r/brisket

Salt and pepper rub. 15 hour smoke and 6 hour hot hold at 160. Pitt boss pellet smoker. Let me know what you think.

Any one else in a constant wonder on how that briskets going to turn out before that first slice? Y'all point or flat fans? And yes, I sliced a bit high on the point/flat line. Thankfully, didn't hear any complaints, there weren't any leftovers, and my homemade BBQ sauce stayed in the mason jar. So, win win.

I made my first brisket from kettle charcoal grill. It was a blast making this delicious dish.

Probably could’ve trimmed better but it was pretty tasty. 20lb brisket. 3hrs at 225, then 250 until it was 175 internal, wrapped in butcher paper and put back on until 203 internal, then rested in a cooler for 3 hours before slicing.

I'd like a set-and-forget cooking method for large briskets (17+ lbs). I cooked my first two in my oven, but it's driving my wife crazy to have the oven tied up all day.

Is there an electric or propane fueled smoker (or equivalent) that can handle a brisket this size and not require babysitting?

Thanks!

Ran a brisket yesterday where I spritzed every 45mins/1hr for the first 6hrs and the bark didn't really fully set in the end. But I was also running a lower temp so maybe that was why. What's your experience in getting a good bark?

This was forsure a journey never smoked a brisket before but have experience doing ribs, pork shoulders, tritip, and others. My family wanted me to smoke brisket for their wedding and ended up showing up with 3 packers of prime brisket. Did plenty of studying before trying to do this and ended up with decent first time results. Was a fun doing the trimming, making my own tallow, learning to wrap, amd feeling that buttery probe tenderness. Biggest things I learned for next time is to trim more, wrap better, season heavier with black pepper. Overall everyone loved it but I know what to improve for the next one. Any tips and tricks of the trade for a newbie is welcomed.

First brisket turned out real good was missing a smoke ring but with little rest and it was juicy and tender and flavour was perfect.

Second brisket went in the trash after it came out so dry and hard.

This is going to be my third smoke on a shitty electric cuisnart vertical smoker. Planning on starting it tonight around midnight to have it ready for 18:00 on Monday.

Any advice would be much appreciated. I’m going for a simple salt and pepper rub using mustard as a binder and judging by the look and feel of this brisket, I don’t think I’ll be trimming much. I plan on smoking it at 225-250 whole from start to finish. Estimating about 12hrs from start to finish in the smoker and then 4-6hrs rest.

Let me know if there’s anything I should do differently.

5 hours down. Both are about to hit their stalls. Rolling pure mesquite smoke through the Pitts & Spitts. Both season w/ kosher salt, 16 mesh black pepper, and granulated garlic.

What do y'all think so far on the National BBQ Day?

Overnight cook on a pellet grill with mixed species pellets. not sure what the blend is, and can’t be arsed walking outside to check.

Measurement converted from metric to imperial by approximation,
~7 hours smoked unwrapped at 220f (110c)
~5 hours wrapped at same (butcher paper)
~4 hours rest wrapped in an oven set to 50c (122f)(wrapped on foil now after harvest the juices, couldn’t be bothered to walk outside to get the butcher paper this time)

Flat a bit dry compared to some I see here, but very edible. Plan to use leftovers cubed into a brisket and gravy pie/s.

My countries bbq is not synonymous with smoking, so go get fucked (respectfully).

Ta

Constructive feedback welcome, unconstructive feedback also welcome.

Edit: original brisket purchase 8.5kg (18.7lbs)
Didn’t weigh after trimming, but not the best fat cap I’ve ever seen so I didn’t take much off - ordered delivery so you get what you get ¯\_(ツ)_/¯

Happy Saturday y'all. I figured since it BBQ day it only seemed appropriate to smoke some beef on the stick burner.

Cheers to Saturday!

So this is a post response to the first brisket post. I made a lot of people ask for the cut, and here it is. Please let me know your thoughts and opinions. I’ll also link the first post. So you guys know how I cooked it, I would appreciate some advice for future cooks as well. Also, don’t make fun of the knife. It’s the only knife I could find, and I sharpened it with a work-sharp precision adjust if you know, you know.
Brisket unwrap and cook method

Update: holy hate, you guys are bunch of low levels all your doing is hating for me wanting to squeeze the juices out a bit and put a show for my family you guys really got nothing better to say or do? A simple small piece of advice without shitting on me what I use to cut or anything would be great. You guys are probably the most discouraging people I have ever come across. Im asking how it looks and if theirs any improvement and you guys are dogging on me for SQUEEZING??? for my knife, gloves and because im shirtles???? I guess i cant even be in my own home shirtless. Dont hate on the mod because you guys cant control your low T-levels, mods your doing great! I can see him deleting every single comment because no one knows how to say anything nice or give actual practical advice without sounding like a hurt soy boy.

Seasoned in smoke rub and put uncovered in the fridge for 24 hours. Wrapped in foil with a few knobs of butter,into the oven on a rack at 120 Celsius fan. Started testing at 90 degrees,no resistance at about 94-95 degrees so pulled out wrapped in a towel and left to rest for 2 hours.

I really wasn’t impressed when I first tried it but I think my mistakes were,

1. Slicing wayyyy too thick
2. Expecting it to be like the best brisket I’ve ever had at a smokehouse,when I in fact only have a tiny kitchen and an oven 😂

That being said,I feel there’s room for improvement so any tips or gentle constructive criticism welcome ☺️

I don’t have a smoker, but I do have a large oven and a sous vide.

Last time I did one of these it was just salt and pepper then overnight in the oven at 110C with a temperature check and foil boat around 2am then wrapped and rested in a towel and esky from 7am (probe tender, about 96C) for ~5-6 hours before serving.

This one is for an office lunch feeding maybe 20 people. Anything I should change from last time to up my game?

I have had this in my deep freezer for about 3-ish years. I was thinking of defrosting it and cooking it, but it is looking kinda sus. A good portion of this slab appears to be freezer burnt, but I’m not actually sure.

Would anyone be able to take a look and confirm?

1st brisket on the Weber kettle I made some mistakes (wrong slicing,wrapped upside down, didn’t trim enough fat) but overall 10/10 looking forward to my next one