Search results for query: brisket

Brisket smoke is underway https://www.smokingmeatforums.com/threads/brisket-king-soopers-6-2-lb-flat.335845/#post-2640773

I worked for a couple who'd won some awards' restaurant several years ago. Known for the leanest brisket in the area, we were lucky to get 3lb ($17) sliced, and a sandwich or two from the partials remaining. They made a lot more from using the remaining whole brisket as burnt ends, specials...

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...

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...

Brisket on a stick! My favorite.

At the rate I've been cooking them. I should have them dailed in by yr 2045. LOL!!!

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.

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...

FT, Nice job on your brisket, looks awesome !

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...

I'll trade ya a brisket for your car Hannah! :emoji_blush:

Great looking brisket! Ryan

Two weeks ago I went to Costco in search of a chuck roll for grinding since I only grind my own now. It was $6.99/lb. Went to check out the brisket and prime was $5.99, choice was $5.89. I now have 15lbs of ground prime brisket in the freezer.

What is phosphate? Is that safe to inject into meat?

Fine looking brisket right there! Cheers! Bill

Looks like you had a great lunch. Brisket sausage is a favorite in my house.

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