Another brisket thread...

[CosmicCowboy]

Since it bothers the little emo trolls and VivaLaFatboy so much...:lol

...How I do it...start with a good bed of coals and a hot pit. Started fire with a pearburner at 7am

http://imageshack.us/scaled/large/29/qhil.jpg (http://imageshack.us/photo/my-images/29/qhil.jpg/)

like that good clean smoke...

http://imageshack.us/scaled/large/849/tfrd.jpg (http://imageshack.us/photo/my-images/849/tfrd.jpg/)

Trim fat side to 1/4" cross hatch 1/2" deep, trip all hard fat from point...dry rub and onto the pit fat side up. Close the lid and don't open it again for 10 hours.

http://imageshack.us/scaled/large/41/ml7e.jpg (http://imageshack.us/photo/my-images/41/ml7e.jpg/)

Hold the right temperature

http://imageshack.us/scaled/large/809/8wor.jpg (http://imageshack.us/photo/my-images/809/8wor.jpg/)

Shoot temperatures at 10 hours...170...close the lid.

http://imageshack.us/scaled/large/856/rzcn.jpg (http://imageshack.us/photo/my-images/856/rzcn.jpg/)

Checked again at 13 hours...temp at 190...pulled off and into the ice chest wrapped in clean shop towels. Next morning onto the cutting board...

http://imageshack.us/scaled/medium/13/dnv8.jpg (http://imageshack.us/photo/my-images/13/dnv8.jpg/)

Cut the brisket across where the flat meets the point...

http://imageshack.us/scaled/medium/809/e74z.jpg (http://imageshack.us/photo/my-images/809/e74z.jpg/)

Rotate the point 90 degrees and cut the point in half. Wrap all in foil and directly back into the ice chest until time to serve...I don't slice until it goes on the plate...

http://imageshack.us/scaled/medium/834/a00h.jpg (http://imageshack.us/photo/my-images/834/a00h.jpg/)

nuthin to cooking a nice juicy brisket...:D

[lil'mo]

Brah I use these threads. Keep up the good work :tu

[CosmicCowboy]

Cue VivaLaFatboy to tell me he watched pitmasters on TV once and I'm doing it all wrong.

[DesignatedT]

:tu

[Viva Las Espuelas]

:lol
Whatever grandpa. :lol

And no, Aaron Franklin does it the same but his obviously looks and, I'm pretty sure, tastes better. You wouldn't have people wait three hours for that scored, burnt looking, dry hunk of beef.

Scoring :lmao

[CosmicCowboy]

:lol
Whatever grandpa. :lol

And no, Aaron Franklin does it the same but his obviously looks and, I'm pretty sure, tastes better. You wouldn't have people wait three hours for that scored, burnt looking, dry hunk of beef.

Scoring :lmao

Viva Las Fatboy right on cue.

Now go back to eating cheetos and watching the food network. LOL fatass

[Monostradamus]

what's the point of scoring it? genuine question imho

[leemajors]

what's the point of scoring it? genuine question imho

It can help the rub get past the fat cap, but it can also render the fat off quicker.

[CosmicCowboy]

It can help the rub get past the fat cap, but it can also render the fat off quicker.

Pretty much that. By the time the brisket has cooked low and slow for 13-14 hours the fat cap has rendered into the brisket instead of rolling off. Check the cross section cut.

[CosmicCowboy]

Looks good CC. No aluminum foil? I smoke mine for about 3-4 hours and then wrap it in foil and throw it back on the smoker until its tender.

Naa...I don't like foil on briskets. Ribs yes, depending on time frame to tenderize and loosen up the bone but I will finish them back on the smoke, pork shoulder for pulled pork (I wrap @ 150 and pull at 195) but not briskets. The perfect brisket can be cut into 1/4" slices that just fall over in one piece but if you grab a perfectly cooked slice it will just pull apart with a slight tug. Foil briskets are more like a roast and just fall apart when you try to cut them.

[Phillip]

:clap well done

[CosmicCowboy]

Oh, and people wait at Franklins for three hours because they are too fat and lazy like Viva Las Fatass to smoke a great brisket themselves.

Stand in line for three hours..:lmao

Food network expert...:lmao

[Sportcamper]

1- I have done over a hundred briskets & could use more information on the pre trimming part…
2- You throw them on ice overnight? Interesting…Never knew about that…Do you re heat them or serve cold?
3- Prime rib is much easier…

[Blake]

Another insecure butthurt thread

[CosmicCowboy]

1- I have done over a hundred briskets & could use more information on the pre trimming part…
2- You throw them on ice overnight? Interesting…Never knew about that…Do you re heat them or server cold?
3- Prime rib is much easier…

Oh no...I just use it as an insulated box to let the briskets rest and cool slowly. They will stay hot for hours. You want them to reabsorb the free juices slowly so they are juicy when you slice them.

[CosmicCowboy]

Another insecure butthurt thread

Another insecure butt hurt post from the emo faggot.

[FatBeaner]

good brisket

1. get in car.
2. goto store, buy 12 pack.
3. goto drive thru bill millers. poorboy extra lean extra beef, 1.00 more, no big deal.
4. eat and drink and be merry.
5. smoke some more dro to celebrate!

[Blake]

Another insecure butt hurt post from the emo faggot.

Right, I'm the emo one here.

[Trill Clinton]

thank you for posting your brisket, again.

[FatBeaner]

hey cosmic, how do you cook your new york strips. that's what the fuck i eat. and i just grill em up in a pan with heavy pepper on one side. what am i doing wrong oh great one...

[CosmicCowboy]

thank you for posting your brisket, again.

I'm frying chicken this weekend. I'll be sure and post something for you.

[Trill Clinton]

make sure you fry it in canola. i don't like the taste of vegetable oil.

[Sportcamper]

make sure you fry it in canola. i don't like the taste of vegetable oil.

Peanut oil works for me...

[CosmicCowboy]

I Love these threads. How about a hot sauce thread cc?

I haven't done home made hot sauce in a long time. HEB thick and chunky is my normal go to hot sauce.

Baseline Bum is the hot sauce expert

[CosmicCowboy]

Peanut oil works for me...

Yeah, no surprise Trill likes rape oil....:p:

[Frank Dux]

Man, that's some master level brisket smoking. Props!

[Das Texan]

Honest question: Why shop towels?


Honest feedback: I wont ever wait in line 3 hours for any food product. Fuck Franklin. I'm sure its good, not worth a 3 hour wait.

[CosmicCowboy]

Honest question: Why shop towels?


Honest feedback: I wont ever wait in line 3 hours for any food product. Fuck Franklin. I'm sure its good, not worth a 3 hour wait.

The brisket will continue to rise in temperature another ten degrees after you pull it off the pit. The towels hold the juices that escape, softening the bark and keeping it moist but not getting slimy like if it was wrapped in foil. Once the juices re-absorb and stabilize in the brisket the bark is firm but not crisp or slimy. I just use white cotton terry shop towels because they are cheap and I can throw them in the washer when I'm done and re-use them.

[Das Texan]

I was assuming the throw away shop towels at first, makes sense to use the cotton terry ones for the reasons you mentioned.

[CuckingFunt]

Wouldn't towels draw moisture out?

[CosmicCowboy]

Wouldn't towels draw moisture out?

nope.

[Leetonidas]

shit looks good tbh really annoying since I've been fasting the last twelve hours for a doctors appointment in 30 mins... :depressed damn you CC

[johnsmith]

CC, I've been wanting a smoker for a while, and rather than having a redneck make me one that mounts on a trailer, I just want something small and convenient for the backyard. Any recommendations or are they all pretty much the same? Other than price, I don't see much of a difference between most of them.

Anyone?

[CosmicCowboy]

CC, I've been wanting a smoker for a while, and rather than having a redneck make me one that mounts on a trailer, I just want something small and convenient for the backyard. Any recommendations or are they all pretty much the same? Other than price, I don't see much of a difference between most of them.

Anyone?

Generally, you do get what you pay for. For a backyard steel pit the heavier the pit the better. With the lighter gauge pits you will always be fighting to hold your desired temperature especially if it is cold or windy. I prefer reverse flow pits but you can do fine with a standard offset smoke box pit like most that you see.

[Sportcamper]

johnsmith Go to Wal-Mart & see what they have…A cheap propane or electric water smoker is excellent for turkey, roasts or prime rib…
http://www.walmart.com/ip/Brinkmann-Gourmet-Electric-Smoker-Black/11050750
Water Cooker…

If you can find this style in your area made by Brinkman buy it…..Brinkman is so darn agreeable…I wore out the fire box & went to order a new one & they sent me one at no charge….
http://www.walmart.com/ip/Laguna-Outdoor-Grills-GS-71-The-Big-Papa-Double-Smoking-Chamber-Combo/25860214
Smoker

The green egg style smokers are much more efficient & more neighbor friendly if you live in tight quarters…Costco has a knock off for about $600.00…

[tlongII]

CC, I've been wanting a smoker for a while, and rather than having a redneck make me one that mounts on a trailer, I just want something small and convenient for the backyard. Any recommendations or are they all pretty much the same? Other than price, I don't see much of a difference between most of them.

Anyone?

Get a Mak.

[CosmicCowboy]

The electric smokers that use pellets are pretty cool. I bought my son one for their condo in LA...no messing with the fire and just set it and leave it...you could cook a brisket while you were at work.

http://www.amazon.com/Masterbuilt-Generation-Electric-Smokehouse-Controller/dp/B003XJGEGY

[ohmwrecker]

Just my opinion, but if you didn't trim so much fat and score it, you wouldn't lose so much moisture. Trim the fat after it's cooked and before you serve.

[leemajors]

The electric smokers that use pellets are pretty cool. I bought my son one for their condo in LA...no messing with the fire and just set it and leave it...you could cook a brisket while you were at work.

http://www.amazon.com/Masterbuilt-Generation-Electric-Smokehouse-Controller/dp/B003XJGEGY

the only problem with those is that with the water pan and no vent up top, you're basically steaming. My friend John Lewis, who started Franklin with Aaron and is now pitmaster at LA BBQ, had one of those before he started competing and ended up drilling a hole up top to seal with a wine cork. He started building/welding his own stuff with used propane tanks after that. Since the steam was vented he was able to get a decent bark.

[CosmicCowboy]

Just my opinion, but if you didn't trim so much fat and score it, you wouldn't lose so much moisture. Trim the fat after it's cooked and before you serve.

negative, ghostrider. With packer briskets you don't want to leave all the fat on. 1/4" is perfect.

[CosmicCowboy]

the only problem with those is that with the water pan and no vent up top, you're basically steaming. My friend John Lewis, who started Franklin with Aaron and is now pitmaster at LA BBQ, had one of those before he started competing and ended up drilling a hole up top to seal with a wine cork. He started building/welding his own stuff with used propane tanks after that. Since the steam was vented he was able to get a decent bark.

Hmmmm. The one I got my son has a vent.

[AntiChrist]

This may be blasphemy in Texas, but here goes...

Is brisket an overrated piece of meat? I mean, it's pretty good when it's really cooked right, but it's just bleh otherwise.

[leemajors]

Hmmmm. The one I got my son has a vent.

cool, I had a Masterbuilt back around 2005. Good that they improved on it.

[leemajors]

This may be blasphemy in Texas, but here goes...

Is brisket an overrated piece of meat? I mean, it's pretty good when it's really cooked right, but it's just bleh otherwise.

You could say that about any cut of meat tbh

[AntiChrist]

You could say that about any cut of meat tbh

Yeah, I suppose.

[CosmicCowboy]

This may be blasphemy in Texas, but here goes...

Is brisket an overrated piece of meat? I mean, it's pretty good when it's really cooked right, but it's just bleh otherwise.

I definitely prefer smoked tenderloin or prime rib, but when you are feeding a bunch of people well cooked brisket @ $1.77 a pound as opposed to $10+ a pound is nice.

And yeah, being able to cook a perfect brisket has gotten to be one of those stereotype manly Texan things...

[AntiChrist]

I definitely prefer smoked tenderloin or prime rib, but when you are feeding a bunch of people well cooked brisket @ $1.77 a pound as opposed to $10+ a pound is nice.

And yeah, being able to cook a perfect brisket has gotten to be one of those stereotype manly Texan things...


I've had more bad ones than good ones. Most of the bad ones I've had were overcooked/dry or overly smoked.

[Blake]

Just my opinion, but if you didn't trim so much fat and score it, you wouldn't lose so much moisture. Trim the fat after it's cooked and before you serve.

I concur

[Phillip]

This may be blasphemy in Texas, but here goes...

Is brisket an overrated piece of meat? I mean, it's pretty good when it's really cooked right, but it's just bleh otherwise.

Brisket pretty much sucks unless it's cooked right. So yeah, being able to cook a good brisket is more of a pride thing than anything.

[CuckingFunt]

nope.

Not sure I'm convinced, but whatevs. You're the one eating it.

[monosylab1k]

CC, I've been wanting a smoker for a while, and rather than having a redneck make me one that mounts on a trailer, I just want something small and convenient for the backyard. Any recommendations or are they all pretty much the same? Other than price, I don't see much of a difference between most of them.

Anyone?

For the price of a cheap offset smoker, you're better off getting a Weber Smokey Mountain instead tbh. Unless its high quality and expensive as shit, offset smokers are a pain in the ass. Weber Smokey Mountains are way easier and will cook just as well as an offset smoker thats the same price. Not to mention they're alot lighter and more portable.

If you have the time and means to take a cheap offset smoker and modify it, then do that. or if you're willing to shell out for a quality offset smoker tho, then thats definitely the way to go too.

[Trill Clinton]

yea johnsmith, if you're going to be wasting money on briskets from HEB, just get a cheap smoker. no point in spending high dollar on equipment to cook some cheap meat.

[monosylab1k]

the only problem with those is that with the water pan and no vent up top, you're basically steaming. My friend John Lewis, who started Franklin with Aaron and is now pitmaster at LA BBQ, had one of those before he started competing and ended up drilling a hole up top to seal with a wine cork. He started building/welding his own stuff with used propane tanks after that. Since the steam was vented he was able to get a decent bark.

What is John and Aaron's friendship like now? I'm kinda curious about how Franklin/Lewis/John Mueller all view each other considering they all have worked together at various points and now are all each other's top competition in Austin. Aaron Franklin gives off the awshucks nice guy vibe but seems like he's more cutthroat than he looks behind the scenes. I thought it was interesting that Lewis basically called him out in that TM interview, saying he never seasoned a brisket with only s&p while working at Franklin's joint, which goes against basically any interview Franklin ever gave about what he seasons his briskets with.

[cantthinkofanything]

yea johnsmith (http://www.spurstalk.com/forums/member.php?u=4000), if you're going to be wasting money on briskets from HEB, just get a cheap smoker. no point in spending high dollar on equipment to cook some cheap meat.

no point on spending $ on any equipment if you're buying brisket. Just microwave the fuck out of it and drench it your favorite barbeque sauce.

[CosmicCowboy]

yea johnsmith, if you're going to be wasting money on briskets from HEB, just get a cheap smoker. no point in spending high dollar on equipment to cook some cheap meat.

What an ignorant fucking comment.

[Trill Clinton]

What an ignorant fucking comment.

nah it isn't. i made a couple smokers in GMR class in junior high that did just as good as the expensive ones people use to cook cheap meats from HEB.

[cantthinkofanything]

nah it isn't. i made a couple smokers in GMR class in junior high that did just as good as the expensive ones people use to cook cheap meats from HEB.

I know this guy who made a smoker out of an old dish washing machine.

[Trill Clinton]

I know this guy who made a smoker out of an old dish washing machine.

I saw some guys make one of out a pinball machine but it sucked. does your buddy do bbq competitions?

[CosmicCowboy]

I cooked for years on a couple of cheap Brinkmann water smokers. BBQ was just as good, just had to screw with it more to hold the temperature right.

http://hi.atgimg.com/img/p400/206/815-3060-4.jpg

[CosmicCowboy]

nah it isn't. i made a couple smokers in GMR class in junior high that did just as good as the expensive ones people use to cook cheap meats from HEB.

:lol @ the meat snob.

[Trill Clinton]

Just saying it doesn't make sense to pay for a expensive smoker unless youu compete on the bbq circuit and if that's the case, you wouldn't be using meats from heb.

[cantthinkofanything]

I saw some guys make one of out a pinball machine but it sucked. does your buddy do bbq competitions?

no...I don't think he even cooks that much.

[cantthinkofanything]

:lol @ the meat snob.

I bet you'll smoke anyone's meat

[tlongII]

These MAK's are the bad boys!

https://s3.amazonaws.com/images.bigpoppasmokers.com/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/s/m/smoker_box_on_grill.jpg

[cantthinkofanything]

These MAK's are the bad boys!

https://s3.amazonaws.com/images.bigpoppasmokers.com/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/s/m/smoker_box_on_grill.jpg

LOL. Why the hell would you have a safe built on to your grill??? LMAO.

[leemajors]

What is John and Aaron's friendship like now? I'm kinda curious about how Franklin/Lewis/John Mueller all view each other considering they all have worked together at various points and now are all each other's top competition in Austin. Aaron Franklin gives off the awshucks nice guy vibe but seems like he's more cutthroat than he looks behind the scenes. I thought it was interesting that Lewis basically called him out in that TM interview, saying he never seasoned a brisket with only s&p while working at Franklin's joint, which goes against basically any interview Franklin ever gave about what he seasons his briskets with.

I think they are still friends, but I couldn't say for sure. From what I know most of the Muellers are a bit off, so who knows what is going on with them (John and sister) besides the fact they hate each other, and she is John Lewis' boss now. I have known John for about 10 years, and he is as nice a person as I have ever met - his sister is my ex-wife :lol I may go by his place here in a bit actually since I have to run an errand downtown.

[CosmicCowboy]

LOL. Why the hell would you have a safe built on to your grill??? LMAO.

That's a warmer/smoker dummy.

[cantthinkofanything]

That's a warmer/smoker dummy.

whatever...it's clearly Photoshopped anyway.

[Sportcamper]

The Mak is also $2300.00 plus accessori's
The topic was inexpensive smokers...:lol

[tlongII]

Actually the topic was brisket...

[Sportcamper]

Actually the topic was brisket...

I really like my Nike Sasquatch…Turned my hook into a nice control fade…

[leemajors]

What is John and Aaron's friendship like now? I'm kinda curious about how Franklin/Lewis/John Mueller all view each other considering they all have worked together at various points and now are all each other's top competition in Austin. Aaron Franklin gives off the awshucks nice guy vibe but seems like he's more cutthroat than he looks behind the scenes. I thought it was interesting that Lewis basically called him out in that TM interview, saying he never seasoned a brisket with only s&p while working at Franklin's joint, which goes against basically any interview Franklin ever gave about what he seasons his briskets with.

dunno what happened there

[cantthinkofanything]

I think they are still friends, but I couldn't say for sure. I have known John for about 10 years, and he is as nice a person as I have ever met - his sister is my ex-wife :lol I may go by his place here in a bit actually since I have to run an errand downtown.

why the fuck...

[Creepn]

That's a warmer/smoker dummy.

Caught hook, line, and sinker. Then placed on the grill to give to the dog for dinner.

[CosmicCowboy]

Caught hook, line, and sinker. Then placed on the grill to give to the dog for dinner.

Nope. Your stupid is showing again. Good thing for you they had affirmative action or you'd still be struggling to get out of the third grade.

[Trill Clinton]

look at CC turning towards racism, AGAIN, when he gets caught taking the bait lol, sad.

[Trill Clinton]

mingus where ya at?

[CosmicCowboy]

look at CC turning towards racism, AGAIN, when he gets caught taking the bait lol, sad.

LOL just fucking with the short bus occupants. I know. It's all our fault for keepin you down.

:lmao @ Trill throwin the race card. You are the most racist asshole on this board.

[CosmicCowboy]

These MAK's are the bad boys!

https://s3.amazonaws.com/images.bigpoppasmokers.com/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/s/m/smoker_box_on_grill.jpg

Those are cute little backyard smokers. Look like they are pretty well made.

[Trill Clinton]

LOL just fucking with the short bus occupants. I know. It's all our fault for keepin you down.

:lmao @ Trill throwin the race card. You are the most racist asshole on this board.

YOU threw the race card with your racist remark towards creepn. same way you play the race card about me eating fried chicken. when your back is against the wall you pull the race card, sad. you're 55 years old and still using race jokes when you don't know what to say. grow up already.

[cantthinkofanything]

Wait...so that's not a safe?

[The Reckoning]

i have my own smokehouse built in the 1940s tbh

[ohmwrecker]

negative, ghostrider. With packer briskets you don't want to leave all the fat on. 1/4" is perfect.

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

[CosmicCowboy]

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

:lmao

whatever, dude. Dry it's not.

[CosmicCowboy]

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

So where is your BBQ business?

[Trill Clinton]

cc why are you so sensitive over your brisket? not everyone is going to be amazed by an average looking brisket, doggie.

[Sportcamper]

Back to inexpensive…Charbroil...Tru-Infrared….This is a great portable grill that does a nice job on chicken, pork & fish…
Can pick one up for under 250.00
http://www.sportsauthority.com/product/index.jsp?productId=11889712&srccode=cii_13736960&cpncode=31-222359467-2

[CosmicCowboy]

cc why are you so sensitive over your brisket? not everyone is going to be amazed by an average looking brisket, doggie.

You are right. I should just ignore the comments from ignorant trolls like you.

:lmao @ Troll Clinton pretending to be a brisket expert.

[Blake]

You are right. I should just ignore the comments from ignorant trolls like you.


Yeah you won't. You'll continue to remain beefhurt.

[TeyshaBlue]

beefhurt.:lol:lol

[Creepn]

:lol Beefhurt. That will do it.

[Monostradamus]

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

You trim the fat off your brisket before serving? Either you do competition cooking (i.e. fake barbecue) or serve really shitty restaurant brisket.

[ohmwrecker]

:lmao

whatever, dude. Dry it's not.

Looks dry. Fat=moisture.


So where is your BBQ business?

Austin.


You trim the fat off your brisket before serving? Either you do competition cooking (i.e. fake barbecue) or serve really shitty restaurant brisket.

I don't trim the fat off of anything unless a customer asks me too. I was advising Cowboy not to trim so much fat (or :lol score) off the brisket pre-smoke. Dumbfuck.

[Viva Las Espuelas]

So where is your BBQ business?

and yours?

[Viva Las Espuelas]

Your brisket is dry.

dryer than nursing home twat.

[Viva Las Espuelas]

You trim the fat off your brisket before serving? Either you do competition cooking (i.e. fake barbecue) or serve really shitty restaurant brisket.

uh, skip to 1:58, please.

That aint no "fake barbecue", son.


http://www.youtube.com/watch?v=VmTzdMHu5KU

[monosylab1k]

uh, skip to 1:58, please.

That aint no "fake barbecue", son.


http://www.youtube.com/watch?v=VmTzdMHu5KU
I said "before serving" not "before cooking"

[CosmicCowboy]

and yours?

With my lifestyle I can't afford to quit my day job to compete with every other broke dick out there cooking BBQ. Now YOU on the other hand, since you are such a BBQ expert should quit your dead end day job and seek fame and glory in the BBQ world. I mean....you watched a youtube video...how hard can it be?

BTW, fatboy...why aren't you talking smack with ohmwrecker for claiming that trimming the fat cap to 1/4" makes the brisket dry. I'm pretty sure that's exactly what your boy Franklin does...

[monosylab1k]

Trim the fat after it's cooked and before you serve.

:lmao

[monosylab1k]

I was advising Cowboy not to trim so much fat (or :lol score) off the brisket pre-smoke. Dumbfuck.

Are you so fucking retarded that you didn't even bother to read all the shit you said in this thread? I like to shit on CC as much as the next guy but i'm not gonna blatantly contradict myself multiple times like a stupid faggot to do it.

[CosmicCowboy]

dryer than nursing home twat.

And you know this how? Been trolling the senior citizen centers since you can't get your fatass laid with women in your generation?

[The Reckoning]

fat = flavor. fat = good.

[ohmwrecker]

Are you so fucking retarded that you didn't even bother to read all the shit you said in this thread? I like to shit on CC as much as the next guy but i'm not gonna blatantly contradict myself multiple times like a stupid faggot to do it.

I meant that if you are going to trim the fat, you should do it after the brisket is cooked. I figured that was implied. Most commercial briskets are pre-trimmed, so there is no need for further trimming. If you are trimming fat off a brisket, you are removing flavor and moisture. It's pretty basic stuff . . . and yes, I was giving CC a hard time, for the most part.

[Twisted_Dawg]

How do you hold the temp at a constant 210 degrees? Holding the temp constant is my biggest challenge. How much wood do you add and how often? Mesquite or oak?

[Blake]

fat = flavor. fat = good.

I concur

[CosmicCowboy]

How do you hold the temp at a constant 210 degrees? Holding the temp constant is my biggest challenge. How much wood do you add and how often? Mesquite or oak?

Holding a low slow temp is a problem with a lot of pits. Part of it has to to with pure mass of the pit...the heavier the metal (or other material like brick) the more heat it retains and the more even the pit cooks...it loses temp slower and gains temp slower. I designed and built mine from the start with the goal of cooking in the low 200 degree range...(firebox size, cooking box size, stack size/height, etc.) I actually have a hard time cooking at 350. Mine is an offset firebox with reverse flow (the heat comes out of the firebox, goes across under a series of steel plates under the meat, then the heat/smoke does a U-turn and comes back across the meat to the stack) It gives a much more even heat from end to end in the pit than a conventional offset firebox pit.

I will start off with a big fire in the firebox and open dampers on firebox and stack and keep adding wood until I have a robust bed of coals in the firebox. I'm not worrying what the temp is in the pit, I'm trying to get the pit hot with a good bed of coals and clear smoke. When I get that I will pop the top of the cooking area to spill heat, add my meat, and then damper back my stack damper to get the temp I want. I can pretty well adjust my pit +/- 5 degrees. As for wood, I generally use dried split mesquite just because I have a huge amount of it cut and stacked at the ranch from clearing roads and fence lines. I have my wood split to the size and length of a rolled up newspaper and on my pit I need to add one every hour or so just to keep the coals and smoke regenerated.

[CosmicCowboy]

fat = flavor. fat = good.

Leaving 1/4" on the fat cap is perfect if you are cooking at 210-215. Cooking at 250 or 300 maybe not.

[Viva Las Espuelas]

With my lifestyle I can't afford to quit my day job to compete with every other broke dick out there cooking BBQ. Now YOU on the other hand, since you are such a BBQ expert should quit your dead end day job and seek fame and glory in the BBQ world. I mean....you watched a youtube video...how hard can it be?

BTW, fatboy...why aren't you talking smack with ohmwrecker for claiming that trimming the fat cap to 1/4" makes the brisket dry. I'm pretty sure that's exactly what your boy Franklin does...

I'm no bbq expert. Never claimed to be. I just have eyes. Good, youthful eyes, Gramps. You appear to be an expert with every thread you make presenting your "masterpiece". :lol What's wrong, grandpa. The old wifey ain't giving you any attention or is it hard to find any wetbacks to help you so you have to get your old bag of bones out in the sun? :lol propping yourself up on a messageboard to make yourself feel good :lmao

Oh, and ohmwrecker isn't a pompous ass like you :toast

[CosmicCowboy]

I'm no bbq expert. Never claimed to be. I just have eyes. Good, youthful eyes, Gramps. You appear to be an expert with every thread you make presenting your "masterpiece". :lol What's wrong, grandpa. The old wifey ain't giving you any attention or is it hard to find any wetbacks to help you so you have to get your old bag of bones out in the sun? :lol propping yourself up on a messageboard to make yourself feel good :lmao

Oh, and ohmwrecker isn't a pompous ass like you :toast

:lol I knew you weren't a BBQ expert.

:lmao @ the fatass loser genXer talking AGE smack like its some big accomplishment to be a 30 year old fat fuck with "young eyes".

[cantthinkofanything]

CC, serious question...when you masturbate on your brisket, is it a black guy or an Asian cripple?

[Sportcamper]

Only in Texas are there 4 pages of argument over the appropriate amount of fat trimming to a smoked biscuit…

[DJR210]

smoked biscuit

NSIS

[monosylab1k]

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html

And this is why you trim the fat cap before cooking.

http://i0.kym-cdn.com/photos/images/newsfeed/000/517/111/fbd.jpg

[Biernutz]

Has anyone tried the HEB cooked brisket? My sister is determined to get one and i give up! How good are they for store bought?

[CavsSuperFan]

Has anyone tried the HEB cooked brisket? How good are they for store bought?

They are OK for store bought / restaurant brisket…
It’s just that they trim the fat cap to 1/4" and that tends to make the brisket dry…:stirpot:

[CosmicCowboy]

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html

And this is why you trim the fat cap before cooking.

http://i0.kym-cdn.com/photos/images/newsfeed/000/517/111/fbd.jpg

Exactly

But these no cooking fast food fat asses in here know everything about cooking brisket because they watched the food network once.

[Sportcamper]

Have to be honest…I learned a lot from the brisket video about trimming…We don’t do much brisket in So Cal & I am a self taught back yard smoker…