Brisket

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JLeonard

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Apr 17, 2020
10,586
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Southaven, MS
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So I'd cook this just like any brisket? Thinking about trying it out. Any suggestions or ideas welcome.
Jim
 
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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
 
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...
 
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Yeah kinda what I was thinking. Just wanted to hear someone else say it. LOL.
Jim
 
sandyut 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
 
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 .
 
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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.
 
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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 :)
 
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Try this:
Al
 
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