Brisket

by Dave MP 2 months ago

Hey Home Cooking friends. I have a question that I would normally ask my mom, but she's asleep! I made brisket last night (Wednesday) that I will be serving on Saturday. I cooked the meat in th...

by mborghese 7 years ago

Hi there; I just bought a whole beef brisket (10lbs). I created a Texas-style dry rub from a recipe I found online and it's been sitting in the rub since Wednesday. I don't have a BBQ, sm...

SF Bay Area folks .... where will you be buying your Beef Brisket for curing? I'm looking for the Point Cut .... will I need to buy a whole one? Costco ? I live in Walnut Creek. Pink Salt o...

I bought a brisket its only a kg. Im going to be cooking it @ 200F. My original recipe was to get a 2kg brisket and cook it for 8 hours. Should I just cut the cooking time in half?

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

Is brisket a cut of meat that I can get at a grocery chain or will I have to go to a butcher for it?

I am a pretty good cook but somehow cannot prepare a soft and tasty brisket. Would appreciate any help or hints at perfecting a delicious brisket for passover. thank you

Where can I get a whole brisket (or just a point cut) relatively cheaply in the Boston area? I'm in Arlington, specifically. I read online that it should be relatively inexpensive, but at McKinnon'...

by drewb123 12 years ago

Here is a brisket dish from Ina Garten has anyone tried it? http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31106,00.html

by OliveYou2 1 year ago

Has anyone tried Tyler Florence's recipe for Corned Beef & Cabbage? This is my first year making it. Due to some dietary restrictions (mainly salt) and my mom (the cook) being down with the flu, I ...

7 days ago I was putting a brisket into its brine with 2 tablespoons of saltpetre (potassium nitrate). I accidentally spilled about half of the brine onto the floor. But I was tired so I left the b...

I've seen various opinions on whether or not you should open up your smoker to baste your brisket to keep it moist. What are some of your opinions on the subject and why? I'm asking because the las...

I just made my first ever brisket for a Hanukkah party tomorrow night,and while the flavor is great, the texture is, umm, chewy. I followed a recipe which instructed cooking it fat side down, an...

I've had a whole brisket (cut in half) in ziploc bags for about 20 days now, in the refrigerator, waiting to be sous vided, smoked, and then steamed. The meat is coated with a rub that includes cu...

by Melanie Wong 9 years ago

For the last month, I've been watching progress on Salinas City Barbeque toward opening. The restaurant has taken over the former location of Smalley's RoundUp. I'd noticed the sign painting unde...

So I've been looking at ways to keep brisket moist during the cooking process and I saw a post about putting bacon on top of the brisket so the fat bastes it and the bacon keeps the moisture in. Wh...

I'm charged with making brisket in 48 hours, my available shopping time is very limited and my Sam's was out of raw. I bought the sliced smoked Sadler's brisket, which is great heated for about 45 ...

We smoked a 14 lb brisket on Saturday (7/31) and have about 6 lbs leftover - any ideas for what to do with these leftovers and how long we can eat them? I would think it would be OK until at least ...

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 about $20 a pound. Is there another place that can compete with Smoque on taste a...

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, mind you I did not butcher it. Well the meat was wrapped in white butcher pap...