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  1. jokensmoken

    Brisket technique question

    Do you have any links that might go into a bit more detail? And I hate to sound snooty but I've had plenty of so-so to not so-so BBQ at some "joints"...lol...
  2. jokensmoken

    Brisket technique question

    I am not the "guest" I am an integral part of the food service just as the "pro" we have both been in on the planning since the beginning...in fact it was my suggestion to do a BBQ and everyone jumped immediately on board. I was initially asked to do the whole thing and when I discovered they...
  3. jokensmoken

    Brisket technique question

    I've been invited by a local business owner to join a chef/caterer/competitive smoker to provide BBQ for their ribbon cutting/grand opening ceremony. Specifically for my brisket. I'll be working with the chef in a commercial kitchen doing the prep. He suggests (insists) that the briskets be...
  4. jokensmoken

    Fire management question

    I've use a BIG pair of tongs or a pair of welders gloves.
  5. jokensmoken

    Brisket question.

    I am considering TWO practice runs...one "oven first" and one "hot and fast"...I did two hot this summer and it was much faster...10 hours unwrapped which was okay but not quite great but wrapped it was exceptional and done in about 6+1/2 hours. I'm certain he is worried about time...
  6. jokensmoken

    Brisket question.

    I'm thinking much the same...cook it in the oven...throw it in the smoker at the end for "effect"...
  7. jokensmoken

    Brisket question.

    Okay...good info...I'm not to worried about "ruining" Good info...im.not worried about ruining it...I'm more worried about the smoke flavor than anything else.
  8. jokensmoken

    Brisket question.

    Smoke ring not required...smoke flavor is definetly required and I question how much I'll get taking 140° brisket from the oven to the smoker. NEVER, EVER heard of this technique. And yes, I'm there specifically for my brisket and pulled pork. The "pro" has chicken and ribs.
  9. jokensmoken

    Brisket question.

    My feelings also. I've FINISHED plenty in the oven but never started one. I have the same concerns, smoke flavor and ring. I've been perfecting "hot and fast" the last two I did in about 8 hours I couldn't tell the difference in one smoked at low n slow temps for 12+ hours...finished a 12...
  10. jokensmoken

    Brisket question.

    I'm no expert but no novice either. I've been invited by a local business and chamber of commerce to assist in a ribbon cutting ceremony and a BBQ meet and greet after. I'm working with a professional caterer and competitive smoker and we are his commercial kitchen for our prep. I dont doubt his...
  11. jokensmoken

    Keeping up with the times

    As a young executive was leaving his office after working late one Friday he spotted an elderly CEO standing in front of the shredder with a piece of paper in his hand looking completly confused. The young executive, hoping to draw some attention to himself for putting in a bit of extra work on...
  12. jokensmoken

    The farmer and the lawyer.

    One day while transporting his cow to a different pasture farmer Bill's truck and trailer were struck by a speeding delivery truck. A few weeks later Farmer Bill found himself in court trying to collect his medical expenses from the trucking company. While the company's lawyer was questing...
  13. jokensmoken

    2019 Fowlerville Fattie Contest & Rib Throwdown

    Looking forward to seeing you and your dad again this year...I had a great time chatting last year with you guys...I'm hoping to find time to make a batch of mustard sauce to bring out for you guys to try. And I've got the KILLER FATTY recipe going... Cant wait Walt
  14. jokensmoken

    2019 Fowlerville Fattie Contest & Rib Throwdown

    Looking forward to it once again. I'll be there for the duration. Looking for a little earlier arrival time this year...Friday for sure, I'm just hoping to make it a bit earlier in the evening... Walt.
  15. jokensmoken

    IT'S FATTY TIME

    That's right my friends, it's that time of year again...FATTY TIME Once again we have been invited by Hillbillyrkstr to congregate at his beautiful Wonderdog Ranch in Fowlerville.on the 7th of September for some good fun, good food and a little friendly trash talking for the 7th annual fatty...
  16. jokensmoken

    Brisket holding question.

    Thank you...I suspected it would be okay...I'm actually adjusting my plan a bit...I've decided the only way to be sure is to do the brisket last...it means being up half the night Friday but in this case I want to be top notch. The event is important to me and I know exactly how pulled pork and...
  17. jokensmoken

    Brisket holding question.

    Hadn't really considered that...it was the unpredictability of the brisket cook time that prompted me to think of doing that first...I know pretty close with ribs (within an hour anyway) how long they will take...same with the burnt ends. I thought I could start the briskets early enough friday...
  18. jokensmoken

    Brisket holding question.

    I'm smoking 6 or 8 slabs of baby backs and doing burnt ends Saturday morning... I'm doing two briskets and ribs for a 1:00 meal Saturday. The plan is to have the briskets done midnight-ish and being held till meal time...catching some sleep and doing the ribs and burnt ends Saturday morning...
  19. jokensmoken

    Brisket holding question.

    What's the best way to hold a finished brisket for about 12 hours... I'm thinking in the oven, but I've never held one more than a couple hours...and always in a cooler Any pointers or advice would be appreciated. TIA Walt OR...who's finished brisket into the oven after about 6 hours on the...
  20. jokensmoken

    Holding finished brisket advice

    What's the best way to hold finished brisket for about 12 hours? I'm smoking for an event at 1:00 pm Saturday... 2 prime briskets - 2 boston butts 4-6 racks baby back ribs. I'd like to finish the briskets and butts Friday night, late (shooting for midnight) and hold rather than re-heat...and do...
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