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Brisket

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Slow-Cooking Brisket in an Oven

by mborghese 6 years ago

Hi there; I just bought a whole beef brisket (10lbs). I created a Texas-style dry rub from a recipe I found on...

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astrogazer commented 1 month ago

Help! Can I rescue a tough brisket?

by sljones 11 years ago

I just made my first ever brisket for a Hanukkah party tomorrow night,and while the flavor is great, the texture is, ...

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NCarol commented 1 month ago

Curing a pastrami, grey color, smells off?

by jacepro 2 months ago

I've had a whole brisket (cut in half) in ziploc bags for about 20 days now, in the refrigerator, waiting to be sous ...

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acgold7 commented 2 months ago

Salinas City Barbeque Opens in Salinas

by Melanie Wong 8 years ago

For the last month, I've been watching progress on Salinas City Barbeque toward opening. The restaurant has taken ov...

Melanie Wong commented 2 months ago

Opinions on bacon on brisket

by MMartyn 7 months ago

So I've been looking at ways to keep brisket moist during the cooking process and I saw a post about putting bacon on...

BeeRich commented 5 months ago

Recipe using Sadler's Brisket (Sam's Club)

by tubman 5 months ago

I'm charged with making brisket in 48 hours, my available shopping time is very limited and my Sam's was out of raw. ...

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tubman commented 5 months ago

Too Much Leftover Smoked Brisket!

by thegirlwholovestoeat 7 years ago

We smoked a 14 lb brisket on Saturday (7/31) and have about 6 lbs leftover - any ideas for what to do with these left...

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Maydog commented 7 months ago

Opinions on basting a brisket

by MMartyn 7 months ago

I've seen various opinions on whether or not you should open up your smoker to baste your brisket to keep it moist. W...

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ricepad commented 7 months ago

BBQ Brisket in Chicago

by twodales2 8 months ago

I'd like to get 4 or 5 pounds of brisket to serve to about 16 friends. I love Smoque's sliced brisket but it's now ab...

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ferret commented 8 months ago

Brisket Help!

by keetonsmom 8 months ago

So I was going to smoke a brisket for the 4th tonight. Well i am luck enough to have meat from butchering my own cow...

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keetonsmom commented 8 months ago

first smoked brisket--what did we do wrong?

by ketchupgirl 11 years ago

Is it supposed to taste like beef jerky? Um, I think it's possible to use too much rub and smoke it for too long. Whe...

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AzSmoker commented 8 months ago

Costco Brisket 13.55 lbs in Oven

by frostythesnowman 8 months ago

I've cooked a few before just want advice about this one. I have 12 -12.5 hours to cook and serve. Planning on put...

Icantread commented 8 months ago

What cut of beef is brisket? - Alternate name??

by traceym 11 years ago

In Canada we don't seem to have a cut of meat called brisket. Does anyone know another name for this cut of meat?

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bbb123 commented 9 months ago

Smoked brisket... How to keep it moist?

by sharon cole 5 years ago

Have a new smoker & want to smoke a brisket but have heard they can be very dry... Any suggestions?

justbeingpolite commented 9 months ago

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Fasty's BBQ Joint | Oakdale - Stanislaus County

by Melanie Wong 9 months ago

Three weeks ago I stumbled upon Fasty's BBQ Joint in Oakdale. I was driving along Hwy 120 on my way to Bloomingcamp R...

Has anyone tried Ina Garten's Brisket?

by drewb123 10 years ago

Here is a brisket dish from Ina Garten has anyone tried it? http://www.foodnetwork.com/food/recipes/recipe/0,1977,FO...

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queen_esther55 commented 10 months ago

Slicing brisket the wrong way?

by quatrefilles 11 months ago

Growing up we always ate it sliced WITH the grain. If cooked to tenderness, it's not at all dry. The "strings" are n...

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quatrefilles commented 11 months ago

Braising juices all dried up -- Help!

by Hannah Banana 11 months ago

Hi all, I made a brisket. When it went in the oven 5 hours ago, the liquid came up to level with the top of the meat...

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zackly commented 11 months ago

Searing Brisket

by CindyJ 6 years ago

The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different reci...

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acgold7 commented 11 months ago

Can This Brisket Be Saved?

by MomofJesse 11 months ago

I cooked a 5-lb. brisket at 325 for three-and-a-half hours and when I took it out, all the liquid had evaporated and ...

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Indy 67 commented 11 months ago

Articles on Brisket