brisket
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J
Smoked brisket butcher paper ripped renderings lost
Hi! I’m new to the forum and we’re having a thanksgiving emergency. My wife is smoking a brisket (7 lbs from Costco) and it hit temperature after the 13 hours. As she was trying to get it off the smoker, the butcher paper ripped and we lost a lot of juices. She’s freaking out thinking it’s...- jlew7
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- brisket butcher paper smoke
- Replies: 1
- Forum: Meat Selection and Processing
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General question about brisket and internal temperature
I have about 10 years of experience as a Pit Barrel Cooker (PBC) owner, but my results smoking briskets has always been very hit or miss. The guidance I've had suggests that once it reaches somewhere in the 200-205F range internal, then it's time to pull it and let it rest (wrapped, of course)... -
Method
Hello all, I smoked a couple briskets and a pork butt for my son’s birthday party in a couple of weeks. I thought I was doing it all correctly/safely, but then I came across some information that is giving me some doubts. Here is my method: 1) Smoked briskets and pork butt (pork butt cut in... -
Fire went out on Brisket - not sure when, doh!
Hey y’all!! I was smoking a ~10lb brisket overnight and woke up to no fire (I ran out of fuel like a dope). I estimate the fire ran for no less than 4 hours, possibly up to 8 hours set at 225 degrees. It’s snowing here in Colorado so when I woke up internal temp was 85 degrees, there was a good...- simpstasmoke
- Thread
- brisket brisket fail dumbass food safety
- Replies: 6
- Forum: Food Safety
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Extreme Hot & Fast in electric smoker
So I have an electric smoker and have smoked a fe briskets low and slow in the past. This time I have the desire to smoke a brisket extreme fast and hot. I have a 20lb brisket to smoke, and want to do it in one day by dinner time. Has anyone used an electric smoker for the initial cook to...- leatherlips
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- advice brisket hot & fast
- Replies: 6
- Forum: Beef
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R
4 Briskets for Labor Day
Hello everyone, I am a chef from New Jersey who is smoking brisket for the first time for a Labor day event for 250 people. Brisket is one of the items on the buffet so I smoked 4, 13-15 lb. briskets to 130 F on the point, and 150 F on the flat for approximately 7 hours at 225-240 F with...- robviously
- Thread
- beef black pepper brisket chef hickory kosher salt smoker smoking beef smoking brisket yellow mustard
- Replies: 12
- Forum: Beef
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4th of July Brisket (My 2nd Attempt at Brisket)
Had a prime brisket for my second try at brisket. The first go went well, everyone enjoyed it, but I knew it could be improved on. On the first attempt I tried a rub that I personally ended up not caring for, so for this second one, I decided to go with a more (Texas) traditional style, even... -
Brisket Advice Needed Please
I just finished my 4th brisket cook. My flat turn out tender and juicy. However, the the point came out tough. Here’s my cooking profile. Any suggestions or advice are appreciated. Prep 10.17 lbs. Costco packer Brisket (choice grade) never frozen 7 lbs. trimmed 60 minutes in room temp Light...- JustinLoos
- Thread
- beef brisket offset smoked
- Replies: 12
- Forum: Beef
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Brisket
Well, wanted to try a new method for brisket. The “hot hold method” that is. So… Choice packer brisket. A little disappointed it came out of the vac seal with a weird chunk cut out of the point. Trimmed. My secret rub no binder (just salt and pepper for me as I love the taste of brisket and...- babydoc
- Thread
- brisket pellet grill
- Replies: 19
- Forum: Blowing Smoke Around the Smoker.
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Looking for some first-time Smoker-brisket feedback..
I'm more of a pork-guy - but decided to give my first brisket a try. Gotta admit - I'm not too happy with the results. Any thoughts what to try next time appreciated: I thought I went pretty straightforward: basic S/P-OP-GP mix let it sit in the fridge for a few hours. Then let it come up to... -
J
Brisket burnt ends with no sauce
Hi everyone: I'll be smoking a brisket soon, and plan to make burnt ends from the point. I'd like to make them without any BBQ sauce. I want them to be tender and juicy. Any suggestions, tips, recipes? -
B
Wagyu Brisket and sandwich
Took a shot at smoking a Wagyu Brisket (from Snake River Farms, ~10lbs after it was trimmed). Followed Franklin BBQ recipe as best I could - salt & pepper rub and smoke (oak wood). Smoked for about 8+ hours at around 250' then wrapped in butcher paper after stall and back on the heat at 270'... -
this weekend's brisket
calling all brisket gurus -- so, i'm doing 2 briskets this weekend - they're thawing in the fridge as i type this. thinking about dry brining them before the cook. have questions, though... like... do i dry brine with just salt then add my rub spices (maybe with a binder) just before putting... -
Briskets, Haven't Posted a Cook in a While
I haven't posted a cook in a while so figured I would post my brisket smoke from last night/today. Qview then the write up! (mmmm the Point slices below are always the best!) (Almost forgot to take a shot while on the plate. Was well into it when I remembered. Yep that is a little bit... -
M
Brisket Temps, where?
Planning to smoke up a 12.25lb brisket for Sunday dinner. It has been a while and looking at a few notes I've made for past attempts a question has presented itself. In past cooks, the temp of the flat was different from the point. If the temp of the point is at 195+/- the flat was at 205... -
First Full Packer Brisket on MBGS 1050 - Spoiler: I need more practice
I smoked my first full packer brisket this weekend for my brother’s housewarming/birthday gathering. I got a 17.5 whole brisket from Wild Fork. I was very concerned with the cooking time as we were going to eat at 3 PM. In a moment of panic, I decided to split the flat from the point to decrease...- MiamiSmoker305
- Thread
- brisket brisket burnt ends brisket first time masterbuilt gravity feed
- Replies: 4
- Forum: Beef
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Need advice for the first time trimming brisket
This was a prime-grade brisket from Sam's Club. First time getting a brisket. I get it home, start trimming, and notice that a MASSIVE piece of hard fat goes deep into the brisket. From the tutorials, I've seen no ones, brisket looks like this. Also, there is hardly any fat on the bottom of... -
Z
Is my brisket safe?
Hey guys, I'm new to this page but not new to smoking. I have never smoked on a pellet grill before because I've always been against them and have always smoked on stick burners. I started a brisket at 10pm on a pellet grill for the first time last night and sometime (idk when) had to have been...- zsc409
- Thread
- brisket flame out
- Replies: 8
- Forum: Food Safety
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Brisket: Holding vs Resting Discussion and Advice
Scattered across numerous forums, I have seen people equate/use interchangeably the terms resting and holding when referring to allowing the internal temperature of a brisket to drop post-cook. These terms are not the same as resting refers to the period where you allow the temperature to drop... -
T
Alternative to finishing brisket in oven
There are many posts about starting a brisket on the smoker and finishing it in the oven. How about doing it the another way. I want to have a brisket ready for 4 in the afternoon. Starting the fire a 3 am and tending it for the next 12 hours is tough. Is there any reason why I couldn't...- Texan67
- Thread
- brisket
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.