Beef. It's what's for dinner.

[Jeff Lebowski]

I have not yet been blessed (or blessed myself) with a smoker, but am a basic gas griller. The ChatGPT gave me the following instructions for brisket on my grill. Can anyone of you eexperienced beef connosuires confirm or deny whether this would work?

To cook brisket on a gas grill, you will need to follow these steps:

1. Preheat the grill: Preheat your gas grill to 250-300 degrees Fahrenheit, depending on how long you plan to cook the brisket.
2. Prepare the brisket: Trim any excess fat from the brisket and season it with your choice of spices, such as salt, pepper, garlic, and paprika.
3. Place the brisket on the grill: Place the brisket on the grill grates, fat side up, and close the lid.
4. Grill the brisket: Cook the brisket for about 1 hour per pound, or until it reaches an internal temperature of 190-200 degrees Fahrenheit. Flip the brisket every hour or so to ensure even cooking.
5. Rest the brisket: Once the brisket is cooked, remove it from the grill and wrap it in foil. Let it rest for at least 30 minutes before slicing and serving.

1 hour per lb at 250-300 degrees? No.

Also, fat side down.

[Copelius]

I have not yet been blessed (or blessed myself) with a smoker, but am a basic gas griller. The ChatGPT gave me the following instructions for brisket on my grill. Can anyone of you eexperienced beef connosuires confirm or deny whether this would work?

To cook brisket on a gas grill, you will need to follow these steps:

1. Preheat the grill: Preheat your gas grill to 250-300 degrees Fahrenheit, depending on how long you plan to cook the brisket.
2. Prepare the brisket: Trim any excess fat from the brisket and season it with your choice of spices, such as salt, pepper, garlic, and paprika.
3. Place the brisket on the grill: Place the brisket on the grill grates, fat side up, and close the lid.
4. Grill the brisket: Cook the brisket for about 1 hour per pound, or until it reaches an internal temperature of 190-200 degrees Fahrenheit. Flip the brisket every hour or so to ensure even cooking.
5. Rest the brisket: Once the brisket is cooked, remove it from the grill and wrap it in foil. Let it rest for at least 30 minutes before slicing and serving.

[Bo Diddley]

What? You've never been to the Dude's Alpine mansion? You are missing out

Looking forward to both the tour of his mansion AND the waygu brisket!

Our kids decided they want brisket for Christmas too. It isn't wagyu, but then again, I don't have a mansion in Alpine either. So...

But I am looking forward to the brisket.

Same.

[Eddie]

Our kids decided they want brisket for Christmas too. It isn't wagyu, but then again, I don't have a mansion in Alpine either. So...

But I am looking forward to the brisket.

[MartyFunkhouser]

Better yet, give us directions to your mansion in Alpine, and the time for dinner!

What? You've never been to the Dude's Alpine mansion? You are missing out

[Bo Diddley]

wow - that is a very kind friend. would be nerve racking to be sure, but it will be amazing. let us know how it turns out.

Better yet, give us directions to your mansion in Alpine, and the time for dinner!

[smokymountainrain]

Post pics, please!

A very kind friend of mine bought me a Snake River Farms wagyu brisket. Going to cook it on Christmas day. I am a little nervous.

wow - that is a very kind friend. would be nerve racking to be sure, but it will be amazing. let us know how it turns out.

[Jeff Lebowski]

For Christmas we are having a pretty good sized gathering. I’m doing two prime ribs and a porchetta roast. I want to try to up the flavor so I’m thinking of rubbing the prime rib lightly with salt and pepper in the morning of the 24th. The evening of the 24th to smoke them at 180 for about 60-90 minutes or until the internal temp reaches about 90 degrees. From there pull off the smoker and put into vacuum bags, add fresh rosemary, garlic, thyme and seal the bags and put in the refrigerator for the night. Sous vide early morning on the 25th at 129 degrees for 8 hours or so. Pull the roasts out of the bags, save the juices for the au jus, and sear off at 750 degrees on my cast iron outdoor griddle. I’ll add a little olive oil and more seasoning before searing. My goal is to get some smoky flavor while also getting the most tender and perfect 132 from edge to edge roast. I’ve done something similar with tri-tip in the past and it was pretty good. Doing it with roasts this size/price make me wonder if I’m making a huge mistake.

The porchetta I’m just going to roast in the smoker at 350 and then the last 45 minutes or so up it to 425 to really crisp up the outside fat. Making a white wine lemon butter sauce to go with it.

Post pics, please!

A very kind friend of mine bought me a Snake River Farms wagyu brisket. Going to cook it on Christmas day. I am a little nervous.

[Donuthole]

My family asked for steak chimichurri. Much easier than the Prime Rib I've done the past few years, and also much cheaper. But still delicious. So i picked up a couple tri-tips from Costco today. They also want Jalapeno poppers, and twice baked blue cheese potatoes. Both of those are on the labor intensive, but they are both very much worth it.

[All-American]

For Christmas we are having a pretty good sized gathering. I’m doing two prime ribs and a porchetta roast. I want to try to up the flavor so I’m thinking of rubbing the prime rib lightly with salt and pepper in the morning of the 24th. The evening of the 24th to smoke them at 180 for about 60-90 minutes or until the internal temp reaches about 90 degrees. From there pull off the smoker and put into vacuum bags, add fresh rosemary, garlic, thyme and seal the bags and put in the refrigerator for the night. Sous vide early morning on the 25th at 129 degrees for 8 hours or so. Pull the roasts out of the bags, save the juices for the au jus, and sear off at 750 degrees on my cast iron outdoor griddle. I’ll add a little olive oil and more seasoning before searing. My goal is to get some smoky flavor while also getting the most tender and perfect 132 from edge to edge roast. I’ve done something similar with tri-tip in the past and it was pretty good. Doing it with roasts this size/price make me wonder if I’m making a huge mistake.

The porchetta I’m just going to roast in the smoker at 350 and then the last 45 minutes or so up it to 425 to really crisp up the outside fat. Making a white wine lemon butter sauce to go with it.

Nice. I've got a rib roast aging in the fridge as we speak.

[CJF]

For Christmas we are having a pretty good sized gathering. I’m doing two prime ribs and a porchetta roast. I want to try to up the flavor so I’m thinking of rubbing the prime rib lightly with salt and pepper in the morning of the 24th. The evening of the 24th to smoke them at 180 for about 60-90 minutes or until the internal temp reaches about 90 degrees. From there pull off the smoker and put into vacuum bags, add fresh rosemary, garlic, thyme and seal the bags and put in the refrigerator for the night. Sous vide early morning on the 25th at 129 degrees for 8 hours or so. Pull the roasts out of the bags, save the juices for the au jus, and sear off at 750 degrees on my cast iron outdoor griddle. I’ll add a little olive oil and more seasoning before searing. My goal is to get some smoky flavor while also getting the most tender and perfect 132 from edge to edge roast. I’ve done something similar with tri-tip in the past and it was pretty good. Doing it with roasts this size/price make me wonder if I’m making a huge mistake.

The porchetta I’m just going to roast in the smoker at 350 and then the last 45 minutes or so up it to 425 to really crisp up the outside fat. Making a white wine lemon butter sauce to go with it.

[Jeff Lebowski]

So - similar to the 3-2-1 (or variations) that is used for pork ribs? That was my original plan, but I don't want to mess them up.

yeah but they are thicker so they will probably need more time

[Bo Diddley]

So - similar to the 3-2-1 (or variations) that is used for pork ribs? That was my original plan, but I don't want to mess them up.

Yeah, maybe we should do a tailgate before a game sometime.

[Eddie]

I did sous vide beef ribs a couple years ago. They were OK, but I would never do it again. I would just season them up and slow cook them in the smoker.

So - similar to the 3-2-1 (or variations) that is used for pork ribs? That was my original plan, but I don't want to mess them up.

[Eddie]

Bring them down to my place and we'll smoke them tomorrow.

Can't say that doesn't sound like fun. I've still never met anyone from the site IRL - at least as far as I know. I'd still like to do that sometime - but too busy for the next few weeks to pull that off.