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Author Topic: Brisket Time  (Read 2575 times)

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Offline RAD

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Brisket Time
« Reply #-1 on: February 16, 2014, 01:10:58 PM »
Saw this brisket for 3.99/lb and decided it was a good time to do a brisket. It says “Angus Beef Brisket Whole Untrimmed” but it looks like it’s the flat without the point. And it isn’t very big. I guess it’s like the brisket that TenHunterR posted. But I’m pretty sure it’s only the flat, which is OK for us. Only thing I miss would be the brunt ends.

I only salt, pepper, and garlic typically when I do briskets and make sure I have some moisture in the chamber. My maverick is being used for the bacon in my electric smoker so this was monitored by placing a long stemmed thermo in the top vent to monitor the chamber temp and I have been using an regular thermo to check the IT of the brisket. 




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Offline sliding_billy

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Re: Brisket Time
« on: February 16, 2014, 01:34:40 PM »
Nice way to spend a Sunday.
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Offline Pappymn

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Brisket Time
« Reply #1 on: February 16, 2014, 02:12:42 PM »
Does the toothpick tell you the grain of the meat or which way to slice it?
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Offline RAD

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Re: Brisket Time
« Reply #2 on: February 16, 2014, 02:14:54 PM »
Quote from: Pappymn on February 16, 2014, 02:12:42 PM
Does the toothpick tell you the grain of the meat or which way to slice it?
For me it tells me where to start the slicing. I know others use it for the grain direction. Just get a system and stick with it or right it down if you can't remember.  ;D
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Offline smokeasaurus

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Re: Brisket Time
« Reply #3 on: February 16, 2014, 02:22:05 PM »
Watching this one. 
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Offline Pam Gould

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Re: Brisket Time
« Reply #4 on: February 16, 2014, 02:51:07 PM »
Quote from: RAD on February 16, 2014, 01:10:58 PM
Saw this brisket for 3.99/lb and decided it was a good time to do a brisket. It says “Angus Beef Brisket Whole Untrimmed” but it looks like it’s the flat without the point. And it isn’t very big. I guess it’s like the brisket that TenHunterR posted. But I’m pretty sure it’s only the flat, which is OK for us. Only thing I miss would be the brunt ends.

I only salt, pepper, and garlic typically when I do briskets and make sure I have some moisture in the chamber. My maverick is being used for the bacon in my electric smoker so this was monitored by placing a long stemmed thermo in the top vent to monitor the chamber temp and I have been using an regular thermo to check the IT of the brisket. 



I love them brunt ends..   .☆´¯`•.¸¸. ི♥ྀ.
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Offline Savannahsmoker

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Re: Brisket Time
« Reply #5 on: February 16, 2014, 03:08:02 PM »
Flat is go to be good with or without the burnt ends.

I assume this will be up for dinner later tonight, right?
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Offline RAD

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Re: Brisket Time
« Reply #6 on: February 16, 2014, 03:13:41 PM »
Quote from: Savannahsmoker on February 16, 2014, 03:08:02 PM
Flat is go to be good with or without the burnt ends.

I assume this will be up for dinner later tonight, right?
Yes sir, that is my plan. Sides, undecided at this time.
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Offline RAD

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Re: Brisket Time
« Reply #7 on: February 16, 2014, 04:07:58 PM »
Pulled, tested and approved. FTC for a little and then dinner is served.

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Offline Savannahsmoker

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Re: Brisket Time
« Reply #8 on: February 16, 2014, 04:25:52 PM »
Well I just filled up on ribs but no doubt I could still eat a plate of that brisket.
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Offline africanmeat

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Re: Brisket Time
« Reply #9 on: February 16, 2014, 04:34:41 PM »
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Offline CDN Smoker

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Re: Brisket Time
« Reply #10 on: February 16, 2014, 04:40:51 PM »
Looking real good from here ;D
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Offline Las Vegan Cajun

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Re: Brisket Time
« Reply #11 on: February 16, 2014, 05:01:52 PM »
Looking good.   ;)
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Offline RAD

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Re: Brisket Time
« Reply #12 on: February 16, 2014, 06:02:30 PM »
Looks and taste ready

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Offline smokendevo

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Re: Brisket Time
« Reply #13 on: February 16, 2014, 06:09:54 PM »
Looks like a nice smoke ring and good looking brisket to me. I love brisket but its just to expensive up here in Ontario.
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