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Especially todays prices. I saw a brisket at my grocery the other day for $350!!! I will say it was Wagyu but still $350 bucks…
Costco is back down to prime for 3.99/lb.
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Especially todays prices. I saw a brisket at my grocery the other day for $350!!! I will say it was Wagyu but still $350 bucks…
Anybody here do brisket hot and fast? There are some who swear by it and swear they can get it tender and juicy by doing it that way. I've only ever done it the low and slow way, keeping temps b/w 225-250.
No no no, you just eat those bad boys as you are trimming them off as you’re getting it ready. Don’t waste them in beansThe temp and times have been repeated, so I will just emphasize that you do not trim any fat off until after cooking and cook it with the fatty side up. Save the burnt edges of meat for beans. That's the best part about cooking your own brisket.
A flat, probably.My little brother bought a 4lb brisket. He smoked it at 225. It was done in 4 hours he said. Is this like a brisket flat or top?
4lbs, definitely a flat.My little brother bought a 4lb brisket. He smoked it at 225. It was done in 4 hours he said. Is this like a brisket flat or top?
Flat isn't my favorite part either but I make it work. I normally will cube it up after cooking and add rub, brown sugar, bbq sauce, and throw it back in the smoke for awhile. Comes out pretty good.Also, I would never cook just a flat. It's the worst part of the brisket (unless I was braising it for something else). In fact, a lot of the time, I cut the flat off and grind it for burgers and just cook the point.
I never cut the flat and mine always comes out pretty tender. But I foil wrap mine as well as rest it in a cooler, so maybe that makes the difference.Also, I would never cook just a flat. It's the worst part of the brisket (unless I was braising it for something else). In fact, a lot of the time, I cut the flat off and grind it for burgers and just cook the point.
Post it man. At this point in life flats are quickly becoming the only option lolIf anybody cares to see my brisket method on a Weber grill, I can post the details with some pics. It's a slight adaptation to the America's Test Kitchen method.
Will do. The recipe is for a whole brisket, but the only difference if you're doing just a flat will probably be the time. Time isn't really as important as the temps though.Post it man. At this point in life flats are quickly becoming the only option lol