brisket

I am doing a riff on the Goldee's method (naked brisket cook, wrap in tin foil with tallow after it's pulled, rest down to temp, followed by a long hot hold). I have a question I need help with though. After taking the brisket off, I am going to let it cool in foil to 165 internal and then hot...

At the risk of starting a brisket religious war......I'm asking as that I have an offset smoker coming in next month and I'm new to cooking on one. In my previous smoking life I used a Bandera style vertical smoker...and I used to always do fat side down to protect from that heat coming into...

Hi all, Just a heads up...might be national. But I found a ton of Prime Grade whole briskets (packers?) yesterday at the Costco's in New Orleans. They were $4.49/lb...BUT, they were all on sale for $10 off list price. I got one about 17lbs, which I believe was about $76 minus $10 for $66...

Game planning for my next brisket cook. Expecting it to take 10-12hrs, plus with all the buzz about longer rest times being key to the best results, I’m trying to decide what time to start my cook and how long to rest. Do you guys usually cook your brisket overnight or during the day? How long...

Good morning all and Happy Father's Day! Just took this pic about 5 minutes ago. It's been smoking (Traeger Pro Series 34) since 10:45 pm EST last night (about 8 hours) at 225 degrees. It has about 4 more hours before I start checking temps. Dry rub - SPG Hickory pellets Peace

Hey guys. I started prepping my brisket this afternoon for my Father's Day BBQ on Saturday. I picked this up on Wild Fork. It weighed in at 16 1/2 pounds. It took about 20 minutes to trim. I have a nice amount of beef fat that I will render down in a pan during my cook. I'm planning on a very...

Hi. I'm planning to brine a 12-lb brisket to make pastrami. My problem is most recipes call for a 5 day cure, but due to some weekend travel, I can either do 7 days or 4 days. My other option is to start it before I leave, and take it out of the brine a few days before smoking it, give it a...

No, I did not smoke a Puppy Brisket... but a beef brisket to celebrate a new pup:icon_smile_tongue:. - 15 lb choice from wild fork - Used my 18" WSM (though I'd really like a Humphreys) with B&B Briq - Generic honey mustard slather with Oakridge Comp rub and a little extra kosher salt - smoked...

So I was watching Jeremy Yoder's video a couple of days ago where he mentioned that some BBQ joints in Texas drape fat trimmings over the splits when cooking brisket, and I remember Chuds pulling that same trick among many others in his video from a few months ago, and decided to give it a try...

I have a 19.25lb. USDA Prime brisket (from Costco) and my understanding is that @ 225F I should account for 1.25hrs/pound, wrapping at the stall (165 degrees or thereabout). I only just got it in the smoker at 9pm, and if that math is right, that's unfortunately going to make it ready to get...

My overnight cook was shorter than the time I allotted. My brisket was done by 8:30 am and my dinner isn't until 6 pm. I removed the brisket, unwrapped and rewrapped it in butcher paper. I then wrapped the entire thing in a blanket and I put it in my cooler, which is sitting in my dining room...

I was watching a few videos, Mad Scientist BBQ for one, where he used beef tarrow on his butcher paper before wrapping the brisket. He simply splashed some liquid tallow across the area where the brisket will be resting and then wrapped it accordingly. His post-cook comments said it was the most...

I'm doing an overnight brisket cook at 225 starting around 11 pm. Here's my gameplan: - cook at 225 degrees with the flat towards the chimney - check temp in the morning; looking at 165 internal (approx. 7-8 hours) - pull and wrap in butcher paper; spritz paper with beef tarrow before...

I just picked this up a few days ago and tested it last night and again this morning. Not only is it difficult to program the instructions are horrendous, but the oven probe also doesn't work. I am doing an overnight cook on Saturday and this is THE MAIN reason I bought it, to alert me if the...

What are yalls thoughts on injecting briskets before smoking? I never have and for reasons unknown to me I seem to be totally against it. Call it intuition or just blind ignorance . Anyhow I was wondering if it is worth giving it a shot Perhaps it could benefit the flat kind like an insurance...

I have a 22lb whole packer brisket that I'm smoking tomorrow . I have smoked several briskets in my day but nothing like this hoss. Usually I am working with one around 10-12 pounds which averages out to about 50-60 mins per pound of actual time on the smoker. My question is will this beast...

Started this brisket Friday evening about 9:00. We were at the lake it was pretty windy and I was experimenting a bit as I changed several of the things I normally do. Ended up staying up all night with my chair next to the smoker monitoring temps with my Maverick unit. It was an interesting...

I am making my very first brisket and wanted to get advice from the experts. I am making a 12-pound brisket on a Traeger Pro Series with hickory wood. I am planning on serving dinner around 6:30 pm. How long will this take to cook? What time should I put it in the smoker? Any advice is much...

I am making my very first brisket and wanted to get advice from the experts. I am making a 12-pound brisket on a Traeger Pro Series with hickory wood. I am planning on serving dinner around 6:30 pm. How long will this take to cook? What time should I put it in the smoker? Any advice is much...

I picked up a very nice 14lb brisket from Sean at Charred380 for the 2021 Texas BBQ Brethren Spring Bash. But life got in the way and did not have time to cook prior to the Bash. I like cooking Hot and Fast and not knowing what we would be cooking at the Bash it stayed behind. So Friday was day...