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2nd brisket much better than 1st
I smoked 10lbs of Boston butt and a 9lb brisket for a 4th party my wife and I hosted this weekend (sorry no q-view). The butts were great (of course since it's very difficult to mess them up), and the brisket was really good. I smoked my first brisket a couple of weeks ago to "practice" before... -
Considering my first brisket
beautiful. i'll give this a shot. also, i see no way for us to eat all of this beef right now. what do you think about storing the uneaten meat in the sauce in a zip bag and freezing it? -
Considering my first brisket
thanks Rivet for the sauce recipe. what do you think about putting some of this in a cast iron skillet, say, and submerging the brisket slices in it to reheat? i'm looking for some way to rehydrate the dry meat. -
Considering my first brisket
does anyone have a good "finishing sauce" (if you will) for the brisket? my brisket has incredible flavor, but it is a little dry and rewarming it without any type of sauce makes it even drier. -
Another noobie brisket question.
I'd like to agree with with planning for extra time. I just did a 12lb packer (trimmed into pieces -- flat and point which were probably around 5lbs. or so each), and they hit their plateau and stayed there for 3 hours. The internal temperature actually dropped about 7 degrees during the... -
Considering my first brisket
TasunkaWitko, Thanks for the info and encouragement. I'll remember about the weight loss thing next time. In fact, I assume that the brisket will lose weight and the family and I will gain it I need to invest in a sharp knife (or knife sharpener) and try to get it sliced thinner next time... -
Considering my first brisket
Well my first brisket smoke was pretty much a success. The smoke consisted of mostly red oak and some mesquite. The brisket was a little dry, but still quite tasty. Attached are two pics of the finished product. In the first, the piece with the probe thermometer is the flat and the other is... -
Butt Rub Needed for Tomorrow
Just in case you weren't aware, once you purchase it, it's available for immediate download. If you have the ingredients, then it takes like 5-10 minutes to make. -
Butt Rub Needed for Tomorrow
You could try purchasing the recipe to Jeff's Naked Rib Rub and Sauce. http://www.smoking-meat.com/jeffs-na...l#SpecialOffer I purchased this a few months back and have used it on several of my butts, and I think it is quite good. In fact, my wife prefers it over a more spicy commercial rub... -
Considering my first brisket
Well, I've purchased as 12.6 lb packer from Wal-Mart, and I've separated the point from the flat. I've done quite a bit of trimming, but I did try to leave the < 1/4" fat cap on the flat. I didn't take any pics of my trimmed point and flat (which is probably best since no one can criticize my... -
Considering my first brisket
I just noticed that my closest Wal-Mart has only a couple of packer briskets, but I have several Wal-Marts close by. The ones I saw were in the 12 lb. range (at $1.86/lb), and the amount of fat on cap seemed quite significant. Of course, I know that I'm supposed to trim that so that I only... -
Considering my first brisket
Thanks for the replies folks. I have seen this tutorial, and I was considering doing just this. I was a little skeptical of using a Wal-Mart brisket (as about the only meat I buy from there is ground beef). Toughts on a Wal-Mart brisket? -
Considering my first brisket
I'm considering doing my first brisket soon, and I need a little advice. I plan to get a whole brisket (i.e., not with flat and point separated as it's probably more expensive that way), and I was wondering whether I should try separating the flat and point before smoking. From what I have... -
want to try a brisket but ...
ok, here are the two pics of took from my smoke this past friday. as you can tell, my smoker is fairly large, but i don't really have much trouble keeping the temperature a the cooking level in the 225-250 range. i do, however, have my meat at the far end (away from the firebox), and perhaps... -
want to try a brisket but ...
not sure why, but i can't attach a pic ... oh well here's a link to one http://www.smokingmeatforums.com/for...2&d=1241807852 -
want to try a brisket but ...
hi folks, i've been wanting to try a brisket since i build my smoker (classic offset 20" smoker with 40" long smoke chamber and 20" long firebox -- see attached picture), but i've done several pork shoulder's and i have pretty much determined that every butt i do takes about 2 hours per pound... -
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Offset smoker cover
well i worked for months on building this thing, so i have to do something. i have a cheap tarpolian covering it now, but it's already torn a couple of times.- tlhiv
- Post #7
- Forum: Charcoal Smokers
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Offset smoker cover
$90 for the marshall ... i'll have to save for that ;)- tlhiv
- Post #5
- Forum: Charcoal Smokers
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