Tri Tip Like a Brisket - Smoking Meat Forums
Nov 13, 2024 · I have cooked two tri-tips brisket style. One came out great. One was just OK. Cooked them both the same so I'm not sure what caused the difference. I think they took around 4 hrs. Tri-tip cooked like a huge steak is fantastic. Light smoke over indirect heat to 110 and then a good quick sear is the ticket.
Tri tip like a brisket… - Smoking Meat Forums
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Tips for Smoking a Low-Quality Brisket for Best Outcome
Apr 11, 2022 · Once completely thawed it's business a usual. I usually give something in this size 5 days in the garage fridge. My guess the trimming will remove 3-4 lbs. I always weight the trimming so I know what weight will actually be smoking.
Smoking a brisket point only for burnt ends Tips
Oct 7, 2020 · I have about a 7lb point prob be 5 after trimming that I wanna make burnt ends out of. We have friends coming up Saturday and he wants to smoke ribs in my cooker. So I’m thinking start the point at 9 am for 3hrs then wrap and put in the oven then he’ll arrive to smoke his ribs in the smoker for...
Thinking of starting a brisket the night before, tips? | Smoking …
May 7, 2018 · With the advent of these alternative smoke generators I encourage you to let it cook while you rest. But we’re all enthusiasts so not ‘managing’ your smoke does take some of the fun away from it. I usually smoke brisket for 18-20 hours utilizing the largest brisket I …
Brisket problems | Smoking Meat Forums - The Best Smoking …
Aug 22, 2024 · How to avoid roast beef flavor - if you wrap a brisket too early you will get roast beef flavor instead of smoked brisket flavor. Many online instructions will often say "wrap at 160-165F IT of the meat", but what they fail to tell you is that the brisket can sit and stall around 165F for a long time, so wrapping 2 hours into 165F versus right ...
Christmas Brisket Cook Time - Smoking Meat Forums
Dec 13, 2024 · Smoking a Brisket for a family group of 18 that will be served as Christmas Eve Dinner. I have smoked briskets in the past, but they were usually around the 12-14lb range. Since I am cooking for such a large group I decided to get a larger brisket to yield more protein and am curious what time I should start the brisket.
The secret to good brisket - Smoking Meat Forums
May 30, 2021 · The #1 reason it seems people mess up a brisket is because they don't plan the timing properly and they pull the brisket too early. At a smoker temp of 275F with a brisket unwrapped the whole time I get a little over an hour a pound. So if I have a 12 pound brisket it usually takes me about 13'ish hours before it's tender and ready.
The “Point” of Dry Brine Brisket….. - Smoking Meat Forums
Dec 15, 2024 · Many thanks Redi! I agree the full packer is just too much, but doing what chop does is a good way to get a better price point…..I know our local GS sells a ton of these point cuts….costco dropped their whole ones down $1 lb lower I think to compete…..
WSM 1st overnight brisket, advice please - Smoking Meat Forums
Sep 12, 2018 · Ok so if it's a flat then I wouldn't bother with the overnight smoke. I would recommend getting up a little earlier and smoking it that day. If you go overnight with a flat you'll be done in time for breakfast/lunch. Brisket doesn't need to sit for a few hours before serving. Pack the coals tight and leave a devot in the center to the charcoal ...