Cheers from Texas

[Brisket Nerd]

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 that go into the science of smoking/grilling good bbq.

Cheers.

 

[banderson7474]

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 that go into the science of smoking/grilling good bbq.

Cheers.

What's your go-to brisky method, rub, etc since you are from Texas? I haven't gotten the nerve to try another brisket in my OK Joe just yet b/c of the time it would take but I'm getting close to being ready to try it again.

 

[weedeater]

Welcome to SMF from NW GA. You have come to a happy place!

Weedeater

 

[kruizer]

Welcome to SMF from Minnesota.

 

[jfleming9232]

Welcome aboard from South Alabama!

 

[HalfSmoked]

Welcome glad to have you on board there are a lot of great guys and gals on here with a lot of info just ask or search and read.

Warren

 

[Brisket Nerd]

What's your go-to brisky method, rub, etc since you are from Texas? I haven't gotten the nerve to try another brisket in my OK Joe just yet b/c of the time it would take but I'm getting close to being ready to try it again.

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 I like the color of the bark (usually around 170-175 degrees IT) and then I’ll wrap in butcher paper. After that, the brisket is done when you can slide a temp probe through it with 0 resistance (can be anywhere from an internal temp of 195-210). Trust the feel of the probe and not the internal temp. Internal temp should just be a guide.

Everyone cooks different but this is what I like and what works best for me. Competed in a competition two weeks ago and won 2nd by doing exactly this. The only thing I did different for the competition was include an injection. For backyard brisket I don’t inject. For wood I use post oak logs and hickory chunks. Allow for 1.5 hours per lb of meat.

I love talking brisket (and bbq in general) so let me know if you have any questions or anything.

 

[gmc2003]

Welcome to the site, happy to have ya join the fun.

Chris

 

[banderson7474]

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 I like the color of the bark (usually around 170-175 degrees IT) and then I’ll wrap in butcher paper. After that, the brisket is done when you can slide a temp probe through it with 0 resistance (can be anywhere from an internal temp of 195-210). Trust the feel of the probe and not the internal temp. Internal temp should just be a guide.

Everyone cooks different but this is what I like and what works best for me. Competed in a competition two weeks ago and won 2nd by doing exactly this. The only thing I did different for the competition was include an injection. For backyard brisket I don’t inject. For wood I use post oak logs and hickory chunks. Allow for 1.5 hours per lb of meat.

I love talking brisket (and bbq in general) so let me know if you have any questions or anything.

Cool, i dont think ive heard anyone spray water before. It was always a mixture of something. Welcome to the site!

 

[Brisket Nerd]

Cool, i dont think ive heard anyone spray water before. It was always a mixture of something. Welcome to the site!

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.

 

[gary s]

Good Morning and Welcome from a Beautiful Chilly and Sunny Day here in East Texas

Gary

 

[Bigtank]

Welcome from the frozen tundra of North Iowa. I like your simple seasoning I add a little garlic & onion powder + a little crushed rosemary. I don't spritz but I do wrap.