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So, youâve shelled out the $50 for a brisket from B&W Meat Company or some other local spot where people line up to get to that butcher counter, and youâre ready to take the plunge. Here now, Russell Roegels, of Roegels Barbecue Co., walks us through a smoking timeline for beginners. Think of this as a general guide for smoking brisket in your backyard and not as absolute gospelâno two briskets are alike. Also, weâre assuming youâre smoking about 12 pounds of brisket and using an offset smoker that requires wood for fuel, and youâre prepared for the dozen or so hours itâs going to take to smoke slow and low. Otherwise, carry on.
Walking into the meat section or up to the glass case at a local butcher shop can be like entering a confusing world of steaks. Each cut can bring something different to the plate.
Filet mignon, ribeye, New York strip, porterhouse (or T-bone) and flank are a few of the more popular cuts. When looking for the perfect piece of meat, thereâs a few things to look for.
âThe filet is the most tender,â said Mark Schmidt, the chef at Rainbow Lodge, 2011 Ella Blvd. âIf you like medium, medium well, I would get a ribeye because it has more fat to it. The filet would be dry. Thereâs also grass-fed, dye-aged (options).â