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Brisket: A Detailed "How To"

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    Originally posted by btoptrip View Post
    Great looking brisket. I just finished a 14 lb brisket at 225. Took right at 29 hrs to reach 200. Have you noticed if wrapping it when you do speeds up the time to reach that last 30 degrees?
    Absolutely, That is crazy that it took 29 hours! lol. I've never seen one take that long! Crank up your heat and wrap after your brisket hits an IT of 165. It'll take hours off of your cook time and you'll notice your brisket is still smoked perfectly.

    Originally posted by bboswell View Post
    Do you ever separate the flat and point during the trimming stage?
    I sure do Cuz, but I only do that on some of my competition briskets since I inject them.

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        Brisket: A Detailed "How To"

        8lb prime trimmed
        Salt pepper
        Red pepper flake
        Cayenne
        Pinch of garlic powder
        220-250
        12 hrs over hickory using big green egg
        Wrapped in butcher paper at stall
        Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right.

        I





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          Originally posted by Chadroe View Post
          8lb prime trimmed
          Salt pepper
          Red pepper flake
          Cayenne
          Pinch of garlic powder
          220-250
          12 hrs over hickory using big green egg
          Wrapped in butcher paper at stall
          Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right.

          I





          https://vimeo.com/157028217


          Nicely done sir!

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              Brisket: A Detailed "How To"

              Originally posted by TC View Post
              Nicely done sir!



              Thank you sir!
              Last edited by Chadroe; 02-29-2016, 03:07 PM.

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                Great post! Now my turn.


                Sent from my iPhone using Tapatalk

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                  Brisket!


                  Biggs

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                    this method is awesome. did one using this method and the recipe linked and it was awesome!

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                      Cooked one using this method a few weeks ago on my treager pellet smoker and it turned out awesome...
                      Attached Files

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                        That's a pretty delicious looking brisket.


                        Sent from my iPhone using Tapatalk

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                          any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

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                            Tagged for reference! Thanks for the info!

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                              Ttt

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