Brisket

The Southeast board has been pretty dead which I've chalked up to our collective inability to dine, explore, or try new things but maybe also partially out of fear (or respect) for publicly comment...

Any ideas?? We may smoke a hunk of brisket for Christmas for 10, but I don't want it to feel too casual, and I also don't want it to feel too heavy like regular brisket/bbq can feel. Any ideas fo...

by Melanie Wong 10 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...

by Melanie Wong 1 year ago

Stopped at the light in downtown Monterey today, I noticed a sign on the Subway at the intersection promoting "naturally pit-smoked brisket". This page on its website says it was tested on 100 Aust...

Just bought a bing green egg and smoked 2 flats of brisket. Both had seemingly the right amount of fat, about a 1/4 inch on top, but after about 7 hrs of cooking they came out very dry towards the ...

by Melanie Wong 1 year ago

Two months ago I stopped for lunch in Bakersfield on my way to Palm Springs. I was interested in checking out PorkChop and Bubba's BBQ, as the owners are experienced competitors on the KCBS contest...

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

by CindyJ 6 years ago

I've been making brisket for years and before today I never pan seared it before oven braising. I'm not here to debate the merits of doing that; my briskets have always been absolutely delicious a...

by Melanie Wong 1 year ago

Last year during Christmas week, I headed to the Sonoma Coast for bivalves. I was also interested in trying the crab sandwich at Gourmet Au Bay. But it was not available and I stepped over to its ...

Hoping to get some advice here - I’m so nervous about ruining this very pricey piece of meat! I started this recipe yesterday and followed the directions as stated through the second cook. htt...

by Melanie Wong 1 year ago

One of my friends from the barbecue world is eating his way through Portland right now and called out Noble Barbecue. He recommended BBQ goat pitas Pastrami Reuben Grilled corn bread Brisket C...

I am planning to smoke a brisket for my son’s graduation party Sat but have a few logistical issues. Plan was to do a rub and cook in a makeshift smoker (big barrel-style grill with indirect heat a...

by Melanie Wong 1 year ago

Open now for a year and a half, Central Coast Meat Market was founded by a local who spent six years in Texas. Beef is king here, barbecued Central Texas style over oak, though other meats are also...

by Dave MP 1 year 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 9 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?

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