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Joined: Sep 2011
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,376 Likes: 35 |
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Oct 2010
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Campfire Outfitter
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Campfire Outfitter
Joined: Oct 2010
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Joined: Sep 2011
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,376 Likes: 35 |
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Jun 2019
Posts: 10,091 Likes: 15
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2019
Posts: 10,091 Likes: 15 |
I've never been able to find the brisket on a pig. Smoked several hundred Boston butts, or probably well over a thousand, since I started running my grandparents' BBQ pit in the middle 1960s, though! How did that roast beef come out, anyway?
Ignorance can be fixed. Stupid is forever!
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Joined: Jan 2008
Posts: 17,387 Likes: 12
Campfire Ranger
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Campfire Ranger
Joined: Jan 2008
Posts: 17,387 Likes: 12 |
Screw you! I'm voting for Trump again!
Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the 24HCF.
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Joined: Jan 2007
Posts: 1,305
Campfire Regular
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OP
Campfire Regular
Joined: Jan 2007
Posts: 1,305 |
Just finished supper! Sliced a couple pieces off and am VERY satisfied 😁. The kids don't know I did a brisket as we are taking it on a week long catfishing trip next week. Taco bar for Mother's Day 😆
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Joined: Jan 2004
Posts: 11,418 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
Posts: 11,418 Likes: 2 |
I trim mine up to <1/4” or so of fat. Dalmatian rub (coarse salt and coarse pepper). Smoker at 225. Maybe do a spritz of vinegar or apple juice or Dr Pepper or combination of all. And remove when it hits that 200-203 ish range. Whenever I feel it’s done.
I never foil. I never butcher paper. I want crispy bark and melt in your mouth meat.
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Joined: Nov 2008
Posts: 22,244 Likes: 15
Campfire Ranger
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Campfire Ranger
Joined: Nov 2008
Posts: 22,244 Likes: 15 |
225'F @ an hour per pound. Mesquite & pecan. Slicing it is the trick...
Never buy a trimmed brisket!
Edit.... Cook it with the fat cap on top.
Last edited by BrotherBart; 05/11/24. Reason: I forgot
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I'm a big fan of the courtesy flush.
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Joined: May 2008
Posts: 1,913 Likes: 2
Campfire Regular
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Campfire Regular
Joined: May 2008
Posts: 1,913 Likes: 2 |
Just pulled a big brisket point from the Yoder smoker. I have 18 hours in it so far. Smoked over night at 170 degrees for 11 hours. Double wrapped in foil and turned up to 235 degrees. Took 7 hours to reach 203 degrees internal. I have BBQ'd quite a few brisket and the friends and kids always request it for get togethers. I have it resting in a cooler wrapped in towels ( over the foil). On recipe says let it rest in the cooler for three hours. Never have let one rest that long.
How do ya'll do yours? I basically follow your recipe and it's always outstanding.
NRA Endowment Member
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Joined: Jan 2012
Posts: 67,660 Likes: 77
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,660 Likes: 77 |
Foil kills the bark. Still good though. Rest approximately 3 hrs or until internal temp cools to 145 I have been saying this to myself for about the last 3 smoker runs. I stopped doing it on pork butts. Foil makes it weepy and smooshy. Fk that!! I’ll smoke an 8-9 lb shoulder, and pick a few pieces of bark off while I break it down for the rest of Chowhound Fambly. then I don’t care about it after that. good way to lose some weight on holidays 😃 few pinches of bark sustaineth well.
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Joined: Jul 2006
Posts: 4,912 Likes: 7
Campfire Tracker
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Campfire Tracker
Joined: Jul 2006
Posts: 4,912 Likes: 7 |
I've found that I can rest barbeque overnight in a 170 degree oven and its wonderful. Don't have to worry with a cooler.
"Men must be governed by God or they will be ruled by tyrants". --- William Penn
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Joined: Sep 2021
Posts: 4,209 Likes: 12
Campfire Tracker
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Campfire Tracker
Joined: Sep 2021
Posts: 4,209 Likes: 12 |
225'F @ an hour per pound. Mesquite & pecan. Slicing it is the trick...
Never buy a trimmed brisket!
Edit.... Cook it with the fat cap on top. Yep most of the brisket cuts you find in a grocery store are overly trimmed. The owner of my local butcher shop is also a competition cooker. He knows the difference between a choice butchers cut with a healthy fat cap vs the typical grocery store cut. If you switch from foil to paper wrap you will obtain a better end product.
Si Vis Pacem, Para Bellum
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Joined: Nov 2015
Posts: 15,527 Likes: 29
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 15,527 Likes: 29 |
What you’ll payin for brisket?
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Joined: Nov 2007
Posts: 47,286 Likes: 17
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,286 Likes: 17 |
God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
Roger V Hunter
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Joined: Nov 2007
Posts: 47,286 Likes: 17
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,286 Likes: 17 |
What you’ll payin for brisket? An arm and a leg, It has gone up some lately
God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
Roger V Hunter
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Joined: Nov 2015
Posts: 15,527 Likes: 29
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 15,527 Likes: 29 |
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Joined: Feb 2010
Posts: 15,873 Likes: 10
Campfire Ranger
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Campfire Ranger
Joined: Feb 2010
Posts: 15,873 Likes: 10 |
Sliced thin, it makes awesome sammiches 😁
NRA Life,Endowment,Patron or Benefactor since '72.
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Joined: Oct 2018
Posts: 153
Campfire Member
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Campfire Member
Joined: Oct 2018
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Joined: Oct 2004
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Campfire Kahuna
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Campfire Kahuna
Joined: Oct 2004
Posts: 50,170 Likes: 2 |
Sounds just right to me. The absolute best briskets I have made were cooked in similar fashion the day before and placed in a Pelican cooler overnight for the event the next day.
The only thing worse than a liberal is a liberal that thinks they're a conservative.
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stxhunter |
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Joined: Jun 2004
Posts: 44,933 Likes: 23
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,933 Likes: 23 |
I've never been able to find the brisket on a pig. Smoked several hundred Boston butts, or probably well over a thousand, since I started running my grandparents' BBQ pit in the middle 1960s, though! How did that roast beef come out, anyway? Here ya go: https://porterroad.com/products/pork-brisket
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