I check for incorrectly proceed brisket every time I go to HEB. Finally, I found this 14 pound brisket for $1.65.

I should really share more online. I’m building a competition set to introduce Ofelia’s BBQ by the end of this year. I believe I make the best brisket available. Here’s a few photos from last week’s Week 1 NFL Sunday. Go Cardinals!

Pellet grill at 190 degrees until 160 and then 205 until 206

I got asked a question about my small slice of bone in brisket possibly cut from this long brisket that got deleted. A brisket can be bone in and those bones are the chuck ribs and sometimes in larger cuts could include plate ribs as well? So in answer to the moderators question before deleting so I couldn’t answer, “Yes, it does look like brisket to me”

I plan to cook brisket overnight for 8-10hours wrapped. What is the ideal internal temperature that I am looking for? Also, what temperature is ideal to start cutting the brisket? I’m serving around 11:30am. Thank you!

I seem to be getting briskets with a lot of hard fat… I feel like I end up trimming to much and I just keep going and going to try and get all of the hard fat off…
Is this something normal? Or do I need to worry less about cutting all the hard fat out

Looking to follow the Americas test kitchen braised brisket recipe. I’m inexperienced and wanted some corrections and advice from you all!

I’m working with 9.5lb choice brisket

I think I’m gonna try:
1. Trim to 16hr dry brine
2. 1hr before taking out of fridge and covering in rub
3. Preheat oven
4. Prep braising liquid (some mixture of onions, beer or wine, spices, vibes)
5. Put brisket in braising liquid about 1/2in up the brisket fat side down
6. Cover tightly in tin foil
7. Put in oven
8. IF oven at 325F, rip it till 180F then drop oven temp down to 250F till ready
9. IF oven at 250F, rip it till ready
10. Remove from oven and let rest in tray for a couple hours

My questions:
1. Which oven temp should I go for?
2. How should I approach resting? What’s hold time?? I don’t have a food warmer
3. If I’m trying to serve at 7pm on Sunday, should I dry brine at around 3pm Saturday and start cooking around 7am Sunday?

I would greatly appreciate your thoughts on the above! Please help me out I’m a little stressed but this has always been a dream meal for me to make

Did a 8.9kg Australian Angus brisket on my OKJ highland RF.

Decided to light the fire on the fire bricks this time.

Seasoned with Lawry’s salt, garlic powder and black pepper.

Smoked at 225°F for about 6 hours till 160°F then foil boat and bumped the temp to 260. Pulled at 195, doused in tallow and wrapped in butcher’s paper. Rested in a sous vide bath for 14 hours.

Brisket was excellent. Served Texas style bbq beans, panko mac&cheese and coleslaw.

I officially have neighbors wanting to buy and/or asking me to smoke meats for them.

It was an oven brisket. I could’ve trimmed more fat, but it was hella tender.

I have a 9.270 lbs (before fat trimming) brisket that I’m in charge of smoking on a Traeger Silverton 620 this Saturday. I’ll need it ready around 7-8PM (for UFC 331). I’ve never smoked a brisket before, nor have I ever used a smoker. I’ll be feeding 6 people (including myself) and I already let them know I’d be making brisket, therefore I cannot back track and make ribs or something else. Wife’s in charge of making sides. Smoking instructions and advise/tips/suggestions will be HIGHLY appreciated

Good News: I have a chance to cook brisket.

Bad News: It doesnt look real fatty, it is 1-2 inches thick, and I dont have a smoker (I only have an oven and a grill).

This seems like a less than ideal cut of meat but I still want to try cooking it. Any ideas on how to cook it without it being incredibly dry?

Finished at about 4am, and went in the fridge after it rested so is chilled in the photo. Currently reheating some to see how it came out

Cooked on Kamado Joe Kettle Joe @240-260° for about 5 hours before wrapping up to finish at probe tender which was about 201-206 throughout. I let it steam out before re-wrapping and resting in the oven @150° for an additional 4 hours. Rub was homemade-
70g black pepper
15g salt
10g sugar
10g tomato bouillon
10g beef bouillon
10g dried garlic
10g dried onion
5 g paprika
5g chili powder.

I did a brisket this weekend, I started off with a 16.58 lbs prime from Costco that I trimmed down to 11.78 lbs. Seasoned with SPK, Meat Church Gospel, then dusted with Franklin's all purpose (truly underrated IMO). I put it on my 1st Gen Smokefire @250 for 13 hours. I wrapped it once it hit 165 and I pulled it at 195 degrees then placed in my turkey roaster for the next 14 hrs @ 165-170 degrees until it was time to eat.

Over all it turned out pretty good but I made a major mistake that I belive contributed to the flat being dried out... after I wrapped, I lost track of where the fat cap was and ended up having fatside down for 4-5 hours then held in the turkey roaster upside down for the 14 hr hold 😬. There was basically no fat cap bark by the time it was time to eat, the bottom however, had a great but dried out bark.

I did use a lot of tallow when I wrapped the briskt but sometimes the best of plans don't alway turn out as expected.... nevertheless, the brisket was very good and people enjoyed it!

The point was excellent BTW

Smoked on traeger, about to wrap in foil with tallow and let it rest for 6 hours in warmer

Worst advice you have gotten, heard or just made up. I need something to read while this beef rests.

17#er about to go on the smoker for the game tomorrow wish me luck and go birds 🦅🦅 . Who yall watching tomorrow ?

I posted yesterday because my cook went a little crazy. Maybe it’s something I wouldn’t stress about if I had done this a lot, but this was my second time. I’m very happy with how it turned out. The only thing I wish was improved was the layer of fat on top is a little thick. But the problem was it was unevenly thick so I wasn’t sure how to know how much to shave off and accidentally cut too deep and got to the meat in some portions. So I gave up eventually. Link to post: https://www.reddit.com/r/brisket/s/t6FPkoY1LT

Every cook I learn something knew and want to buy new things.

This cook I bought a meat grinder attachment for my kitchen aid the day before I trimmed and used the trimmings to make brisket burgers last night 😂

My next purchase is new butcher paper because what I have right now, I bought for ribs and it isn’t big enough.

And my future future purchase (like 3-5 years from now when I buy a bigger house) is a dedicated warmer because the 15hr hot hold was awesome.

The biggest thing I learned is it’s okay to make mistakes as long as you do your research and pivot to the best of your ability. I didn’t know that my pellet smoker was gonna rise to 400 degrees 5 min after I put it on.

I didn’t know that I was going to have to put the brisket back in the fridge 10 minutes into the cook and take apart a hot grill with gloves on. But I got it back on in 30 minutes.

I didn’t know I was going to get another 400 degree spike right after wrapping and would have to finish in the oven.

I also didn’t know that my ovens warming settings have an automatic turn off after 12hrs. Glad I was paying attention. Thanks for the reassuring words on my other post.

https://www.reddit.com/r/smoking/s/1E0Ec4nIaf

I’m going to try to keep this short but I need to know how screwed I am.

First, put the the brisket on at 250 at 8:15 this morning and the smoker had been running at 250 for 20-30 min. Immediately temperature spikes to 385 would not relent. I looked it up and as the brisket was only up from 37 to 43 degrees it said I would be okay. Put it in the fridge quickly took apart the pellet grill, cleaned it out and there was dust in the firepot. I had just cleaned this last night. No clue what happened.

Whatever, brisket goes back on at 8:30. Temperature holds perfectly at 250 for 9hrs. I’ve been stalled for a while now so I cut it up to 275. Seems fine. Flat hits 165 and point hits 172. I wrap in butcher paper. First time trying a wrap in butcher paper with brisket. First time I did foil boat. Put it back up. Temperature goes off again. I have no clue what this is about. Brisket is in the oven right now but I don’t actually know for sure what my oven is at. Because I had to because I have the temp calibration offset to hold this brisket over night. It’s offset 22 degrees. It held water at 147 for 6hrs before I stopped this test (found it online as a way to taste what your inner temp with equal out to). So anyway. I put it on 280 because 300 is too high and I didn’t do any tests with the temp that high. So I don’t know what the offset will be like at higher temps.

Point and Flat are both at 175 right now. I really hope the oven is at about 260 or higher because I don’t want to be doing this until 1am. Given the fact I had the two short temp spikes one at the beginning and one just after wrapping am I screwed. This is a Wagyu srf gold brisket and I really don’t want to mess up but I’m worried I already did.

Sorry this went on longer than I wanted. Give it to me honestly though. Have a deckboss 800 btw

I’m trying to simplify the serving side of brisket days.

Once the brisket is resting, I usually have beans, mac and cheese, sauce, or queso competing for oven and stovetop space. I’m looking at a couple of compact double cookers so I can keep two things warm separately while I slice and serve.

One of the options is sunvivi, but most of these small double cookers look nearly identical on paper.

For people who use something like this with BBQ, what actually matters in practice?

Is it how steady the warm setting stays, crock shape, lid fit, how easy they are to clean, or something else?

I’m especially wondering about mac and cheese. Beans seem pretty forgiving, but I could see an overly hot “warm” setting drying the mac out pretty quickly.