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Greg from Pacific Northwest
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Greetings from Boston. Below is a good link to everything you need to know about smoking brisket. Generally though, I usually cook at 250 degrees for roughly 1.25 hours per pound. If your cooking other meats with the brisket as well, add extra time.
Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!
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Charter Member
- Oct 2014
- 2834
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
Welcome from Winnipeg. I see you already have lots of great brisket advice above so I will just add that you need to also have refreshments for the cook as it is a slow process. Have fun.
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Hey All,
it turns out I’m pretty much a cyber-dork with respect to understanding how to respond to all your great advice. My sincere apologies, I didn’t intend to be rude.., I was just ignorant.
i did my first flat on 12/26. It was graded as choice and it turned out moist and tender... not as so as for a Seattle BBQ restaurant, but I suspect that they use prime.
I did dry brine it and use the Texas crutch, albeit I think late in the game.
Also, I forgot to add a water pan into the cooker... rookie mistake!
Even so, my wife said it was her new favorite of my endeavors (first husband was a professional chef, so I didn’t do to bad).
My new question: is using a meat tenderizer considered cheating? on my first brisket flat, I did spritz it with half water, half pineapple juice as I knew that pineapple had tenderizing properties.
I DO want tender and moist brisket. I DO NOT want to cheat or be unethical in the BBQ world.
Please let me know what your thoughts are on this topic and feel free to offer any advice.
Again, if I am slow to respond I don’t intend to be rude or neglectful... I’m kind of new to social platforms.
Much obliged,
Greg
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Club Member
- Apr 2016
- 2354
- South central Illinois
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2 reverse flow stick burners (I built)
Propane griddle
3 charcoal grills
pellet grill
Meat slicer, meat grinder, sausage stuffer
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Club Member
- Nov 2015
- 4713
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
Howdy Greg, and welcome from The Great State of Jefferson! I took the liberty to consult "The Official Rules of Cooking" and it clearly states in Article I, Section 1, Sub-section i, First Paragraph: There are no rules. I think you're good to cook whatever you want, how ever you want.
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