problematic. So best to forget about the point, and probe for tenderness on the flat. especially under the deckle fat where the point and flat meet. If the flat is cooked to probe...

...smoker. During dinner we got to talking about eating at BBQ joints. I mentioned that I never order ribs or pulled pork and always get the brisket. They asked me why and I said why would I order ribs or pulled pork as I like the stuff that comes out of my smoker much better than any place...