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So I bought a little ol' 3lb brisket flat to practice with. I don't wanna dump $50 into a full sized brisket and ruin it so I figured I would start small. Any tips from you long time smokers? I have a WSM and was thinking of smoking it at around 250-275. My main thing is..from what I have seen on tv and from other
Here's the thing: there is no magical step by step master-recipe on how to smoke a brisket. It simply cannot exist. There are so many variables from meat, to wood, to smoker, to meat, that it can't be condensed to a few basic universal instructions. But don't panic, because there are a handful of important guiding principles
I've developed this guide to give you enough information to start smoking your own briskets. These instructions are for a Cookshack smoker. Grain of brisket. Here is a close-up of the flat, showing the grain. So, How do you cut brisket to put in a smoker? Don'tUnless you've practiced. Cutting a brisket can be difficult.
17 Sep 2015
3 Oct 2017 Revered for its robust, beefy flavor, brisket is best cooked low and slow. A smoker grill helps you achieve melt-in-your-mouth tenderness and an intense smoky flavor. Brisket, cut from below the shoulder of a steer, is typically sold divided into two cuts -- the point cut and flat cut. The flat cut is most commonly

25 Jul 2014 Smoked Beef Brisket: tender and juicy. Instructions: I start with a whole or flat cut of beef brisket, washed and patted dry. As stated above, the flat cut offers more useable meat with less fat. The cut also has a very consistent grain that makes for better slicing. Always slice the finished brisket across the grain.
Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.
5 Jun 2017 It is so detailed, really. You want to slice your brisket against the grain for maximum tenderness, but remember, there are two overlapping muscles and two different grain directions. I split the point and flat sections and slice each individually against the grain before serving. Texas Style Smoked Beef Brisket.
Return the brisket to the grill (or smoker). The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degreesF, about another 1-2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with bbq sauce on the side.

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March 2018