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McNoob |
Putting this on my Pit Barrel Cooker today   "We've done four already, but now we're steady..." | ||
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Member |
Nice. I do 3 or 4 a year on my BGE. One of my favorites. _________________________________________ I'm all jacked up on Mountain Dew... | |||
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| Member |
I have not done a brisket in awhile. Be sure you show the end results. | |||
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Ammoholic |
I like mine slightly more well done. Let's see some smoke ring pics later. Jesse Sic Semper Tyrannis | |||
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Member |
Nice looking brisket! Careful when that brisket gets close to being done. I've seen more than one story of a brisket pulling off those hooks and dropping into the coals beneath it. You can put a grate on top of those barrel cookers can't ya? That's what I'd do. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| McNoob |
I will post the end results. It hangs to 160, then it gets wrapped in tinfoil with a little beef broth and set on the grate to finish to 200. The only times I have had meat drop in the coals is when I dropped it  "We've done four already, but now we're steady..." | |||
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Alienator |
Yes! We need more of this. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| Alienator |
PLEASE DONT WRAP IN TINFOIL. Butchers paper or parchment paper. Tinfoil will steam it. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| McNoob |
It's not handy for me to get right now. Another time I will. "We've done four already, but now we're steady..." | |||
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thin skin can't win |
Better yet regular Kraft paper from a hobby store, or peach paper if you can order it. Definitely don't want lined butcher paper/freezer paper. You only have integrity once. - imprezaguy02 | |||
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| Little ray of sunshine  |
Barbeque brisket is the king of meats. I'd just about rather eat it than any steak. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Big Stack |
As much as I like a good hunk of smoked brisket (and I very much do), the king of meats (which I'm reading as the best cut of beef)? No. That would be the rib (as in prime rib or rib steak) or the short loin (porterhouse, NY strip, Filet Mignon.) The brisket needs smoking or other low slow cooking techniques because it's naturally tough, and needs to be broken down. The other's I mentioned aren't and don't.
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| A day late, and a dollar short  |
Mrs. Warhorse is going to the butcher today to get one, they are on sale for $4.99 a pound. Unsure if I will use the WSM, or the electric smoker. ____________________________ NRA Life Member, Annual Member GOA, MGO Annual Member | |||
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| thin skin can't win |
I suspect a faulty zip code has led you to this argument of fact. You only have integrity once. - imprezaguy02 | |||
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Yokel |
When is the Karma?? Beware the man who only has one gun. He probably knows how to use it! - John Steinbeck | |||
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| Oh stewardess, I speak jive.  |
No meat is better than Slow and Low Texas style beef brisket. | |||
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| Too soon old, too late smart |
Dear Santa, Don’t bring 46and2 any meat this year. He turns his nose up at tender juicy smoked brisket. Your friend, Sportshooter | |||
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| No Compromise |
You needs you some meal protection, son. Looks like a nice piece of meat. Although I don't like mine still mooing. H&K-Guy | |||
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| Big Stack |
Okay, assume similar preparation (nice long smoking), and I put a hunk a prime rib and a pile of brisket in front of you, and you could only have one, which would you pick? Then again, maybe your post already says it.
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| Oh stewardess, I speak jive. |
Prime Rib is bland trash compared to a good brisket. | |||
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