Hey guys, what's up?
Found this site doing a search for "Hot n Fast" brisket, and after reading a few dozen and articles from around the web, I landed here and found an informative thread that answered all my questions, with pictures to boot, so I had to join!
I'm from Illinois but have lived in central Texas since 1958 so I MAY be part Texan.
To be precise I'm in Austin, a retired Master Auto Tech, small repair shop owner and race engine builder, with some motorcycle racing on the side.
I currently own a CampChef pellet burner, a PittBoss 24 inch Kamado, several Weber rigs, both large and small and a brand new Masterbuilt gravity smoker, which is the new love of my life.
I used to spend all my smoking time tending an Old Country Pecos offset rig but after a few years, could no longer hack the long hours tending fire in the Texas heat and ended up selling it to a friend to help finance the pellet burner.
Pellet burning has been my go-to for briskets since the offset moved away, until my wife took a few subtle hints and gifted me a Masterbuilt gravity smoker for Christmas.
It's a charcoal cooker but it burns chunks of wood in the feed chute (and the ash bin) and produces almost stickburner level smoke flavor in the meat, which is what I missed about cooking in a stickburner, so I guess I'm a gravity cooker pilot now.
Anyway, here I am!
Found this site doing a search for "Hot n Fast" brisket, and after reading a few dozen and articles from around the web, I landed here and found an informative thread that answered all my questions, with pictures to boot, so I had to join!
I'm from Illinois but have lived in central Texas since 1958 so I MAY be part Texan.
To be precise I'm in Austin, a retired Master Auto Tech, small repair shop owner and race engine builder, with some motorcycle racing on the side.
I currently own a CampChef pellet burner, a PittBoss 24 inch Kamado, several Weber rigs, both large and small and a brand new Masterbuilt gravity smoker, which is the new love of my life.
I used to spend all my smoking time tending an Old Country Pecos offset rig but after a few years, could no longer hack the long hours tending fire in the Texas heat and ended up selling it to a friend to help finance the pellet burner.
Pellet burning has been my go-to for briskets since the offset moved away, until my wife took a few subtle hints and gifted me a Masterbuilt gravity smoker for Christmas.
It's a charcoal cooker but it burns chunks of wood in the feed chute (and the ash bin) and produces almost stickburner level smoke flavor in the meat, which is what I missed about cooking in a stickburner, so I guess I'm a gravity cooker pilot now.
Anyway, here I am!