Hi everyone, its the first time admitting I have a problem, that's why I've come here seeking professional help. I'm 51 years old, I'm from Texas, and I have a hard time producing good brisket. There, that's like confessing my deepest darkest secret. I even lived most of my life in a city known as "Cowtown"! The Chisholm Trail ran right through town. The first 37 years I never bothered to smoke a brisket, good barbecue was easy to find. Then I moved to the region of pump jacks and dust storms. No cows out here and barbecue is as hard to find as trees (none of those either). So I bought a smoker at HEB to make my own briskets, smoked them over oak wood. What I ended up with looks good, smells good, but is as elastic as a rubber band. I've watched BBQ competitions on TV trying to pick up hints, I've watched Franklin's videos online, I've even resorted to cheating by putting the brisket on the smoker for 4 or 5 hours and then putting it in the oven for 4 or 5 hours. That has finally helped make it editable, but I would like to be able to cook it entirely on the smoker. I've gone back and tried to help the airflow problem of my offset smoker. I've installed 2 additional temp gauges in the smoker and it has helped to get a better idea of actual temperature closer to the grate. Recently I've purchased a
Thermopop meat thermometer and hope this helps me better understand where I am at different times in the cooking process. I've looked into attending a "brisket school" at Texas A&M Meat Science Dept but don't have the time and money. I've even considered buying a competition smoker like some of the winning teams on TV, but seems excessive for making a good sandwich. I'm losing the respect of my wife and family, how many times must I hear her ask "Is the brisket going to be ready in time for dinner"? Danny I need help. Sure I can smoke a pork loin easily, but in Texas if it isn't beef brisket it isn't barbecue!
Signed,
Deeply embarrassed