Search results for query: brisket

Had to start making some room in the freezer. Found a brisket point from a beef we got awhile back. Decided to go hot & fast with this one. Started the MB GS @ 300ºF and had the brisket on at 9:00am. ( plan was to start at 8:00 by things got in the way.) I let it roll for a bit, then probably...

sorry, kinda new to this forum-what cut is "pulled beef"-brisket? chuck? thanks.

I cook to probe tender! IT temps only guide me to start probing. I've had brisket done <195°

Great way to use brisket leftovers! I'm saving that one!

The flap and thinner trimmings sometimes becomes a take on the McRib with quick pickle/pepper/onion relish. The meaty brisket bone strip is my favorite part of the pig, I think. Smaller chunks of that brisket strip when buying packaged Rib Tips might become a rub/brine experiment, or used for...

My son wanted to smoke a brisket while he was over. Used Holy Cow to season. He trimmed it. Still needs improvement but he supplied the meat. I cooked up a breakfast scramble while we fed the fire. 5 pounds of beef bacon is what we used Grandson likes fries so I used them for the scramble...

If I really want a brisket I will fire up my smoker. I learned how great a brisket can taste in Texas at a restaurant. I then learned how to make my own. This took time to perfect. I no longer have any urge to order brisket from a restaurant.

Brisket chili is one of my favorite uses for leftovers too. Brisket baked beans are another one—I like them because you don't need enough leftover brisket for another full meal, but even a relatively small amount adds a ton of flavor. I've also made brisket taquitos, brisket queso, brisket tacos...

Just pulled an overnight brisket( at 205F ) and letting it coast down before it goes in the oven at 150F to hold until dinner this evening. Didn't care much for the overnight thing, as I was stressing over sleeping through a problem, and as a result, got very little sleep. That said, it will be...

Brisket smoke is underway https://www.smokingmeatforums.com/threads/brisket-king-soopers-6-2-lb-flat.335845/#post-2640773

I worked for a couple who'd won some awards' restaurant several years ago. Known for the leanest brisket in the area, we were lucky to get 3lb ($17) sliced, and a sandwich or two from the partials remaining. They made a lot more from using the remaining whole brisket as burnt ends, specials...

brisket Sometimes feel bad about grinding up the point (gawd, i love that with that fat border--sooo tasty) but I also like knowing what I'm eating (as compared to 'mystery' burger sold at the market). This 13 pounder yielded me 11 lb of Aussie brisket burger after trimming. I was surprised...

Everyone gets their first brisket featured....even jr. cooks. Tell her Congrats from the SMF crew. Great job!

Searwood Brisket Failure It’s a fairly long story, but it has a good ending. I’ve used Webers for a long time – a Weber Performer, 18” and 22” WSM. I recently purchased a Searwood 600 and have enjoyed pizza, chicken, pork ribs and pork chops. I complained about lack of sear on the pork...

I've been adding instant to my brisket and rib rub since I read about Jess Pryle's carnivore black. not as heavily as your recipe. Usually a little more for points which will end up as burnt ends

Chuck is the most common.

It’s my 4th cook on this smoker, it’s actually a little easier than I thought it would be. Today was hot n fast brisket, mostly hovering between 275-300. Saved somewhere between 5 and 8 hours over doing 225 overnight on the pellet grill. 12 lbs, trimmed, traeger prime rib rub because I had half...

Anyone ever done a hot hold on Brisket? Thinking of smoking one over night, rest at room temp until it drops to 170F IY then holding in my MES at 150F until serving. Thoughts, suggestions or other ideas? I’m using a Kamado Joe so it’s always an adventure on long cooks. I worry about running out...

Smoked a brisket that I think turned out pretty darn good. About an 11.5 pound prime from Costco. Maybe around 9 pounds after trimming. Trying some new techniques. Smoked it fat side down for the first time, and did the foil boat after the bark set in. Ran the pit around 250°-275°. It probed...

I love the fatty cuts for pastrami , but have used eye of round and brisket flat . The one you have in the bag looks awesome . Post it up when you get it smoked .