Sawdustguy
Well-Known Member
Wonderful award winning competition brisket. Six slices of smoked juicy beef perfection. Doesn't it make your mouth water?
Awwwww yeah...that's the stuff!!!!
I miss my smoker so much. I'm tempted to buy one of those $100 throw-aways (they never last me more than a year, even when I clean them constantly) just so I can start smoking some meat again...
Hey, I'm a smoker too!
It was built locally. The same guy thats building my brewstand
You'll also notice a big gas webber (which I no longer use because I have one built into my cook room), and a cookshack electric smoker( mostly for jerky). We like our meat!
[/QUOTE]Here is a good link to how I now cook brisket.
http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/896100293
That looks awesome! How do to cook it? I might have to break out the smoker this weekend if my friend comes up to brew with me. Heck, even if he DOESN'T come up!
Myron Mixon of Jacks Old South cooks his Briskets hot and fast. He is a very successful cook on the competition circuit and has has won Memphis in May a couple of times with his Whole Hog entries. While hot and fast can turn out a good brisket, I have heard that the margin for error for turning in perfectly cooked brisket is very small as it is very easy to turn in overcooked brisket using the hot and fast method. Cooking for yourself it, you would probably not know much difference, but in competition it is risky. Myron has been doing it for so long he can probably do it in his sleep though.
It was built locally. The same guy thats building my brewstand
You'll also notice a big gas webber (which I no longer use because I have one built into my cook room), and a cookshack electric smoker( mostly for jerky). We like our meat!
Enter your email address to join: