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brisket

  1. chopsaw

    Brisket Pizza .

    Had a brisket fail last weekend , so lookin for a way to use it up . Had some dough in the fridge . Thought I'd try a pizza . Came out pretty good . Taste was like a cheese steak . The fermented dough makes a nice thin crisp crust . This was good , but would have been great with a softer /...
  2. BigTT

    Back from a brisket hiatus

    I took some time off after a few dry briskets. Haven’t had much luck with my stick burner - I seemed to have it down to a science with my old WSM... Giving it another go tonight on the offset, brisket is trimmed and rubbed and ready to rock. Going to throw on some butts as well for good measure...
  3. saltysandman

    safe handling

    greetings all! decided to start early with my brisket and didn't anticipate it being done by 1am. it's been in my box thermos till now. it's juicy as can be. almost perfect but it's too early. what are some tips to keeping it super tender and moist until 4pm. that's nine hours from now. do i...
  4. SmokinAl

    BRISKET/HOT ITALIAN SAUSAGE MIX MEATLOAF

    Well on Monday the weather was lousy and I decided to make a meatloaf. Since I won't drive my Mustang in the rain or when the streets are wet. I thought I would make one with whatever I could find here in the house. So this is the recipe that I came up with. I just took a photo of it so I...
  5. f1bags

    Prime n ready!

    Evening everyone. This is my first thread, other than roll call so hope I'm getting this started right. I currently have a Prime packer brisket(from Sams) rubbed down and sitting in the fridge. I trimmed(a good amount on top and left 1/4 fat on the bottom/flat. I then patted her dry and dashed...
  6. A

    Brisket bark stuck to the foil

    Hey all, I smoked my first brisket yesterday and the bark was fine when the meat was registering about 162. I wrapped it up in foil and put a little apple juice in and got it up to temp (204) but when I took it out after it finished resting the bottom bark was almost all burned and stuck to...
  7. C

    Pitboss: Smoking a brisket on smoke

    Hey everyone, New to the forum, new to my Pitboss Pro Series 1100. I'm still trying to figure out the P setting. I'm smoking a brisket for Christmas and want to know if I anyone does it on "smoke." And if so, what P setting do you use?
  8. X

    Confirmation on identification of a cut of beef

    Hi, a quick backstory... I had gone in for a 1/2 beef from a non-producing cow. I wanted some primal cuts to try dry aging. Specifically asked for a 109 and the butchers eyes basically glazed over. Enough of that! So, can anyone say for certain what cut of beef this is in the picture? Its...
  9. chopsaw

    Another Brisket

    After the first one I did a couple moths ago , I've been waiting to do another . High winds we had last week came thru and smashed my new 26 " kettle , so had to fix that first , and wanted to see if it was gonna run as good as it did the first time . So ran up to GFS , got what I needed . Got...
  10. T

    Finishing cook in the oven

    Hey guys, I’m new in here. How are we all? I have a question: How many of you, when smoking a brisket especially, would smoke it in the smoker for the 6 hours and then wrap and finish off in the oven? Is it better not to? Does it make a difference if it’s wrapped? thanks!
  11. Brisket Burnt Ends

    Brisket Burnt Ends

    Brisket burnt ends: How I do it
  12. Misplaced Nebraskan

    Piedmontese Brisket - Low and Slooooooh my goodness!

    G'Morning Y'all! I finally got around to cooking up a brisket line that I was lucky enough @tx smoker introduced to me - Piedmontese Beef. This was also one of the most stubborn briskets I've done to date! :emoji_laughing: Cook Details: Date: 11/26/19 Meat: Piedmontese Packer Brisket...
  13. Rendr

    Brisket rescue!!!

    First time doing brisket. it's a 16-pound prime packer. I trimmed, rubbed, and sweat it for an hour at 2:30 am and I put it on at 3:30 am. The plan was low and slow at 225 for at least 13-14 hours. I checked it at 6 hours to spray with apple cider vinegar and the fat wasn't rendering much and it...
  14. U

    Oven cooking brisket after wrapping

    Hi all, I’m a newbie to smoking but I’ve bought a Traeger Pro 22 Electric pellet smoker and am loving learning how to make delicious meals. I recently attempted my first ever brisket (only 6lb) and had a heart stopping 4 hour stall at 160F after wrapping it in butchers paper (it actually lost 10...
  15. N

    Partial Smoked Brisket then to Chili

    Hey i was looking to see if it is possible to do a few hours of smoke on a brisket pull it off and then slice and cube it and throw it into a chili. I know most people say just cook it all the way through but im not going to hit and food danger zones due to pulling it off and throwing it into a...
  16. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    I've had reasonable success with my briskets by smoking until 165; then foil wrapping until reaching 200-ish. Not real happy with the bark result so want to try taking her all the way past 200 with no wrapping. My smoker is a Masterbuilt Pro, seasoned with some off the shelf Terry Black's Beef...
  17. HickorySmokeryDock

    Smokin and Jokin Time - Hello There!

    Hello fellow carnivores and omnivores, Just found your site yesterday when I was trying to figure out what to do with the leftover fat from trimming a 4 lb competition brisket. This was my third smoke on a brand new WSM18 and she performed well, hovering on a 250F for 7 hours or so... It...
  18. HempKnight

    My First Brisket

    Hey guys on my way in from work I picked up a 15 pound Packer brisket from Walmart for around $47. I know they probably don't have the best meat but unfortunately I am on a budget. I watched Aaron Franklin's YouTube video on how to trim and prepare the brisket and followed his steps closely. I...
  19. Cj7851

    First brisket

    Preparing to do my first brisket tomorrow. I've done quite a bit of research feeling pretty confident. However, I do have one problem I have a small MES 35 and the brisket doesn't quite fit. My thought is to trim down the and possibly make burnt ends with it. So I guess the question is does...
  20. S

    I took an hour nap as usual...

    But i over slept, it was 3 hours, and the brisket i was smoking at 200-225 might have hit temp, but now it's back down at 165, I've got it in oven now at 275 wrapped in PBP How long should I keep it in oven and check temp? 3 hours? Thanks in advance
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