-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Search results for query: brisket
- Order by relevance
-
Why is brisket so popular?
100% (and the queen is beef ribs). If you don't think so, you have not had good brisket. Done right it's BETTER than steak. Stole and RAN with this idea from @chopsaw: cut the brisket in half, then cut those in half. You now have 4 pieces. Make corned beef with flat, pastrami from point...- zwiller
- Post #24
- Forum: General Discussion
-
Junior Pitmaster's First Cook In Texas - Party Ribs
That's awesome. I've been smoking for 3-years and I'm not ready for my first brisket. Good for her.- Parshooter
- Post #16
- Forum: Pork
-
1st Brisket in a few years and a posting test
Thanks Keith, I rubbed it down with a combo of Moe Cason brisket rub and Kinders Cowboy butter. Chris -
Brisket Issues
Hey MHSG, how long did you rest the full packer wrapped or in the oven on warm? Time held when internal temp is above 180*F determines tenderness in a brisket. Allows all that collegen to breakdown and get ooey gooey.- indaswamp
- Post #8
- Forum: Blowing Smoke Around the Smoker.
-
Brisket Issues
I don’t have a Costco near enough to me to shop there, but I do know that brisket quality can vary from place to place! Have you tried varying your method at all, to see if you can get different results?- Compulsive Smoker
- Post #2
- Forum: Blowing Smoke Around the Smoker.
-
Beef Cost is Unreal!
I scored a 15 lb brisket for $5.49 a lb this evening. That’s not too bad around here…- Compulsive Smoker
- Post #118
- Forum: Blowing Smoke Around the Smoker.
-
A
Sauce for smoked brisket
If the guests want sauce for freshly smoked brisket......I'd politely ask them to leave! 😆 -
Why is brisket so popular?
I'm glad you didn't put a comma after "shoulder"! :D- KonaRich
- Post #16
- Forum: General Discussion
-
Time for a tri-tip
Unfortunately I was too busy stuffing my face to take a picture of the slices. The meat was a bit chewy, so not sure if cooking it more like a brisket is the way to go- gunzby
- Post #4
- Forum: Grilling Beef
-
-
Sauce for smoked brisket
For folks who want BBQ sauce for brisket, think I'd offer 'em Stubb's and/or Head Country. -
Why is brisket so popular?
...this at length over dinner at Morton's or Ruth's Chris next time you're in my neighborhood. I'm buying! :D Here in Hawaii, on my island, brisket doesn't exist, to the best of my knowledge. This is the land of pork and chicken, mostly, as they're so many of them around. Many excellent...- KonaRich
- Post #43
- Forum: General Discussion
-
My first attempt at smoked beef ribs.
Plate Ribs (Short Ribs aka Dino bones) are basically brisket on a stick. I smoke them the same as brisket. 1-2 hours on low for extra smoke then bump to 275º until probe tender. To me, your 6h 15m total time is the answer on why they weren't as tender as you were hoping for. IMO they may... -
Designing Texas-style offset smoker
It's mostly what you know and are use to, in my experience the bottom of the brisket, ribs, pork shoulder tend to cook too fast. The idea with fat cap up is the fat will render over and in to the meat self basting. The top in the classic air flow design is the hottest area with excellent air... -
Corned Beef Brisket
For those of you with an Aldi nearby, check your ad. Around me, they have point cut corned beef brisket on sale this week for $3.49/lb. limit 2. The ones I saw were around 2½ lbs. Can't buy any beef that cheap...- Gonna Smoke
- Thread
- Replies: 46
- Forum: Blowing Smoke Around the Smoker.
-
-
Why is brisket so popular?
For AI slop, the summary on who, what and why of Brisket ain't wrong. Brisket is indeed a challenge and consistent success does indeed mark a master of the craft. A well cooked brisket is appreciated by anyone in "The Know". And a good Brisket is a delicious treat, by no means subpar to...- chilerelleno
- Post #4
- Forum: General Discussion
-
Brisket: King Soopers 6.2 lb Flat
The brisket is on the smoker and we are off and running.- MileHighSmokerGirl
- Post #2
- Forum: Beef
-
Small Brisket today
Hey @normanaj this is the rub I use on brisket, and it has coffee in…in case you would feel like making your own…- Compulsive Smoker
- Post #8
- Forum: Beef
-
Brisket: King Soopers 6.2 lb Flat
Well now I'm at a complete loss. I wrapped it in butcher paper and put it in the brisket blanket and placed it in the Que Crib. The IT was 165° F. I pulled it from the QueCrib at 12 hrs and 23 minutes. When I removed it from the brisket blanket it was stone cold. How?? 😭😔 What in the hell...- MileHighSmokerGirl
- Post #13
- Forum: Beef
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
