Search results for query: brisket

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

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.

When I first started learning how to cook brisket. I was paying 20 to 40 for select.

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...

https://www.washingtonpost.com/food/2026/09/22/top-texas-barbecue-restaurant-drops-brisket-amid-soaring-beef-prices/

...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.

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

That looks very tasty.

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.

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...

...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...

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

Was in Costco the other day and saw chuck roasts marked down by $8, so picked up a couple. Today decided to cook one like a brisket. Smoke tube with Pecan pellets to start cook. Only smoke for a couple hours, then cooker set at LO (temp ~ 180℉) until 140℉ internal, then temp setting increased...

Thanks Bill

...of partnering with another caterer. We provide their bbq offerings and he rents kitchen space to us. Its been a good deal. We don't offer brisket on the menu yet, just because I haven't done enough of it to be confident yet. But he has a party coming up next month where they're asking for...

Looking at my first post: Prime Brisket $5.99. I should have bought a couple or more.

In honor of those who paid the ultimate sacrifice for the freedoms we enjoy today and never made it home...🫡🇺🇸 Thank you. A full packer brisket smoke is in store for today. I separated the point from the flat to fit on the 18" Weber Smokey Mountain Smoker and a trim. I'll also be watching...

EXACTLY! The math he whipped is almost the same as my last brisket. Started at 18lb, trimed to 13lb, yield was about 6-7lb.

Brisket and anything else I smoke.

Kroger has brisket on sale this week for $3.99 so I think beef bacon will be on the menu.