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  1. Brisket Nerd

    Most recent Brisket Cook!

    2nd place. Just a regular old chargriller that I modded a little bit. https://www.chargriller.com/products/competition-pro-a-8125-charcoal-grill Got a baffle, lid latches, extended the chimney, and plugged up some leaks. Also got a nice tel-tru thermometer for the lid.
  2. Brisket Nerd

    Most recent Brisket Cook!

    I trim off all the ugly hard fat that won't render down. Other than that, I'll usually leave about 1/4 inch of fan on. I try to remove as much silver skin as possible on the mostly meat sides.
  3. Brisket Nerd

    Most recent Brisket Cook!

    There's a few different heat zones in my pit. I like to position the brisket so that the point is in the hot zone and the flat is in the cool zone so that hopefully they balance out and finish at the same time. This is something I continually tinker with though. I'm my own biggest critic so...
  4. Brisket Nerd

    Most recent Brisket Cook!

    Looove talking shop. I usually pull anywhere from 195-210; just depends on when my temp probe feels 0 resistance. In this case it was 203. I did wrap in butcher paper but only after a good bark had developed.
  5. Brisket Nerd

    Most recent Brisket Cook!

    To quote one of my favorite bbq'ers Harry Soo, that's a 3 hour debate. Lol. That being said, it may yield better results to separate the point from the flat since it's your first cook. The reason I say this is because the point and the flat are often "done" at different times. If they are...
  6. Brisket Nerd

    Most recent Brisket Cook!

    Thanks gmc. Top pic is the flat and bottom pic is the point. Turned out pretty dang good.
  7. Brisket Nerd

    Most recent Brisket Cook!

    Thanks! This was actually for a competition I just did so I was a little rushed because I couldn't start until after a judge checked my meat at 6am. Separated the point from the flat at 6am, put both on at 6:30 am once my pit was up to temp, pulled them at 4pm and let them rest for an hour...
  8. Brisket Nerd

    Most recent Brisket Cook!

    Just wanted to post a few pics from the most recent brisket I made. Cooked on my offset smoker using post oak logs and hickory chunks. Seasoning was just kosher salt/pepper. Cheers!
  9. Brisket Nerd

    What’s Your favorite wood or wood combo for smoking?

    I use post oak logs and hickory chunks.
  10. Brisket Nerd

    40 to 140 in 4...A Guideline and what to consider...

    Great post. Nice and easy to remember rule.
  11. Brisket Nerd

    Almost wish I had a stick burner

    I've got 7 huge oak trees in my front yard that I've been wanting to cut down. If I do it now, should be seasoned enough by this fall/winter.
  12. Brisket Nerd

    Cheers from Texas

    Yup. In my experience, spraying doesn't impart much flavor on the final product. I use it mostly as a means of maintaining surface moisture to optimize smoke adhesion.
  13. Brisket Nerd

    Cheers from Texas

    Hi banderson. I like to keep things pretty simple for brisket. Rub is only 50/50 (by volume) kosher salt and coarse pepper mix. I’ll cook at 250 degrees. I usually don’t even look at it for the first 3 hours. After that I spray with water every 45 minutes or so. I’ll continue doing this until...
  14. Brisket Nerd

    Cheers from Texas

    Just wanted to stop in and say hi. Been smoking meat for many years and recently started competing. I mainly use an offset smoker but my first love was my 22" Weber that I still use all the time. I love technology and numbers; having said that I'm completely obsessed with all of the variables...
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