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HokieHigh
Joined: 05/02/2001
Posts: 12,485
Likes: 9,842
HokieHigh
Lifetime

Start with a small one and it's not too bad. I've done two in the last

month -- an 11 pounder and a 6 pounder. The 11 pounder turned out great. The 6 pounder I overcooked (as in the bark was too thick). Both were definitely good and the highlights were the center cut areas. I was able to do both in about 6 hours with 2 hours to rest. Also, don't listen to those smoker groups. Just google how to do it and adapt your technique to what works for you. It's not rocket science and it always tastes good. If you're worried about food safety, get a meat thermometer and you're good.
Posted: 04/04/2024 at 11:32 AM ET
(In response to this post by HokieByWater)

Thread Replies (22)

Full Thread →
Beef Brisket. Worth the hassle?
HokieByWater • 04/04/24 11:02 AM ET
Just need a little patience and a little time. A Bluetooth/wifi…….
scoop76cs • 04/04/24 01:36 PM ET
Start with good quality to improve your chances. Costco has prime briskets
No Clue • 04/04/24 01:04 PM ET
unless you clown it up **
bigbadbird • 04/04/24 12:15 PM ET
It's definitely a time commitment if you don't have a set it and forget it
ElbertoHokie • 04/04/24 12:00 PM ET
all it takes- is all day**
bigbadbird • 04/04/24 01:14 PM ET
@ElbertoHokie would be a good Hokie to respond.**
VTDante • 04/04/24 11:47 AM ET
I've done 4 and I have yet to screw one up! Go for it...
great2bahokie • 04/04/24 11:39 AM ET
Not many have done four buttes. **
GreenvilleVT • 04/04/24 12:25 PM ET
One of the four was slightly less than perfect...
great2bahokie • 04/04/24 12:53 PM ET
It can be a struggle when you working on a butt the first time. **
GreenvilleVT • 04/04/24 02:41 PM ET
Too much chef lubrication?**
scoop76cs • 04/04/24 01:29 PM ET
Always...**
great2bahokie • 04/04/24 01:39 PM ET
Start with a small one and it's not too bad. I've done two in the last ◄
HokieHigh • 04/04/24 11:32 AM ET
Hellz yeah
MAHokie69 • 04/04/24 11:30 AM ET
well ive had good luck on hot and fast too, but i prefer low and slow**
BRVT • 04/04/24 11:32 AM ET
Low and slow is always better. But it's not like hot and fast ruins it
HokieHigh • 04/04/24 11:34 AM ET
Many years ago I read an article on a "Fast Track Pork Butt"...in short....
JoesterVT • 04/04/24 12:17 PM ET
Go for it...If you can do a butt, you can do a brisket.
JoesterVT • 04/04/24 11:21 AM ET
Worth the hassle of driving to the BBQ restaurant? Sure.**
HokieNoVA • 04/04/24 11:18 AM ET
Yes. What BR said below. Pick stall strategy; wait it out or Texas crutch**
pburg_hokie • 04/04/24 11:15 AM ET
if you are going to crutch it, have some pink butcher paper on hand**
BRVT • 04/04/24 11:27 AM ET
go for it, patience and time are the biggest factors**
BRVT • 04/04/24 11:04 AM ET