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  1. F

    Brisket flat attempt #2. Tips?

    Can I get away with cooking a flat without the water pan. Just figured it would help with extra moisture but I’d like a nice bark too. I see the pros don’t use water pans so would injecting this alow me to get rid of the water pan.
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    Brisket flat attempt #2. Tips?

    How long before 8 am should I season and bring the brisket to room temp.
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    Brisket flat attempt #2. Tips?

    Since I joined a week ago I’ve been doing a lot of reading here and watching you tube, particularly Harry soo and some franklins bbq, and now I’m just itchin to try a brisket again. I have a whole brisket that we got from our 1/2 cow but had the processor cut it in half, with all fat cap left...
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    First brisket, some issues and looking for advice

    Thanks for all the advice gonna attempt another larger flat Tomm that came with our 1/2 cow, I had the butcher half the brisket cuz it’s to big whole to fit into my MB smoker.
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    First brisket, some issues and looking for advice

    Oh see I thought one was always figuring 190 to 200 deg IT was when it should be pulled and rested. Is there a cap as far as how high you wanna let the IT get after the meats been on say 12hrs or so. Like if I’m probing at hr 12 and it’s not there yet but IT is say 210 deg do I never want the...
  6. F

    First brisket, some issues and looking for advice

    So for a larger brisket like the point half I have in the freezer i can wrap at 160 but the tenderness is the key at the end so if it’s IT at 190 or even 205 but not probe tender it needs to stay on.
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    New to forum looking for tips with anyone who has a masterbuilt propane smoker

    being new not sure if this is the right forum but I have a masterbuilt propane two door think it’s 36” smoker, has three racks on it and I’ve had trouble regulating the temp during my last two smokes of pork and other was a while chicken. Seems to get way high and I use soaked chips and I did...
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    Hi from michigan

    just signed up today after needing a place to ask questions about my first brisket I made. I love smoked meats and got a pellet tube last year and use that for cold smoking things when we camp on a little 12” grill but I have a gas masterbuilt two door at home for smoking at home. As for what I...
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    Homebrewers Roll-Call

    New to site but I’m happy and not surprised to see so many hb’ers here, cooking and brewing go hand in hand I believe. Been brewing 6 yrs All grain using a cooler for my mlt but being 43 I still haul around the pots and whatnot and am looking at either a tiered system or better yet hoses but...
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    First brisket, some issues and looking for advice

    That’s what I’d say the finished meat looked like, lifeless and grey, more a tender jerky consistency than that super soft looking, juicy, pull apart meat I’ve seen made on you tube.
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    First brisket, some issues and looking for advice

    Ok see I thought if I cooked it longer at 198 for a thinner piece it would’ve over cooked it. And so u believe that 5deg would’ve made it better? I ask cuz to me I’m like wow just that little bit of temp change could’ve chnsged the brisket so much.
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    First brisket, some issues and looking for advice

    Thanks for the reply. I planned on injecting it but that didn’t happen and may have helped and I’ll def check out that link.
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    First brisket, some issues and looking for advice

    so at the campground this weekend I decided to try my first brisket that I got in the 1/4 we bought. It was tiny and I’m guessing the cut came from the end of the flat, it was also pre trimmed so it didn’t have a huge amount of fat on it to begin with. Once it thawed the meat was prob 3” thick...
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