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  1. lcgc

    Basic Brisket Smoke

    If you leave it (uncovered) on the smoker for the entire cooking process the flat can dry out. Mine never dry out because I either wrap in foil or put it in a covered aluminum pan at 175.  I'm basically breaking down the connective tissues at that point while retaining all of the natural...
  2. lcgc

    Basic Brisket Smoke

    I usually cook 12-13lb briskets.  I cook mine at 225 and the meat temp will rise pretty fast for the first 3-4 hours.  After that it's slow going.  When it reaches 175 I'll take it off, put in an aluminum pan, cover the pan tightly with foil, put it back on the smoker until it reaches 202 IT. If...
  3. lcgc

    Basic Brisket Smoke

     I can only think of these two things could've happened. 1.  The brisket you have is really dense and that just the way it is. 2.  Your meat thermometer or temp gauge on your smoker is bad.  Did it ever get to temp?  If so, what did you do?
  4. lcgc

    Smoking a pig

    I've shot some 15-20lb pigs at my deer lease and smoked them whole. They were great.
  5. lcgc

    Basic Brisket Smoke

    I'm finishing up two 13lb briskets now. Smoked at 225 degrees all day. Wrapped at IT of 170. They are now at 189 after 11 hours. Turns out great every time.
  6. lcgc

    Best BBQ...

    I posted this in another thread but here you go: I actually went to Aaron Franklin's restaurant last weekend while taking a little mini vacation in Austin.  We got there at 9am with our lawn chairs and waited till he opened at 11am.  I never thought I would wait in line for two hours for bbq...
  7. lcgc

    BBQ Pitmasters: Season 3...Wrap up...

    Trust me, there were people medicating themselves with beer the entire time in line.   It was definitly an experience.  Austin has some very interesting people so it's fun to sit back and watch them.  I find it truly amazing by what an incredible following Aaron has created for himself in just...
  8. lcgc

    BBQ Pitmasters: Season 3...Wrap up...

    I actually went to Aaron Franklin's restaurant last weekend while taking a little mini vacation in Austin.  We got there at 9am with our lawn chairs and waited till he opened at 11am.  I never thought I would wait in line for two hours for bbq but I did. I would do it again in a heartbeat! There...
  9. lcgc

    White bass

    I have eaten white bass (sandbass) for 25 years.  I probably catch and release about 4,000 of these fish every year. For the past five years my company has an annual fish fry for all of our clients and I provide all the fish.  Every year I get the same comment "THAT is sandbass!. I thought it...
  10. lcgc

    Hello from Texas - Dallas Area

    Long time lurker from Rowlett, Tx here. I haven't been smoking very long. About a year to be honest. But I have learned a lot from this website. I mostly smoke wild hogs that I trap at my hunting lease since they are so plenitful in my area. I tell my wife all the time that I can't believe...
  11. lcgc

    Restaurant Furnishings - Booths, Tables, Lights, Ect - $10500 (Coppell, Tx)

    Thanks for the welcome Gene!!!
  12. lcgc

    Restaurant Furnishings - Booths, Tables, Lights, Ect - $10500 (Coppell, Tx)

    Hey guys, First time poster, long time lurker. I am in the commercial remodel business in the Dallas area and sometimes come across things that are surprised people will throw away. Such is the case with what I have at the current job we are working on. We have restaurant booths, tables...
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