What does one do with leftover brisket? Make Brisket Fried Rice, of course! π3mo β TheBowhuntingButcher β r/brisket
Nailed my first brisket. Thanks for all the tips from this community!6mo β Rough_Agreeable β r/brisket
For those who know, you get it. For those who donβt, make the trip, get here early, brave the line, thank me later.2yr β xHTown80x β r/brisket
Pitboss Pro Series 4 Vertical Smoker. 11 hour cook, 4 hour rest. Finally got my process down, need to work on presentation.1yr β RyanATX β r/brisket
1st Brisket: 9.25# at 245, 10 hrs. Rested for 3 hours, then held at 165 for 1 hr. Was like butter. Left most of the fat cap. Remove next time or keep?1yr β Nahdudez β r/brisket
First time making brisket, it was a bit too chewy. Any advice to make it more tender9mo β Clean_Cheesecake_699 β r/brisket
My 2nd brisket. Costco prime 17 pounder. A little over 10 hours on an offset with oak at 250. Wrapped for the last 2 hours with some wagyu tallow. Rested for 2 hours. Turned out incredible.2yr β theredacer β r/brisket
5 hours into my first brisket, first smoke, first thing cooked on my BGE. 11.41 lb3yr β Atomheartmother90 β r/brisket
My first βrealβ brisket. 14lb prime. I say that because Iβve done a 6lb as practice. Turned out meh. I had fat down. I have a question? I know a lot of it is preference but whatβs the consensus? Fat up? Fat down? Going with butcher paper wrap after the stall and rest in a cooler.1yr β jkoolp86 β r/brisket
One of my best efforts last weekend - Overnight cook on Big Green Egg3yr β SnooPandas348 β r/brisket
I dry aged a packer in an UMAi bag for 90 days. Trimmed about 1/3 of it off as pellicle to grind and add to ground beef for amazing dry aged burgers. The point will be going on the Traeger. Undecided on what to do with the flat as it didn't really have very much marbling and was kind of thin.2yr β jerkstabworthy β r/brisket
5 pound flat. Took out at 205 degrees internal and rested in a towel in a cooler for 10 hours. Why is it so dry?1yr β chefstability β r/brisket
Quick help - dark spots on brisket with a bad smell 2hrs out of vacuum, rest is fine. Still good?1yr β No_Caterpillar_3658 β r/brisket
3-alarm Brisket Chili (aka what to do with leftovers). Recipe in comments.2yr β thiskillstheredditor β r/brisket
I trimmed my very first brisket! Iβm proud but any pointers are appreciated!3yr β spaghettifeddy β r/brisket
Smoking my second Kobe this weekend. Any tips for such an expensive cut?2yr β krisclarkdev β r/brisket
First Time making brisket or smoking meat in general. Also Iβve never had brisket so I hope this all turns out alright.2mo β AdClean6221 β r/brisket
First brisket on the traeger. Power went out twice during cooking it and the wife oversprayed a corner of it with cleaner wiping the counter down. This one didnβt come easy3yr β Sensistuck β r/brisket
Have any of you all ever used a tool like this ..?? Itβs being advertised as a fat cap and silver skin removal tool... I donβt think itβd be sharp enough after a use or two...6mo β Woolybugger00 β r/brisket
You walk up to a meat cooler filled with briskets, $2.98/lb, what are you looking for when you choose one?2yr β NoTouchyCompany β r/brisket
Safe to eat? Bought it without pink liquid. In freezer for a month. Came out like this.3yr β djchavar β r/brisket
13 pound full pack blew through the stall. And looks like it could be done in 7 hours?!?!? Really?3yr β morganamp β r/brisket
First time smoking a brisket. I did 225 for 9 hours till internal temp hit 199. The bark is not where i wanted it to be but it was unbelievably juicy.4yr β RoRoChabra β r/brisket
I'll only smoke USDA Prime on my pit. But before you call me a brisket snob, consider this: It takes a certain amount of prep, time, energy and resources (like wood I have to pay for) that goes into a smoke, I don't want to exhaust all that on anything less. The results speak for themselves.4yr β danielcp6 β r/brisket
Hey guys, new to the subreddit. Just cooked my first brisket and wanted to share! Any feed back is nice. Wasnβt able to smoke it cause my moms not huge on the flavor4yr β dyljcks β r/brisket
This is my fist go with a full size brisket. Would it be a sin to separate this and cook it on my pellet smoker on different days?4yr β squidmeatloaf β r/brisket
My Boyfriend Thinks that you SHOULD cut with the grain on brisket. Please end this argument π‘4yr β kiraughtated98 β r/brisket
Rec-Tec 700 Bull. Brisket Burnt Ends. Ten hours on smoke. Two hours in peach paper. One hour cubed in a covered pan with some BBQ Sauce.5yr β crubos β r/brisket
Finished Brisket, smoked for 14 hrs, took off at 203, rested for an hour. Did not wrap. Pic 2/26yr β evilfollowingmb β r/brisket