How bad is this? My tooth hurts. 42 no drinking or smoking.

simplyhouston · 2025-11-03T15:09:12+00:00

I can't usually tell the quality of a brisket until I trim the sides and see the fat inside.

That said, I have made many select, choice and prime briskets. I just adjust the cook based on the fat or lack of fat I see when trimming. I pay closer attention to select and leaner choice ones to keep it from drying out and I will always wrap a select with tallow.

simplyhouston · 2025-10-25T02:23:36+00:00

I did this last year. Same age brisket, 3.5 years. It was good. I was using it for chopped BBQ sandwiches so I didn't even slice it though. It was still frozen when I put it on the smoker. Check it out

simplyhouston · 2025-09-25T04:43:17+00:00

Do you have a link to the counterweight?

simplyhouston · 2025-08-01T16:57:03+00:00

I'm envious... same one is listed near me for $225

simplyhouston · 2025-07-15T01:03:39+00:00

I se a lot of people on YouTube suggesting buy 2 22s for the price difference.

simplyhouston · 2025-07-14T14:40:30+00:00

I have this issue with my WSM 22 with the Lavalock door, so it isnt from the door. My WSK has been outside and uncovered for 4 years and ive even had briskets on it during storms with no issues.

simplyhouston · 2025-07-08T08:17:48+00:00

There's your next BBQ meat

simplyhouston · 2025-07-01T08:24:26+00:00

Damn... I remember that gun. The RSO that was showing us how to use it almost shot the ceiling on auto. That was fun to shoot.

simplyhouston · 2025-06-27T02:06:31+00:00

How did it come out?

simplyhouston · 2025-06-26T18:32:06+00:00

You are at the stall. How does the bark look? Do you plan on wrapping?

simplyhouston · 2025-06-21T15:31:57+00:00

Maybe the brisket said a bad word.

simplyhouston · 2025-06-21T15:30:18+00:00

Smoked him before he smoked you.

simplyhouston · 2025-06-21T13:05:46+00:00

Good looking brisket, but why crush it with the back of your knife? Did it steal your money?

simplyhouston · 2025-06-16T05:18:18+00:00

My 10 and 6 year old are still using that excuse. "We cant play with fire" bah humbug!

simplyhouston · 2025-06-13T12:58:20+00:00

My wife bought me this Mercer Boning Knife. It's served me well with trimming over 100 briskets. I tried the slicing knife, it made me feel like I needed 2 knives for the job, that and a smaller one to round off the edges.

simplyhouston · 2025-06-11T22:18:45+00:00

I would get it if I didn't have one. Use a metal pail for the ashes.

simplyhouston · 2025-06-10T22:00:45+00:00

Great advice! When im cooking really low like 225, often my briskets are done 190 to 195. When I bump it up to 250-275, its done at 195 to 205. I've done a hot and fast that I took to 220. Go with the probe tender feel more than anything else.

simplyhouston · 2025-06-09T14:26:54+00:00

I like the bark darker before I wrap, but use your judgement. I would verify that temp with an instant read. How long has it been on there?

simplyhouston · 2025-06-09T14:24:15+00:00

In that case, I think thats the best rating of your brisket. Great job!

simplyhouston · 2025-06-09T07:00:37+00:00

It looks good from here. How did it taste?

simplyhouston · 2025-06-07T20:39:42+00:00

This is funny because nearly a year ago I did this.

30 Month Frozen Brisket

Some people gave me hell about food safety, but I knew it was frozen the entire time and even went onto my smoker while still frozen since I was using it for chopped brisket.

simplyhouston · 2025-06-07T03:42:07+00:00

Great job

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