brisket

Hello brethren I have a quick question for all you hi temp smokers. I normally do my brisket the low and slow route but would like to try a different route to see how the results differ. So my question is what temps should I try and achieve for a hot and fast method on the uds? I have a iq...

I was at Costco in south Saint Louis and they have prime brisket for 2.79 a pound. I had to grab one. Don't know if they have any left but go grab one if they are still around. Thank me later.

Hey guys: quick questions On a WSM I cook packers fat side upwith water pan filled with water up 225-250 degrees, till probe tender. Problem is the bottom becomes burnt. Will cooking fat side down prevent that since fat cap will absorb the heat? With that said.....some flat parts are dry...

Hey, I don't have access to packers, so I'm cooking a lot of flats (they are cheap and plentiful). Before you say packers are easy to get, I'll mention I live in Finland. Even the flats I'm cooking are imports from USA (but seem to be pretty good quality). I still haven't found a way to keep...

I have a UDS that will stay fired up for at least 17 hours at 225-245. I have a 15lb UDSA Prime brisket in my refrigerator. Low and Slow will take about 20-22 hours, which is longer than I have run the UDS. I can fuel up my "Old Leaky" to finish the last 3-6 hours OR I can try a mid-cook...

This is one part of several cooks last week for my daughters wedding Saturday night. We fed about 150 people over 50# cooked meat. They ate everything we had. Lots of compliments. The picture that looks like a foiled baked potato with a thermometer in it is actually the piece of brisket I cut...

This is my 2nd ever brisket. Kinda Tedxas meets Scandinavia and Europe. Brisket served with cheese filled and bacon wrapped apple smoked paprika, grilled root veg and a gravy sauce made from brisket drippings. Brisket a bit too tender som impoosible to slice it properly.. But all goooood anyhow :)

I'm planning on smoking a 6lb brisket at 250f in my wsm on saturday. How long should i plan for the cook, including resting?

Have a local competition coming up next weekend, that I placed second in brisket in last year. Looking for that extra bit of flavor, to push me over the top. My thought was to mix redered clarified bacon fat, beef jus and dry rub, and inject it into the flat. What are your thoughts?

I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg: Cleaned up the meat side and removed the aitch bone: Stuck slivers of garlic & rosemary into slits in the leg: Vacuum sealed the leg in a marinade...

got to Pecan Lodge today at about 9:45, there were already about 50 ppl in line for the 11 opening so my wife grabbed a place in line and I went looking for Lurlene, found her by the time 11 rolled around, the line was all the way out the other door of shed #2 it appears that Pecan Lodge...

Just a couple questions before our comp in a couple weeks. 1. Marinating and pre-seasoning are allowed. Would you suggest doing this, since it is legal in the amateur? We are cooking brisket and ribs. I'm good on the ribs, but we only have about 9 hours to cook and turn in the brisket. Will...

Hey everybody. Well I love my WSM and did some ribs and they came out great, so I thought I would try some brisket. I got an untrimmed 12 pound, but it did not fit so I cut off 2 pounds. I went all out, did an overnight. Started at 9:45pm. Well, the WSM ran hot, approx. 280 and internal temp...

Here's a question I saw posed on a facebook bbq site & I'm interested in getting some brethrenly opinions on it. Because I don't know the correct answer myself. >>Has anyone aged a previously frozen brisket? I have a few briskets that have 20-30 days age before freezing and I was thinking about...

I've got a standard, modified ECB (charcoal) that I broke in on Memorial Day with a successful cook involving some whole chickens and an 8 lb pork butt which were each cooked separately as I learned the ropes. My wife's bday is this weekend and I'm gearing up for my second official cook. We're...