brisket

Sorry if you are seeing this twice. I uploaded this last week but Youtube had some sort of glitch where it never finished processing the video. I waited 6 hours and then gave up so I decided to try again today. No problems at all. Youtube is weird. First off, this was an incredibly fun day...

Made my first run with our new Camp Chef Woodwind. Could not find a whole packer to save my life, ended up with a flat. Went in the smoke at 250. When I started checking for doneness, the edges probed easily, but the center did not. Two hours later, the center probed like butter, but the whole...

So I had a question for those who’ve been injecting briskets for comps. When I’ve gone to inject the last few contests it seems all the injections just pours out the injection site as I slowly remove the needle. It seems to cause a less than “popping” flavored slice. I’m using a 14ga needle...

The last brisket I did I injected it with beef broth after reading on the Amazing Ribs website that injecting with beef broth, brine, or specially formulated injection helps combat dehydration, and the salt enhances flavor. My brisket turned out really good. Any thoughts on this?

Hello BBQ Brethren friends! I am writing to find out if any of you seasoned veterans know about the different beef roasts labeled "chuck". I wanted to make delicious BBQ beef sandwiches but didn't need quite a packer brisket so I thought a chuck roast would do. I picked up a roast that was...

Hi all- I’ll spare you all the details, but suffice to say I’ve been conscripted into a bbq team my office put together to participate in a local charity competition. Apparently bringing a pork shoulder in to work means I know what I’m doing. I was put in charge of smoking the brisket...

Hello everyone! First post, glad you all are here. I've smoked a few brisket flats with mediocre results (everyone always says it's great and it all gets eaten, but it's not as good as store bought BBQ to me). I'm getting ready to smoke another brisket for a house party next weekend, and...

Anybody have thoughts on separating the flat from the point? I was thinking it might give me better control and cut the cook time a bit.

Sam's Club is our big-box store here in the high plains of SD. They recently started carrying Prime grades of beef and the Brisket caught my eye. Their regular grade is Select. Price difference was $3.59 versus $3.09, so I didn't feel like I was gouged. Picking up a brisket from the local...

I'm sorry if this topic has been covered but I'm having trouble with the search engine. As the title implies, I'm wondering if anyone brines their brisket? If so, what's your formula? Thanks.

My new cooker was delivered last Thursday, just in time for the Labor Day weekend. I seasoned her up on Friday, and set my alarm for 2:30 AM Saturday to get started cookin'. I was so excited to cook on it I made enough food to feed an army, but only invited a handful of close friends over in...

This is the continuation of the Harry Soo video where we focused on setting up the cooker and the actual cook itself. You know it's kinda funny. That day was so chaotic and we were shooting for 5 different channels. You combine that with the fact that Harry talks pretty fast and we had 3...

I was up at 0430 lighting the smoker and once that was done, I stumbled upon Traeger’s website. I was really impressed with the Timberline 1300. Anyone have one that would care to share their thoughts? Sent from my iPhone using Tapatalk

Hi there, Been trying years and years to refine my brisket where I could be consistently happy with it. I think I'm failing... I might be one of those people that will never get it with brisket (or rather, the only one) :mmph: I inject with something containing phosphates the night before. I...

I picked up a 17.48 lb SRF Black Grade brisket on Father's Day weekend and got a chance to cook it today. Got it trimmed and rubbed last night with some Rub Co Santa Maria and Q-Salt and onto the LBGE at 6:30 AM today with a little oak and cherry wood for smoke. It is sitting on top of the...

Hello all. Been lurking on here quite a while without posting and figured I would start off with my first packer brisket smoke. I’ve done hundreds of lbs of meat over the past few years but never had the chance to do a packer outside of working in a restaurant. Got a nice 9.9 lb packer at...

First meat is on! Will be adding three racks of baby backs and a pan of Rus Jones's BBQ Beans in about 3 or 4 hours. Top rack is a 5 and a 6 lb picnic. Bottom is a 12 lb. brisket cut in half (relax......I like to handle my burnt ends separately from my slices:razz:) Also updated the thread...

Years ago ( 7-8 ). I got a brisket recipe for 7-pepper brisket. I could swear it was from this site. Does anyone have that recipe or know where it's from? Google seems to have dropped anything to do with it except spice sales on Amazon. After several years of bad health, I'm finally back in the...

Firing on all cylinders today- 15 lb brisket in the offset Rotisserie jerk chicken in one Weber Corn and potatoes on the other Weber Chicken drums and wings in the gas grill And skirt steak and sausage going on the open pit today

School has had me very busy the past couple of months, so I've been away from the Brethren. So, here is my reboot. A friend of mine can't eat beef anymore. But bison is on the approved list of proteins. So I decided to give bison brisket a try. It's a pricey piece, and very lean. I gave it...