Tx smoking Brisket
Just reloaded the fire pit on this big boy ,got about 4 hrs on it already. Be tender at 225 late tonight I hope, if not after about 12-14 hrs depending on my last fire. If not ready tomorrow a couple hrs in oven at 350 will tender it up nicely . Now just need to ice down some cold beer,LOL
@tarp That is an impressive smoker!!!
KansasDad last edited by
@tarp What kind of wood you using? Almost looks like post-oak. If so, that will be an awesome tasting brisket.
@tarp That is a nice looking smoker and a nice looking brisket!
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.