I bought one of those a few years ago from Williams and Sonoma with the enamel--- Jesus christ was it expensive. Fvcking bbq pit price.
Best Brisket I’ve had
- Thread starter Belldozer1
- Start date
I have a cheaper Lodge one that I've had for about 15 years and is still in good shape. I like to cook gumbo in it.
Just seasoned up a brisket. Going to put it on the pit first thing in the morning for dinner Saturday evening.
Hook'em!
Hook'em!
If you want some good beans use what I do Colorado Pintos , you can damn sure tell the diff, every one ask me what I do...lol that's my secret... Tery them MM, you might can get them at Wole foods, I get my from Moody's meats and he can't keep them in stock..,.
Seasoning g messes a Brisket up..LOL I like to smole with Mesquite smoke for 4 hrs at the far end of the pit then build the fire up to 300 and let it go all night, you can slice it so easy..., every one in family comes to eat brisket at my house...
You mean you don’t put no salt or pepper just a 10-12lb chunk of meat in a smoker?
There's no way in hell you can cook a piece of meat without seasoning and it be good. Salt, pepper, and garlic is all you need on brisket. Really you can just go S&P and be good, but you have to at least have those 2.
The mesquite smoke flavors the meat,,smoke it for 4 hrs and you will see a perfect pink ring and good tasting , half of the BBQ guys here in CC do this and they sell the shit outa it
FB, I don't know where you get your brisket from, but where I get mine, it doesn't come seasoned, lol. You can't go wrong with kosher salt, course ground black pepper and garlic powder. Zach's brisket rub and Lawry's seasoned salt are pretty good as well.
I don't know any reputable BBQ guy that doesn't at least use salt and pepper.
I'm a big fan of Lawry's seasoned salt. I don't use it on brisket a whole bunch but I use it all then time on pork ribs.
Anasazi beans--- I think that's their official name.
Good thing I only do seafood when I'm on the coastline. 😆
I'd be willing to give it a taste but man, it sure sounds like jerky to me.
The mesquite wood give it a flavor that awesome, all the BBQ in town do that, thats how I learned, give it a natural mesquite flavor that you cant beat smoke for 4 hrs then build ya fire up to 300 and let it go at the far end of the pit, its not jerky Sailor Boy!...lol
Went to HEB hoping Prime went down. Nope!
0 new items by Drew 78
photos.app.goo.gl
If you want a Prime Rib that will melt in your mouth come down Moodys meats and get him to trim one and string it, I believe clob knows about Mr Moody
I was gonna go fishing this morn but, we got 5 inches of rain in a hr and half , everything was flooded all over the Coastal bend
$66 for a 13lb prime........Went to HEB hoping Prime went down. Nope!
0 new items by Drew 78
That's like not putting salt on popcorn or eggs, lol.
If ya gonna mess one up then use Sea salt and coarse ground Pepper, and Fresh Garlic...Don't knock till ya try my Brisket ...Won second place in FireFighters Brisket Contest year before Last out 30 other guys...
Finally got my Workhorse Pit in after 6+ months of waiting. Pricey especially now but it will stay in my family forever. Built very well, no leaks, keeps trucking like a locomotive. Definitely better than my Pitts and Spitts. Splits last a lot longer and temp just stays put no fluctuations.
So far I have smoked beef, pork ribs and steaks (4 cuts). I got a brisket waiting just need the time.
So far I have smoked beef, pork ribs and steaks (4 cuts). I got a brisket waiting just need the time.
I've had a Lyfe Tyme smoker (made in Uvalde) for about 28 years. Paid $400 for it back then. Now the same smoker is going for a little over $1K. All of their smokers are 1/4" thick pipe. I had it sandblasted about 10 years ago and painted it myself. The key is the high temp paint. I keep it covered with a BBQ grill cover in my backyard. t still looks great and cooks great. If anyone is contemplating getting a smoker, don't get anything thinner than 1/4" thick wall. It'll last you forever.
Agree! This one is 3/8 and heavy as hell!
How about this brisket? Maybe it’s the cutting board adding to it but this pic looks awful to me. One of the posters commented ‘moisture has entered the transfer portal’
https://247sports.com/college/texas...sad-attempt-at-brisket-163674893/#163674893_1
https://247sports.com/college/texas...sad-attempt-at-brisket-163674893/#163674893_1
I’ll be honest I’ve cooked 1 brisket on my Green Egg and honestly it came out like a damn roast. I don’t know if it’s because it’s like a convention oven but it wasn’t worth a damn imo.
That's hilarious. One interesting fact I heard about Lincoln Riley that I never knew before was that both his parents are UT grads. Can you confirm that?
Never used an egg but you have to develope a bark on it and use some wood smoke to give it the BBQ taste. Don't wrap it until the bark is formed.
Could be I haven’t heard that, come to think of it, I’ve never heard anything about his parents.
Yeah what he said. Can’t wrap it too long or it will become a roast. You’re just steaming it. If you’re gonna wrap early use butcher paper instead of foil or the foil boat method.
Yes, both of Riley's parents went to THE University of Texas. Also, his grandfather was a Muleshoe QB, so was his dad, so was his brother and so was Lincoln.
Zoom in and you can see there is moisture on the board. Pretty sure he separated the brisket and did it old school traditional. Probably didn't let it rest long enough before carving it wrong.
Similar threads
