Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some
In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven t
Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I
Using a slow cooker, I made a brisket in a sweet red wine. The result was a too sweet brisket that I do not want to eat. Is there a way to even out the flavor
I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a rea
I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to trav
I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to m
I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used:
I picked up a package of "pork brisket" at the supermarket today. I have never seen it before but it was inexpensive and fatty, and looked like a good option to
My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests
While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far,
My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for
I am cooking a brisket in a pot with water and vegetables, on a stove top. I meant to leave it on a slow simmer, so that it would get very soft. About 2 hours
I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198: Barbecue-Style Slow-Roasted Beef Brisket 1kg beef brisket, excess fat trimmed
My wife and I had planned to cook a brisket for dinner tonight. Our plans have changed and we would now like to cook and eat the brisket tomorrow night instead.
Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event
I will be smoking a brisket on Christmas Eve for 6 to 8 hours, and then completing the cooking of in the oven on Christmas day. I want to keep it moist, avoidin
I purchased a vac packed piece of brisket from Aldi a week ago. I froze it a day after buying, then thawed it in the fridge 2 days ago until it felt soft to tou
I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, ho
I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on rough