Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
I know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
My fire started to get really cold about 10 minutes ago, so I broke out the shop fan and got it back up to welding temp.
Should be good now.
My teeth are too far gone for Mr. Brisket.I know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
Oklahoma Joe's offset. Wife just got if for me, so it's my first brisket on this new one.My fire started to get really cold about 10 minutes ago, so I broke out the shop fan and got it back up to welding temp.
Should be good now.
What are you cooking it on?
I load my reverse flow Lang up with my log of choice usually red or white oak with 8 or 9 splits and let it burn down till I have a nice bed of coals and the temp evens out.
After that it's just a matter of tossing in a split or or two every couple hours to maintain the coal bed.
I know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
My teeth are too far gone for Mr. Brisket.I know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
I never thought of using a mix of coke with the vinegar. I just used 50/50 water. That's a good idea for next time (tomorrowI know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
I always use oak with maybe a few splits of pecan to sweeten it up a bit.
Rub it with 50/50 salt and pepper and a little garlic powder. And spray it down with some apple cider mixed with coke every once in a while.
).
All I want for Christmas is two new front teeth.My teeth are too far gone for Mr. Brisket.I know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
Not if it's good brisket!!!
Ya dont need no teef to eat my beef!!!! As they say.
Oklahoma Joe's offset. Wife just got if for me, so it's my first brisket on this new one.My fire started to get really cold about 10 minutes ago, so I broke out the shop fan and got it back up to welding temp.
Should be good now.
What are you cooking it on?
I load my reverse flow Lang up with my log of choice usually red or white oak with 8 or 9 splits and let it burn down till I have a nice bed of coals and the temp evens out.
After that it's just a matter of tossing in a split or or two every couple hours to maintain the coal bed.
You've got better equipment than I do. I need to use straight firewood, and skip the charcoal.
I never thought of using a mix of coke with the vinegar. I just used 50/50 water. That's a good idea for next time (tomorrowI know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
I always use oak with maybe a few splits of pecan to sweeten it up a bit.
Rub it with 50/50 salt and pepper and a little garlic powder. And spray it down with some apple cider mixed with coke every once in a while.
The secret is in the BBQ Sauce.When will the rest of the bbq world recognize Texas Brisket as bbq?
How do I arrange them in the fire box?Oklahoma Joe's offset. Wife just got if for me, so it's my first brisket on this new one.My fire started to get really cold about 10 minutes ago, so I broke out the shop fan and got it back up to welding temp.
Should be good now.
What are you cooking it on?
I load my reverse flow Lang up with my log of choice usually red or white oak with 8 or 9 splits and let it burn down till I have a nice bed of coals and the temp evens out.
After that it's just a matter of tossing in a split or or two every couple hours to maintain the coal bed.
You've got better equipment than I do. I need to use straight firewood, and skip the charcoal.
The only thing I use charcoal for is too light the fire.
The Oklahoma Joe is a decent pit. Far better than some of the crap thats out there.
Put some fire bricks in the fire box and in the smoking chamber. It makes it way easier to keep your temps even.
I do that with all my smokers.
Get the thinner ones. They'll be 1 inch to 1.5 inches thick.
You can get em at most stores like Home Depot or online and they're cheap. You shouldn't need more than 9 or 10 of them.
View attachment 510827
Great when's dinner, I'll bring the beer.YOUR PRAYERS ARE WORKING
185!!!
All I want for Christmas is two new front teeth.My teeth are too far gone for Mr. Brisket.I know. We do have it better, but it is still quite a challenge. That's what we all really like about smoking briskets. You're taking an unusable cut of meat and making it into a mouth-watering, succulent thing of beauty.It's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
I experimented with different woods, and found at a 3:1 pecan/hickory mix tastes the best.
Not if it's good brisket!!!
Ya dont need no teef to eat my beef!!!! As they say.
When will the rest of the bbq world recognize Texas Brisket as bbq?
I'll bring the Party Girls.Great when's dinner, I'll bring the beer.YOUR PRAYERS ARE WORKING
185!!!
Ain't that the truth. A friend made ribs and brisket recently on a Traeger. He told me he put it on like 5 a.m. I said, "you've been tending it since then?" and he pulled out his phone. I guess he can check on and control that grill from anywhere. Good and bad. I used to tell the wife that she needed to go get more beer because I couldn't leave the grill. LOLIt's addicting.Dammit!!
Now you have me wanting to smoke a brisket!
Ain't that the truth!
For me it's half challenge and half wanting a nice brisket sandwich.
When you get the flat and the point to come out right you know you nailed it.
The kids nowadays have no idea how easy they have it. I first started BBQing 35 years ago when there was no internet to help you along.
We had to find an old timer willing to show you the ropes. That and destroy a shitload of briskets,it was truly trial and error.
Can you add water?This is getting tiring.
I threw that brisket on EARLY this morning before work and it has been steady all day, but now it has stalled at 183 for the past hour. If I can't break this stall, Imma have to oven it, and I hate doing that.
Pray to the god of meats that my brisket busts through soon.
The secret is in the BBQ Sauce.When will the rest of the bbq world recognize Texas Brisket as bbq?
