Thank you, what did I do wrong with the pic?

I have a brisket on right now finishing it like you said in a foil pan

quote:

Originally posted by JasonATI:
Thank you, what did I do wrong with the pic?

I have a brisket on right now finishing it like you said in a foil pan

Copy the url from where the picture is hosted.
In your window for posting in the forum in the upper right corner is a button that looks like a window. Click on it and it brings up a box where you can paste the url of the pic. Paste the url in the box, click ok and your pic should show up in your post.

Gotta say I always love these threads

I have done some good pork BBQ (ribs, butt, etc) but never a briskest. Matter of fact I don't think I have ever even eaten beef brisket. It looks so good though.

Anyway, carry on with the pics and recipes!

quote:

Originally posted by mbinky:
Matter of fact I don't think I have ever even eaten beef brisket.

While you may have never had smoked brisket (which is a crime in and of itself), I suspect you've most likely had brisket in some form or another. It's used to make deli meats like corned beef and pastrami, it's a common cut of beef used in many Asian dishes, and it is also commonly braised as a pot roast.

I'm thinking of starting one off sous vide to get it up to a higher starting temp and THEN moving it to the smoker.

My results are updated on Page 1, it worked !!!1

quote:

Originally posted by zoom6zoom:
I'm thinking of starting one off sous vide to get it up to a higher starting temp and THEN moving it to the smoker.

I've done a bunch with my sous vide thingy since getting it in December. I'd definitely be up for trying it on a brisket at some point. Not been disappointed with results of the machine yet.

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sig229-SAS, looks delicious, hope it tastes as good as it looks!

Looks like it turned out great.

I mainly use course ground salt and pepper then just dust it with this Oakridge BBQ Black Ops.

You'll have to try the Black Ops its really good.

https://www.oakridgebbq.com/?p...lack-ops-brisket-rub

Great info

How often and how long to you add smoke chips?

Every hour for the first 4 hours? Every hour for the first 8 hours? Every hour?

quote:

Originally posted by Shaql:
How often and how long to you add smoke chips?

Every hour for the first 4 hours? Every hour for the first 8 hours? Every hour?

Wood chips?!?! Get a rope!! Just funnin' ya. I burn wood all the way maybe somebody who uses chips can chime in with some better info.

Looks dangerous. I'd eat four pounds ...

That looks REALLY good. I've never attempted brisket as I've always heard it's the toughest cut to get right. I stick to Pork butts and ribs and smoking fish. But need to venture out a little more.

Not overly difficult, though not as (nearly) fool-proof as pork butt.

It does take a bit of extra prep, trimming down the fat cap. And it takes longer on the smoker, since it's a bigger piece of meat. You also have to ensure you're slicing it properly, across the grain.

But there are a number of how-to guides online.

Looks tasty for sure. Two thumbs up.

quote:

Originally posted by Shaql:
How often and how long to you add smoke chips?

Every hour for the first 4 hours? Every hour for the first 8 hours? Every hour?

Mine is a pellet smoker, the auger brings in fresh pellets from the hopper continuously so the smoke never stops. The smoker flavor is just right with a nice smoke ring.

quote:

Originally posted by sig229-SAS:

quote:

Originally posted by Shaql:
How often and how long to you add smoke chips?

Every hour for the first 4 hours? Every hour for the first 8 hours? Every hour?

Mine is a pellet smoker, the auger brings in fresh pellets from the hopper continuously so the smoke never stops. The smoker flavor is just right with a nice smoke ring.

Shaql, what are you cookin’ with? It’ll change our answer.

For example, I’m a BGE cooker so I always advise against chips. Instead, put a couple inches of lump in, put 4 or 5 chunks of hickory, put a couple inches of lump in, put 4 or 5 chunks of hickory, rinse & repeat until full, and then light your chrcoal from the top. As it burns it’ll hit hickory and I never have to lose heat to open to add chips/chunks.

Tagged for the upcoming smoking season. Thanks.

I keep seeing this thread and getting hungry for barbeque.