SIGforum
Smoked Beef Brisket

This topic can be found at:
https://sigforum.com/eve/forums/a/tpc/f/320601935/m/8420076944

November 16, 2018, 07:40 AM
xantom
Smoked Beef Brisket
Putting this on my Pit Barrel Cooker today Big Grin





"We've done four already, but now we're steady..."
November 16, 2018, 07:45 AM
tha1000
Nice. I do 3 or 4 a year on my BGE. One of my favorites.


_________________________________________
I'm all jacked up on Mountain Dew...
November 16, 2018, 07:56 AM
Blue Dog
I have not done a brisket in awhile. Be sure you show the end results.
November 16, 2018, 08:48 AM
Skins2881
I like mine slightly more well done. Let's see some smoke ring pics later.


Jesse

Sic Semper Tyrannis
November 16, 2018, 09:08 AM
lastmanstanding
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
November 16, 2018, 09:31 AM
xantom
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 Smile



"We've done four already, but now we're steady..."
November 16, 2018, 09:34 AM
SIG4EVA
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"
November 16, 2018, 09:35 AM
SIG4EVA
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"
November 16, 2018, 09:44 AM
xantom
It's not handy for me to get right now. Another time I will.



"We've done four already, but now we're steady..."
November 16, 2018, 10:07 AM
Georgeair
quote:
Originally posted by SIG4EVA:
PLEASE DONT WRAP IN TINFOIL. Butchers paper or parchment paper. Tinfoil will steam it.


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
November 16, 2018, 10:09 AM
jhe888
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.
November 16, 2018, 10:20 AM
BBMW
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.

quote:
Originally posted by jhe888:
Barbeque brisket is the king of meats. I'd just about rather eat it than any steak.

November 16, 2018, 10:28 AM
Warhorse
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
November 16, 2018, 10:40 AM
Georgeair
quote:
Originally posted by BBMW:
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.

quote:
Originally posted by jhe888:
Barbeque brisket is the king of meats. I'd just about rather eat it than any steak.


I suspect a faulty zip code has led you to this argument of fact.


You only have integrity once. - imprezaguy02
November 16, 2018, 10:44 AM
ontmark
When is the Karma?? Big Grin


Beware the man who only has one gun. He probably knows how to use it! - John Steinbeck
November 16, 2018, 11:01 AM
46and2
No meat is better than Slow and Low Texas style beef brisket.
November 16, 2018, 11:15 AM
Sportshooter
quote:
Originally posted by 46and2:
No meat is better than Slow and Low Texas style beef brisket.


Dear Santa,
Don’t bring 46and2 any meat this year. He turns his nose up at tender juicy smoked brisket.
Your friend,
Sportshooter
November 16, 2018, 11:20 AM
H&K-Guy
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
November 16, 2018, 11:24 AM
BBMW
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.

quote:
Originally posted by Georgeair:
quote:
Originally posted by BBMW:
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.

quote:
Originally posted by jhe888:
Barbeque brisket is the king of meats. I'd just about rather eat it than any steak.


I suspect a faulty zip code has led you to this argument of fact.

November 16, 2018, 11:39 AM
46and2
Prime Rib is bland trash compared to a good brisket.