ShortE's has a few different menu items (wraps and BBQ tacos) that you don't find at other BBQ places.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Honestly briskets aren’t too bad. The most challenging part is trimming the piece of meat, since it seems like the grocery stores here in Iowa sell some pretty odd briskets shapes versus what you see on YouTube tutorials. If you can, save the trimmings and either make your own ground beef and/or tallow. I will make tallow and incorporate it when I wrap the briskets.
May you temperatures hold and smoke be blue this Thanksgiving day.
I've done a handful of briskets with some really good and some not so good results, so I'm no expert and will let others advise. But this leftover brisket slider recipe is an absolute winner...
Brisket Sliders: Leftover Brisket Recipe - Joshs Cookhouse
These smoked brisket sliders have the perfect smoky and savory flavors to go with the sweet buttery Hawaiian Rolls. Plus topping the brisket with havarti
joshscookhouse.com
I know brisket intimidates people but it shouldn’t. It’s pretty hard to screw up on a pellet, barrel, or off set stick burner.
Trim it up (find a video and learn a little, be able to determine point vs. flat and I would lean towards over trimming vs. under trimming as quite a bit of the brisket perimeter is not edible), season it simply, and keep your temp as consistent as possible and you are golden. A probe helps keep you up to speed with where you are in the cook.
While you are aiming for a temp it’s not like steak where you have to hit a tight range to get the ideal doneness. With brisket you are cooking it well past done for beef so all the connective components melt out / away.
Sit back crack a cold one and enjoy.
Trim it up (find a video and learn a little, be able to determine point vs. flat and I would lean towards over trimming vs. under trimming as quite a bit of the brisket perimeter is not edible), season it simply, and keep your temp as consistent as possible and you are golden. A probe helps keep you up to speed with where you are in the cook.
While you are aiming for a temp it’s not like steak where you have to hit a tight range to get the ideal doneness. With brisket you are cooking it well past done for beef so all the connective components melt out / away.
Sit back crack a cold one and enjoy.
For me, the intimidation factor comes from the high cost and hours of commitment involved. If it sucks, I wasted $80 and 20 hours for a crappy meal haha.
Oooh, I'm going to go ahead and disagree with you there. I do agree if you have a pellet smoker where the temp is easily regulated, yeah. But if you're on a barrel or offset box smoker, it can be a chore to keep that temp regulated where you need it for that long.
And if you miss the mark on pulling the brisket at that 195-205 temp range, it can be a disaster. One time when I smoked one, I apparently had the smoker warmer than it should have been and when I checked it the brisket temp was around 220. That turned out to be the most expensive beef jerky I've ever had.
If it makes you feel better, my dad did the 500 broil cook method on a prime rib roast and forgot to turn the oven off….torched it.
Worst brisket I ever did was on a Weber and the temp got away from me a little, and truth be told the, chunk of meat I was doing was a little too big for the kettle. Torched the bottom a little bit the rest of it was still good. Lesson learned.
Like Franklin says, to make good BBQ, you have to make bad BBQ.
If the investment concerns you, start with just a point or a flat (not an entire packer).
I have separated a packer, and trimmed, it takes far less time than the entire brisket which makes the cook a little more manageable.
You do speak truth. Like I mentioned to @Agclone91 , try splitting the entire brisket and doing each piece separately over two cooks or together. Takes way less time and, to me at least, the flavor and quality are the same.
Welp. Thanksgiving 2023 is off to a bang! Somehow my smoker caught fire while the turkey was on it. luckily i got there before it became inedible. Getting finished in the oven now!
Anyone make jerky? I'm thinking about doing some jerky but not sure about the process. I don't have a dehydrator but I have that functionality in my oven. I've seen some people not even use a dehydrator and just smoke it at 175 for 5-6 hours and it dries out. Any tips?
I have a buddy that does this all the time. You have it correct. I would use a smoke tube also to get more flavor. Make sure you slice it thin, obviously.
Not OP but I had a flare up when I wrapped my turkey breast and the stick of butter leaked on the manifold. The next time I wrapped it, I put it in a pan so there would be no leakage.
Butter ran off of it after basting and caught the manifold. My dumbass forgot a pan to catch the leakage
Thanksgiving Morning Turkey on my Weber Kamado. Cooked for 3 1/2 hours at 325.
Make it all the time. I will have the meat dept slice it before hand. They do it for no charge. I will marinate in sweet chile sauce or teriyaki sauce and add 1/8 tsp of Prague powder per pound of eye of round. I will marinate for 2-3 days turning every 12 hours or so. I try to keep my smoker temp as low as it will go. Never have tried the oven method. Alway try and take as much of the fat off the meat as possible.
Going to smoke a couple rump roasts for Mississippi Pot Roast. 18 degrees out right now should be fun!!
