Big brisket -- cook it whole or cut it in half | Smoking Meat Forums ...
网页2015年6月27日 · If you cut a whole brisket (packer) in half you will be left with one section being mostly the point muscle and the other section being mostly the flat muscle. The flat (thinner, usually wider portion) is a leaner more fibrous muscle which many would agree benefits from having at least a thin layer of the fat-cap attached when smoking, due to ...
whole brisket - smoked then sous vide - Smoking Meat Forums
网页2020年8月7日 · smoked at 225 for 12 hours. internal temp was at 175. vacuum sealed and put into the sous vide for another 9 hours at 175. kept in the plastic bag and wrapped with a towel and rested in an insulated hot box aka cooler for 3 additional hours. sliced it and it was super juicy especially the point. great smoke ring. bark was flavorful and passed ...
What size vacuum sealer for brisket? - Smoking Meat Forums
网页2023年11月8日 · It's better because reheating a whole brisket takes a good chunk of time. Reheating sliced brisket is sooooooooo much faster. Usually because you can do it in smaller amounts AND its easier for heat to get into the slices. Also the sliced brisket heats up easily in chaffing dishes, the oven, crock pots, etc. I hope this info helps :D
Grinding brisket for burgers - Smoking Meat Forums
网页5. Nov 29, 2018. #1. Our local Kroger's has whole briskets for sale at 1.99 a pound. I've gone through the search here and other places but I'm kinda confused on trimming. Some trim all the fat, some trim just the hard fat and some grind the whole thing. Since I'm not going to add any other cuts into the mix, I'm leaning toward grinding the ...
Sam's Club brisket - Smoking Meat Forums
网页2014-03-08 15.31.56.jpg. The meat was given a coat of olive oil followed by a very basic rub with salt, white pepper, paprika with a coating of crystallized brown sugar. I used a beef broth based injection that had salt, pepper and honey. I used my Masterbuilt smoker overnight as the temperatures were in the upper teens when I cooked.
WHERE TO BUY WHOLE BRISKET - Smoking Meat Forums
网页2012年5月23日 · Look around for any restaurant wholesalers that might sell to the public. Out here we have Restaurant Depot and Cash & Carry. You can usually get whole packers for $2.45- $3.79 these days. Or talk to the butchers at Costco.
Where to probe brisket? - Smoking Meat Forums
网页Mar 8, 2021. #2. Thickest part of the flat. Straight in from the side is my preference, but if I do two probes I'll put one in from the top. The thickest part of the flat is also where I probe for tenderness. Remember, probe tender over internal temp for …
Beef brisket on the bone or boneless - Smoking Meat Forums
网页2020年6月16日 · Yes, a brisket has a bone. It is from the foremost point on the carcass cage, or chest. It is easily removed, See uimage: If it is rolled like a rolled roast, that is a common British technique, and simply untie it and lay it flat. The Point is usually put into chuck stew or, if lean enough, chuck cube steak material.
Vacuum Seal Whole Uncut Brisket While Hot or Chilled?
网页2017年6月28日 · I'm going to smoke a whole brisket overnight tonight(a Wednesday) with the plans to serve it on Monday. I'm going to leave it whole/uncut but wasn't sure when I should vacuum seal it. Option 1: Remove meat from smoker when it temps out and immediately vacuum seal it and then place it immediately into the freezer Option 2:
splitting a brisket in half before smoking
网页2006年7月28日 · If a brisket is too big (long) for the food grate I will trim it to fit. But I don't cut completely through the meat. Let me explain and refer to the "3-year old's" drawing provided below. With the brisket fat-side-up, make a cut about 3/4's the way through the thin "flat" end, leaving the end attached to the main part of the brisket.
