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
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)
Spritz or liquid for brisket? - Smoking Meat Forums Most of the time, I do not wrap a brisket but when I do, I place it in a foil pan, add a little beef stock and cover it I only season the brisket with salt, pepper, onion and garlic If you wrap the brisket in foil, you can add some liquid If you use butchers paper, you can't add any liquid Of course, the brisket will cook faster if it gets
Brisket - Simplified and Reliable Dinner Timing 7:20-7:30 Prep smoker chamber temp 265 and rub dress the brisket: 8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow fat and cover (not tight against the brisket) and back in the smoker…
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
Beef brisket on the bone or boneless - Smoking Meat Forums Select will be cheaper to buy but will also be somewhat tougher, less fat marbling, depending on how you cook it or smoke it Brisket should not be rolled, it is a full chunk of meat From what I have seen in my meat market, 14-16 pounds is about average when buying a brisket I prefer them bigger myself
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
Smoking a 2. 5 lb brisket for the first time. - Smoking Meat Forums Brisket is always smoked until probe tender, not by time - think butter For planning purposes you could guess an hour per pound but each piece is unique If that piece of meat really is a 2 5lb brisket you may be better off braising it because it will get to temp way before it has had time to break down and become tender - will likely dry out
Brisket - Wrap or no wrap - Smoking Meat Forums I usually wrap at about the half way point, or a little after For me, that's about 6 hours on an 11-12 hour smoke for a brisket that started out in the 12-13lb range The internal temp is usually around the 170 mark when I wrap The brisket will cook fastest when wrapped in foil, and slowest when not wrapped at all
Brisket: Inject or Not? - The Virtual Weber Bulletin Board I did a brisket on the 4th About half of the way through I noticed that the flat seemed much dryer and tougher than the point I had fat trimmings rendering in a pot on the stove so on the fly I used some of that injected into the flat This was the first time I ever injected a brisket