Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2 Briskets

I did two beef briskets on our pit yesterday.



I followed instructions from this site pretty closely.

http://www.amazingribs.com/recipes/beef/texas_brisket.html

Both briskets were from Walmart. One was about 12 lbs and the other about 10. I put them on at 8:30 AM with a probe in the larger one. I kept the pit as close to 225 as I could. About 5:00 and 175 degrees, I wrapped them in foil and put broth in one and beer in the other. I took them off at 6:00 and 190 and let them rest in a cooler until 7:00. The 10 pounder cut like butter. The other was not as tender but not bad. If I could make them all like the first one I'd be a happy camper. Sorry, no pics from yesterday.

Brisket is without a doubt one of the hardest meats to cook with a consistent expectation. I've cooked up to 8-10 briskets the same way at the same time and there's always one or two that stand out. I'm convinced it's the luck of the draw at the meat counter.

Glad you're enjoying the pit!

Yup the big B is my favorite meat to cook, and like BYC said it gives even BBQ experts a hard time. I agree also that a lot of it is luck at the meat counter.

Heard of it, but I forgot the purpose of putting them in the cooler...? Tenderize? Delay them coming up to room temp?

yes and no... the temp goes up some/finishs the cook..and some of the juice goes back into the meat..over time,i've had them over cook in the cooler.....

Happy Birthday Jester!!

Thanks byc. Restaurant ribs tonight!!