Apr 19, 2024 · 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 …

Dec 21, 2024 · It’s a smaller or mid-sized grill and set up just like Treagar. It was a great grill but when doing slow and low with brisket and butts I had the same dry jerky problem on the …

Apr 27, 2011 · Most pit masters I believe prefer even as low as 130 for a medium rare cook. I suck at cooking brisket but I do know that 200 is way hot and the reason for your dry tasteless …

Aug 4, 2021 · A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (I'm assuming a chest type …

Jan 13, 2015 · Brisket is a very uneven cut of meat and is difficult to get the same doneness throughout, this is why some people separate the flat and point end while part way through …

Nov 27, 2024 · Brisket; yes, absolutely full packer, I mean after it's cooked and rested and cooled in the fridge THEN slicing. The only reason I think about that is so I can make the slices a little …

Jun 7, 2021 · I used my old MES30 for my last brisket to hold it over night. I set mine to 163 and put an old adobe tile in to help as a heat sink. Temps stayed +\- 1 degree for 17 hours till I …

Jun 10, 2023 · Good afternoon fellow smokers. I'm looking for a little advice. In the past, when I do pork butts and briskets, I've used yellow mustard as a binder to hold the spices. Today I saw a …

May 28, 2015 · First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I …

Jan 27, 2017 · No, the brisket is smoked to 203(or whatever Franklin does his temps to) and then it is put into a warming cabinet set at 165 to hold the meat at temperature. I watched a video of …