When do you separate the flat from the point?
2012年2月9日 · I also put all the fat above the brisket in the smoker so the fat renders out & drips on the brisket keeping it moist. Just about everybody has their own way of smoking brisket & I encourage you to try several ways so you can find the perfect way for …
To brine or not to brine a brisket? - Smoking Meat Forums
2010年2月25日 · As a Texan who's been smoking briskets for 20 years, I would have to agree. Right wood (mesquite + pecan), right temp (225-275 degrees (roughly)), right time (6 hours is what I do), indirect heat, some wet (water soaked) wood, some dry wood, salt, pepper, garlic.
Vacuum Seal Whole Uncut Brisket While Hot or Chilled?
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:
Big brisket -- cook it whole or cut it in half | Smoking Meat Forums ...
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 ...
Need advice- first whole brisket on Traeger - Smoking Meat Forums
2022年10月18日 · Recap: Estimate your time properly so (65 x Weight of brisket + 4hrs) = Estimated amount of time for the whole smoke. This estimation is the #1 reason people fail a brisket. They run short on time and pull the brisket too early before it can get tender and boom, bad brisket smoke. The meat can be easily salvaged, but its not fun to kinda fail.
Do u slice up whole brisket even if ur not going to eat it all
2017年12月15日 · was asked if i slice up brisket that i have not eaten.. i don't, i put in meal size portions and vac it. if have company thaw two or more...i cant eat three burgers or sandwiches any more.. even for steaks we split into about 1/3 # each...pulled pork li think is much better[especially if kept long time] if left in in portioned vac bags. then can thaw more if have …
Grinding brisket for burgers - Smoking Meat Forums
2018年11月29日 · So 3 pounds of fat out of 15 pounds of brisket is 20% material removed. There was STILL plenty of fat left on the brisket. This leads me to believe that briskets are generally about 30-35% fat or so. If you remove the deckle I think the rest of the brisket would still easily be in the realm between 70/30 - 80/20 meat to fat ratio.
What size vacuum sealer for brisket? - Smoking Meat Forums
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
Any negative to cutting brisket in half for smaller smoke?
2018年1月6日 · I would smoke the whole brisket in one piece. Brisket freezes & reheats really well, especially if you have a vacuum sealer. We slice the whole brisket & put it in vac bags with some of the pan juice & put them in the freezer until the pan juice freezes, then vacuum them up. You can reheat them in the bags in hot water, or we just nuke them. Al
How long can I keep a smoked brisket in the refrigerator?
2022年2月28日 · A whole brisket should last a little longer but honestly at about day 4 or 5 you are better off bagging and freezing what you won't finish eating (vac seal is best way to go). Pulled pork work for me along the same timeline but they are smaller than my 15lb+ briskets so they rarely make it to 5 days in the fridge before completely eaten up.