brisket

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  1. Misplaced Nebraskan

    Pulled Pork & Brisket Tamales! My First Ever Attempt!

    Pulled Pork & Brisket BBQ Tamales The time had finally come to try something new to me; Tamales! I've had the vision of BBQ Tamales in my head for quite awhile and decide it was time to pull the trigger. The wife and I are big tamale fans, usually just traditional pork. I didn't want to...
  2. heavyd4561

    Memorial Day Brisket w/pics

    Found a great 14lb Angus packer at Restaurant Supply. Smoker: Lang36 Fuel: Pear and Apple splits Rub: Salt, Pepper, Garlic Powder, Onion Powder and Spicy Oregano Temp: 285 Timing: Total cook time- 6 1/2 hours. 4hours of smoke, wrapped in a pan with beef broth & rub mixture. Back on additional...
    • heavyd4561
    • Thread
    • brisket burnt ends lang 36
    • Replies: 5
    • Forum: Beef
  3. Misplaced Nebraskan

    Memorial Day Weekend Brisket on the BGE (couple pics haha)

    First, a couple huge thanks to @tx smoker ! He was able to get us some briskets in from Piedmontese Beef. They have a great selection and are an amazing breed. Really enjoy doing these! Then, Robert twisted my arm and sold me on his Big Green Egg XL. Not only that, but when I went to grab...
  4. dianap

    Brisket with dry and tender flat.

    Dear Smoking Meat Gods and Demi Gods.. After lurking around reading all the wonderful information posted by the community. I finally decided buy a smoker and ran into problems with my first time smoking meat. What did I do incorrectly? What are some things I can do to improve my brisket...
    • dianap
    • Thread
    • brisket pellet pellet grill rec tec rec tec 700
    • Replies: 8
    • Forum: Beef
  5. Misplaced Nebraskan

    Brisket Pie à la mode!

    Brisket Pie à la mode Alright! This was a goal of mine recently. There was a pic going around of "brisket pie" on the internet before, and again recently. This last time I decided... I want that! There was a little bit of trial and error and I have notes to do for next time, but...
  6. duggy

    First Time Brisket Smoke!

    Hello! It's been a while since I've posted on this forum but wanted to share my first brisket smoke experience and get some feedback as well. So here are the details: Brisket: 7.5lb from Costco Smoker: vertical propane smoker Wood: hickory/pecan woodchips Temp: 250F Seasoning: salt, pepper...
    • duggy
    • Thread
    • brisket first brisket
    • Replies: 4
    • Forum: Beef
  7. K

    SmokeRx - the first large scale test

    I recently finished the build for my cold/hot smoker which my son-in-law thinks looks like a hospital crash cart so we named it SmokeRx. This last weekend my daughter and wife asked me to cook brisket and pulled pork for an event they were hosting for 150 people. Seemed like a good challenge...
    • kbmckay
    • Thread
    • brisket electric smoker pork butt smoker
    • Replies: 11
    • Forum: Smoker Builds
  8. G

    Smoking Brisket

    Hi, I smoked my first brisket yesterday, I have a bullet smoker and I followed these instructions Started with a small brisket - about 3lbs Used a plain salt and pepper rub smoked the brisket between 225 - 250 degrees for 6 hours. The brisket at this point was about 160 degrees inside I wrapped...
  9. R

    Rolled Brisket on Weber Kettle

    Hi Everyone I just got done smoking my first brisket on a Weber Kettle and it turned out dry. Was hoping someone could give me some advice so next time it's much better. Here in Australia, the supermarkets mostly sell briskets that are rolled into cylinder shapes and strung up, so they are a...
    • Remo
    • Thread
    • brisket weber kettle
    • Replies: 6
    • Forum: Beef
  10. 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 /...
    • chopsaw
    • Thread
    • brisket pizza
    • Replies: 28
    • Forum: Beef
  11. 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...
    • BigTT
    • Thread
    • brisket oklahoma joe's reverse flow
    • Replies: 7
    • Forum: Beef
  12. 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...
  13. 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...
    • SmokinAl
    • Thread
    • brisket hot italian sausage meatloaf
    • Replies: 51
    • Forum: Beef
  14. 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...
    • f1bags
    • Thread
    • brisket cgsp
    • Replies: 11
    • Forum: Beef
  15. 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...
  16. 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?
  17. 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...
  18. 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...
    • chopsaw
    • Thread
    • brisket
    • Replies: 29
    • Forum: Beef
  19. 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!
  20. Brisket Burnt Ends

    Brisket Burnt Ends

    Brisket burnt ends: How I do it
    • Rod smoking Stuff
    • Media item
    • berlin's brisket brisket burnt ends brisket vans smoked burnt ends
    • Comments: 0
    • Category: Miscellaneous
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