brisket

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  1. 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
  2. D

    Smoked Brisket with Jeff's Maple BBQ Glaze

    I am about to smoke my first brisket. I came across Jeff's recipe for Smoked Ribs with Maple BBQ Glaze as well as his recipe for Smoked Maple Barbecue Turkey. I am wondering if this Maple BBQ Glaze would be good for a brisket as well? All comments welcome and appreciated! Thanks
  3. S

    Delicious Double Briskets from 4th of July!

    So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss. I used the most coarse setting on my pepper grinder and did 1...
    • smokedlover
    • Thread
    • brisket hickory mak grill mesquite
    • Replies: 9
    • Forum: Beef
  4. D

    Brisket and Pork Shoulder on WSM

    Hi all, Newbee here... both in terms of posting here and WSM user! Got a 47cm (18.5") WSM yesterday and seasoned in with a hot clean burn. Planning on cooking a 4KG (8.8lb) packer brisket cut (more flat than point) on top shelf and a 3KG (6.6lb) Pork shoulder on the lower shelf of the WSM...
    • dubbs
    • Thread
    • brisket cooking time pork shoulder weber weber smoker weber smokey mountain
    • Replies: 12
    • Forum: General Discussion
  5. R

    Newbie Masterbuilt Smoker

    hey everyone, I happen to find this forum and was looking for some advice on smoking a brisket. Here is the situation so far. I purchased a 16.28 lbs beef brisket and seasoned it and then cut it in half since it wouldn’t fit in the smoker I have (Masterbuilt MES 130B digital electric smoker)...
  6. slimc

    2 pork shoulders, 1 brisket and some wings

    Check out my super cook, 2 pork shoulders, 1 brisket and some wings http://therandomthoughtproject.com/2019/06/bbq-super-cook/
  7. Mffl84

    First brisket (sorry in advance for the length)

    What's up guys!? Been a while since I have been around...had my first kid a couple months ago, so life has been changing! It has been great though... I wanted to detail my first brisket cook for you guys and see what your thoughts are on what I need to do differently. I will try to be as clear...
    • Mffl84
    • Thread
    • brisket smokevault 18
    • Replies: 6
    • Forum: Beef
  8. R

    Is Red meat bad for your health?

    Beef offers high amounts of protein per serving, but researchers say that eating too much red meat, such as bacon and hot dogs, has been linked to health issues. Can you guys suggest any alternative for beef. I personally love beef
    • RobertReny
    • Thread
    • beef brisket hamburgers hot dogs pork ribs spruce steaks
    • Replies: 21
    • Forum: Beef
  9. webs05

    first dry aged brisket

    First off thanks to this site and the many posts out here. Reading through these forums is what produced this end result of amazing beef. And I appreciate what this community does for the world of smoking. I think this brisket started around 14lbs. I followed Guga's (of Sous Vide Everything...
    • webs05
    • Thread
    • brisket dry aged umai wsm 18
    • Replies: 4
    • Forum: Beef
  10. Preacher Man

    Brisket - Nothing Fancy

    I have a really hard time trying to do anything fancy with a brisket. The meat is just so darn good with minimal intervention. Here's my basic brisket method: This time I started with a 15lbs certified angus beef brisket. Usually I shoot for smaller briskets because all I have right now is a...
  11. S

    16.4 lb brisket - prep is done

    Found this beauty today - 17.5 lbs at of the cryovac and trimmed to 16.4 lbs. Really nice grain - certified angus from local wholesaler - $3.31 per lb. Mixed up 1/2 cup coarse sea salt (prefer it to kosher), 1/2 cup coarse fresh ground pepper, and 2 tbls smoked spanish paprika. Rubbed the steer...
  12. D

    Does altitude affect "stall" time?

    Hi all, I'm new at smoking meat and have run into an issue. I have a GMG pellet smoker that seems to do a good job but twice now I have run into the dreaded "stall" issue. Once with pork shoulders and most recently with a brisket. In both cases the meat reached just shy of 200f and then...
    • dennisst99
    • Thread
    • brisket pork shoulder stall
    • Replies: 29
    • Forum: Beef
  13. J

    Smoked Brisket: Perfect fatty side, Tough lean side.

    So I smoked a 13lb brisket for 16 hours yesterday in my new smoker. After pulling it and resting it for about 3 hours I began to cut it up. The entire fatty side from top to bottom was perfectly tender, fat rendered perfectly, flavor was best I've ever done, HOWEVER, the lean side was tough...
    • jpslzr
    • Thread
    • brisket tough
    • Replies: 2
    • Forum: Beef
  14. abetheham

    First Time Burnt Ends

    Mother’s Day and my wife’s birthday always fall on the same week/weekend. Lucky for me, her favorite meal is smoked brisket so that’s what she gets every year. I have always smoked the brisket whole in the past, but I’ve always wanted to try burnt ends so I figured I’d give it a shot this time...
    • abetheham
    • Thread
    • brisket burnt ends macaroni and cheese
    • Replies: 3
    • Forum: Beef
  15. heavyd4561

    Packer Brisket smoked on the Lang

    Good afternoon, wanted to share my Brisket cook. Came out great 14lb Superior Angus Packer from Restaurant Depot Pepper, salt, garlic, onion, oregano rub 100% Applewood splits no charcoal Lang 36 Patio 5 hours at 300 degrees
    • heavyd4561
    • Thread
    • brisket lang 36
    • Replies: 3
    • Forum: Beef
  16. gmc2003

    Brisket Flat and Boston Butt

    I guess in the smoking world one must learn to roll with the changes. It started off a little overcast here with the occasional light drizzle. So I decided to fire up the WSM and start a butt and a flat that I had defrosted. Then about an hour or so into the smoke it started raining cats and...
    • gmc2003
    • Thread
    • brisket butt flat wsm
    • Replies: 34
    • Forum: Beef
  17. J

    Recommendations for my first Brisket

    Hello, I am wanting to make a brisket this weekend and it will be my first one. I am looking for recommendations on how to cook it on my Pit Boss pellet grill/smoker. I have a rub ready and will apply it and let it sit in the fridge overnight. The brisket I have is a cut around 3.75 lbs I got at...
  18. conchrepublican

    Brisket in my MES

    Hi guys! Longtime lurker here . . . I love my MES, it fits my lifestyle well and I have a lot of recipes down cold and get much praise for my ribs and fatty. That said, I can't seem to make brisket work - it's seems too dry. But, like a Kenny Rogers song, my wife believes in me . . . and...
  19. radioguy

    Wet aging brisket??

    I'm wondering how many of you age your brisket in the refer? I just read a thread that got me thinking about aging brisket. I'm just talking about buying it in a cryo pack and letting it "wet" age. Is there any advantage? It it worth it? I get most of my briskets from Costco, prime. I'm...
    • radioguy
    • Thread
    • age aged beef brisket
    • Replies: 2
    • Forum: Beef
  20. loosechangedru

    Freezing multiple briskets

    Found a decent enough deal on briskets, and I was thinking to buy 3-4. I read somewhere on here to wait 30-45 days after it was packed to open the cryo-vac packaging. A) can anyone confirm that? And B) Should I wait and then freeze? Thanks in advance! I will repay in brisket qview 3-4 times...
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