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 …
Brisket - Simplified and Reliable Dinner Timing - Smoking Meat Forums
Apr 5, 2025 · So, in summary: Pre cook prep: 36 hours prior, trim and salt for dry brine….. Cook day: 7:20-7:30 Prep smoker chamber temp 265 and rub dress the brisket: 8:00 put the brisket and diced …
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 …
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 …
Any Consensus Over Opitmum Brisket Internal Temp?
Apr 27, 2012 · The last time I let the brisket finish at 197-198 degrees or something and it was very tender. I thought perhaps 200° might have been overcooking it. I'm always experimenting anyway. I …
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: Holding vs Resting Discussion and Advice
Nov 7, 2022 · Scattered across numerous forums, I have seen people equate/use interchangeably the terms resting and holding when referring to allowing the internal temperature of a brisket to drop post …
When should I wrap my brisket? - Smoking Meat Forums
Dec 16, 2014 · Got a 15lb brisket in the smoker now planning a 10-12 hour cook. Don't want it to get too much smoke so wondering when I should wrap it?
Spicy smoked brisket boudin - Smoking Meat Forums
Mar 8, 2017 · I concocted this recipe, using indaswamp’s boudin recipe as a base. Started off with a 7 lb brisket point, rice, green & red peppers, garlic, celery, onion, chicken livers, parsley & green onion. I …