Smoked Or Non Smoked ?

[jrbfishn]

Do you have to eat it with a pitch fork?

Yes.
And a chainsaw.

Sent by an idjit coffeeholic from my SM-G892A using Tapatalk

 

[robertc1024]

Now this should be the discussion. "What kind of wood do you use on your brisket?"

I use a base of oak, but like to use pecan and mesquite for flavor. All mesquite was a bit too much IMO, and it was harder to control the temp, but adding mesquite to the oak was near perfection, and I also like the flavor adding a little green pecan.

I have three piles of wood for my fire needs. Split, dried hardwood for the fireplace, probably a half cord of oak that's been drying for a couple of years, and the bbq wood pile. That one is pecan, mesquite, and post oak. I mix them up when doing the que. I don't like live oak - too resinous. Mesquite burns so hot, I really have to watch my temps with it.

 

[ed308]

Pecan, Post Oak and Hickory.

 

[easy rider]

I have three piles of wood for my fire needs. Split, dried hardwood for the fireplace, probably a half cord of oak that's been drying for a couple of years, and the bbq wood pile. That one is pecan, mesquite, and post oak. I mix them up when doing the que. I don't like live oak - too resinous. Mesquite burns so hot, I really have to watch my temps with it.

So the the BBQ is at your place?

 

[servis]

Smoked. Pecan mostly.
Brisket, chicken, ribs, pork loin, fish, ham, turkey, onion, jalapeno, taters, prime rib or anything else I can get in the pit.
Chicken carcass is cooked down for a smoky stock (soups, chili, beans)
We make potato salad with those smoked taters. About half boiled and half smoked.
Onions and jalapenos in everything.
Smoke goes with almost everything.

 

[easy rider]

Smoke goes with almost everything.

 

[sidebite252]

Smoked
Mesquite, hickory, or post oak

Didn’t know brisket could be cooked any other way? Isn’t this a actual law in Texas? If it’s not, it should be.

 

[Mowingmaniac 24/7]

Smoked.

I saw Cheech and Chong perform live in a small nightclub in Houston back in the 70's.

They were terrifically funny!

At that point, the only thing out to the public at large by them was a record album where they did the comedy routine of: Dave? Dave? Dave's not here......

 

[oldag]

Smoked.

I saw Cheech and Chong perform live in a small nightclub in Houston back in the 70's.

They were terrifically funny!

At that point, the only thing out to the public at large by them was a record album where they did the comedy routine of: Dave? Dave? Dave's not here......

Remember "Earache my eye"

 

[BillFairbanks]

Brisket needs to cook low and slow to render the fat and tenderize the meat.

I generally only cook steak and hamburgers on direct heat.

Pecan and Apple are my two favorite woods


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[Mowingmaniac 24/7]

oldag,

Thanks for the C & C memories - now I'm channeling Bob Hope, a stage name for Leslie Townes Hope which reminds of John Wayne whose real name was Marion Mitchell Morrison.

Leslie and Marion, yikes!

 

[FireInTheWire]

Smoked...

 

[avvidclif]

3 smoked and OUT

 

[stdreb27]

Well depends on the definition for grilling. The bohunks in S. Texas are experts at slow direct grilling over mesquite coal using big direct cooking pits usually made out of big wore out butane tanks. That is some stuff to die for. Now some yankee clowning around with a Walmart grill using Kingsford briquettes in the backyard aint gonna cut it. An offset creosote facotry stick burner would be better than that.

Still smoked.

 

[TexasRedneck]

Who the hell does BRISKET?!?? You fellers need to learn two words:

"Shoulder Clod"

Looks VERY similar to brisket, cooks the same - but the texture is far superior, and the fat content is MUCH lower - so your cooking weight loss is a ton less, yet there's plenty of fat there for the meat. MOST meat counters have it - if not, you need to shop elsewhere. Buddy of mine turned me onto it about 30 years ago, about the time that they started leaving ALL the fat on brisket - to the point that you could hold a chilled brisket straight out by the flat because of all the fat in it. Was talking about it with a butcher-shop buddy of mine, who turned me on to the shoulder clod.

 

[TexasPatriot1916]

Who the hell does BRISKET?!?? You fellers need to learn two words:

"Shoulder Clod"

Looks VERY similar to brisket, cooks the same - but the texture is far superior, and the fat content is MUCH lower - so your cooking weight loss is a ton less, yet there's plenty of fat there for the meat. MOST meat counters have it - if not, you need to shop elsewhere. Buddy of mine turned me onto it about 30 years ago, about the time that they started leaving ALL the fat on brisket - to the point that you could hold a chilled brisket straight out by the flat because of all the fat in it. Was talking about it with a butcher-shop buddy of mine, who turned me on to the shoulder clod.
View attachment 162085

Is that Marinated in Brown Sugar or Seasoning ?

 

[toddnjoyce]

Is that Marinated in Brown Sugar or Seasoning ?

That’s a run, not a marinade.