I bought a Costco brisket for a Halloween party I'm hosting on Saturday. How the fuck do I cool this thing? It's like 16lb
I bought a Costco brisket for a Halloween party I'm hosting on Saturday. How the fuck do I cool this thing?
I bought a Costco brisket for a Halloween party I'm hosting on Saturday. How the fuck do I cool this thing? It's like 16lb
Carefully
The heat from the countertop cools the brisket
lol
Got a smoker? If not go israeli style in the oven
I have this charcoal smoker
Smoke it then. Get a premade dry rub and cook it low and slow
>how do i cook this most typically smoked meat?
>i have a smoker
were you just really lonely tonight and trying to bait people into talking to you?
Yes obviously why would you post on this site if that wasn't the case
to ask for advice? but also yeah true. also slice it then add buns
why would you ask for advice for something you clearly already know the answer to, if not to trick yourself into feeling like people will willingly converse with you
Make sure you insert some garlic cloves into that bitch. Like 4 or 5 minium.
just put it in the oven for awhile
hows that gonna cool it dumbass
Slow cook on the lowest setting, pull apart with forks, chopsticks if you're a weeb, tray it, bottles of various sauces, buns for the kids. It's actually better if you make something unappetizing so your shithead relatives don't actually capitalize on your generosity. You don't want to be that guy actually bringing home an empty tray.
I have THE CLAWS for shredding mad meat cuts.
Why would you ruin a brisket by treating it like a roast? Don't pull apart brisket.
You don’t shred brisket retard
Yeah crewing food is overrated.
My usual breakdown is to grind the trim with some point for burgers for the day when I cut it, rest of the point gets seasoned and smoked. Flat gets split into corned beef and jerky. This spreads out the beef so I have some right away and some longer lasting stuff to keep around, since I don't have many people to share with.
>grind the trim with some point
Wait a second, are you trying to trick me?
just sear it on both sides and serve.
honestly, treat it like a NY strip, searing it no more than mid-rare, then slice into steaks, your friends will be amazed
just be sure to come back and tell us how it went
salt/pepper/garlic dry rub.
smoke at 225f until it hits 160f to 170f internal,
wrap in foil or butcher paper,
continue cooking until about 205 to 210f internal,
put it in a dry empty cooler, close lid and let it rest until it cools to 165f
slice and serve.
Or in the oven on a wire rack.
If you’re really poor just put it on the oven rack with a pan on the bottom rack.
>party I'm hosting on Saturday
why are you lying on the internet, anon?
This is Culinaly, would probably be most normie board on site if /adv/ and /soc/ didn't exist
>/adv/ and /soc/
what are those boards like, i never been
For what little I know /soc/ is full of narcissistic retards.
incorrect, the most normie board is
Watch Franklins video on trimming a brisket first, then try to mimic that best you can. If you have a boning knife it makes it a lot easier as you have a lot more control. Try to keep all the fat intact on the fat side and cut the large section to about 1/4 inch thickness, and cut out all the hard stuff as it won't render well.
It's really easy to fuck up and create a gouge, so don't fuck up
Use a rub, don't over do it.
I would smoke to 160 and crutch it to 200, then take it out, put it in a cooler wrapped up in foil for at least an hour. Take it out slice the flat the way you have it now, very thin, rotate it when you get to the point and slice pencil thin slices.
Expect double the cooking time you expect.
Face it, yours will probably come out super late and as tough as shoe leather, so when that happens I would just chop off the burnt part and braise or pressure cook it. At least you'll have some smoke flavor.
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braise it
Trim fat, especially the deckel then smoke as one piece, wrap at 165 or 170 with butcher paper, smoke until 205 internal temp, pull and wrap in towels then leave in a cooler for at least an hour, remove, unwrap towel and butcher paper then slice and serve.
NEVER ever trim the fat. ignore this retard.
You are retarded, the deckel will never render out at the cooking temps that one smokes food at.
Trimming the exterior fat also guarantees more of the rub sticks on the meat throughout the entire cooking process.
Your untrimmed brisket is shit and you should feel bad.
There's no deckle on a brisket, it's on the rib
>t. genuine retard
The deckel on a brisket is a large chunk of hard fat that simply won't render out at smoking temperatures located between the point and the flat.
The deckle is the rib cap and typically sold as part of a prime rib
https://www.meadowcreekbbqsupply.com/blog/prepping-brisket-aaron-franklin/
You are wrong though and you would know this if you ever bothered trimming or even looked at an untrimmed whole brisket.
>n-no, the hard fat will render out at temperatures lower than it's melting point
No it won't retard, you have to trim it out.
I never said it would render out I said the deckle is a different cut of meat and it's being misused with regard to briskets
Then complain at every brisket trimming tutorial and the people who make them, including people who trim and smoke more brisket than you or I will in our entire lives combined.
For example I'm sure Aaron Franklin know less about it than you do.
I'm fine with that; I know why they call the fat cap that, I just won't because it's an actual, desirable cut of meat
You two are arguing over semantics, technically the entire point muscle is the deckle, but in common usage the deckle refers to the hard waxy fat on a whole packer brisket (point+flat). It all depends on region.
Fridge works fine for cooling, it's not that big.
if she’s not already 5 hours on the cooker and wrapped up in butcher paper or foil u fucked breh
So, How'd you cook it and how'd it turn out?
This was 12 hours in when I wrapped it. Ended up taking 17.5 hours then rested for 4ish in a cooler wrapped in towels. Best brisket I've done so far. I poured some of the tallow in when I wrapped with butcher paper and some more when I pulled for the rest. Best brisket I've done so far but this is only my third time cooking one.
Good work man
Pressure cooker my friend. Fixes the texture. Searing on high heat fixes the colour.
i can't even fit half a pork belly into my instant pot, how do you expect him to fit a full ass brisket
I am eternally envious of americans being able to just casually buy massive slabs of beef for pennies at the local supermarket
depending on the actual weight, this is somewhere between $100 and $140 at costco
Is 2.99 per lb at Costco for choice. 3.99 for prime. This was a choice ~16lb for $48
Literally impossible to suffer in unitedstatia
just shove it in a large pot, add a couple cans of tomato, garlic, onion, smoked paprika, cumin, salt & pepper it, add water to just above the level of the meat, bring to boil then simmer 6 hours.