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  1. waytoodeep03

    Anyone ever used onions with their wood in the smoker

    I saw this on BBQ pitmasters. One of the contenstants put sweet onions in with his wood. He said it gives his meat better taste. I was curious to see if any of you ever used anything other than woods and charcoal in your smokers when cooking
  2. waytoodeep03

    Avoiding bland brisket taste

    I just went to a BBQ place in Houston and while the ribs had great flavor the brisket was bland all the way through. Im guessing the guy in the kitchen gave me slices of the flat. They were bland bland bland. I could also tell he trimmed off all of the fat because there was none at all on this...
  3. waytoodeep03

    Black spots on brisket fat cap

    Good question . It was in cryo so it wasnt clear. I just saw a few spots. Why would the meat inspection ink be on the fat side?
  4. waytoodeep03

    Black spots on brisket fat cap

    I went to the store yesterday and saw a few briskets that had black dots or black spots on the fat cap side of the brisket. Is this common? Does anyone know what these are?
  5. waytoodeep03

    Why is Franklin BBQ in austin so good?

    Lol @ the wall of text. Thanks for the information. So now that I know that its the cut of his meat that is drawing in people. How would this cut(Black angus prime) compare to a well marbled wagyu brisket from srf or strube?
  6. waytoodeep03

    Why is Franklin BBQ in austin so good?

    This is true especially in Texas. The hype, long lines and mysteriousness adds to this.  Texans love brisket like its the holy grail of meat
  7. waytoodeep03

    Why is Franklin BBQ in austin so good?

    The line is like 2 hours for some brisket. I looked at the way Aaron Franklin makes his Brisket on youtube and it is very simple. Salt and pepper and smoke until it is tender. Yet people are lining out the door for this simple made brisket. Is it the grade of brisket he is using? Does he use...
  8. waytoodeep03

    Should the brine be taste tested?

    Should the brine taste how you want your meat to taste? Im worried throwing all these crazy ingredients in the brine may make the meat taste funny. Or does it really not matter?
  9. waytoodeep03

    Sonny's BBQ Brisket

    Yea Im going to have to bump this. 2 years later and I still havent tasted brisket like their chopped marinated brisket.  Most brisket smoked on the grill is dry. Some is moist and fatty but theirs is almost like pulled pork but marinated just right and the stuff just melts in your mouth.
  10. waytoodeep03

    How much smoke is to much smoke?

    Sounds like you are sensitive to smoke flavor. Hickory is pretty strong. Not as bad as mesquite but it can be overused easily. Try a lighter wood like apple, peach or almond.
  11. waytoodeep03

    Sonny's BBQ Brisket

    http://www.sonnysbbq.com/ Anyone ever been here and ate their brisket? That stuff is great! Very tender and full of flavor How do I make this at home? 
  12. waytoodeep03

    Whats your absolute favorite rib rub recipe?

    What flavor koolaid?
  13. waytoodeep03

    Do you clean your grates?

    Before you start a new smoke or do you use the same from the last time you smoked
  14. waytoodeep03

    Anyone smoke with wood directly in grill

    What do you use to clean the ashes out of this?
  15. waytoodeep03

    Anyone smoke with wood directly in grill

    I just had some awesome ribs. The guy told me that he doesnt use his firebox because it takes too long. He was cooking maybe 50 slabs along with chicken in a huge wood smoker with pecan and oak. He showed me that he placed the wood directly in the bottom of the smoker and just placed a few hot...
  16. waytoodeep03

    Can you soak a butt overnight?

    In some sort of solution to give it a flavor? Has this been done before?
  17. waytoodeep03

    Mesquite ruined my meat

    I had the vent open about mid way yesterday on my smoke n pit but the wind was gusting to 50 mph yesterday in Florida. I bought the mesquite from walmart in that bag they have
  18. waytoodeep03

    Mesquite ruined my meat

    Just got done smoking a fattie and a half rack of baby backs. Used a couple of chunks of mesquite throughout. I wanted to try something different from the pecan/hickory that I normally do. I cant even eat this food because it is so bitter. I heard that mesquite was punget but not to this...
  19. waytoodeep03

    How long should it take to smoke a fatty?

    The meat out side cooks pretty fast How long should it really take to properly smoke a fatty
  20. waytoodeep03

    My cute little butt in a snowstorm (6 pounder just for me) with Q view

    Does your thermometer in that pic say the letters P O R N?
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