brisket
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Brisket Help
So this is my second brisket and I'm very much a newbie. The first time I pulled it too soon at 197F and it was under cooked. Equipment: Weber Kettle + offset This time I got a small brisket. About 3.5 lbs flat only. It was buffalo not beef. You dont get beef where I stay. The cut was...- arshish1612
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- brisket tough
- Replies: 12
- Forum: Beef
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Hot n Fast Brisket today
Doing a 15 lb brisket for my sons bonfire party tonight. Rack of ribs for our dinner tonight . Brisket trimmed and injected with beef broth, pepper garlic mix. I like using better than bouillon beef base mixed with a bit of water. I'll use that base as a rub then add four peppers to the... -
July 4th Cookout! Brisket, Sides, and Pies! Pics Galore!
4th Of July Spread: I’m finally getting around to posting up this cook. This will probably be over a few posts due to the “few” pictures… haha. Let’s Get straight into it. The Brisket: Creekstone Farms Brisket – 16.2 pounds Smoker: BGE XL with Pecan Chunks at 240°F Salt and...- Misplaced Nebraskan
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- alto shaam brisket creekstone farms
- Replies: 41
- Forum: Beef
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First time home brisket smoker help
Ok so I used to work in a bbq place nearby and have never had trouble like I am at home. I bought a nice brisket for a party, about 14 or 15 lbs, I was smoking low and slow all day and all night and the point is stalling at about 130 and has been for hours. I have a water bath in the bottom of...- RikeSilvermist
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- brisket help
- Replies: 18
- Forum: Beef
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Brisket cooking too fast
Cooking a 15.8 lb brisket (just my second time doing brisket). Smoking at 225 and was planning on 1.25-1.5 hours per lb. 12 hours in the probe is at 190. This seems too soon since I was planning on 20-23 hours. What is the best plan to finish it now and eat in 10 hours. Leave at 225 until... -
Brisket 2nd Go 'round (when to take peach paper off)
Happy Independence Day Everyone! This is only my second go at smoking a brisket. First one was just ok. This smoke started when one of my friends from work has a father-in-law that sells beef. My co-workers and I decided to buy some Chianina briskets from him as we had heard briskets...- lancelot61
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- brisket butcher paper chianina beef oklahoma joe peach paper
- Replies: 8
- Forum: Beef
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Wrapping hasn't broke stall
I am doing first brisket in a long time. It is in the 15-16# range and took about 8 or 9 hours to stall at 143 cooking between 230 and 240. I wrapped in butcher paper about an 90 minutes ago and it has only moved to 147 and has stuck there for 30 mins or so. When I wrapped I raised the temp to... -
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Need help with next brisket!
Hey guys. Just to clarify, I'm smoking on a pit boss 820 pellet grill. I'm planning to smoke my next brisket and could use some pointers. The first brisket I smoked was 12 lbs. untrimmed. I put the brisket in and 10PM , smoked at 250 and wrapped at about 4 AM. A mistake I made was probing the...- NoobSmokebot
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- brisket pellet grill pit boss smoker
- Replies: 4
- Forum: Beef
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I bought an 18 lbs brisket. Help!
Recently bought a pellet smoker and was looking to use it for the first time this Sunday (I have fired it up to prime the auger and season the grill). Hard to find brisket, but wife found a monster 18 pounder at Costco. Can I separate the top and cook just that? Can I freeze the other half and...- OlympicSmoke
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- brisket first brisket first cook freezing traeger
- Replies: 7
- Forum: Beef
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Brisket bark
Hi guys, Smoking a brisket for dinner tonight. Cooked for 4 fours last night at 250 with consistent temperature and smoke flowing well. Plan is to finish in the oven tonight for dinner. Have done this before and it works ok. Problem I have is the bark didn't form like it normally does. Not...- Guesty2626
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- beef brisket
- Replies: 3
- Forum: Beef
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Brisket mistake
Hey all, I'm new to smoking and the forum. I have a WSM 18 that I bought second hand. Today I smoked some wings and a small 3.6lb grass fed brisket I bought from a local butcher. I cleaned it up and it was looking good before going on. I used a 4 probe inkbird thermometer as well. Fired the WSM... -
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Smoking today, eating burnt ends tomorrow
Hello friends! Just joined this forum after reading many of all of your posts to help me begin smoking. Thank you all. I'm smoking a brisket right now, and I decided to separate the point from the flat before I rubbed or smoked anything. One reason being that I wanna make burnt ends with that... -
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Herb smoked Brisket
Herb Smoked BBQ Brisket -
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Smoker turned off while doing a brisket
Hey there, I was wondering if someone could give me an opinion on this. I started smoking a 6 lb brisket last night at 11pm at 180 degrees. Woke up at 630, wrapped it in butcher's paper and turned it up to 225 degrees. I came left my house for an hour and a half, came back and had a pellet jam...- WarPigAlpha
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- brisket danger zone smoker traeger
- Replies: 1
- Forum: Food Safety
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Safe to Eat?
I'm relatively new to smoking but here is my situation. I started to smoke a 6 lb brisket at 185 degrees at 11 pm last night. I woke up at 630 am wrapped it in butcher's paper and then turned it up to 225 degrees. Everything was fine until I left the house for an hour and a half and came back...- WarPigAlpha
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- brisket danger zone smoker temperature traeger
- Replies: 3
- Forum: For New Members
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First time smoking Brisket!
Ok, actually my 2nd time. First time I was impatient and cooked it in an hour at high heat. It probably goes without saying I ended up throwing that away. Lessons learned... So this time I came into it with a bit more knowledge and a valuable tip from a co-worker I never knew about which I'm...- rrrowsdower
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- bone suckin sauce brisket charcoal snake first time hot pocket
- Replies: 10
- Forum: Beef
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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...- Misplaced Nebraskan
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- brisket masa pulled pork tamales
- Replies: 21
- Forum: General Discussion
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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
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- brisket burnt ends lang 36
- Replies: 5
- Forum: Beef
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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...- Misplaced Nebraskan
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- big green egg brisket low and slow
- Replies: 23
- Forum: Beef
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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...
