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(costco) Mortons Beef Brisket texas recipe temps
I cook Morton's brisket flats when I don't have all day to do a full packer. They come out great. I inject them with Butcher BBQ . They come out amazing. Because they're usually @ 5 lbs. , I keep the temps @ 250. -
Overnight brisket
...2 days later on the update! Brisket came out good but I hit a few speed bumps in the road. I will attribute these bumps to alcohol but my brother and I had a great time overcooking it! Haven't seen my brother in 2 years so we had some catching up to do. Long story short, the flat dried... -
Overnight brisket
Hello smoker community. Beautiful day in Chicago. I'm planning an overnight brisket cook, 2nd time. I'm planning on 6 hours on the offset, wrapping and then transferring it over to the WSM for some beauty sleep. I'll get some pics in at some point. This will be my 2nd attempt with this... -
Offset Recommendation
The cook grates on the 48 are 21 × 23.5 inches. Grates extend all the way to the right side of the cooker( firebox side) and end at 42 inches, leaving a 6 inch gap for the heat to travel up from below and across the cooking grates exiting the smoke stack on the far right side. The slide out...- Dantij
- Post #18
- Forum: Wood Smokers
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Offset Recommendation
Lang owners really love their Lang smokers. Me included! What it seems to boil down to these days is how much and how long before I can pick up or have it delivered. Some manufacturers have 1 year waiting lists. Others 6 weeks. When you're looking into 1/4 inch cookers, you'll have to...- Dantij
- Post #17
- Forum: Wood Smokers
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Sunday Morning Ribs
That smoker is awesome. Wife doesn't know it but that will be my next smoker! -
Reheating a brisket flat
My friend sent a pic of the reheated brisket. Looks pretty good. Sliced a little too thick but still looks moist. -
Reheating a brisket flat
Turned out great! 30 minutes at 225° in butcher paper. Then 30 minutes uncovered with a few pats of butter, internal temp of 145. -
Yet another newbie to the group....
Welcome from Frankfort Illinois! -
Reheating a brisket flat
I'm having them reheat it at 225° in the butcher paper for 30 minutes then unwrap and continue for another 45 minutes. According to the video, we're looking for an internal temp of 145. -
Reheating a brisket flat
Saw the video. I think I'll have them go that route. Thanks guys. -
Reheating a brisket flat
Good morning guys and gals. Cooked two 4.5 lb. flats yesterday afternoon finishing up at 8pm. One of them is for a friend that was supposed to pick up but never made it over and is picking up today. They were both pulled around the same time and placed in a cooler covered with a towel for 2... -
First cook on Camp Chef
Looks great! Keep us posted on the Camp Chef. I'm interested in a pellet smoker. -
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So I smoked a couple birds on the WSM for a co-worker... (w/PICS)
Great job! Still love my WSM. -
Beef Barbacoa Taco Tower
Absolutely gorgeous!! I have to try that one for sure. -
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Steak Fajitas
Just came across this post. They look fantastic!! I don't have a Blackstone(yet!), but a friend of mine started cooking on one recently. Absolutely loves it. I need to take it for a test drive.- Dantij
- Post #48
- Forum: Flat Top Griddles and Discada
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Blizzard baby backs on the Lang
No sauce. Foiled with butter and apple cider vinegar. -
Smoking temp not even in the smoke chamber
Pretty typical with offset smokers. Over time you'll learn how to take advantage of the hot spots. I can cook ribs at 250° on the left side and cook a brisket at 275° on the right. The 2nd shelf cooks even hotter opening up options of chicken on the upper racks!- Dantij
- Post #5
- Forum: For New Members
