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Started By
Message
re: Brisket Saturday.
Posted on 8/19/23 at 1:40 pm to GeauxTigers0107
Posted on 8/19/23 at 1:40 pm to GeauxTigers0107
quote:
Personally I smoke mine to finish 12hrs before I want to serve. When it's done I wrap and hold it in a 150 deg oven for those 12hrs. Just a thought for your next one.
Are you in character now?
Unsolicited advice? Wow. The nerve of you
1
Posted on 8/19/23 at 5:08 pm to Lester Earl
I, unlike you, am exactly the same here as I am IRL. Several on here can vouch for that. Back to this man's brisket.
How's it looking op?
Posted on 8/19/23 at 5:27 pm to GeauxTigers0107
quote:
Personally I smoke mine to finish 12hrs before I want to serve. When it's done I wrap and hold it in a 150 deg oven for those 12hrs. Just a thought for your next one
I feel like that would lead to really dry brisket.
This post was edited on 8/19/23 at 5:27 pm
Posted on 8/19/23 at 5:48 pm to Chucktown_Badger
Worked at a smokehouse where we would start brisket at 3-5pm, pull off at 5am, wrap and toss in a hotbox at 160 for use throughout the whole day. Chop up what’s left at close for chopped brisket. Wouldn’t really dry out brisket, but definitely tasted best for lunch time to me.
This post was edited on 8/19/23 at 5:55 pm
Posted on 8/19/23 at 5:54 pm to GeauxTigers0107
Ya, I never give cooking advice in real life & you do. Lol frickin weirdo
Posted on 8/19/23 at 5:56 pm to ThatBaw
Last brisket I got at Lewis came out of a warming drawer and it definitely was not as moist as any of the “out of the smoker” brisket I’ve had. And sitting in there for twelve hours sounds awful.
Posted on 8/19/23 at 7:29 pm to GeauxTigers0107
On the pit for 11 hours until 205° internal. Wrapped and left along for 2.5 hours. I had it originally in butcher paper but then aluminum foil to save juices. Glad I did because poured on it added a ton more flavor. The ends basically broke apart, which is why they look shredded in the pics. Overall I’m very happy with it and so are the guests.
Posted on 8/19/23 at 7:32 pm to LPLGTiger
Good job. 
Posted on 8/19/23 at 7:51 pm to Chucktown_Badger
To avoid that I’d recommend wrapping airtight as possible and keeping it with pan of water in the hotbox. Not enough moisture to steam it or make it soggy but keeps the air moist enough to slow drawing moisture out of meat. I personally wouldn’t prefer to leave in hotbox but if you do it right it can come out better or at least the same
Posted on 8/19/23 at 7:53 pm to LPLGTiger
That dog is going to get him some when you look away.
Posted on 8/19/23 at 7:54 pm to LPLGTiger
I look for that 1/4 inch pink smoke ring.
Posted on 8/19/23 at 8:52 pm to Chucktown_Badger
quote:
I feel like that would lead to really dry brisket.
Not at all. Very common practice. It's how all the top bbq joints in Texas move ~100 briskets a day. They use humidified warmers that hold brisket for hours.
Posted on 8/19/23 at 8:54 pm to LPLGTiger
Good job man! Looks tasty.
Posted on 8/19/23 at 9:03 pm to LPLGTiger
Glad it came out for you!
Posted on 8/19/23 at 9:13 pm to Lester Earl
quote:
Ya, I never give cooking advice in real life & you do.
I literally cater (practically for a living) while you're living your life on 'droppings being a rude fkn troll in every thread you enter. And I'm the weirdo? I'm done with you. I've given you way more of my time than you deserve.
Posted on 8/19/23 at 9:25 pm to GeauxTigers0107
quote:
literally cater (practically for a living)
Judging by your weird posts & objection to my harmless original advice to OP, I can tell you’ve been waiting to say this all day.
Also, dgaf if you make jambalaya, pulled pork & pinwheel sandwiches 20x a year, or fry the Turkey at pee-paws every Xmas. Doesn’t mean you can make a good brisket
Posted on 8/19/23 at 9:30 pm to Lester Earl
take a lap Lesty
Posted on 8/19/23 at 9:36 pm to t00f
You take a frickin lap
Posted on 8/19/23 at 9:39 pm to LPLGTiger
Wrapping in foil will usually kill any bark you’ve accumulated.
Posted on 8/19/23 at 9:42 pm to Lester Earl
quote:
You take a frickin lap
horrible language on dat food board, shame shame
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