My Costco sells these baby briskets. How would you guys prep and smoke these???
by Arleqwen
2 Comments
chamonix123
Dry brine in the fridge at least 12 hrs with a nice rub wrapped in plastic wrap, then 250° at 1 hour / lb wrapped in aluminum foil in a glass baking dish (without the plastic wrap of course, LOL) That’s my go to for the 12-15 lb briskets that I do for holiday get-togethers. One hour / lb should be long enough but let it stay in the oven at that temp long enough to hit an internal temp of 195° then pull it. That’s the temp you need for that fork tenderness from the collagen breaking down. Cheers!
88nitro305
That’s just a popped commodity brisket that they split and missed marked, or it was a brisket flat that was popped and they just boated it and missed marked it
2 Comments
Dry brine in the fridge at least 12 hrs with a nice rub wrapped in plastic wrap, then 250° at 1 hour / lb wrapped in aluminum foil in a glass baking dish (without the plastic wrap of course, LOL) That’s my go to for the 12-15 lb briskets that I do for holiday get-togethers. One hour / lb should be long enough but let it stay in the oven at that temp long enough to hit an internal temp of 195° then pull it. That’s the temp you need for that fork tenderness from the collagen breaking down. Cheers!
That’s just a popped commodity brisket that they split and missed marked, or it was a brisket flat that was popped and they just boated it and missed marked it