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Questions tagged [brisket]

40 questions
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Should I marinade brisket for smoking overnight, or only do a dry rub?

I normally grill flank steaks in a marinade w/ citrus juices, soy sauce, garlic and chipotle overnight... I want to get into smoking brisket and wanted people response about taking a brisket and marinading in such a similar marinade overnight before…
karl
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Why am I not getting any smoke out of my smoking pouch?

I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with newly purchased smoking pellets. As suggested I sealed the pouch, poked holes in it,…
Eddie Kal
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How can brisket have separable lean and fat, when it is trimmed to 0" fat?

The USDA has different calorie amounts for brisket Lean and fat, 0" fat (1.69 kcal/gram) Lean, 0" fat (1.37 kcal/gram) Lean and fat, 1/8" fat (2.78 kcal/gram) Lean, 1/8" fat (1.29 kcal/gram) What would be examples of each of the 4 above scenarios?
Regjohn1
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Sous Vide Brisket Interrupted, is that safe?

First of all, sorry for my bad english, I'm a foreign. I'm new at sous vide world, and have a doubt, and I'm wondering if someone more experienced can help me. For days I was looking for the ingredients to make this recipe:…
Leonardo Stein
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How long can uncooked brisket be refrigerated after defrosting?

I purchased a vac packed piece of brisket from Aldi a week ago. I froze it a day after buying, then thawed it in the fridge 2 days ago until it felt soft to touch. I opened the pack, washed it under faucet, patted it dry with paper towel and covered…
Greem666
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Brisket: separating the flat from the point prior to smoking

Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event and I'm thinking if this would work, I could smoke the point for burnt ends on a…
Duane Wilkinson
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How do I get more flavor in the interior of a brisket?

My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the interior? I'm cooking it in the oven, by the way. BBQ…
user32649
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Reheating whole Brisket w/out drying out

I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Recipe uses carrot/celery/onion, red wine and canned tomatoes. Brown the meat, sauté the…
Dan
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JKWhy is my brisket rubbery when I cooked it

Injected, cooked until 160, wrapped, cooked until 200, just like it says online. Still very rubbery and tough. Maybe my meat thermometer is inaccurate? Maybe I should go beyond 200 next time. It was a very small brisket, about 4.5 pounds.
Derek Fulton
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Brisket Smoking - Rest Time

I smoked a brisket last night and it got finished (up to 200F) faster than expected. Took it out to rest wrapped in tinfoil in a cooler. Fell asleep and it rested for 6 to 6.5 hrs. Is this too long for food safety? We aren't planning on eating…
James Wrobel
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