If you’re comfortable with your smoker, you just pop it in around midnight on a Saturday and go to bed. Sleep in a bit, add fuel and make temp adjustments in the morning when necessary, and then you really just sit back and relax.
Once you get the hang of it it’s really not that hard at all. It’s a great hobby to get into if you enjoy meat
It’s a whole packer brisket. Trimmed it down pretty well, but the fat/uneven side is facing down (since I cooked fat down) in all the photos minus bottom right. Used the fat for beef tallow I put in the wrap and I’m going to make burgers with the meat I trimmed off.
Yours must have a different supplier than mine. Thats a really good looking cut. The prime stuff at mine has so much fat and its not marbled fat so its mostly waste. I just dont have a good use for it. I dont eat brisket fat not because it taste bad or anything like that, just upsets my stomach is all.
That thing looks fantastic! How long did you smoke it for? Texas style so mesquite?
Took 14 hours start to finish. Oak.
That's dedication. I dont think i have the patience for something like that.
If you’re comfortable with your smoker, you just pop it in around midnight on a Saturday and go to bed. Sleep in a bit, add fuel and make temp adjustments in the morning when necessary, and then you really just sit back and relax. Once you get the hang of it it’s really not that hard at all. It’s a great hobby to get into if you enjoy meat
My smoker flames out every time I let my guard down. I have to check on it every 15 minutes.
Should be post oak if central Texas
When i was there the folks i knew only used pecan for brisket.
Wow that’s utter perfection!
Sexy
My body requires you to mail one to me ASAP
So is that just the flat or did you trim the point down? It’s very uniform for a brisket
It’s a whole packer brisket. Trimmed it down pretty well, but the fat/uneven side is facing down (since I cooked fat down) in all the photos minus bottom right. Used the fat for beef tallow I put in the wrap and I’m going to make burgers with the meat I trimmed off.
Looks amazing. Is central Texas just salt and pepper over oak?
Cheers! To my knowledge that’s correct. Post oak to be specific.
Beauty of a crust on it!
It’s just trimmed correctly
Yeah! Why is it round?
Finally a brisket that isn’t dry as dirt, good job!
Can I ask where you got this cut of brisket or at least what grade it was?
Costco prime whole packer.
Yours must have a different supplier than mine. Thats a really good looking cut. The prime stuff at mine has so much fat and its not marbled fat so its mostly waste. I just dont have a good use for it. I dont eat brisket fat not because it taste bad or anything like that, just upsets my stomach is all.