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How did you come up with your screen name?
My real name is Robert. I've been cooking ribs and pork roasts for years on R2D2 style smokers until I got my first Wally World offset stick burner. I was cooking so much Q that my wife and kids were starting to get tired of it. One day my youngest son said "dad you should open a restaurant and...- bobsbq
- Post #1,887
- Forum: For New Members
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Brisket - the holy grail of BBQ
Thanks for the link Gary. It does make a lot more sense. I guess the hour/pound rule is a resid from the folks that are used to cooking thick, marbled, 16lb+ chunky of cow to help them plan. That may be why I had such a roast flavor. I planned on eating around 5pm so I figured conservatively at...- bobsbq
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Brisket - the holy grail of BBQ
I appreciate the advice. I've always let my steaks warm up to ro om before grilling I figured I do the same for the brisket. I would never do it chicken or pork. (I am a fisheries biologist by trade and I've seen the things chicken and pork can do) All in all I liked the cook, just wished it...- bobsbq
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Brisket - the holy grail of BBQ
No, the meat looked like it should have. It didn't have a whole lot of marbling but it did have a thick fat cap. I trimmed that down to about 1/4 inch thick. I also trimmed the deckel. All together I think I trimmed maybe a pound of fat. The only thing I did that I always do with beef is I let...- bobsbq
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Brisket - the holy grail of BBQ
I am admittedly novice at brisket. I've only cooked 2 and one of those was a flat only. Last night I smoked a 13 lb packer cut at around 250. This thing hit an internal of 145 way faster then it should have. That is when I decided to pull it off and wrap it and finish it in the oven at 225. My...- bobsbq
- Thread
- Replies: 11
- Forum: Blowing Smoke Around the Smoker.
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New smoker-New obsession
I live in Arkansas between the middle of nowhere and bfe. I'm not new to the craft as I have been charring meat since my dad taught me to use the gas grill when I was 10. I never had the money or tools to buy or build a big pit but I've finally succeeded enough in life to start changing that...
