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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
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 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
How Long to Cook a Brisket or The Misconception of the 1 to 1. 5 hour . . . Beef needs to rest after it is cooked so the juices can redistribute before cutting A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors
Do you measure temp in the flat or point for brisket? Lots of us separate the two cuts when making brisket I know I prefer to do that But if not, use the flat portion as your temp guide But try to think of it like this Wrap when it stalls When the temp climb just dies, it's time to wrap Pull when it's TENDER Start checking about 195 ish and don't panic if you're not happy with the
Best Flavor pellets for Brisket - Smoking Meat Forums 100% Mesquite pellets are by far the best for brisket and beef in general The problem is that unless you are in North Texas, you won't be able to get 100% Mesquite Lumberjack stopped making 100% Mesquite and it breaks my heart
How Long to Cook Brisket Or Misconception of the 1 to 1. 5 hours per . . . Beef needs to rest after it is cooked so the juices can redistribute before cutting A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors