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Brisket Ready!

Discussion in 'Healthy Outdoor Cooking' started by niagarafam, Sep 13, 2016.

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  1. Sep 13, 2016 #1
    niagarafam

    niagarafam Active Member

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    Jan 25, 2014
    As soon as we get a decent Northern high pressure system down here, I am gunna smoke a fully capped fat boy brisket! It has been too hot, but we are ready for some Smokin'.
     
  2. Sep 13, 2016 #2
    hotrodcamper

    hotrodcamper Member

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    Nov 3, 2012
    Hhhmmmmm brisket! Love it,but with price of brisket,I'm afraid I'll mess it up. I keep doing pork butts or shoulders,or chicken. One of these days I'll give it a try.
     
  3. Sep 13, 2016 #3
    niagarafam

    niagarafam Active Member

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    Jan 25, 2014
    Yeah, you gotta go for it. When you get the full cap, they typically weigh 12-15lbs. We get tons of meat off of one (lots of sandwiches, and DW will fry thinly sliced well-marbled strips in an iron skillet. She calls it brisket bacon - Lip smackin' good, man! Our smoke process takes about 14 hours at 190-200 degrees. Love to get it going about 4 a.m. on a football Saturday.
     
  4. Sep 13, 2016 #4
    Merlin14

    Merlin14 Member

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    Aug 30, 2014
    My experience with brisket has been that it is very forgiving as long as I don't overheat it. We had a brisket last Sunday, the was taken for lunch to a local BBQ place Tuesday. Kids came over Saturday and took us to another local BBQ place. Sunday we had a catered meal from still another local BBQ place, and I had brisket for lunch today.

    Here in Texas, you gotta' have raw onions, dill pickle slices and bread to make it an official brisket dinner, and usually sweet iced tea. How about there?

    I need a sandwich now!
     
  5. Sep 13, 2016 #5
    hotrodcamper

    hotrodcamper Member

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    Nov 3, 2012
    I just finished dinner,and I'm so hungry for brisket! Maybe next weekend. Sliced thin,and lightly sauced. Yum!
     
  6. Sep 13, 2016 #6
    Arlyn Aronson

    Arlyn Aronson Active Member

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    Jun 11, 2014
    Houghton MI
    Oh dear, we do love some spicy brisket at this house. When I young (4 or 5 years go;-) a couple from TX purchased a nearby resort with a restaurant. They BBQ brisket in a little cooker thing (smoker?) next to there restaurant and from it, was my 1st taste. Hummmmmmmmmmm
     
  7. Sep 13, 2016 #7
    Mally

    Mally Member

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    Sep 21, 2015

    Aaaaaand now I know what I'm having for lunch tomorrow [:D]
     
  8. Sep 13, 2016 #8
    upstate family

    upstate family Member

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    Jul 20, 2016
    Central New York
    My mouth is watering. My husband is from TX and does a killer brisket. He makes all his own sauces too. Each meat he smokes gets a different sauce. I don't even bother getting BBQ at restaurants since they never compare.
     
  9. Sep 14, 2016 #9
    West Coast Canuck

    West Coast Canuck Jumped to the dark side ......

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    Mar 3, 2005
    Since I got my Traeger wood pellet grill, I have not used my gas grill all summer. I have made roasts, ribs, chicken and brisket. Every meat I have made has been spectacular. We no longer visit our local BBQ joint anymore
     
  10. Sep 14, 2016 #10
    jnc

    jnc Welcome from New Hampshire

    3,820
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    Oct 1, 2014
    South Central New Hampshire
    ya killin me. Here in NH it's hard to find good bbq never mind a good brisket. Even harder to find is someone that will take the time to cook it.
     
  11. Sep 23, 2016 #11
    niagarafam

    niagarafam Active Member

    2,168
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    Jan 25, 2014
    Today, I bought a beautiful grass-fed brisket from a local Alabama rancher. I may have to wait until it cools off a little more. But I am losing my patience. Got to get smokin'! Know what I mean? It was 97 today, and the weekend looks to be the same. I could not resist. The rancher was in the store. It was cool to talk to him about his animals and his practices with them and his land. I may also get a turkey and some brats to smoke at the same time.
     
  12. Sep 29, 2016 #12
    upstate family

    upstate family Member

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    Jul 20, 2016
    Central New York
    My wonderful hubby smoked a brisket for our trip this past weekend. We warmed it in tinfoil over the fire. It was an awesome dinner!
     
  13. Sep 29, 2016 #13
    niagarafam

    niagarafam Active Member

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    Jan 25, 2014
    Sweet! We are supposed to have highs in the 70's this weekend. Finally!!!! So it is time - We fire up the Weber Smoky Mountain Saturday. We are excited. It means fall is here! [:D]
     
  14. Sep 29, 2016 #14
    BigRedTruck

    BigRedTruck Member

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    Jan 23, 2011
    We bought a smoker (Kamado) this summer. We will never use a regular grill again :) Had a successful brisket smoke this past weekend. Did a pork butt a few weeks back and had pulled pork. I wish I had a smaller smoker to take camping!
     

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  15. Oct 1, 2016 #15
    niagarafam

    niagarafam Active Member

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    Jan 25, 2014
    Awesome! We have a 12lb. brisket, a 12lb. turkey, and a 7lb. pork butt marinating. They are going on the smoker at dawn tomorrow. We will pack it up for the freezer and have meat for the next three months! [:D]
     
  16. Oct 1, 2016 #16
    BigRedTruck

    BigRedTruck Member

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    Jan 23, 2011
    We do the same thing. Can't wait to smoke our first turkey. We will do a practice one in a week or two, and do one for Thanksgiving. Smoking meat has changed our lives.
     
  17. Oct 1, 2016 #17
    exploreco

    exploreco Active Member

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    Jun 20, 2013
    Central, IL
    That is just beautiful Kalinedrive. Just beautiful. My father in law smokes meats a lot and I have been thinking of giving it a try. Would love to have that camping too.

    Sent from my Galaxy Note 5 using Tapatalk
     
  18. Oct 1, 2016 #18
    theyellowbeard

    theyellowbeard Active Member

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    Sep 18, 2016
    Cary Illinois
    Sounds fantastic. For me it's never too hot or cold. I smoke in 90+ heat and I've smoked in really cold and snow. Just takes more charcoal to get the job done.
     
  19. Oct 2, 2016 #19
    niagarafam

    niagarafam Active Member

    2,168
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    Jan 25, 2014
    Just pulled the brisket and the pork shoulder. The turkey came out an hour ago. We also smoked brats that we had for lunch. They were amazing! Now it is time to process all of this meat. [:D]
     
  20. Oct 2, 2016 #20
    yetavon

    yetavon everything is better around a campfire.

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    Mar 11, 2010
    Western NC
    Need pics.... the scratch and sniff would be nice....
     
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