Another brisket thread...

[CosmicCowboy]

dryer than nursing home .

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 ing re ed that you didn't even bother to read all the you said in this thread? I like to on CC as much as the next guy but i'm not gonna blatantly contradict myself multiple times like a stupid got 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 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". What's wrong, grandpa. The old wifey ain't giving you any attention or is it hard to find any s to help you so you have to get your old bag of bones out in the sun? propping yourself up on a messageboard to make yourself feel good

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

[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". What's wrong, grandpa. The old wifey ain't giving you any attention or is it hard to find any s to help you so you have to get your old bag of bones out in the sun? propping yourself up on a messageboard to make yourself feel good

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

I knew you weren't a BBQ expert.

@ the fatass loser genXer talking AGE smack like its some big accomplishment to be a 30 year old fat 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_tech..._fat_caps.html

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

[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…

[CosmicCowboy]

http://amazingribs.com/tips_and_tech..._fat_caps.html

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

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…