- Mar 22, 2017
- 7
- 10
Hi all, long term lurker but I have smoking for years. Learned everything I know about BBQ from my Grandpa (RIP) My name is Donny, I own a Brinkman smoke n pit, and a Pecos smoker. I live in Jacksonville, Arkansas. Yesterday, I seasoned my Pecos and today I am doing my first brisket, bought it at walmart for $22 for an 8 lb brisket that isn't to bad considering I have seen the same size brisket for $40 over at Sams club. I did trim off some of the fat but not all, because as we all know, fat is where the flavor is. I don't over complicate it, a little salt, a little pepper, and in she goes into a 250 degree pit. I am, using a combo of lump charcoal/regular charcoal and 12 inch splits. I refuse to use lighter fluid and since I don't have access to a propane torch, for a little over 5 dollars there are these things from royal oak called natural fire starters. From what I understand about stick burners like these, gotta tend the fire, add 1-2 splits every hour or so to maintain temperatures.