Brisket cost can vary wildly – it generally costs between $4 and $14 per pound, although Waygu can fetch $90 or more a pound. Cost factors include the quality, the grocery store you frequent, your location, and much more! And if you think brisket prices have gone up, you’re right. I’ll tell you why. As […]
You can spritz the brisket with apple juice, apple cider vinegar, beef broth, Worcestershire sauce, water, beer, and more! Working with pitmasters from all over the country, I have had an opportunity to see how people spritz their brisket firsthand. I can pass on their recipes, techniques, and more. In this post, I will give […]
How long is smoked brisket good for in the fridge? Brisket is good for up to four days in the refrigerator. I love smoked brisket which means that I tend to always make too much. This meant that I had to figure out how long I could safely store the meat before it went bad. […]
There isn’t really another name for brisket. Instead, various terms are used to describe the different cuts of brisket. Remember: BBQ is a regional product. There may be alternative or slang names for brisket in your neck of the woods that I’m unaware of. As a professional chef, many of my friends come to me […]
From making burger patties and sausages to creating homemade oil and Yorkshire pudding, there is a lot that you can do with your leftover brisket fat trimmings! Coming from a Southern family, my family was a big believer in recycling scraps to create brand new, tasty treats. As a result, I learned what to do […]
Resting brisket in a cooler is the best way to maintain the meat’s internal temperature at a safe level while ensuring that your brisket is perfectly moist when your guests arrive. I host quite a few cookouts and am always frustrated when either my smoked meats or guests are late. Fortunately, a pitmaster friend of […]
Smoking a brisket flat is simple – trim it, apply a dry rub, and then smoke it at 225 F until it cooks to your desired temperature! For most cookouts, I smoke a brisket flat. This has given me a lot of time to experiment with rubs, smoker temperatures, levels of doneness, and more. You […]
There are three main types of brisket – beef, pork, and lamb. In the case of beef brisket, this cut can be further broken down into other cuts. In culinary school, I had to learn about the different cuts, figure out how to choose them, and discover how to cook them perfectly. My knowledge is […]
The brisket stall refers to the period of time when the interior of the brisket stops increasing. It is caused by a process known as evaporative cooling, and occurs when the internal temperature of the brisket is between 150°F and 170°F. As someone who has been smoking briskets for many years, I’ve had to battle […]
The key to wrapping the brisket is to tightly fold the overlapping sheets of paper over and around the brisket. Like most people, I learned about this trick from Aaron Franklin. Although I was skeptical at first, testing out this method worked wonders for me. So, with some help of some pitmaster friends, I set […]