What do you think about smoked beef brisket?

Are you fucking retarded?

Lockhart, you say???

Here's some ribs I'm cooking now...this was taken around 11am. Gonna be done in about 30 minutes.

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Same thing that comes to mind to me

I’m smoking a pork butt atm and have hit the stall at 155 F

Yes...3 of the best TX BBQ places in one small town. Sauce available, but not necessary.

Clearly you’ve never had home-smoked brisket with spices and beer wash, smoked for 14 hours and the grease dripping off of it.

You, my friend, have never had real meat before.

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BGE?

Beef ribs at blacks are to die for

I don't know about that. Texas has alot of good BBQ joints. I dated a chick whose father owned one in Lockhart. Her and her mother were gross hoarders.

i never said it wasnt good. Are you implying that anything jew is not good?

Salt, Pepper and Garlic powder is old school Texas

It's Primo ceramic grill...same thing..

No, you are just a fuckhead. BBQ has nothing to do with filthy jews.

Yes, they are..

True, true...but it seems like the best ones are in Central TX. Prause's Meat Market in La Grange is another that comes to mind.

Sounds jewish...

Haha. Southside and Meyers aren't bad either. If you've never been there, you don't know.

Former Texan. Agree that central tx has the best bbq, especially Lockhart. If you’re up north, pecan lodge in Dallas is top tier.

Well that was an internet photo, I don’t use a grill for mine. I smother mine with a paprika and chili powder rub (among other things) the night before, then I smoke it with water-soaked cherry wood chips at 225F for 14 hours, but I put a few hickory chips in to give it that complexity. So this all starts about 2 days before it’s done, typically on a holiday.

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Nice. Charcoal or wood?

I don’t know anything about meat cuts despite being in FFA

Only wood

Checked...and looks really good. I've only had my Primo for a couple of months, but man, I am loving it. Best grill I've ever had by far...low and slow beef ribs today, and then I'm gonna do a pizza on Tuesday. So versatile.

Is there a port below to put it in and take the ashes out of?

>former Texan
Opinion discarded.

No separate port but ashes collect at the bottom. You can either scrape them out from here or take the whole thing apart. After a 10 hour cook like I’m doing today, I’ll take it apart to really clean the ash. Helps keep the airflow right so that I can do things like get the grill up to 700 degrees F to sear steak.

I just have an electric smoker for mine, don’t do it often but I got my recipe just right over the years. I take some of it to the local fire department for the guys

it almost makes me want to become a butcher

Former Texan is better than Never Texan.

Failed to attach pic so “here” made no sense

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In Guelph we have a rib fest once a year. People come from all over to share their delicious meats.

No, you left. You are a deserter. That is one of the worst crimes.

I'm a vagetarian.

What’s your recipe

did you just assume women can't be fire fighters?

looks yummy. ive only used self-built smokers but now i live in a city and dont feel like building one here. pretty sure neighbors would not like it either so i might have to buy something like yours. always wood: my favs r cherry and apple

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Ha ha ha ha ha. I'd like to see a woman carry a person down a ladder.

I use this one

epicurious.com/recipes/food/views/barbecued-texas-beef-brisket-101806

But I use this mop recipe:

thespruceeats.com/brisket-beer-mop-recipe-335468

That’s too far away for me but if I ever go there I’ll check it out

Let it cool off to 98F or so, otherwise you will burn your dick.

bump for meat