Hot and fast or low and slow?

[Riksors]

Coffee (AM)
Beer (Noon)
Red Wine (Finish)

Low and slow for me. @225temp, wrap at 176 internal, pull at 210. Rest for 1hr.

I smoke three at a time. Save big.

 

[Texan79423]

Brisket $3.49# wood $1.25 a stick average cost to produce 18-20# brisket around $120.00 when you add in the cost of the beer.

 

[mm54943]

Low and slow. I never exceed 250. I do want to try wrapping with butcher paper rather than foil.

 

[Sam7sf]

Keep seeing this threads title pop up in my feed. Kind of gets me hot and bothered.

 

[billtool]

Brisket $3.49# wood $1.25 a stick average cost to produce 18-20# brisket around $120.00 when you add in the cost of the beer.

that's a big ass brisket for sure.

 

[Axxe55]

Low and slow. I never exceed 250. I do want to try wrapping with butcher paper rather than foil.

after tryining butcher paper i prefer it over using foil i use a large baking sheet to support the weight of the meat though

 

[Whistler]

Low and slow (below 250) is my preference but I've been known to crank it up for hungry grandkids and greatgrandkids, they don't notice the difference.
My kids bought me a pellet smoker because they worried about the old guy tending the big smoker all day.
I have beer and peace, it's worth the extra work.
The pellet smoker is great for chicken.

 

[candcallen]

At my age Hot n Slow gets better results.

 

[Army 1911]

Yet sous vide plus a fast sear is somehow off-putting to many, many folks. I don't get it and never will.

Nor do I understand steaks cooked blue but that's going too far afield.

Back on topic - I do not possess the time, industriousness, or attentiveness to detail to properly smoke a brisket. I greatly admire those folks who have mastered the skills involved.

Sous vide is just boiled meat to me.

 

[benenglish]

Sous vide is just boiled meat to me.

No food is boiled if it never touches the boiling liquid. Sous vide is just a really, really finely controllable way to heat things to a specified temperature.

 

[Army 1911]

No food is boiled if it never touches the boiling liquid. Sous vide is just a really, really finely controllable way to heat things to a specified temperature.

If it's sous vide, include me out.

 

[candcallen]

If it's sous vide, include me out.

Boil in bag

 

[Mike_from_Texas]

I’m out on Sous Vide as well.


Sent from my iPhone using Tapatalk Pro

 

[billtool]

Never had it- as far as I know. I like the concept as I’m not a steak grill master. I’m not saying hamburgers couldn’t be cooked this way and finished off on the grill. I perpetually over-cook those danged things

 

[leVieux]

<>

As my late Dad warned: “Always make sure that you know whom you are talking-to.”

Our cross-canal neighbor at Galveston was a self professed brisket master.

One evening when he & Mrs were over for some boiled crawfish, I asked him to explain in detail to my Brother-in-Law “Moose” how to cook brisket on BBQ.

Neighbor went on & on in detail to the befuddled Moose.

I asked Moose, “Have you ever cooked a brisket BBQ?”. Moose replied: “I cook 1,000# of beef briskets every Monday and another 600# every Thursday, why?”

Moose is the beef cook @ Mikeska’s, and has been for almost 45 years.

I’m still waiting for retaliation from neighbor.

leVieux
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