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The Beginners Foolproof Guide to Perfect Brisket EVERY TIME! The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
Tips for small brisket - Smoking Meat Forums The brisket is really on the small side, just over 8 5 pounds and is quite a bit smaller than any briskets I’ve ever smoked before, usually I’ve done ones that are 12-15 pounds I wonder if anyone here has any special tips or considerations to keep in mind as I smoke such a small one
Spritz or liquid for brisket? - Smoking Meat Forums Most of the time, I do not wrap a brisket but when I do, I place it in a foil pan, add a little beef stock and cover it I only season the brisket with salt, pepper, onion and garlic If you wrap the brisket in foil, you can add some liquid If you use butchers paper, you can't add any liquid Of course, the brisket will cook faster if it gets
Brisket in freezer for 2 years - should I toss it out? A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (I'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer)
Brisket: Holding vs Resting Discussion and Advice Active holding at 140 in an oven (I use a turkey roaster) has the added benefit of continuing to render fat and collagen I typically will let a brisket rest down to 170, before holding it at 140 The brisket will slowly cool down to 140 during that span Will a cooler hold I'll still let the brisket rest down to 170 (or 180 at least)
Dry brining Brisket - Smoking Meat Forums Put the brisket in fridge for one to two hours NOT OVERNIGHT! No need to rinse off the salt as it will be drawn into the meat during the cook For a rub, you could use old school cracked black pepper, onion powder, and garlic powder Do not add more salt If you opt for a rub, use one or make one without salt
Brisket for 30 . . . for Christmas - Smoking Meat Forums Brisket; yes, absolutely full packer, I mean after it's cooked and rested and cooled in the fridge THEN slicing The only reason I think about that is so I can make the slices a little more equal as it's easier to slice than when it's warmed up No reason for start time besides letting it do a bit of the cooking while I get some sleep!
Brisket is dry and not very tender. . . what happened? (with pics) Brisket is a very uneven cut of meat and is difficult to get the same doneness throughout, this is why some people separate the flat and point end while part way through and continue cooking the point in some manner (such as burnt ends) I do foil brisket, usually around 160F when the stall starts, usually 7-8 hours in
Bottom of my brisket keeps getting burnt! - Smoking Meat Forums It’s a smaller or mid-sized grill and set up just like Treagar It was a great grill but when doing slow and low with brisket and butts I had the same dry jerky problem on the bottom of the meat Rotating didn’t work because the grill surface was to small, this was worse for brisket and better for butts but still the same problem
Battle Brisket in the Yoder 640 - Smoking Meat Forums Actually my wife requested brisket so I took a few pics but nothing ground breaking on this just really good eating Also remembered I had this Signals Wifi Thermometer and figured I'd give it a full run out to see how this works since we finally got Wifi in the Barn Out of the package as a 16 5# Prime grade whole packer Trimmed 2 75#