The BBQ and Smoking Thread

[Buster]

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what was your brisket process? Always like to hear others methods.

Pastrami

[ExtraSlow]

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Only my 4th brisket but probably the first I'd consider a success.

Brisket??

[phreezee]

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what was your brisket process? Always like to hear others methods.

So it was a 15.2Lb brisket and I trimmed about pound of fat. Salt and pepper, no other prep. 14 hours at 250F, wrapped in butcher paper at 6.5 hours, rested in foil and towels in a cooler for 2.5hours. Just a water pan for moisture, no spritzing or mopping.
Took a chill approach instead of stressing like previous times.

[ExtraSlow]

Yeah I run a pretty chill brisket too. I don't even wrap, but I bump to 275 to power through the stall.

[ercchry]

Looks good, can’t fault the method... but I would recommend splitting out flat and point before slicing as the grains run in different directions

[ExtraSlow]

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Looks good, can’t fault the method... but I would recommend splitting out flat and point before slicing as the grains run in different directions

I'm awful at that. I find it really tricky. It really doesn't seem to be, but somehow, it is?

[phreezee]

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Looks good, can’t fault the method... but I would recommend splitting out flat and point before slicing as the grains run in different directions

Yeah I split it and turned the point 90 degrees and continued slicing. Not obvious by they way I setup the picture.

[Disoblige]

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be a man and dial back that 165 to something tastier.

It makes me wonder... is it better to let it reach 165 for a second and then take it off, or let it sit at 145 for ~6-8 minutes which should be safe too.. Plus, there is residual heat as well when you cool it.

Guess it might depend how long it takes to go from 145 to 165 too..

[lasimmon]

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It makes me wonder... is it better to let it reach 165 for a second and then take it off, or let it sit at 145 for ~6-8 minutes which should be safe too.. Plus, there is residual heat as well when you cool it.

Guess it might depend how long it takes to go from 145 to 165 too..

165 isnt needed at all.

[Buster]

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165 isnt needed at all.

Exactly.

Somebody please think of the chickens.

[ExtraSlow]

Sobey's has whole brisket packer cryovac for $2.99/lb. Good price.

[ercchry]

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Sobey's has whole brisket packer cryovac for $2.99/lb. Good price.

Wow! Half off! Covid contaminated specials cheap haha... which location? I feel like these sorts of things aren’t usually stocked at every store

[2Legit2Quit]

+juan any stores in the south confirmed with stock?

[ercchry]

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+juan any stores in the south confirmed with stock?

Briddlewood sobeys has it on their flyer (sending my house elf now to confirm) of course aspen doesn’t get the deal. $3.99 brisket “pot roasts” at that one

[ExtraSlow]

I am out of the city, so I can't take advantage. The seton/Cranston location had stock this morning.

[2Legit2Quit]

Guess I'll venture out into the monsoon now

[2Legit2Quit]

Just bought one in Silverado, there was 4 left, 2 decent for the size/price and the other 2 had too much fat cap

[ercchry]

Briddlewood has about 5 left, big fuckers... she brought home a 16.7 and 17.6lbs pair, and hilariously enough I think this actually is covid meat... label ends in “cov”

[2Legit2Quit]

Mine says the same, if we die....we die....

[ercchry]

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Mine says the same, if we die....we die....

Gonna trim and salt, salt should fix it, right? Maybe better off doing MTL smoked meat with them? Nothing will ever survive that