Basic Brisket Tutorial (pron heavy)

chawn · Mar 8, 2014

I read this thread before smoking my first brisket, but didn't like the uncertainty of a finishing temperature. A long story short: tasty, but dry brisket.
Tonight I will be trying Chris' way with a full expectation of a moist and flavorful cut of meat.
Thank you, fine sir.

burgersb · Mar 31, 2014

Thanks for the great post.
And by the way Chris, How big was the brisket ?

bigabyte · Mar 31, 2014

I have no idea how big it was.:laugh: It was a while back. I may not have known then either.:noidea:

deguerre · Mar 31, 2014

What are you doing in Q-Talk, young man???

MemphisMarsh · Mar 31, 2014

Superlative presentation! Good to go back to basics once in a while, and this is textbook!

bigabyte · Mar 31, 2014

deguerre said:
What are you doing in Q-Talk, young man???

It was an accident.

I'm searching for booby pics now to get this thing back on track.

Here's one!

Tom Sr · Mar 31, 2014

Holy cow! I just finished reading this post. To top it off, tonight the boys at KAT BBQ
are delivering my 32X17 reverse flow offset cooker. The timing couldn't be more perfect. This tutorial is a textbook that I will be referring to often as I learn to cook
brisket. Thank you for posting

Lilcountry'Que · Jul 2, 2014

I know this is an old post, but I have to say thank you for the tutorial!! I am a competition hopeful, and I know the first thing I need to learn is the cuts of meat, how to prepare them, and how to separate and/or cut them properly. Once again, Thank You!!

SmittyJonz · Aug 23, 2014

Bump :mrgreen:

SmittyJonz · Nov 28, 2014

Bump for Newbs. :mrgreen:

Bayou Boy · Nov 28, 2014

Very well done. And very informative.

Legend87 · Dec 3, 2014

Great tutorial

Where was this tutorial twelve bad briskets ago!!???

Cannot wait to give this a try. Thanks for making things so freakin simple.

jmy1986 · Dec 3, 2014

Awesome post and tutorial. Being new to this whole thing I feel I am ready to do a brisket now that it was kind of laid out. Thank you gigabyte for the post and to SmittyJonz for the bump.

PatAttack · Dec 3, 2014

Truthfully, Smitty. I think this should be a sticky!

Rib-O-Lator · Dec 4, 2014

Smokin' Gnome BBQ said:
bigabyte, has my vote for Bretheren member of the year, he is helping out all of us with out tring to sell a product ,video or class..he is what being a BBQ BRETHREN is all about..I really mean that!!! thanks!!!! anyone thinking of doing a brisket will reap the rewards of his hard work!! AGAIN, THANKS!!!!!!!!!!!!!!!!!!!!!!!

Ditto!

SmittyJonz · Dec 17, 2014

:mrgreen:

Chopjaw · Dec 22, 2014

Simply Put ~ You my friend are a genius!

MikeWin · Dec 22, 2014

Thanks for the class.. I just bought a packer from Sam's. It will be my first one. This answered several questions that I had.

Neil · Dec 22, 2014

PatAttack said:
Truthfully, Smitty. I think this should be a sticky!

Ditto that! :thumb: :thumb:

bdad23 · Dec 22, 2014

Very good instructions

Basic Brisket Tutorial (pron heavy)

Well-known member

Knows what a fatty is.

somebody shut me the fark up.

somebody shut me the fark up.

MemberGot rid of the matchlight.

somebody shut me the fark up.

Is lookin for wood to cook with.

Found some matches.

somebody shut me the fark up.

somebody shut me the fark up.

Found some matches.

MemberGot rid of the matchlight.

Knows what a fatty is.

somebody shut me the fark up.

Full Fledged Farker

somebody shut me the fark up.

Knows what a fatty is.

Full Fledged Farker

Quintessential Chatty Farker

Found some matches.

Similar threads