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Smoked half beef brisket
jimdeere
Member, Moderator Posts: 26,147 ******
On the kamado charcoal grill.
Comments
I'm getting better at this. I took it off when the internal temperature was 180°
It looks kind of gray in the picture but it's red-ish brown.
Taste and texture is near perfect. The rub I used was a little salty for my tastes
I need to develop my own rub.
Woo boyyyy. We have a brisket from the side of beef we got. Still need to cook 'er up. Yours looks great @jimdeere
Looks great jimdeere. Do you need my mailing address so I can evaluate a few pieces?
That’ looks out standing.
At the risk of being labeled an apostate, just can't seem to get on brisket train .I have had it in many places,by many cooks . It is good but I prefer roast beef or a good steak and some shrimp .
JIm. There are more & more low sodium options out there. We like McCormick low sodium Montreal Steak.
How long did you have it in there at what temp? Al
So you took it off at 180° and it wasn't tough? How long did you rest it? The ones I try to stop at that temp are still kind of tough, but if I go to 190-200 then they are getting dried out. Yours looks great.
About 1-1/2 hour at ~250° . Rested for about 15 minutes.
Looks really tasty. Makes me hungry
Glad you enjoyed it but if done for only 1-1/2 hours, it isn't really smoked, try a lower temp for at least 4 hours unwrapped, I go for low and slow and don't bother with internal temp checking then wrap it up and go a few more hours maybe a total of 6 for a half that size, A full brisket would take closer to 10 hours, But as long as you are happy that is what counts.
Thanks, Ruger4me. I'm new to this. I just followed a couple of internet recipes. I know a local guy who owns a BBQ joint. I'll ask him how they do it.
I really like the looks of that brisket! I agree with Ruger above and will just add that cold outdoor temperatures (like Michigan winters) will add a lot of extra cooking time to smoking meat. I do a lot of hit and miss with my propane smoker during the winter and many times make the decision to finish in the oven. I still get a good smoke flavor and with the oven set at low temp, get the meat tender.
I have a welding blanket to cover the smoker when low temps become a problem.
That's a great idea. We use build 3 sided wall with cardboard boxes. A few times even that wasn't enough, it was just plain too cold out. Had to finish the meat in the oven.
You know what a frog orders when in a rib joint? "Rib Its"🐸
So, if it is half beef, what is the other half.
Most likely, it is THE BETTER HALF
depends on what it identifies itself as………….
Briskets have two parts when they are whole, a Point and a Flat. Some stores(butchers) will separate them and sell as half's…. they are both all beef, but your attempt at being funny is noted….