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Started By
Message
2
Posted on 4/1/19 at 3:55 pm to Saskwatch
quote:
I try to stay under $45-$50 per brisket at Costco and tend to choose the ones that are more flexible in bag.
I had to do it,
. I ordered one of the $100+ briskets from the same source that Franklin buys his meat. I don't know if it was the meat or just how much careful I was with it due to cost, but that sucker came out fan fricking tastic. I have had mix success with Costco, but that's my normal go to as well. This post was edited on 4/1/19 at 3:56 pm
Posted on 4/1/19 at 3:58 pm to Dam Guide
quote:
I ordered one of the $100+ briskets from the same source that Franklin buys his meat
Snake River?
I'm going to do it one of these days
Posted on 4/1/19 at 4:05 pm to Saskwatch
If you keep an eye at Sam's club they get Prime brisket from time to time. Exact same price as if it were a select or choice. I can't pass it up when I see it.
Having a good cut of meet off the bat helps out a ton.
Having a good cut of meet off the bat helps out a ton.
This post was edited on 4/1/19 at 4:06 pm
Posted on 4/1/19 at 4:13 pm to DeoreDX
Solid bark there my man!
Posted on 4/1/19 at 4:20 pm to HubbaBubba
I would suspect resting it to be a main factor. I've only done one though so I'm not an expert but the one I did had a 4 hour rest and came out excellent. Even my picky In Laws liked it. But a meat is a piece of meat, every cow is different.
Posted on 4/1/19 at 4:20 pm to HubbaBubba
ketchup and a microwave
Posted on 4/1/19 at 4:30 pm to DeoreDX
quote:right, and i love them..... but you are giving up your best piece of meat to burnt ends.
Cube the point for burnt ends. Everyone fights over these flavor nuggets.
to add to the thread.
This post was edited on 4/1/19 at 4:31 pm
Posted on 4/1/19 at 4:31 pm to Winston Cup
quote:
Winston Cup
natives are restless.
Posted on 4/1/19 at 5:45 pm to DeoreDX
quote:
If you keep an eye at Sam's club they get Prime brisket from time to time.
I bought one of the whole Primes at Sam's only because the choice ones they had out were small.
I was skeptical it would make much difference. But I smoked it per usual, and it came out incredibly good. Not too much more expensive either.
Posted on 4/1/19 at 7:09 pm to Twenty 49
Nobody has mentioned yet which wood they prefer to smoke brisket with.
Posted on 4/1/19 at 7:24 pm to HubbaBubba
Hickory/Oak/Pecan/Apple/Cherry/Mesquite
Not in that order.
Not in that order.
Posted on 4/1/19 at 7:36 pm to Saskwatch
Posted on 4/1/19 at 8:40 pm to Dam Guide
I have people raving about my brisket. I individually hit with 7-9 ingredients. I start with coating it with mustard.
I then hit with pepper then salt
I follow that up with garlic powder
I’m more heavy with those 3
After that I hit it paprika, cummin, chili powder, onion powder, and Tony’s (no salt) or cayenne
Then to finish it off I come back with brown sugar.
I smoke it to 165-170 and then I wrap it and finish it I’m the oven till 203 or so. I start probing it around the 200 mark to see if it’s got that sliding in like butter factor
Wrap it in a towel and let it rest for an hour
I cook on an electric smoker by the way.
Everyone raves about my brisket and flavor profile.
i use a combo of apple and hickory for my smoke profile. My smoker allows me to use chunks instead of chips.
I tried the salt and pepper only style and it’s not my thing. I like the other spices on top of that.
I then hit with pepper then salt
I follow that up with garlic powder
I’m more heavy with those 3
After that I hit it paprika, cummin, chili powder, onion powder, and Tony’s (no salt) or cayenne
Then to finish it off I come back with brown sugar.
I smoke it to 165-170 and then I wrap it and finish it I’m the oven till 203 or so. I start probing it around the 200 mark to see if it’s got that sliding in like butter factor
Wrap it in a towel and let it rest for an hour
I cook on an electric smoker by the way.
Everyone raves about my brisket and flavor profile.
i use a combo of apple and hickory for my smoke profile. My smoker allows me to use chunks instead of chips.
I tried the salt and pepper only style and it’s not my thing. I like the other spices on top of that.
This post was edited on 4/1/19 at 8:46 pm
Posted on 4/1/19 at 9:15 pm to LSUvegasbombed
I'm a big pecan fan but it is a heavy smoke. I don't wrap because I like a heavy semi crispy bark. But it does take a while. I'm starting to cook in low level competitions and I might have to start wrapping to make turn in.
Posted on 4/1/19 at 10:44 pm to HubbaBubba
Show up to the BBQ Cookoff just prior to the Houston Livestock Show & Rodeo.
You’ll taste all kinds and flavors of world class brisket and ribs.
/thread
You’ll taste all kinds and flavors of world class brisket and ribs.
/thread
Posted on 4/2/19 at 12:11 am to HubbaBubba
I think a hold is critical. Cook til it probes easily. Might probe easily at 195 F or 203 F. Even up to 210 F. Depends on the meat and what temp you cooked it at. It is done when it is done. You can't rely just on temperature. Pull from smoker when it probes like butter, vent for 10 minutes to cool just a bit, then wrap in foil and place in a cooler with towels for up to about 4 hours. The hold really, really helps.
Posted on 4/2/19 at 2:06 am to Winston Cup
quote:
in this case a whole day. brisket isn't as good left over anyway
Shut your whore mouth. I smoked a 8 lb brisket last week and we finally finished it off 6 days later; just as good as the first day.
Posted on 4/2/19 at 2:09 am to CarRamrod
Did not have much if any bark and no smoke ring on mine last week; but the smoke flavor was there.
Posted on 4/2/19 at 6:18 am to HubbaBubba
quote:
Nobody has mentioned yet which wood they prefer to smoke brisket with.
I go with a mix that always includes chunks of hickory and cherry. Usually add pecan and oak. Have used some apple and peach as well. (Most chunks in the bags are too big for my purposes, so I table-saw them into briquette size.)
I try to mix the wood chunks in with the charcoal in the Weber Smokey Mountain, with at least half of them at the top so the wood will burn/smoke early in the cook.
I don't add more wood later in the cook. Have seen someone feed handfuls of chips late in the cook, and the meat was way too damned smoky. Like an ashtray.
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