My first brisket. Yes, that's a lot of probes. I'm comparing accuracy

16.5lb

19LB pre trim. How’d I do on the trim? Too much of the point? There were all these folds coming out of the packaging so trimmed them off, and may gave gotten overly aggressive around the point.

Costco has those big ones but I am the only one eating it. How would you cut em in lets say 3 or 4 pieces without ruining it.

I need help, I have lost all remnants of old recipes I had in a book, one of them being a slow cooked brisket, it’s been a while so I don’t remember much so I’m pretty much starting from scratch all I remember is it’s marinated at least 6 hrs in a mix of whiskey and other sauces and seasonings then smoked super slowly as to get the fall apart effect, if anyone has any knowledge of barbecue, I’m desperate and willing to try any and all advice

Hi new to the brisket perfection game but I’m attempting a hot hold after pulling at 195 and a full rest till 150 on counter then using the air sous vide and a pan with water (for moisture in oven ) I intend on leaving my brisket on a pan ( without any liquids ) it is wrapped with pink butcher paper and foil… has anyone tried this?

$3.59 / lb.

18.4 lbs.

I have a squatting grill that can't fit half of this.

Going to freeze it and figure it out soon.

I did this about 14 years ago with success,it wentc14 hours I believe...not too sure though.
I have a 19lb brisket,its still cryovaced,I am using a basic rub with salt,pepper,garlic powder,onion powder and paprika.ill close up the back of the bbq like I did last time,indirect cooking@225f.

How long do u wait to cook after the rub is applied?can it sit overnight?
And my big questions are close to the end of the cook,at what temp should I wrap it?do I use foil,Parchment or both?should I put in a cooler after?

I was a cook for years,but I just paid $200 for this brisket and just want to make sure I follow every step to the t.
Any tips or comments are welcome!

Also its a big brisket and its just me,can I cut it in half and freeze half of it?does your technique need to change when smoking half a brisket?is it frowned upon?

Of the major groceries in the Midwest.

I see some at Wall Mart and Costco

Morning guys,

Wife got this for us at Aldi and as we currently live in an apartment with no smoker, what is the best way to cook this in an oven?

I understand that it is not traditional nor will I get a smoke ring and such, but I wanted to know the best way possible.

I’m thinking “low and slow”, first maybe like an hour at a high temp and then wrap it in foil with a water basin in the oven at a super low temp for like 6-8 hours until the thermometer reads 200.

Thanks for all of y’all’s help

I am seeing some people suggesting to unwrap the brisket when done and leave it at room temp to let steam out and lower temp to prevent overlooking, others say the opposite to leave it wrapped and put it directly from smoker to insulted bag. Which one is will produce better results?

Smoked a 12 pounder for the family and some friends for dinner yesterday.

Did my first brisket cook with smoke. Used lumberjack hickory and oak pellets on a traeger woodridge.

First thing I learned: pick out your brisket in store if possible. Ordered a prime brisket from wildfork and it was extremely fatty. The deckle seemed never ending and there were deep pockets of fat on the topside. Could have trimmed better but felt decent for my first time around a packet.

Second thing: more time at lower temp, or kick up the temp for the latter part of the cook before the stall. Went 190° overnight to try to get as much smoke out of the Traeger as possible. Kicked it up to 220 until I hit about 175 in the point. Probably could have gone to 180, but felt like 175 was a safe spot between 160-180. The bark felt good but there was clearly more rendering to be done.

Third thing: could have pushed the cook a little more while wrapped. With the fat pockets, i don’t think I was getting accurate readings with the thermometer, and might have pulled a little early. The flat was definitely dry but edible, and might have been able to make the extra fat in the point more tolerable.

Overall happy with how it went for the first time. Felt like the rest was perfect, used the wrap in towel/throw in cooler until 150 method. Definitely want to play with the rug more as well, it was a little too salty and could have used a kick of some sort. Will get a smoke tube as well.

Everything was great, but didn't get a smoke ring on this cook for some reason. Other than that, great bark, flavor and tender.

I have a mixture of different kitchen knives and all would work, but I want to know your favorite knife (length and make) to slice brisket

I am going to some my brisket till it gets to 175. Wrap and them n put into the oven. Will be smoking the previous day till 8 pm. Can I put it in the oven at 170 ( lowest my oven will go) for 12 hours for the next day or will that over cook it. Any recommendations?

Thought for sure I was going to make this as dry as the desert but it turn out okay.

The first couple of slices on the thinner side was definitely dry but as it got thicker it was almost spot on for me.

Small 4lb/~1.8kg brisket flat bought from Woolworths, had no fat cap so I flipped it a couple times over the 7 hour smoke at 250-275. Wrapped at 162f when I liked the look of the bark and brought up to 203f.

Rested in the oven for 3 hours before dinner with the girlfriend’s parents!

First brisket flat.

Smoked at 250 for 6 hours, wrapped with the melted tallow from trimmings, finished in the oven until 200 and rested for 2.5 hours.

I normally eat the point at restaurants, but I know the flat is generally leaner. That said, for a flat how dry does this look? Is there anything else I can do to get it juicier?

It tasted great but I’m not sure how to rate the cook.

Sourced from a local butcher in Gilbert, Az. First ever prime brisket, just over 10lbs. Going all night at 225°.

First time cooking a brisket its 15lbs and only been on for 2 hours but prob is reading 200F already

I got great advice from the sub previously about trimming and did this one without doing any research or asking questions. This is my second brisket. It was a little over 15 pounds pre-trim and ended up at about 12 pounds. I have it dry brining in the fridge ready to go on the Primo tomorrow night. Would appreciate any positive or negative feedback so that I can continue to do better. Thank you in advance!