by ketchupgirl 15 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. When I took them out (two 3-4 lb pieces), the temperature was 190-200 degrees after...

I've cooked a few before just want advice about this one. I have 12 -12.5 hours to cook and serve. Planning on putting it in and 4:30 or 5am. My questions are: 1) What's a good temp to kee...

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

Growing up we always ate it sliced WITH the grain. If cooked to tenderness, it's not at all dry. The "strings" are not "stringy," just have a great texture and mouth feel. Anyone else have this e...

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. Now I've taken it out and the meat is delicious and tender but the juices are ...

by CindyJ 10 years ago

The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different recipe this time where searing is called for. I'm making a very large brisket and i...

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 it seems overcooked. Is there any way to fix it? Should I add any liquid back in...

I'm going to be in TX for a few days just driving around and eating. Mostly it's a Tex-Mex trip but I want to try some brisket as well. I have compiled a list that is way too long for me to try all...

So I picked up a Packer at Costco it's 14lbs and it's currently in the oven cooking at 275 (I usually do 225-250 but we put it a little higher because we need it sooner ). How long would you estima...

I realize there are more pressing issues that the world is facing, but the brisket that I special ordered has zero fat on top. I'm going to assume that the butcher thought he was doing me a favor ...

by Shrinkrap 9 years ago

From Lucky's in N. Cal, in cryovac,not labeled choice, but I liked the marbling. Sort of an impulse buy, $2.99/pound, after cooking a "flat" with just a glimmer of what could be. The flat I...

I purchased a 14 pound (prime) packer brisket, which I plan to braise for pot roast. I'm thinking I will braise it for around 10 hours (or whenever it hits 200 degrees) at 250. Let it cool all day ...

Finally, Triple Crown has some competition. Lattuca Barbecue at 15 de la Commune W makes a mean brisket. As far as I can tell, there is an extremely limited menu (the aforementioned brisket and pul...

So I've only cooked Brisket flats (10lbs) before but now I have a packer weighing about 14lbs. I've seasoned it, marinated it, and it's currently in the oven. How long should I keep it in the o...

Getting ready for Rosh Hashanah dinner on Thursday and I haven't been happy with my brisket the last two years (too dry and tough). I'm thinking about going the slow cooker route. What do people pr...

I've cooked flats and packers in oven before but usually heavier for the packer. It seems pretty thin on one end (posting a pic). My question is will this take a toll on the quality while coo...

I'd like to make this recipe for braised brisket in tamarind-palm sugar sauce this weekend (it's from the excellent She Simmers Thai cooking blog). However, I had two questions: (1) I'm going to...

Hello All - Does anyone know of a butcher/store that grinds fresh brisket and sirloin? I would like to attempt to recreate the Shake Shack burger and this seems to be the key! Thanks!!

Been looking for years on where to buy Whole brisket in NYC socalled butchers will only have prepped flat, no point and no whole brisket willing to drive considerable distance