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General question about brisket and internal temperature I cook brisket by temp up to about 190-200F then no more temp checking only probing everywhere for tenderness The probe should go in and out with the same resistance as pushing the probe into a jar of creamy peanut butter Then it’s done
Brisket - Oven Hot Hold | The Virtual Weber Bulletin Board Finally got to do my Brisket with the planned Home Oven Hot Hold If you don't like reading, I'll cut to the chase, the oven didn't workout for hot holding, the temp caused the brisket to go up in temperature, and I knew that's not a good thing, so I went back to the tried and true heated
How much Brisket to feed 150 people? - Smoking Meat Forums Hello, My friend is looking to have his wedding catered with BBQ Brisket and was asking me how many briskets would be needed to feed 150 people Any thoughts? I made a 14 Lb brisket a last summer that fed at least 8 people when cut in full width slices if I recall correctly I know this could
Brisket cooking time, 225 vs 275 - The Virtual Weber Bulletin Board Hi folks I've been reviewing some of Chris's videos I came across one re: low and slow temperatures He was comparing the differences and benefits of smoking 225° vs 275° I've always smoked my briskets at 225 and estimate about 75-90 minutes per pound but Chris's videos has me rethinking my
The Beginners Foolproof Guide to Perfect Brisket EVERY TIME! The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
Brisket injection for moisture flavor - The Virtual Weber Bulletin Board With brisket I’ve chopped up the trimmed fat into small pieces and rendered it on the stove top with a bit of water to help accelerate the process I did this to mimic the guys that added tallow to their wrap but I had a bunch extra so I injected it prior to the cook and got a really nice jelly type brisket as the result
Another Brisket Post - Smoking Meat Forums Should be some nice brisket I have not cooked a brisket as yet Mostly because it take 12-16 hours, and, it's just the two of us and that's a lot of meat I had not considered using the oven to finish Depending on how long it takes to get to 165 the oven may provide a good way of finishing the brisket overnight at a consistent temperature
Tri tip brisket style? | The Virtual Weber Bulletin Board The "Brisket method" is here to break down collagen, and render fat If you'd cook a brisket like a tri tip roast, you'd end up with a tough and dry piece The long cook time breaks down its collagen and makes it tender My local beef tends to be lean I don't think my tri tips would have enough fat to be moist after a brisket like cook But YMMV