The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME!
Nov 29, 2019 · The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share …
Bottom of my brisket keeps getting burnt! - Smoking Meat Forums
Dec 21, 2024 · Hey everyone, first time posting here. I have a pellet grill and I usually do fat side down since the heat source is from below. I want to do fat up but the bottom ends up being dry. Would it …
How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per ...
Jan 6, 2011 · A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest. Using the 1 to 1.5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 …
Brisket Hot Holding Safety Question - Smoking Meat Forums
Jul 30, 2012 · Apologies in advance, this is going to be a long one. I'm curious about a few things in regards to the food safety of hot holding briskets and figured I'd ask a few questions here to those …
Brisket - Simplified and Reliable Dinner Timing - Smoking Meat Forums
Apr 5, 2025 · 8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow/fat and cover (not tight against the brisket) and back in the smoker….
Tips for small brisket - Smoking Meat Forums
Feb 25, 2025 · Hi, I am going to be smoking a whole brisket tomorrow that I got from Costco, it’s prime-grade meat. Going to be smoking in my Backwoods Smoker ‘Chubby’. The brisket is really on the …
Dry brining Brisket - Smoking Meat Forums
May 10, 2020 · Hey guys, I have a few questions about dry brining a Brisket and need a little bit of advice. Do any of you dry brine your Brisket, is it quite the difference? How long is OK dry brining it …
Brisket on my Rec Tec Grill - Smoking Meat Forums
Dec 19, 2011 · I have done brisket a few time before but wanted to do one on my new Rec Tec Grill. I got a 12lb brisket from WalMart. The day before I was going to smoke...
Not happy with my oven roasted brisket (again) - Smoking Meat Forums
Jul 26, 2020 · When brisket was a buck a lb and chuck was 3 bucks a lb, I made all of my pot roasts, stew beef, and ground beef out of brisket. Old school brisket pot roast is killer.
Salt and Pepper for Brisket - By weight or volume?
Aug 15, 2014 · The salt to pepper ratio in making a rub for brisket is 50/50 by weight, if mixing the S&P by volume then the ratio will be 1 part salt to 4 parts pepper. Always remember that when mixing up …