Mmmm brisket

bbqwizard · 04-01-2020, 12:51 PM

Mmmmm, brisket. Its a labor of love that's worth it! What is it about this cut that brings everyone to their knees?

Some consider it the toughest cut to cook right. Do you agree?

PatAttack · 04-01-2020, 12:59 PM

Beautiful briskets.

Be sure to click the MMMM...BRISKET on the top left of page for you newbies!

Stingerhook · 04-01-2020, 02:11 PM

Beautiful Phillip.

Big George's BBQ · 04-01-2020, 02:42 PM

When you get it right it is awesome

triple d bbq · 04-01-2020, 02:53 PM

Looks spot on. Great color!

MEAT · 04-01-2020, 02:57 PM

Great looking meat.
Big pit or small briskets?

Texasfryed · 04-01-2020, 03:55 PM

I think it's all about knowing the equipment you've got and knowing how it works best. Logging your cooks, successes and failures is important.

Gimmethecash · 04-01-2020, 04:21 PM

I’m in the middle of a brisket experiment right now. I have two halves of a packer already cooked sous vide at 155* for 38 hours, now in my stick burner being heated and having bark applied. I hope it doesn’t suck, as the family (especially the dog) is counting on me. I’ll pull it off & rest a little when the IT hits 150* or so, ready to eat at that point.

If nothing else, it was a good excuse to take the afternoon off and sit outside (FINALLY sunny & 70’s) drinking beer, tending a fire, and smelling delicious beefy smoke.

Stingerhook · 04-01-2020, 04:32 PM

Quote:

Originally Posted by PatAttack

Beautiful briskets.

Be sure to click the MMMM...BRISKET on the top left of page for you newbies!

Not very nice Pat.

rus_bro · 04-01-2020, 04:34 PM

My absolute favorite thing to cook. Takes a LONG time, is much less forgiving than pork butt. After running that offset all day and coming out with an almost perfect brisket there is nothing more satisfying!!

That feeling is probably the reason i cant get into pellet smokers. I need that work and accomplishment to really get the enjoyment out of the process.

rb

bbqwizard · 04-02-2020, 12:00 AM

Quote:

Originally Posted by MEAT

Great looking meat.
Big pit or small briskets?

Its not a small pit, but not large either. Briskets were around 15#, with the exception of one at 20#.

Quote:

Originally Posted by Gimmethecash

I’m in the middle of a brisket experiment right now. I have two halves of a packer already cooked sous vide at 155* for 38 hours, now in my stick burner being heated and having bark applied. I hope it doesn’t suck, as the family (especially the dog) is counting on me. I’ll pull it off & rest a little when the IT hits 150* or so, ready to eat at that point.

If nothing else, it was a good excuse to take the afternoon off and sit outside (FINALLY sunny & 70’s) drinking beer, tending a fire, and smelling delicious beefy smoke.

Amen to that! I can’t wait to see/hear your results.

bbqwizard · 04-02-2020, 12:02 AM

Quote:

Originally Posted by rus_bro

My absolute favorite thing to cook. Takes a LONG time, is much less forgiving than pork butt. After running that offset all day and coming out with an almost perfect brisket there is nothing more satisfying!!

rb

I agree. Very rewarding for sure.

TC Smoke & Que · 04-02-2020, 07:08 AM

Brisket can be a more intense cook, but when it comes out at "Oh YEAH" it is worth all the labor and mental gymnastics.
Those are some EXCELLENT looking briskets, and I am sure that it tasted that way too.

04-01-2020, 12:59 PM	#2
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Beautiful briskets. Be sure to click the MMMM...BRISKET on the top left of page for you newbies! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 Last edited by PatAttack; 04-01-2020 at 02:43 PM..

04-01-2020, 02:11 PM	#3
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Beautiful Phillip. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

04-01-2020, 02:42 PM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	When you get it right it is awesome __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-01-2020, 02:57 PM	#6
MEAT Got Wood. Join Date: 01-04-07 Location: Monterey, CA	Great looking meat. Big pit or small briskets? __________________ [B]Pits by JJ[/B] custom build 20"x30" pit/smoker

04-01-2020, 04:21 PM	#8
Gimmethecash is one Smokin' Farker Join Date: 02-06-19 Location: Pasadena, CA Name/Nickname : Steven	I’m in the middle of a brisket experiment right now. I have two halves of a packer already cooked sous vide at 155* for 38 hours, now in my stick burner being heated and having bark applied. I hope it doesn’t suck, as the family (especially the dog) is counting on me. I’ll pull it off & rest a little when the IT hits 150* or so, ready to eat at that point. If nothing else, it was a good excuse to take the afternoon off and sit outside (FINALLY sunny & 70’s) drinking beer, tending a fire, and smelling delicious beefy smoke. __________________ AZ BBQ Grills Scottsdale Weber Performer Deluxe MGrills M1, C4, M16 Camp Chef FTG600 Cookshack Amerique 2 x Sous Vide Supreme Minipack MV31X

04-01-2020, 02:53 PM	#5
triple d bbq Is lookin for wood to cook with. Join Date: 06-05-12 Location: martin, tn	Looks spot on. Great color!

04-01-2020, 03:55 PM	#7
Texasfryed Wandering around with a bag of matchlight, looking for a match. Join Date: 01-17-17 Location: Tolar, Texas	I think it's all about knowing the equipment you've got and knowing how it works best. Logging your cooks, successes and failures is important.

04-01-2020, 04:34 PM	#10
rus_bro Full Fledged Farker Join Date: 03-15-16 Location: Humble, Tx	My absolute favorite thing to cook. Takes a LONG time, is much less forgiving than pork butt. After running that offset all day and coming out with an almost perfect brisket there is nothing more satisfying!! That feeling is probably the reason i cant get into pellet smokers. I need that work and accomplishment to really get the enjoyment out of the process. rb __________________ Shirley Patio : WSM : Kettle : Weber Genesis - KCBS CBJ - Smoke On The Bayou BBQ Team

04-02-2020, 07:08 AM	#13
TC Smoke & Que is One Chatty Farker Join Date: 05-22-18 Location: Port Saint Lucie Florida Name/Nickname : Rick	Brisket can be a more intense cook, but when it comes out at "Oh YEAH" it is worth all the labor and mental gymnastics. Those are some EXCELLENT looking briskets, and I am sure that it tasted that way too.