Good morning
It is 2:53am and I am smoking a brisket the old fashioned Central Texas way
It is 2:53am and I am smoking a brisket the old fashioned Central Texas way
Most people use automated smokersβbasically outdoor electric ovens that incinerate pellets of sawdust on a hot metal plate to create a patina of smoke. They say there is no difference in taste.
But I like the ceremony of waking up ass early and tending the stick burner.
But I like the ceremony of waking up ass early and tending the stick burner.
It reminds me of going hunting and fishing with my dad growing up.
Did we need to sit in the freezing cold before dawn in order to procure meat? Of course not. But we chose to, for reasons that I did not understand then, and still do not fully understand.
Did we need to sit in the freezing cold before dawn in order to procure meat? Of course not. But we chose to, for reasons that I did not understand then, and still do not fully understand.
Some things in life are not meant to be efficient. They are meant to be respected.
This is the plan:
I am using post oak, which is the classic standard wood of all central Texas smoking
For previous smokes I was using California red oak and it was really good, but I found this (literally on Amazon lmao) and had to try it
For previous smokes I was using California red oak and it was really good, but I found this (literally on Amazon lmao) and had to try it
The hard part is maintaining the desired temperature.
If you put too much wood on, it very easily gets too hot and ruins the βlow and slowβ melt-in-your-mouth texture.
If you donβt put enough wood on, the fire could die and emit bad smoke.
The thermometer is a critical tool
If you put too much wood on, it very easily gets too hot and ruins the βlow and slowβ melt-in-your-mouth texture.
If you donβt put enough wood on, the fire could die and emit bad smoke.
The thermometer is a critical tool
I feel fairly certain that the most important contributor to flavor is the quality of wood and smoke.
Great wood incinerating cleanly produces smoke that is nearly invisible and almost sweet smelling.
(This is why I have trouble wrapping my head around pellet smokers)
Great wood incinerating cleanly produces smoke that is nearly invisible and almost sweet smelling.
(This is why I have trouble wrapping my head around pellet smokers)
When I first started smoking I tried to use logs cut roughly into regular firewood shape.
These are way too big and would produce way too much heat. Rookie mistake!
Now I use chunks and it is much easier, but still stubbornly hard, to control the temperature.
These are way too big and would produce way too much heat. Rookie mistake!
Now I use chunks and it is much easier, but still stubbornly hard, to control the temperature.
No matter how well-timed or properly sized my wood additions are, I still find itβs super easy for the smoker to get too hot.
I have no idea if anyone else does this, but I just wedge a piece of wood in the firebox door to let a bit of heat out.
Is there a better way??
I have no idea if anyone else does this, but I just wedge a piece of wood in the firebox door to let a bit of heat out.
Is there a better way??
Day is starting to break
This is my favorite part
This is my favorite part
I basically just try to do what @bbqfranklin tells me to in this video youtu.be
My god this was delicious π©
This is my ~7th brisket and probably the best yet
Iβm at the level where itβs definitely as good as an average bbq joint, and occasionally as good as a great bbq joint.
Still have a lot to learn
Iβm at the level where itβs definitely as good as an average bbq joint, and occasionally as good as a great bbq joint.
Still have a lot to learn
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