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re: Smoking a Brisket - Tips/Tricks: UPDATED w pics on page 2
Posted on 2/16/25 at 3:13 pm to Lazy But Talented
Posted on 2/16/25 at 3:13 pm to Lazy But Talented
Bark and smoke ring look solid
Chop the flat up and make quesadillas
Chop the flat up and make quesadillas
1
Posted on 2/16/25 at 4:22 pm to bnb9433
Damn that’s a great idea. I did chop it up.
Posted on 2/17/25 at 10:13 am to Lazy But Talented
Looks great! I came by this thread to see if you posted an update.
BBQ is subjective. I did three racks of ribs this weekend that were fall of the bone and tender. If it was a comp, I guess I'd have gotten laughed at. Everyone who ate them thought they were awesome.
In my opinion, brisket makes people nervous because of the investment you put into it. No one wants to cook something for 10+ hours and it come out like dog food.
Also, if you have a vacuum sealer it is a great idea to seal some up for later. I like to do brisket nachos with the leftovers from time to time.
BBQ is subjective. I did three racks of ribs this weekend that were fall of the bone and tender. If it was a comp, I guess I'd have gotten laughed at. Everyone who ate them thought they were awesome.
In my opinion, brisket makes people nervous because of the investment you put into it. No one wants to cook something for 10+ hours and it come out like dog food.
Also, if you have a vacuum sealer it is a great idea to seal some up for later. I like to do brisket nachos with the leftovers from time to time.
Posted on 2/17/25 at 10:47 am to Lazy But Talented
Smoking at 200 will take forever. Start and finish at 250. Wrap in butchers paper after the stall 170 or so.
Posted on 2/17/25 at 11:56 am to SixthAndBarone
quote:like 99% of what everyone is saying in this thread... they are regurgitating it from some youtuber.
I understand resting but where does the 4 hours come from?
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