brisket

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  1. J

    My cure/brine recipe

    I've done quite some research about the perfect cure/brine. I made one three years ago and have been refining it until recently when my last batch came out perfectly. You can use this recipe for anything you want to cure. I've made eisbeins, brisket, pork chops, ham, sandwich meat and even...
    • JohanRSA
    • Thread
    • beef brisket cure cure #1 hump pork
    • Replies: 17
    • Forum: Curing
  2. U

    How to smoke a third of a brisket for an afternoon gathering?

    Hey all, need some advice on how to smoke partial piece of brisket I have a 4.5lb chunk of brisket. It's the end with the point (with a small portion of the flat). It's 3.5 inches thick and roughly 6-7 inches wide. I'm having a BBQ next week for late afternoon (roughly 3pm) and am unsure on...
    • uwotm8
    • Thread
    • brisket
    • Replies: 0
    • Forum: Beef
  3. papadon

    Butts and brisket

    Started the butts on the middle grate at 10 pm and put the 18pound prime grade brisket on at 12 midnight.
  4. S

    Smoker stopped heating Brisket over night. Fire went out...

    Hi all. After smoking my brisket for over 5 hours, and getting it to an internal temperature of over 160, I took it out to wrap in butcher paper and placed it back in the smoker. I then decided to sleep for 4 hours, but when I woke up, the smoker had stopped heating (due to lack of coals) and...
    • Smoke_Noob
    • Thread
    • brisket danger zone smoke
    • Replies: 12
    • Forum: Beef
  5. J

    HELP with Brisket

    I picked up a 14lb whole packer brisket (first time smoking a whole packer). Trimmed it up and threw it on my traeger at 225 last night around 8:15PM. Thinking this cook would take about 14 hours or so, I got up around 3:15AM to check on it and my instant read probe was reading 205 degrees --...
  6. P

    Rain issues

    Hey guys finally got the smokehouse finished and dialed in exactly as far as the cold smoked process going and keeping that smoke flowing just right My first item I did was quite a large brisket and smoked it at about 90° for 20 hours and I couldn't believe I actually made one of the best...
  7. BBQBakas

    Here's my issue with pellet smokers

    Just smoked a 20 lb. brisket on GMG Daniel Boone. Members of this community have helped me learn techniques and things to watch out for. One of the best bits of advice was to get an Inkbird wifi thermometer so I know what the actual temp is inside my cook chamber. The 20 pounder was started...
  8. N

    MIxed Results with Brisket

    Hi, was trying my hand at making two cuts of smoked meat. Pastrami and Montreal smoked meat...used end for the pastrami and flank for Montreal smoked meat.. Both were marinated in brine for 5 days and were dried off and rubbed with a dry rub prior to going into the smoker @ 275. when internal...
    • Nachos23
    • Thread
    • brisket montreal smoked beef pastrami
    • Replies: 9
    • Forum: Beef
  9. chopsaw

    Brisket on the 26 " Kettle

    Finally got the chance to throw a brisket on the 26 . I only use it for smoking . Grilling gets done on the 22 . Gordon's Food service has briskets for $2.98 lb. I've been buying them to grind . Grabbed one a couple weeks ago . The sell by date was the 7th . That was Sunday , so decided to...
    • chopsaw
    • Thread
    • brisket kettle
    • Replies: 30
    • Forum: Beef
  10. S

    SOS please help my brisket

    Andy Young <[email protected]> 9:27 AM (1 hour ago) to jeremy Hello all! I live in Mexico and am passionate about smoking meats. I'm having some issues with my brisket coming out mushy in parts and hard in others. I was hoping you can save me...?! Im...
  11. GrumpyGriller

    Newbie Corned Beef Questions

    OK, so I've spent the better part of the morning looking at curing brisket for corned beef, smoking times etc. Now that my head has stopped spinning from all of what I've read, here are my questions :) It looks like Pop's brine is a great start, but I would then also add the "pickling spices"...
  12. softmeat

    Leftover brisket burgers

    I had some leftover brisket from the other day, but none of us were in the mood for another dish of brisket. With the leftovers, I cut it thick, heated it then shredded it. Mixed it in with a couple pounds of ground beef, added a little spice and made burger patties. Tossed them on the grill...
    • softmeat
    • Thread
    • brisket burgers leftovers
    • Replies: 2
    • Forum: Beef
  13. M

    Brisket Brined for PASTRAMI Question

    Hi All .... Here's the deal .... New NEW Newbie on here ... So am learning how this all works. From Northern Canada ... I've been smoking for about 5 yrs now - Started with a little Bradley Kettle Smoker - Then onto an Oklahoma Joe and Bradley 6 rack digital. I use both the latest ones now...
    • MyHandsRBurning
    • Thread
    • brine brisket helpful suggestions pastrami
    • Replies: 4
    • Forum: Beef
  14. ex-vegetarian

    Smoking in cold weather

    Hi, I’m new here (obviously) and just had a question about smoking a brisket in roughly 30 degree weather. I don’t have an insulated blanket, so I know it’ll use more pellets, was just curious if anyone could tell me about how much longer it might take. I have a lower end z grill (450) pellet...
  15. B

    second brisket

    thanks to jcam222 for sending me Nat The Cat Dirt Rub and inspiring me to go to Restaurant Depot where they had halal brisket in the "oops, quick sale!" section for half price. $1.48/lb cannot be refused... so I bought 2! I did a couple of hours in smoke (pecan) including one spritz. I then...
  16. D

    Would like to smoke a 4.5 pound cut brisket

    Hi there Got this 2kg/4.5lb piece of brisket. Is it still possible to smoke it, with favourable results or am I wasting my time and can't be done. If smoking is a possibility, any links or advice other then the recommended smoking methods would be greatly appreciated. Happy new year!
    • Diocarn
    • Thread
    • brisket smoked
    • Replies: 6
    • Forum: Beef
  17. B

    Botched My Brisket

    I’m sure you’ve heard it all before but just need to vent get my panic out before I pull the brisket off. I can’t help but think I’ve botched my brisket. Started off with a 14lbs full packer and definitely cut out way too much fat. Did a mustard smear and probably used too much mustard. Planned...
    • Boldsmoke
    • Thread
    • botched brisket traeger
    • Replies: 14
    • Forum: Beef
  18. B

    Brisket in cold rain and snow – what stole my heat?

    Hoping the experts here can help me understand what went wrong and how I can adjust for it in the future. It was low 30’s outside, and for much of the day there was a rain and snow mix coming down. 7lb brisket flat went into the smoker @ 5:00AM – set at 250 degrees. (Masterbuilt 20051311...
  19. disco

    PIA Brisket

    Settle in and pour a beverage. This is a long one. It is a step by step for my PIA Brisket. For those of you who don’t know my terminology, PIA stands for Pain in the Pants. I use it for dishes that are more work than I want to do every day, but that do improve the result. Here is my PIA...
    • disco
    • Thread
    • brisket burnt ends
    • Replies: 38
    • Forum: Beef
  20. R

    Brisket Flat

    I am smoking a 8.5 lb brisket flat this weekend. I know it is important to to do the probe test to determine if it is done, however, we are eating at 3 pm so I am trying to figure out what time I should put the brisket flat on the smoker. Roughly how long will it take to smoke a 8.5 lb brisket...
    • rdavidson
    • Thread
    • beef brisket cook times
    • Replies: 5
    • Forum: Beef
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