Recent content by txjaws
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Smoking a market trimmed brisket?
Ha, nevermind... I remembered I posted the same question last summer. I throw it in the oven foiled at 250. -
Smoking a market trimmed brisket?
Ok, all three briskets were smoked to 190 last night then foiled and into the fridge. What's the best approach to reheating them? I'm thinking in their foil at 200-220 in the oven but have no clue how long. Any advice from the experts? -
Smoking a market trimmed brisket?
Thanks for all the advice. Has anyone tried the bacon on top idea with a brisket? It seems logical. Maybe I will try one with it and one without unless someone says I should definitely do them both one way or the other. I am going to get a packer's cut and smoke that with the two trimmed... -
Smoking a market trimmed brisket?
Thanks for the advice, I saw something about putting the layer of bacon on a turkey to keep it moist so that sounds like it should help. Will the flavor of the bacon due anything to the taste of the brisket? Other than the bacon, how are trimmed briskets normally cooked? -
Smoking a market trimmed brisket?
I ordered two briskets and asked them to trim them a little bit for a smoker but when my wife came home with them they are market trimmed with decent marbeling but no layer of fat across the top. My mistake, I have never gotten them trimmed before and shouldn't have this time apparently. Now... -
Brisket smoke - day in advance
Thanks for the advice, I am doing what you said... wrapped them both in foil and back in the oven till they reach a good temp. I messed up a little on the 11lb one, when I unwrapped it this morning the foil was stuck to the fat and pulled part of it off so it looks less than great. Just... -
Brisket smoke - day in advance
Ok, so I know its not ideal... but I'm having a bbq tomorrow (saturday) at 5:00 and I am smoking my briskets now (started at 1:00pm today-Friday). I have a 7lb and an 11lb... the 7 should be done soon and the 11 will probably be done around 3:00 am. What's the best approach to keeping it...
