r/brisket

I’ve got the brisket timing mostly figured out, but the sides are where I keep messing things up.

If the brisket finishes early and gets a long rest, I don’t really want mac and cheese, beans, or other hot sides sitting around getting dry while I wait to slice. At the same time, reheating everything right before serving gets annoying.

I came across a sunvivi double slow cooker while looking for a way to keep two sides warm separately, and I was thinking maybe beans in one side and mac and cheese in the other.

For people who regularly cook brisket for a group, what sides can actually sit warm for an hour or two without going downhill? And is mac and cheese even worth holding that long, or better made closer to serving?

One thing I still haven’t figured out is how to time the sides around a brisket.

If the brisket finishes early and needs a long rest, the meat is basically taken care of, but then I’m trying to keep beans, mac and cheese, sauce, or other sides ready without constantly reheating them.

I came across a sunvivi three-crock cooker while looking at ways to hold a few sides separately, and that seems easier than trying to coordinate everything in the oven at the last minute.

For those of you who regularly do brisket for a group, what sides hold well for a couple of hours? Do you keep them warm the whole time the brisket rests, or wait until closer to slicing before heating them?

My butcher can a 50 bs brisket in half through th3 middle. Is there anything wrong with this plan since I cant fit a large brisket in my smoker.

I made this recipe, taking inspiration from Meat Church's recipe for brisket. Please fill in the blanks, with a justification why!

Prepare the Brisket:

1. Cover brisket with ___A_a___ (binder). 
2. Immediately season the brisket with your rub of choice.
3. Allow the seasoning to adhere in your refrigerator for _B_b____ hours.

Prepare the Pellet Smoker:

1. Empty out any existing wood in your pellet smoker.
2. Refill with ___C_c___ wood.  
3. Set smoker to a temperature of __D_d___℉.

 

Smoke The Brisket:

1. Place the brisket fat side ___E_e___ (up/down)  in the pellet grill.
2. Smoke the brisket until you reach an internal temp of ____F_f____℉, spritzing every __G_g__  minutes with __H_h__ (spritzing liquid).

Wrap the Brisket:

1. Wrap the brisket in ___I_i__ (wrap)
2. Increase the temperature to __J_j__ ℉. 
3. Smoke until internal temperature of ___K_k___ ℉

Rest the Brisket:

1. Rest the brisket for **__L_l__**hours at ____M_m____℉.

 

What's your verdict?

Side Note: how do you make it not so salty??

Costco has those big ones but I am the only one eating it. How would you cut em in lets say 3 or 4 pieces without ruining it.

Hi new to the brisket perfection game but I’m attempting a hot hold after pulling at 195 and a full rest till 150 on counter then using the air sous vide and a pan with water (for moisture in oven ) I intend on leaving my brisket on a pan ( without any liquids ) it is wrapped with pink butcher paper and foil… has anyone tried this?

irst real brisket try so not too condident. On a Traeger.

Put a trimmed 10-11 lb one on last night at 1am at 225. This morning at 8 or so checked and was 150 and was looking good, mahogany bark. Kept probing every half hour or so to check for 165-175 stall. At 170 or so did a foil boat at 10 and rasied temp to 250.

It got up to 185 or so, (probed 175-185 in diff areas) but after that over the last 2 hours checked it with probes 3 different times over cause i was paranoid of quick jump to 200. Now it actually didnt go up any further but actually dropped and seems stalled around 180 Hard bark. Not close to probe tender. Its been in there 11+ hours total.

Is a 180 second stall a thing? Am i ruining this thing by opening lid too much to probe?

Thinking about putting the foil boat on a tray in the oven and finishing it in there low and slow like 200 or 225 to try and not dry it out? I'm not serving it till 7pm (its noon now) so have a ton of time. Idk haha