brisket
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Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?
As the title states, curious about holding my brisket and then separating point and flat to make burnt ends. Will be starting the brisket around 1AM Sat Morning to ensure it is ready in time for dinner Saturday. As you all know, the time can fluctuate immensely and the last brisket I did like... -
Had an idea while grinding a brisket .
I was grinding a nice choice brisket .I have 3 no roll in the freezer . Grabbed the wrong one . This one was really flexible and tender out of the bag . As I was cutting I had a couple pieces that just seemed to need attention in another way . So I culled them out and saved them from the grinder... -
Smoked Brisket on Traeger
I’m 12 hours into my cook today. Smoking is seriously one of the most entertaining things. This is my second brisket but have smoked a few hundred ribs and around 50 pork shoulders. Every time feels like a first, and the process is always a new lesson and challenge. Grilling is something that... -
Choice brisket . Nice marbling
Been buying briskets to grind . Most of them are no roll , with thin flats . Got one a couple weeks ago . Nice and thick . Really flexible . No way I'm grinding this one . Start trimming and was surprised at the marbling on this . A really nice piece of meat . Good color and tender . 13 plus... -
Plan to smoke Pork Cushion and Brisket at the same time
Hello! New guy here so please forgive me if posting in the wrong place. It's my son's 21st birthday tomorrow and I offered to make him the best smoked bbq feast! I have a packer brisket which I've cooked before so all good there, but I'm also going to do pulled pork with a Pork Cushion and...- Amencos
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- brisket masterbuilt 30 pork cushion
- Replies: 2
- Forum: General Discussion
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Brisket safety
My wife brought home a 16lb Prime cryovac brisket from HEB a few weeks ago which we never got around to smoke. The "Sell By" date is Aug 25,2020. It has been in our secondary refrig ever since then at 38 degrees. I was thinking about keeping it past that date and doing it for Labor Day...- derrikmo
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- brisket
- Replies: 12
- Forum: Food Safety
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First smoke with my PitBoss 820!
Hello All- I have been bit by smoking bug (big time) and it feels great! I was using a Chargriller Offset with charcoal and wood for a couple months and having OK results. It was a ton of work and sometimes the brisket came out dry because it was hard to maintain low temps with real fire...- Snizzley
- Thread
- brisket pitboss smoker
- Replies: 10
- Forum: Pellet Smokers
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Featured Rookie Mistake! Help Needed Fast!
i have a bradley smoker and forgot to plug in the heating element to get the oven temperatures up. I had a 12 pound Brisket in the smoker for about 4 hours at 175°F. Then I discovered the issue and have had it running at 260°F for an hour since. I don't want to oversmoke the meat so please let...- BeefBuddy
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- brisket mistake rookie smoke advice
- Replies: 4
- Forum: Food Safety
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Newbie Screw Up! Need help fast!
So I have a Bradley Smoker and forgot to plug in the heating element to get the oven temperatures up. I'm smoking a 12 lbs brisket and basically had it exposed to smoke for about 4 hours at a temperature of 180°F with the oven off. I then found the mistake and got the oven running at 260°F. Its... -
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Advice on switching brisket to convection oven from smoker
Hi all, I’m pretty new to smoking meat so wanted to pick your brains on best practices when finishing brisket in a convection oven. I have a craftsman gas smoker so the plan is to smoke the meat for 4-6hrs and then finish it in the oven for an additional 4-6hrs. I found keeping the temperature...- osh
- Thread
- brisket convection oven craftsman smoking
- Replies: 17
- Forum: For New Members
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whole brisket - smoked then sous vide
morning to y'all! any of you have any experience with smoking a whole packer brisket and then finishing with sous vide? i saw an episode of sous vide everything and the plan was to smoke for 3 hours and then finish in the sous vide. Alas, my execution didn't go as planned. got busy and then...- saltysandman
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- brisket sous vide
- Replies: 5
- Forum: Beef
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Pastrami Dry Cured From Brisket
First, let me thank @SmokinAl for all of his help, advice and patience guiding me through this 1st time Dry Curing. All went well. Here's pics and descriptions. 2 weeks ago Dry curing 5.5lb Prime Brisket Flat seperated from a whole packer. Point was enjoyed earlier, I'll post that one... -
Brisket ( that's more like it )
This is the 5th brisket I've smoked . I use my 26 " kettle to do these . Works great for longer smokes . Been cooking on kettles along time . Just never did brisket . The first one I did awhile back came out fantastic . The second was even better . So I took a " what's so hard about brisket "... -
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Brisket make ahead help and comments
Hello, I have to make a brisket a couple of days ahead of when we're actually going to eat it. I'm think that I should either (a) smoke it to a certain temperature (say 170F, stall temp), cool, then cook to desired doneness the day we need it or (b) cook it all the way through in one day and...- rxman59
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- ahead brisket
- Replies: 4
- Forum: For New Members
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Smoking Brisket Help
Hello, I'm new to smoking briskets and i'm sure this question has been posted and answered, but dont have to time to comb through everything. Anyways, i've smoked two brisket flats from costco so far ranging from 5-6.5 lbs, they have the bark, and the smoke ring, but both have come out dry. I... -
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First Smoked Brisket best cooling methods?
Hey guys, new to smoking and the forum! I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then...- Smokes & Oaks
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- brisket resting smoke traeger
- Replies: 7
- Forum: Beef
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60-Day Dry Aged Wagyu Brisket Smoke
Hey all, Quarantine had me somewhat bored so I am experimenting with a Wagyu Brisket. I decided to dry age it for 60-days. It looks amazing after a trim, but I am curious if the fat content will speed up or slow down the smoking process. Also curious if the finishing temp should be higher or... -
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Hit a problem with smoking brisket
Hi, I’m new to this forum but I was hoping some Good Samaritan would answer my question.. I smoked a brisket yesterday for about 4hrs in 110C till IT reached 65C, it developed a beautiful bark and smelt Devine. I then transferred the brisket into the oven at 110C to steam (I put it on top of a...- Novelsmoker
- Thread
- brisket brisket fail smoked brisket steaming brisket
- Replies: 2
- Forum: Beef
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My First Brisket
Tools: Pitboss Pellet Smoker @225 , aluminum foil / pan , Pitboss sweet rib rub , Pitboss competition wood pellets, water pan, brush, cooler/towel/butcher paper Meat: 5 pound Brisket (I could not find a larger one at the time however I have since tracked down a local butcher that carries... -
SAUSAGE BRISKET MEATLOAF
We make this all the time, but this time I changed a couple of things in the recipe & really like this one. Here is the new recipe, now remember it's just Judy & I so this is a small meatloaf. But you big eaters can certainly scale it up. My favorite meatloaf 1 lb ground brisket 1 lb ground...
