Toggle sidebar

Search results

  • 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.
  1. jcbigler

    Bone in brisket

    Lol even hot and fast that thing will take FOREVER to cook right. I'd estimate at least 20 hours even at the 275-300 range. Probably a whole 24 hours, or more, at a more traditional 225 range. I think it would almost have to be wrapped to keep the exterior from drying out too much. On the...
  2. jcbigler

    Bone in brisket

    Yeah, bone in briskets haven't been a thing since...the 30s? 40s maybe? It looks huge, like a big shoulder clod. Let us know how it turns out.
  3. jcbigler

    Bone in brisket

    Where did you find a bone in brisket? Did you have your own cow butchered?
  4. jcbigler

    Barbecue connoisseurs

    It's not hard to smoke a brisket at home that is better than the best brisket at just about any restaurant, anywhere. That's the nature of cooking on a large scale. You just can't keep the quality up on that scale. If your brother-in-law was really a barbecue connoisseur, he would smoke his...
  5. jcbigler

    Offset smokers vs. drum smokers in regards to taste of the meat

    Well, I mean, c'mon now. That's just silly. Everyone knows that round cast iron skillets taste better than squares. Who would even want to be seen cooking on a square skillet anyway.
  6. jcbigler

    Yeti Resting

    For your normal barbecue cooking, to rest a couple of briskets or pork butts for a few hours, say up to 3 to 5; your standard $25 Igloo or Coleman cooler will work just fine. I have a $15 Igloo that I bought at Academy and have held a pair of briskets for about 6 1/2 hours wrapped in a couple of...
  7. jcbigler

    HOT & FAST, NO WRAP BRISKET ON THE LANG

    Looks good. I wonder how fast it would have cooked in those hurricane speed winds. You probably could have gotten it done in just 2 or 3 hours.
  8. jcbigler

    Brisket YUP it's happening

    It can happen. That's really fast. What are your cook temps and how much airflow do you have going thrugh the smoker? I did a brisket last week that started as 12.75 lbs. It was done in 8 1/2 hours at 203 degrees. I find that prime briskets cook faster also.
  9. jcbigler

    Favorite types of wood smoke for beef?

    I use hickory splits exclussively. I've tried other stuff, but always come back to hickory.
  10. jcbigler

    Brisket Temperature

    Wrapped in butcher paper at the 6 hour mark. Temps were ~171.
  11. jcbigler

    Brisket Temperature

    Yes. The advantage is that it cooks faster. I just did a brisket last weekend that started out at 12.75lbs. Trimmed maybe a pound and a half of fat off. Cooked in the 275 ish range. It was was done at the 8 1/2 hour mark. A couple hours faster than expected. Once it hit 203 IT I backed the...
  12. jcbigler

    Got my brisket on

    Finally cut and ate. It turned out fantastic. It was just the right amount of tender, but not fall apart over cooked. So moist and delicious. I was afraid that the aggressive cook and finishing hours early would make it dry out or be over cooked. right at 203 degrees I started pulling the...
  13. IMG_20161001_190122960.jpg

    IMG_20161001_190122960.jpg

    • jcbigler
    • Media item
    • Comments: 0
    • Album: JCBigler's Pics
  14. IMG_20161001_190426841.jpg

    IMG_20161001_190426841.jpg

    • jcbigler
    • Media item
    • Comments: 0
    • Album: JCBigler's Pics
  15. IMG_20161001_190649585.jpg

    IMG_20161001_190649585.jpg

    • jcbigler
    • Media item
    • Comments: 0
    • Album: JCBigler's Pics
  16. jcbigler

    Finally brisket done right.... 3rd try

    So, about that Himalayan pink salt...are you sure it was actually Himalayan salt? And not some sort of curing salt? Because that smoke ring looks really huge and pronounced, the way the fake smoke rings are when you use cure or Tenderquick.
  17. jcbigler

    Finally brisket done right.... 3rd try

    So what all did you put in your rub?
  18. jcbigler

    Got my brisket on

    This thing is done. :grilling_smilie: I hit 203 a little less than an hour ago, about 8 1/2 into the smoke. I let the fire die down to back off the temps and just put a small wood chunk in to keep a little bit of heat in the cook chamber, basically using it as a warmer now. This has to be a...
  19. jcbigler

    Got my brisket on

    Trying to keep the cooker in the 275 range. I think I did have a bit of a stall in the mid 170s, from it took about a half hour to get from 174 to 180. But now I'm up to 183 at just about the 8 hour mark.
  20. jcbigler

    Got my brisket on

    I always double check my temps with another instant read thermometer. It said the same thing. I don't usually ever have much of a stall.
Top Bottom
Back
Clicky