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Search results for query: brisket

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  1. Displaced Texan

    Brisket Issues

    I have experimented recently with running the pit at 275° for brisket. Based on some theory from an internet guy. Not a fan of that as my flats are very tasty and tender but not juicy. Will go back to 225°-250°. I have also been doing the foil boat method. Not completely sold on that vs. the...
  2. A

    Overnight Brisket/Smokin' Pecan Pellets

    Before grinding the raw trim from this brisket, I coarsely ground a 2 pound hunk of the flat for chili. Then, ground up the trim and got seven 6oz burger patties. Will vac pac them after they firm up in the freezer for a while. The brisket trim burgers smoked and seared like LeRoy & Lewis does...
  3. Quiganomics

    Brisket: King Soopers 6.2 lb Flat

    The hold is truly one of the most important if not the most important part of the cook. Leave the brisket be in the paper you cooked it in, keep the oven temp as low as you can, and keep a water pan in the oven as it rests. I let mine rest as long as I can as it continues rendering and...
  4. indaswamp

    Overnight Brisket/Smokin' Pecan Pellets

    Looking great there AKJeff! Congrats on the feature...everybody gets a ride for their first brisket post....
  5. J

    Smoking brisket on bbq

    Also its a big brisket and its just me,can I cut it in half and freeze half of it?does your technique need to change when smoking half a brisket?is it frowned upon?
  6. dward51

    So, what do you do with "leftover" brisket? Brisket Chili of course!!!

    So, what do you do with "leftover" brisket? I had about a pound and 3/4 left over from my last brisket smoke in the Humphrey's Pint. I can only eat so much brisket slices and brisket sandwiches. I think I hit the limit this weekend. Now before y'all start saying "what's leftover brisket"...
  7. sandyut

    Lanes Ancho Espresso rub

    Nice! ITs pretty tasty
  8. A

    Labor day brisket

    I'm pretty basic on brisket and/or beef ribs. 24hr dry brine with kosher salt. And then on cook day a very light slather of W Sauce, heavy coat of black pepper, and dust it with Lawrys.
  9. I

    What Cut is the Lowest Price in the Beef Case?

    Stew meat, stuff with an orange sticker. Chuck is $6 this week for the first time in a while. Different cuts at $7 more often. Little brisket points did hit the same $6 as packer price which was nice The rest of the time, round
  10. forktender

    Brisket Issues

    I suck at brisket, but after reading your method, I'm heading down to Sam's to pick one up to cook for my parents this Sunday. I'll let you know how it turns out. Thanks for the post. Dan.
  11. Gonna Smoke

    Why is brisket so popular?

    And when on sale, it's cheaper than chuck. I only buy brisket on sale and if I wait, I can sometimes get them for $2.99/lb. Chuck is never on sale anymore for less than $7.00/lb... I have a hard time spending insane money for all that bone on a tomahawk. In my opinion, it adds nothing to the...
  12. sandyut

    Time for a tri-tip

    Same here, I can bring myself to cook a TT like a brisket. I love them medium rare!
  13. 912smoker

    Time for a tri-tip

    ^^^^^^^^this. First TT I did was the same then I got to reading on here about proper slicing and grain directions. THAT is the key to a great TT. But we also enjoy the cook like a brisket...AKA a Trisket. Keith
  14. 912smoker

    Need help with Burgers for Church Cookout

    Yep we like a dip in The W Sauce and brisket rub. Makes frozen patties taste like gourmet. Keith
  15. yankee2bbq

    Beef Plate / Short Ribs

    Brisket on a stick! Looks darn good! Awesome job!
  16. indaswamp

    Why is brisket so popular?

    ...and first brisket always gets a free ride on the spinner....take lots of pics, we will walk you through it.
  17. forktender

    Introducing myself

    I really like pork ribs, and brisket, my rib game is great, not so much on brisket. It's only my wife and me, so I don't practice brisket like I should because of the costs, and the amount of meat we have leftover. Normally when I buy brisket, I grind it with chuck roast into what I call steak...
  18. O

    1st brisket of the season.

    Well weather is supposed to be terrible tomorrow here in South Jersey but I already thawed brisket. Small flat. 1st cook of year the other day I did spares. Overcooked but still tasty. Hopefully better luck with brisket flat.
  19. forktender

    Texas Poutine - White Gravy and Pulled Pork

    Texas and no brisket.....WHAT!!!! :emoji_joy: That looks Kill'er!!!:emoji_thumbsup:
  20. indaswamp

    Sous vide rookie

    Coleman Stacker Packer is what I use as well. Though I have used a 120 qt. ice chest to sous vide 100# of smoked brisket pastrami before....that was for a party. It was perfectly juicy and tender. Everyone loved it, ran out fast!
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