That's fair.

Hit me up before with the dates and I'll see if I can make it happen. I know I will be up at Flathead the first week of August.

l used mine for 10 years. Had money for a bigger/better one with more bells and whistles but it just gets the job done. No matter the meat. It’s a great workhorse smoker.

Great job...

No one is doing bologna?

Just put on some back ribs I got on sale this morning. Going to try the Amazing Ribs smoked mac and cheese recipe to go with them.

Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to **** it up. Give me the goods to hopefully make it great!

Well here's a couple tips to help.

1. Only buy a packers.
2. Allow at least a couple hours to let the brisket sit tightly wrapped in a cooler after cooking.
3. Don't trim too much off it

Oh and don't pull it too early. Need to let it cook long enough for all that fat to render.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

I’ve become a huge fan of the Dalmatian rub for brisket. Equal parts salt and coarse black pepper and that’s it. It’s the simplicity that makes it so good. The flavor of the meat really shines here.

Don’t get discouraged by the stall. It happens with low and slow cooking with big slabs of meat. Just be patient, and you’ll be rewarded.

Don’t over-smoke. The meat can’t take any more smoke on after about 4 hours, so just keep your heat steady after that.

Like BB said, when you hit target temp, wrap in foil, wrap in towels, and pop in a cooler for a couple hours. To get your bark back, you can go back on the smoker unwrapped or on the grill for a bit.

And use a thermometer. There is no better way to know what your meat is doing than a probe thermometer.

For me, I like to separate the flat and the point at the beginning and smoke separately. That way I can pull the flat when it’s ready and keep on chugging for burnt ends on the point.

If your probe goes through the thickest part of the flat like warm butter, you're likely ready to pull.

The reason brisket is so daunting to a novice is because they panic and do stupid shit. Don't panic and you'll be ok.

The logistics surrounding a brisket cook can be challenging. One of the best benefits of wrapping in foil and storing in a cooler is that cushion of time to plan around your meal. One of the most annoying mistakes on a brisket cook is starting it too late and everyone is standing around all hungry waiting for it to be done and like it's 9:00pm before everyone eats. That's when you start to do dumb stuff out of panic. Start it early to give it plenty of time to cook and use the time it's resting in the cooler as float or to prep/cook your sides depending on what they are.

Packers? Explain.

I live in Phoenix. Do I need to ask the butcher ahead of time for this cut?

Shit, I love burnt ends. That’s my order of choice at BBQ.

I’ll google seperating those. Do they both cook to same temp then, the flat just finished early?

Any links to step by step instructions. Unlike jjjdinosaur, I like facts and science worked into my activities.

If you have a Costco, should be able to just walk in and buy. Best value for price and grade. Sams Club is a bit lower on the cut, but unless its just a Midwest thing....should be able to walk in and buy too.

If you go to an actual butcher, yes call ahead.

Packers is a vacuum sealed whole brisket with point and flat together.

I’ve smoked the Costco brisket. Smoked up great.

Gentlemen, I’ve got a Costco. Fabulous news boys.

When I go low and slow I usually budget 2 hrs per pound which allows me enough time to fully cook and rest in the cooler.

Brisket isn't hard to make as long as you don't panic. When you panic and switch shit up that's when it goes to hell and you have jerkey.

If its well overdone the meat will be dry and if its under, it'll be tough and chewy.

Make sure to give yourself enough time and don't panic if the temps get up quickly. It's going to hit a stall when all that fat begins to work itself. You can foil it and shoot past if you're a bit pressed at that moment (butcher paper is better, but harder to get) to help it past the stall, but I generally just let it ride.

If I want a brisket and want it much faster, I cook it around 350 and inject it really well and put a water bowl in to help avoid drying out.

Outside of that, only slice what you intend to eat for the moment and leave the rest whole.

Don't need any fancy rubs. Salt and pepper is just fine. Don't go too heavy on the rub though.

Great stuff. I’ll be drinking so that usually lessens my panic. I’ve got plenty of time to start early in the morning. We can eat anywhere from 5-7, so not a huge planned thing.

So don’t coat in rub like you would a pork butt?

Give it a nice coat, but not too heavy. You don't want to overpower the natural taste of the brisket.

Hey man you wanna come over and help me? Pool party and I’ll provide the beverages.

That would be one long ass drive. You got this man.

Get a good boning knife for trimming and watch some Aaron Franklin videos on how to trim and cook it up.

I smoke from about about 3 to 9, double wrap in foil and place in the oven at 170 over night. When you get up, pull it out of the oven and put it in the fridge. After a couple of hours, slice when cold. 2 hours before you eat, put it back in the oven to reheat for 2 hours at 170, comes out perfect every time. Oh, and I brush on some BBQ sauce before reheating. Simple and it works.

You doing this in your master built?

I usually just smoke it for 3 hours or so and then foil it. Then go do something else. Seriously. It takes for ****ing ever. Go do something else.

Then pull it out when it gets to pulling temp pull it out and stick it into an oven that's off (or set at the lowest temp if you have a long time until dinner.) After it has had a LOT of time to cool, pull it and serve it.

If you foil it, you won't have ****all for bark, but I've never dried any out doing that.

How early can I pick up the packers cut and keep in my fridge before cooking?

How much before cooking do I put on salt and pepper?

Just depends how fast they sell at your club. I've had a brisket sit in my fridge for 3 weeks before and still wasn't quite at expiration date when I got around to cooking it.

With beef it's generally ideal to let it sit out for an hour before cooking, but I generally don't bother with this since it's cooking low and slow so I'm not overly concerned.

Generally what I do is start out by pulling the brisket out, rinsing it off and patting it down with paper towels and pulling off all the really loose shit

From there, I grab my knife and start to trim up. Generally its suggested to trim the fat down to 1/4" but I'm a bit more conservative than that. That really comes down to personal preference.

Do at least get rid of the 'harder' fat because it just isn't going to render out and will shield off the smoke from the meat.

I also slice off a small bit from a corner so I have a good idea how to slice post cook.

At that point I apply my rub.

After that I fire up the grill and let it get up to temp. Probe the brisket up, throw it on and once I know everything is good...this is usually the point where I go to bed.

l Agee. I panicked first time when my temp jumped up fast on my first brisket. Just stick with your plan.

agreed, l really like to put a thick layer of rub in chicken, butts and ribs. But, brisket, easy up on the rub.

Trim up the fat. I inject the brisket with apple juice. But, a lot less than l would a butt or chicken. Put the light rub on. Keep in the fridge for 24 hours prior going into the smoker.

This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.

So this?

https://www.foodnetwork.com/recipes/...recipe-2013912

you are officially disowned. :harumph:

Put that shit in the crockpot with some liquid smoke than go buy a real piece of meat.

I generally say avoid flats because they can go dry real easily and dry brisket ****ing sucks. I would suggest a combo of injection, spritzing and a water bowl in the smoker and pray real hard it doesn't dry out.

You can do the Okie Joes rub, but that's some really busy shit and totally unnecessary to get good tasting brisket.

Better off brining that thing into corned beef at this point.

Seriously though, FMB said he separates the flat and the pointe when cooking. What’s the difference here?

Nothing wrong with smoking a flat its best for sandwiches but do know that a brisket shrinks a whole lot. Think 4 to 6 hours in the pool.

I use dalmatian rub 1-1 ratio salt and pepper basically covering the meat with pepper. salt and pat it in then pepper till covered pat in turn and do same. oh yeah as far as trimming I do little if any unless I find rind or gristle maybe the better word. You can alway trim off any fat after the smoke. There is many ideas about fat, science says the meat after so many hours seals up and fat doesnt render into meats. The traditionalists say the science is bunk. I fall the latter leave it as is it can be trimmed later.

Basting or mopping I dont do when at a good temp i dont want to interrupt it with something that really does nothing for a fatty meat. Injecting is to me a waste of effort. Its good with Poultry and lean pork but to me adds nothing to fatty beef.

The Texas crutch Id rather speed up the process with higher temps of smoke that steam the meat. I dont care about smoke rings Im not in competition I want to eat as soon as can with good flavor you can smoke higher and have it all except the ring. I have tried the foil and the paper and found just another unnecessary step. Sometimes you just get a bad cut of beef and that requires sliceing it and sauce it up and slow cook in a crock pot or electric fryer only way to save it sometimes. My mom did the latter many times and made a tough brisket melt like butter in your mouth.

The thing is know what you like and have patience. Everyone has their own ideas that works for them experiment.

Good luck

https://uploads.tapatalk-cdn.com/201...5bda7b8af9.gif

I do also mostly because I do brisket in a WSM and fits better plus the point vs flat finishes at different time also the process for good burnt ends is easier removed.

Was the brisket flat in shrink wrap or cellophane on foam try? The cellophane will be trimmed way to much and the shrink wrap is just the packer with the point removed and untrimmed.

Maybe it's just where I look, but all flats look butchered to all hell.

One in shrink wrap. Here she is. Back of this is all fat. Doesn't appear to be trimmed.

https://i.imgur.com/xc5ex70.jpg

You will be fine but no burnt ends for you.

Oh, that's not too bad!

You still lost the right to stand up to pee, though.

l agree it does look like a good cut of meat for Costco however, the man card must remain on probation pending review.

Thawed out a bag of striper. Will blacken and bake shortly.

I lost that many years ago when I got married boys. My wife requested I start sitting down to pee after she complained of stepping in pee too many times in the bathroom.

just work on your aim a little more buddy. maybe you can put some cheerios into the bowl. i am here to help.

/nohomo.

ROFL

AF's words not mine :D

https://www.foodandwine.com/articles...aaron-franklin

Hot sauce lovers.

Today I was thinking of longtime 61 country morning DJ David Lawrence who passed in early May from ALS and today is celebration of life and fundraiser For Mr Lawrence and ALS at P&L district. Got me thinking about the hot sauce he always spoke so highly of on air Inner Beauty Hot Sauce.
http://www.kansascity.com/living/liv...0/DSC01518.JPG
I did a search as you used to buy it bottle but I had no luck finding. I had this many time years past and was turned onto it by my KCBS judge buddy. It won awards at the American Royal BBQ rub and baste category. I found the chef through search and he stopped bottling years back but released recipe so I thought I would post.
<iframe width="700" height="395" src="https://www.youtube.com/embed/C6emw16nkok" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

Ingredients
2 cups Scotch Bonnet peppers (no stem)
1 ripe mango
⅔ cup inexpensive yellow mustard
⅓ cup orange juice
⅓ cup brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground curry
1 teaspoon ground pepper
2 teaspoons salt
Instructions
Combine all ingredients in a blender and blend until smooth.

Now I got to get out and find scotch bonnet peppers.

Sorry, I've been off diving.

What they said. And don't panic, you're not going to burn much at 200.

Sent from my SAMSUNG-SM-G920A using Tapatalk

yeah l bet every single smoker panicked on their first brisket. Probably did a few successful smokes. Did good on some ribs and a butt. And then the temp spikes. :eek:

The very first thing I smoked was a packers brisket.

I think I was so ****ing dumb, I just let it ride because I didn't know better and it turned out good by pure luck.

Next couple times I tried to cook em like I was a ****ing brisket whisperer and it sucked. I finally settled in and things were good after.

im being a negative nancy for the moment as i haven't busted out the smoker in more than 4 months. it's just turned winter, not overly cold, but the lack of daylight seriously gets me during the winter months.

so with that said:

in 8 days or so, your days (summer solstice) will be getting shorter, while ours (winter solstice) will be getting longer :D

it will still be another 4 months until you and i have the same length of days and temps, but ....

remember those 8:30 pm sunsets now :D

Getting my shit ready mentally.

What temp do I pull at? You guys cooking at 225? I only foil once meat has reached temp, correct? 6lb flat, so start around 5 a.m. if wanting to eat around 5-6 pm?

It varies but I usually let it go until 195. Start early.

I usually foil after 3 hours. It will prevent it from drying out. You sacrifice bark but you’re not going to get a lot in a Masterbuilt anyway.

If it’s foiled you can cheat on the heat some but IIRC my masterbuilt only goes to 250.

12 hours should get it but sometimes the bastards just won’t finish. Beef is more dense than pork so sometimes it will just freaking sit there. I usually start it at night, say 10, then foil it at midnight. And it’s done way too early but if you leave it foiled and in the oven at the lowest setting it’s fine. You can also start it at like midnight and get up early and foil it. That works better but I hate getting up early.

Interesting. My Masterbuilt goes to 275. So foil after 3-4 hours once you’re done smoking, rest is just heat. Got it. 6lbs isn’t a big slab so I was thinking 12 hours should do it, no?

Any way to get a little bark on it?

Like I said, it should. I hate to say, "yep it will" and you're sitting at 180 after 12 hours and then you drive to Kansas and lay a whoppin on me.

I've never went after bark. I've read about people getting it on the grill and getting some that way, but I think it would be risky. If you have it at pulling temp, it may fall apart then you have a goddamned mess.

I'm getting to where I don't really like to do ribs much any more. Its just easier to run up to Gates or Bryant's and get world class ribs for about the same cost as doing them at home. I still like to do chicken, pork tenderloin and turkey breast in the smoker, and smoking pit bbq beans is still the bomb.

I still love smoking ribs, but more often than not, now I try different flavor profiles with them. Thai chili ribs, terriaki with a pineapple glaze, that sort of thing.

im actually the same, but for different reasons. you just can't buy meaty pork ribs in australia. you can't even find any baby back ribs, and most butchers won't sacrifice their bone in chops to make them. :(

What, you don't have a flashlight?

Fleshlight

Baby back ribs are my favorite to smoke. I also like experimenting with different flavors. Share some on here next time.



And brisket flat haters, suck it. This guy is a boss hog and I feel prepared watching this and with the tips in this thread.

http://howtobbqright.com/blog/?p=2939

<iframe width="560" height="315" src="https://www.youtube.com/embed/X1yTHESqgA8" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

That's a weak looking smoke ring in that video lol

That’s a weak looking man in that video.

And also how I bet 53% of Chiefsplanet looks.

I am hecka swole with a 20 inch dong AMA

ROFL

4.2 40 too?

Any meat generally looses its ability to take on smoke once it hits 160.. wrap then let heat take over.

4.19!

l knew it!:eek:

How doe you keep “it” from creating too much drag to slow you down?

down yunder' we call that a torch. :thumb:

and sure i do, but we don't bbq thru the winter. no paid days off ROFL

weekends are to get away from people during hibernation. ;)

Down in Cozumel (up for you!!!) they called it a torch too. We were diving with some folks from Europe and when they were reminded that it had been decided to do a wreck dive we all had to scramble to find them "torches"! LOL, it's all good, we had them covered..

That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.

Any how, one of my favorite recipes is for a teriaki style baby back.
make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.
Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.
You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.

The grandsons are staying with us for the summer so this Sunday we're having a small get together to welcome them. I'm going to crank up the Wichita and do some smoking. A couple slabs of ST Louis Style ribs, a couple slabs of Baby backs and medium sized brisket. Going to take the point off and start it first so it comes off in time to make the beef candy/burnt ends. And I'm going to try my hand at pit smoked beans. Hope the weather holds!

He’s sawing back and forth like that because he’s using a slicer. In order to get nicely sliced pieces, you gotta go slow and let the knife do the work.

Gotta rubberband it up like long hair

What wood do I use for the brisket?

Getting nervous boys.

Hickory is what I generally use

Just bought some pork ribs at Sams. Planning on smoking those tomorrow. Mmmm....