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Feb 5th, 2020
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Weekends are made for Brisket #8122257 01/09/21 06:03 PM
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Yep, all the time today to do it right. At 10 degrees outside, this one is going into the inside oven. Found a nice trimmed flat (at a price I could afford!), and dry rubbed that baby last night, to spend 16 hours in the fridge. Got it going long and slow today at 250 degrees, with Apple liquid smoke, so will see how it turns out. Got a new meat thermometer to try out too, instead of the old metal one, and this one even has an alarm. How awesome is that!!!

While I was dinking around, decided to try out the wife's air fryer and experiment; baked some sweet potato hushpuppy balls, for dipping in hot sweet chili sauce. They were excellent, and I'll do a full batch to go with dinner!!!

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Re: Weekends are made for Brisket [Re: Blank] #8122260 01/09/21 06:05 PM
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All the way baby. All the way.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Weekends are made for Brisket [Re: Blank] #8122645 01/10/21 12:36 AM
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Well, it came out very edible, moist, tender and delicious. Even got a pretty good bark on it, for the oven. No way is it Texas smoked brisket, but dammnnnn it was good. The girls loved it, even tho I could have gone a little bit more on the rare side. With a small flat of only 4#, even 5 degrees is critical sometimes. Carved up nice, and beans and slaw was a good compliment Loved the baguettes again, and the air-fried sweet potatoes were a hit, when dipped in some sweet chili sauce!!!
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Re: Weekends are made for Brisket [Re: Blank] #8122700 01/10/21 01:17 AM
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Looks good sir I’d tear it up. But yea looks just a slight Over done for me.


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Re: Weekends are made for Brisket [Re: Blank] #8122946 01/10/21 06:15 AM
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I'd eat that!


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Re: Weekends are made for Brisket [Re: Blank] #8124992 01/11/21 06:46 PM
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Blank, when you get a round-tuit, whip out your new thermometer and calibrate it in a pan of boiling water. At your elevation it will boil at 203 to 204. that's close enough for brisket work.

I bought a nice cooking thermometer at Home depot once. It was 30 degrees off, reading too high! I was using that for cured sausage making that my family was going to eat. HD took it back, but rejected my review saying that my use violated the terms and conditions of use. Really???


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Re: Weekends are made for Brisket [Re: Blank] #8125049 01/11/21 07:13 PM
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DC: Thanks for the info. Yes, I have already checked it. I used an ice bath like they suggest, and it reads exactly 32 degrees. I can check in boiling water also.

One of the reasons I purchased the ThermoWorks thermometer is, it is manufactured right here in the Salt Lake City area at our elevation, and it is guaranteed plus/minus 1.8 degrees.

Re: Weekends are made for Brisket [Re: Blank] #8125086 01/11/21 07:32 PM
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Blank, you’re the only person I know that does a brisket in the oven. I need to do one like my Dad used to. I bet yours was awesome


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Re: Weekends are made for Brisket [Re: Blank] #8125091 01/11/21 07:36 PM
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Varies by season. The Traeger works really well for smoking and cooking things, but we are disadvantaged by temps running from below 0, up to 10-20 degrees in the winter.

Grew up in a predominantly Jewish neighborhood, when I lived in White Plains NY, and those ladies cooked brisket all the time. More like pot roast, and a totally different taste but still good!!

Last edited by Blank; 01/11/21 07:38 PM.
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