New Member from SE Texas

Discussion in 'Roll Call' started by texastwister, Feb 9, 2008.

  1. Just thought I would drop a note and introduce myself. I've been lurking for a month or so and decided to join.

    My name is Bret and I live outside of Houston near a small town called Richmond. Kinda the best of both worlds where it's still like the country but shopping and stuff are only 10 minutes away. It'll change soon, you can hear the bulldozers on the horizon.

    Anyway, I got a Char Griller Smokin' Pro w/SFB for Christmas after much whining [​IMG] ! First thing I smoked was a butt which turned out okay. Didn't cook it long enough (ran out of time foolin' around) and it had too much smoke. Next was 2 racks of Kansas City style ribs...yummy!

    Right now I have a 9 1/2 pound brisket which I started last night at midnight. Finally got past the 156° plateau and temps have been slowly rising since then.

    Anyway, this brings me to a question... is there an easy way to explain how to slice this brisket up? I've watched the guys in barbeque restaurants take out a newly smoked brisket and start slicing at an angle so that their slicing against the grain. What I don't understand is how they can tell the way the grain is running when the meat is covered in bark? Are there any tutorials online you can point me to?

    Thanks folks for any replies.
  2. Welcome to SMF,glad to have you here.As you've seen this is a great forum on smokin!![​IMG]
  3. desertlites

    desertlites Master of the Pit OTBS Member

    welcome to SMF Bret,won't be long till a brisket brother will be here to answer your question-I would think that from the shape they know how the grain runs,just my thought.
  4. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site............ Glad you stopped lurking.......... Now you can post some of your q-view...........

  5. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Welcome to the SMF Bret, you sure came to the right place to learn a little more about smoking.To answer your question on how to find the grain after you smoke it. I'm sure you will hear a lot of different ways. I have a simple one, before I put it in the smoker I stick 2 tooth picks in it following the way the grain goes. One at the begining, and one at the end. Simple but it works.
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum.
  7. Thanks everyone. I've done some reading since being on this morning.

    Thanks for the tip Michael. I read a similar one on the 'net which suggested cutting off a slice of the brisket perpendicular to the grain before smoking it. When it's done, just continue slicing in that direction. Seems like it would waste some meat though [​IMG] !

    Anyway, I've read enough about the "flat" and the "point" of the brisket to be thoroughly confused, so I'm just going to go for it when everyone gets here in an hour or so.

    I'll post a pic when I pull it out of the ice chest.
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Welcome aboard Bret! You will find all kinds of adice here! Lots of knowledge, remember to ask and also we like show and tell! Post some q-view![​IMG]
  9. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Bret welcome to smf and hope you enjoy us here!!!!!!!!!!
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
  11. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  12. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF!! The mods to the chargriller that are posted really helped mine... when i did a brisket... when it was done i pulled a small piece off the one end (needed a taste) with my fingers and could see which way the grain was
  13. Thanks for the warm greetings everyone.

    Well, here is a pic of the brisket after I sliced it (I forgot to take a pic before). Anyway, nice 3/8" smoke ring, very juicy. The meat actually sat in an ice chest for six hours, double foil wrapped, between 2 pillows, and was still to hot to handle without barbeque gloves. All in all, a successful experiment.

    I did a few mods before I smoked. I turned the ash catcher in the main unit upside down to act like a damper for the heat coming out of the SFB. HUGE difference! I will smoke this way from now on!

    Also, I made my own charcoal box made out of expanded steel and used the "Minion" method. This worked great! I only added coal twice during the 12 hour cooktime instead of handfulls every 30 minutes. This allowed me to take 1-hour naps here and there which was great since I was doing this overnight.

    Next, I might mod the smokestack down to grill level. I think I will need less smoking wood if I do this.

    Thanks to everyone for the greetings!
  14. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Bret, and welcome to the best smokin' site on the net. If you're smokin a Tri Tip, you can tell by the shape of the cut. Start at the small pointed end and you'll be cutting across the grain.

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