Brisket

[JLeonard]

So I'd cook this just like any brisket? Thinking about trying it out. Any suggestions or ideas welcome.
Jim

 

[SmokinEdge]

Looks like a brisket preseasoned Texas style. Should be delicious after a smoke sauna.

 

[TNJAKE]

Agree with SmokinEdge don't add any additional seasoning though as those preseasoned ones can be pretty strong already

 

[indaswamp]

Yep. ^^^^^^^ What they said.

 

[JLeonard]

Hmmmm.....Might have to stop by the Kroger on the way home tonight and get one. How long you thing the cook time would be roughly?
Jim

 

[indaswamp]

Hmmmm.....Might have to stop by the Kroger on the way home tonight and get one. How long you thing the cook time would be roughly?
Jim

Depends on the thickness. You need to have the meat above 180*F for the collagen to start breaking down. Sometimes they are ready around 190, others it takes 203.....you'll have to check as you cook. Best tip is to wrap and let sit in a warm oven or icechest packed with towels to hold above 180*F for at least an hour or two...

 

[sandyut]

I agree with others, but $7.99/lb!!!! thats a spendy brisket.

 

[JLeonard]

Yeah kinda what I was thinking. Just wanted to hear someone else say it. LOL.
Jim

 

[JLeonard]

sandyut Well for a 1st one I'd rather lose $8 vs what they charge for a full brisket if I totally screw it up. And heck a chuck roast aint much difference price wise.
Jim

 

[chopsaw]

I wonder how long it's been wrapped with the salt on it .

 

[SmokyMose]

That's really small. I think it's wanting a crock pot....

 

[JLeonard]

I wonder how long it's been wrapped with the salt on it .

Yeah i was thinking about rinsing it first to get some of that off and then seeing what it looks like,
Jim

 

[chopsaw]

Yeah i was thinking about rinsing it first to get some of that off and then seeing what it looks like,

That wouldn't be a bad idea . I was just wondering . Does it say never frozen ?
If it's completely vac packed , not store wrapped and never frozen you can figure about how long if it has a sell by date .

 

[sawhorseray]

That's really small. I think it's wanting a crock pot....

That's what I was thinking, looking forward to see how this shakes out. RAY

 

[bauchjw]

Looking forward to seeing how it turns out. I see stuff like this from time to time here, but have always been nervous about the preseason in store package after a bad carne asada attempt. I agree with the thorough rinse.

 

[tallbm]

View attachment 512807

So I'd cook this just like any brisket? Thinking about trying it out. Any suggestions or ideas welcome.
Jim

I 'd smoke naked until about 180F then set on some foil, splash with liquid like 2 oz (beer, water, broth, or whatever). Then wrap and finish until it probes tender. Check for tenderness around 200F and only pull when u stab all over and it goes in like butter :)

 

[SmokinAl]

Try this:

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

Al