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Decided to smoke a large Brisket over the weekend for my girlfriend's birthday. I went down to Paisanos Butcher Shop, and I had them bring out a couple briskets from the back before I selected a large one. Since I wasn't sure how long the brisket would take and we were having a large party, I...

I just came back from my local butcher at the Russian market here in Brooklyn. On display they had 'pork belly ribs', they look really good, so my plan was to brine and smoke them like bacon.

Smoked this around 250 until the internal temp came up to 160 degrees.

I have a 12 pound turkey curing at home in Pops brine right now. I am looking to smoke it tomorrow. I cut up the bird, taking off the backbone to save for stock, also removed the wing tips and drumstick ends. Also since my electric smoker doesn't get too hot, I already removed the skin. I...

I have another brisket dry curing for a week using the process SmokingAL laid out here: http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang I didn't have a cryovac bag so I put brisket in a pan and covered it tightly with foil. Looking to smoke it tomorrow and will post...

Picked up a brisket today for $4.49a lb in South Brooklyn Shoprite 

Question: my brisket is a few inches too big for the smoker tray. Should I cut it to fit? Or put it in as is and expect that it will shrink before it is done?

Looks great!

So excited, once the cow tips ((https://www.crowdcow.com/l/ujmozkaxw/17)) I should have an 11 pound brisket on the way.  Now in the past I have had success with curing and smoking to make pastrami. However, this time I am trying to keep it simple so the taste of the meat comes through. I was...

Thanks for the compliments guys, and Al thanks for your post on Pastrami, which I tried to follow. All this talk of sandwiches reminds me of Juniors restaurant, where they serve brisket on potato pancakes (called "something different") or sweet potato pancakes with gravy ("something really...