Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: DOUG on September 04, 2017, 12:38:29 PM
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Post your brisket recipes here.
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I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar. (https://uploads.tapatalk-cdn.com/20170904/6f75af22befdabf2e229c0f2b5365bf6.jpg)
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I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar. (https://uploads.tapatalk-cdn.com/20170904/6f75af22befdabf2e229c0f2b5365bf6.jpg)
Same
It's a slam dunk. Pure beef brisket goodness
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I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar. (https://uploads.tapatalk-cdn.com/20170904/6f75af22befdabf2e229c0f2b5365bf6.jpg)
Googled. No joy.
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I did the salt, pepper, and brown sugar mix. Guessing at quantities: 1/4 cup of kosher salt, 1/8 cup of fresh ground pepper, and 1/3 cup of brown sugar for each half. I tried a new thing with the brown sugar where I ran the clumps across a sifting screen to make it a fine powder...it worked awesomely!
I had a whole packer choice that I cut in half just enough to leave some point on the main flat and then the other half was a big point and flat. I'm going to try to make burnt ends with the big point/flat.
I'm doing a water bath under the meat layers with the big point/flat on the top shelf.
I picked up a Tappecue Wi-Fi 4 probe temp thing. Probe 1 is chamber temp on the top shelf, probe 3 is meat temp on the top shelf, probe 2 is chamber temp on the lower shelf, and probe 4 is meat temp on the lower shelf. The chamber is still stabilizing though. The grill thermometer thinks it's currently at 177, so it'll be interesting to see what happens. I should have put some analog thermometers in there...oh well, for now.
(https://uploads.tapatalk-cdn.com/20170909/0c83d0988e2157e16fd139097f518b73.jpg)
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^^^
Clark, I really like the sifting of the brown sugar idea...very, very sharp. I'll be doing this next time for sure.
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^^^
Clark, I really like the sifting of the brown sugar idea...very, very sharp. I'll be doing this next time for sure.
I was pretty amazed at how well it worked.
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Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
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Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
Same, for me.
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Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
I have only done a few but my goal was 200-205. But I started also doing the probe test. If it probes like butta, it's ready. Nomo
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so butts and brisket both get pulled up to 203-205? I thought brisket was pulled sooner...
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so butts and brisket both get pulled up to 203-205? I thought brisket was pulled sooner...
Only if you want to do burnt ends, or have tough meat
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Time for me to do a brisket then. I have done really good with the butts so I guess this should be the same.
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One more q
Do you wrap for the stall or ride it out? I don't want a dry brisket.
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One more q
Do you wrap for the stall or ride it out? I don't want a dry brisket.
I ride out the stall, not dry at all. I'd like to try it sometime though. I only wrap ribs for a portion.
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Is this low calorie?
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Is this low calorie?
If you trim the meat, which is an event unto itself, it can be lean-ish.
Half of my flat was dry this time, but the other pieces were awesome, of course I used those for the burnt ends.
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A friend of mine was saying contrary to popular belief, smoke it fat cap up.
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A friend of mine was saying contrary to popular belief, smoke it fat cap up.
Agree
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This is my first brisket that I have done and did it on the egg. It was super easy.
Fat side up, grill temp 275 - 285, I wrapped it as 165, and pulled it at 200. I had a water pan under it. (https://uploads.tapatalk-cdn.com/20170911/b241ae3c369c9587333acf73f89a987b.jpg)
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