Search results for query: brisket

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.

Wow Jeff! Looks Awesome buddy and great price. I getting ready to wrap a brisket point now. Love these over night smokes on the pellet poopers.

Saved this info as well, I'm due for a good brisket, the last two I made were meh, OK but not what a brisket should be like. I'll post up how it turns out. Thanks a bunch. Dan.

Well y'all I decided to make some shotgun shells to go with the Birthday Brisket today. I stuffed the shells last night. 2 lbs 80/20 wagyu burger 1 lb turkey sausage 1/2 cup sharp cheddar 1/2 cup peper jack Dano Butter Steak seasoning And my brisket rub Wrapped with turkey bacon. I let them...

Hi there and welcome! Ok I'll bite with a long winded story and some insight :D I live in Texas and can tell you that most smoked brisket I run into out in the wild isn't that great. When you get good smoked brisket it is a revalation! Like when you get real clam chowder in the New England...

I'm going to be honest...this comment was pretty rude. One thing I am not is a liar. https://www.smokingmeatforums.com/threads/first-brisket.297872/

Thought I saw one with LD recipes Brian but can't find it now. Latest was from 08/27 on brisket. Keith

He's right. Almost makes me want to cry. When I started making brisket, 15 years ago or so, I could get a packer for $45 easily.

This weeks ad had Chuck Roast in it for $5.99/lb. Not great but not bad. Now 2 weeks ago I got a small 9lb brisket for $3.99/lb. Ground beef around here is over $6/lb. So I said why not make brisket/chuck burgers? Ground it all up today. Will put up pictures of the grind mixture and packaging...

Congratulations to the chef on a great cook! Me living up in the great north I only made brisket 2 times and sure understand the learning process is doing and learning as you go. She nailed! And am so jealous lol. Keep on Smoking!

Looks great, what smoker did you use and how much smoke flavor did you get out of the “hot and fast” method? I usually do brisket on my pellet smoker. Smoke setting for an hour or so and then go to 225. Was thinking about going hotter next time after the initial smoke period.

Got a brisket flat from the local grocery store. Choice cut. I didn’t trim any fat. Rubbed down with a heavy amount of beef rub. Used the 22” WSM. Hickory and cherry chunks for smoke. A whole bag of Kingsford charcoal. Used the BBQ Guru and set it to 250 degrees. It was done in 11 hours. 205 IT...

A sale on brisket around here is $7.99/lb.

Yep. Most pitmasters/comp guys simply remove most of it. I already said it but the flat is best made into corned beef. Remember the bulk of the people who say their brisket was "too dry" pulled it too soon. You honestly gotta be having a REAL bad day to actually overcook brisket.

I ran out of saved brisket and picked up an 18lb choice FP at Costco for $5.89/lb. That hurt. They didnt have many so I did my best on picking one. Some were rock hard, the one that came home was bendy with some hard fat. The trim was endless, removed nearly 6LB of fat. Ten years ago I...

Thanks everyone for the kind words. Plan for tonight is to chop up some of the leftovers and make some brisket tacos, I'll post some pics if I remember to grab some. Her younger sister has a cheerleading event tonight so things may get a bit hectic...

Great color on that brisket and plate looks killer! Did you use a smoking tube? How I wish I had another rack on my RecTec!