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Search results for query: brisket
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Beef coffee rub
A good coffee rub for beef, especially good on brisket, and other beef roast. Can't stress enough that a fresh ground dark roast is best.- philpom
- Thread
- Replies: 6
- Forum: Sauces, Rubs & Marinades
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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...- boykjo
- Post #41
- Forum: Blowing Smoke Around the Smoker.
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Labor day short ribs
Brisket on a stick! My favorite.- JIMSMOKES
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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If you ever wondered why brisket at a restaurant is so expensive.
At the rate I've been cooking them. I should have them dailed in by yr 2045. LOL!!!- forktender
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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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.- Danblacksher
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Some more Pulled Beef and My first time making beef burnt ends.
Sorry for not responding sooner. I used chuck roast…- Compulsive Smoker
- Post #16
- Forum: Grilling Beef
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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...- chilerelleno
- Post #6
- Forum: General Discussion
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A extremely rare Brisket attempt for me.
FT, Nice job on your brisket, looks awesome ! -
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... -
If you ever wondered why brisket at a restaurant is so expensive.
I'll trade ya a brisket for your car Hannah! :emoji_blush:- Brokenhandle
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Hot & fast Brisket point (freezer clean out)
Great looking brisket! Ryan- Brokenhandle
- Post #14
- Forum: Beef
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Someone just bought their first brisket. I'm told I'm about to receive a master-class.
Thanks, she's still buzzin' over the brisket. I just can't get over how well she did... much better than my first one for certain. She's been watching a lot of Meat Church's videos and decided to garnish the tray of meat with some grilled whole pickled jalapeños, ala Matt Pittman. 😆- Quiganomics
- Post #28
- Forum: Beef
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Making burger out of
That was a nice brisket. Last one I bought had so much fat trim it wasn't worth it I'm opposite both of you. I prefer the flat to keep for smoking and grind the point and trimmings.- Fueling Around
- Post #3
- Forum: Beef
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F
What Cut is the Lowest Price in the Beef Case?
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.- Florida Chris
- Post #23
- Forum: Beef
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Birthday brisket
Happy to hear you saw the light! Low and slow is just slow and slower. Brisket looks great! Nice work -
Brisket Issues
What is phosphate? Is that safe to inject into meat?- MileHighSmokerGirl
- Post #43
- Forum: Blowing Smoke Around the Smoker.
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Hot & fast Brisket point (freezer clean out)
Fine looking brisket right there! Cheers! Bill- SmokinAussie
- Post #9
- Forum: Beef
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14 day dry aged Plate Ribs
Yes it’s a membrane bag specifically made for dry aging….they really good! Here is a post were I dry aged a brisket point…. I show step by step on how to do it on a whole NY loin on the second page….the only thing I didn’t show is flipping it over after 10 days from fat side to meat side, but...- civilsmoker
- Post #13
- Forum: Beef
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Just some Sausages!
Looks like you had a great lunch. Brisket sausage is a favorite in my house.- TexasMuskrat
- Post #3
- Forum: Sausage
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RT1600 First Cook - Prime Brisket Point!!
I guess my invite got lost in the mail, again. Great looking brisket!- okie sawbones
- Post #19
- Forum: Beef
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