brisket how to

Brisket Slicing Tips Fat Trimming: It can be done before or after grilling the brisket. A large chunk of fat can ruin the taste of your delicious brisket. Trimming knives will make the work much easier. Juicier Brisket: If you want your brisket to be juicier, then you must trap the juice within...

Considering the time of year, I thought this would be a timely question. I'm looking to cure brisket for Corned Beef and Pastrami. Coming across lots of warnings about Sodium Nitrate, the conversion to Sodium Nitrite, and the eventual conversion to nitrosamines, makes one wonder just how we...

I have an 18 pound packer brisket, and I plan on separating the point from the flat so that it will fit in the Masterbuilt 30” smoker cabinet. I would expect, only because I’ve done about this same size brisket once before, that at 225 the meat will probably take ~12 hours to be done. But I want...

Due to time constraints I would like to cook a brisket over two days. Can you partially smoke/cook a brisket (maybe 2 -3 hrs) take it off and cool. Then start or finish the cook the next day? Is this not a good idea? If it can be done, what is a good process? Any tips or cautions would be...

hi brethren i was wondering about cooking times in a uds smoker,and found a site that said 1.5/hrs pound for brisket. my question is if i want to smoke a 9 pound brisket, can i cut in half, put on 2 separate racks and proceed to cook as if it were a 4.5 pound brisket please excuse any typos and...

Ok guys, it's official. I've finally made the best brisket yet...well actually only after 7-8 briskets. I'm pretty much a minimalist and prefer the easiest method to do one and i've finally got my technique down. A Texas style, NO wrap, NO look (except for 1 spritz, and check for jiggly...

I bought an 11 pound brisket this past Saturday. It was way too big (but it was all that was available), so I decided to cut it into thirds. I cut the flat part off to cook that day, and then cut the other part in half down the middle; forming two somewhat triangular pieces. One piece ended up...

I did another experiment today trying to improve the bark on my HnF brisket. I cooked this one just like I did the first one - http://www.bbq-brethren.com/forum/showthread.php?t=135353 . For this one though, I made two changes. I used a commercial rub. And, instead of keeping the surface of...