Some names to watch before it’s deleted

[Fzac75]

Best BBQ? Texas, KC, Carolinas, Memphis or you decide..

Best bbq I have had was in Dallas place called Pecan Lodge outstanding

 

[hollyhood27]

Couldn’t find any of my brisket pictures, but here’s some beef ribs I did. (Did plan it well and never wrapped bc I ran out)

 

[88]

Couldn’t find any of my brisket pictures, but here’s some beef ribs I did. (Did plan it well and never wrapped bc I ran out)
View attachment 175470

Beautiful bark

 

[hollyhood27]

Beautiful bark

Thanks but I cheated with that one and used Hardcore Carnivore Black.

It was like a last minute cooked but the flavors was still on point.

 

[TemplarCane]

 

[Cajuncane]

This method has worked for me too.

I also hold a deep breath and drink a bunch of water as fast as I can and that does the trick.

I’ve heard if you hold your breath for 5-6 minutes they’ll stop too…and they usually won’t return..

 

[Derrick Griffin]

Fat cap up or fat cap down seems like a very regional thing. My father (Amarillo, Tx) won’t eat a brisket with the fat cap down. It may give you prettier smoke ring but the moistness level is off the charts.

 

[Cookie917]

I'll just leave this here lol
View attachment 175465

here is the link, wasnt a paywall for me.

https://n.rivals.com/news/national-signing-day-flip-watch

It is odd, they use a pic of Coleman for their "Flip Watch" article, then go on to say these 6 might be ones to watch:

Etienne from UF to Clemson
Omari Abor from Ohio State to Texas A&M
Myles Rowser from Arkansa to Mich
Darris Smith from UGA to Louisville? I think? IDK they wrote that one weird.
Carson Hinzman from Ohio State to Wisconsin.

and yes I realize that is only 5 so idk wtf they thinkin over there

 

[hollyhood27]

The last brisket j did, I followed Myron Mixon’s method and it turned out great and took half the time.

Just check his Facebook page, he has all of his cooks on there.

 

[88]

Fat cap up or fat cap down seems like a very regional thing. My father (Amarillo, Tx) won’t eat a brisket with the fat cap down. It may give you prettier smoke ring but the moistness level is off the charts.

Fat cap down is more moist?

 

[hollyhood27]

Fat cap down is more moist?

It helps protect the flat from the heat.

 

[Calinative]

30’

 

[cway313]

Thanks brother, brisket can have a mind of its own sometimes but I'm pretty satisfied with my technique, comes out on point (pun intended) most of the time. I have Mario-esque OCD when I trim them but it usually pays off, hopefully his coordinator searches do as well.

my DM open for recipe/ technique.

 

[406Cane]

My fave sliced brisket place is in Montana

 

[clarkyboy_21]

@djnellz

View attachment 175462

Arguably the best gif sent in this thread (outside booty and ****y spoilers). I almost choked on my meal

 

[QuattroCane]

Went to Austin this past Summer and stopped by Franklin's for some brisket. Was expecting the best brisket of my life. It was garbage compared to anything I've made. But, that's to be expected, IMO. Very hard to beat backyard BBQ when you are smoking at high volume for a restaurant. You just can't put the kind of care into it that somebody would in their backyard.

Sorry but you’re wrong. You’re not going to the right BBQ joints.
I have a twin 500 Moberg and an Ole Hickory EL-EDX that I can crank out amazing ‘Q on.
You either care to do it right or you don’t.

 

[Dees Brown]

No funny sh*t, don’t even waste your time tomorrow either bro lol

2/7-2/28 is really the best timeframe to expect the staff to be completed.

 

[Notsince1985]

We should be ok on Wed. Joe's out here strongarmin recruits.

View attachment 175461

What is happening here

 

[Notsince1985]

The random town I live in, in GA had a Duff’s for awhile, place was loaded with a bunch of 90’s Bills memorabilia. **** good wings too. Too bad it couldn’t survive COVID.

Newnan?

 

[gatorsSUCK!]

Went to Austin this past Summer and stopped by Franklin's for some brisket. Was expecting the best brisket of my life. It was garbage compared to anything I've made. But, that's to be expected, IMO. Very hard to beat backyard BBQ when you are smoking at high volume for a restaurant. You just can't put the kind of care into it that somebody would in their backyard.

I was there in 2012 and was awesome. Sucks that quality may have tapered off. True on doing your own though.