<iframe width="560" height="315" src="http://www.youtube.com/embed/tjwFV-Rba68" frameborder="0" allowfullscreen></iframe>

We invented them, dumbass.

I got banned from the Cowboys message board after the Saints beat em this year.

And all I said was, "hey better luck next time" and they got all bent out of shape and called me a troll and all that shit which wasn't true.

I had been a member of that board for about a year up until then.

**** the Cowboys

Those guys love themselves and think Tony Romo is the best QB in the league.

They're all on crack and are delusional.

I like to inject the brisket the night before some do others don't. Also trim up the fat on the brisket unless you like bubblegum meat. Trim off as much as you can between the flat and the point. Also trim back the fat side. Rub it down with some plow boys bovine bold throw it on. I like to flip the brisket after a few hours and cook on both sides. I also pull it off with an hour or two to go and drop it in some foil then pour marinade in and completely cover it. Let it cook in the foil for an hour. Pull it out and cut off the point. Cover the flat back up tightly in the foil and let it cool for a while. Take your rub and cover the point of the brisket and throw it back on the grill. Then after another hour pull the point off and cube it up. Enjoy the burnt ends and brisket. Let the flat cool for 20 min so that it locks the moisture in.

I typically use beef broth and butter to inject the night before. It's been a while since I cooked a full brisket, it's a lot of work. Good luck and enjoy

I hear ya.

I also had been thinking about the Masterbuilt electric smoker but since it's not an actual fire I don't think it produces a smoke ring.

Problem is I don't have the space.

Got a big ass backyard but only a 10 x 10 concrete slab for a patio.


<iframe width="560" height="315" src="http://www.youtube.com/embed/CoAhAz1Tiok" frameborder="0" allowfullscreen></iframe>

This, good advice.

Plenty of space for a smoky mountain, they're not very big at all.

When I tell the guy carving the brisket that I want some burnt ends it's like he has no damn idea what I'm talking about and I have to EXPLAIN it.

You should not have to explain bbq.

I hear ya. I spent a few weeks in Memphis about a year ago and had the same problem. I dont think you can find them anywhere besides Missouri/Kansas

Ah - the great brisket debate. I don't think this has ever been proven one way or another. Some guys swear this to be gospel an others don't. Obviously there's a point where a cut is going to be smoke saturated but I'm not sure it has been scientifically proven anywhere specific.

I've always enjoyed the crispy ends/parts of a brisket, roast, meat loaf etc.

I first saw "burnt ends" described on that show Man vs. Food when they were down at the Salt Lick BBQ in Austin.

Never been there but looking at their menu I don't see it listed either.

Obviously they have it since fat **** Adam Richman was eating it on the show.

Damn now I'm hungry.


<iframe width="560" height="315" src="http://www.youtube.com/embed/khrh3jH8YeI" frameborder="0" allowfullscreen></iframe>

This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.

Oh shit maybe I'm thinking of the wrong thing I have a cheap ass brinkman smoke n grill. Is that considered a kettle smoker??? Regardless it's still a chore to maintain low heat for long periods of time.

*Never mind I see a kettle smoker is one of those little sawed off versions.

Wow, way to open THAT can of worms! Here's my two cents.... You can get all the rubs you want, you can make your own rubs, you can inject it all you want, you can dry-age it....whatever! But if you want it tender and juicy, it's low and slow and add moisture. I keep my smoker between 195 and 205 (as best I can), and I have boiling water over the coals the entire burn. I also use lump charcoal and I use a chimney (if I'm using charcoal). Head to YouTube and enjoy your night getting a million opinions... But this is what I like to see:

http://i.imgur.com/0EgBAie.jpg

Six full briskets and all the time in the world to let them smoke...

****ing exceptional!