I was asked by a beginner to smoking brisket how i smoke my brisket, so i thought i'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence I used mostly oak wood with a couple of logs of mesquite for that texas flavor Maybe you have ruined a brisket or two and are scared to try again.
@nishathenerd | FanFix
A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (i'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer)
I tried some brisket points last week and in an effort to get max bark, did not wrap or pan
I got the bark i wanted but it came out a tad dry Saw a youtube video where the author praised using a covered aluminum pan instead of wrapping His brisket looked great and jiggled like jello, but. 8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow/fat and cover (not tight against the brisket) and back in the smoker….
I recently made a texas style brisket and it turned out phenomenal, i smoked it at 225 for about 13 hours on a 10 pound brisket and everyone was happy to say the least This weekend we are getting together and my dad is smoking a pork shoulder and i said i would do the. Does anyone have a good recommendation for a container to use when brining a brisket What i've been doing is just putting it in a giant ziploc bag, which works, but also means i spend a week living in fear that i'll open the fridge and see that sticky brine water has leaked all over the place.
Got some friends coming over next week and i won’t have time to cook a whole brisket so i was thinking of separating the point and flat and if i had time cooking up the point for burnt ends
Plan on eating at 6 so i’d have from noon to six to cook Enough time or don’t bother Gonna throw some wings on there too for a little app to eat. I have been cooking briskets (6 lb) at 250* full dry rub both sides of brisket.
2 hrs cook time exposed. Then 3.5 hours wraped in foil until internal temp is 180* I think you waste alot of time and money going any longer at lower temps Yes, there are other ways of cooking brisket besides smokin' them
Here i'm grilling a small dexter brisket (about 3 lbs) on a santa maria open fire pit
