Hello from Hockeyville

Discussion in 'Roll Call' started by boogiewithstu, Oct 21, 2015.

  1. I had my first taste of brisket when my father in law returned from a Texas hunting trip.  This camp raised the beef and controlled the entire process.  I have tried a few times to get my brisket to fall apart but have not had any success.  With the holidays approaching I would love to make a brisket and take it to work for the Christmas party and wow everyone with it.

    I have a Cajun electric smoker.  Looks like a college fridge.  It has a small opening that you drop the wood into.  It really keeps in the heat and since it is digitally controlled the temp stays pretty constant.

    I have smoked a few briskets, but  never did a whole one.  I think 7lbs was my largest.  They turn out OK, but not fall apart tender.

    So I am looking for advice on how to achieve that perfect brisket. 

    In case you are not a hockey fan I live in Johnstown PA.  We one kraft hockeyville contest and won $150,000 for our hockey arena. This is where they shot the movie slapshot.  
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on the site.
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    As soon as I seen Hockeyville, I knew where you where from.

    Welcome to the group.
  4. hdbrs

    hdbrs Smoke Blower

    Hello neighbor, new member here from portage
  5. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Big welcome from Hockeytown! As you are probably aware, Slapshot is a very popular movie around these parts.

    If you want fall apart brisket, do a whole one or even just the "point". Odds are you were cooking the "flat" in the past. It's good but leaner and harder to get tender.
  6. A new meaning for"putting on the foil coach".
  7. LOL!!!!  
  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That's Great!  [​IMG]

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