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Life After Brown
The smoker is lit
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<blockquote data-quote="barnyard" data-source="post: 1064603" data-attributes="member: 13921"><p>I tried briskets on the WSM and gave up. Taste was good, but they were either tough or dry or both.</p><p></p><p>The Kamado Joe makes briskets easy. The Auber controller makes it almost too easy.</p><p></p><p>I went to Texas last spring and had the best brisket I had ever had at a place called Two Fat Boys BBQ in Camp Wood, Tx. The pitmaster said that the key was to never let the cooker get above 210, 200 was better. That was like a revelation. Since then, every brisket I have cooked has been better than the last. </p><p></p><p>The last one I did for an annual fall party. Cooked till it was done, wrapped it in foil, wrapped that in newspaper and put it in a cooler for the ride to the party. Got to the party, unwrapped it and it was too tender to slice. Had to use a filet knife with a super thin blade to get the job done. The outside bark was chewy and flavorful, the inside was moist, tender and hella good.</p><p></p><p>The Tx guy's recipe was to season the briskets, put them on the smoker for 4ish hours, then put them in a pan of Dr Pepper for 2 hours (still on the smoker) take them out and smoke till they are done. I save the pan juice and pour some over the meat over the next few hours. Adds just a little sweetness to the bark.</p><p></p><p>The hardest part about living up north is that I pay the same for plain old briskets that guys in Tx pay for Waygu brisket.</p><p></p><p>Sad.</p></blockquote><p></p>
[QUOTE="barnyard, post: 1064603, member: 13921"] I tried briskets on the WSM and gave up. Taste was good, but they were either tough or dry or both. The Kamado Joe makes briskets easy. The Auber controller makes it almost too easy. I went to Texas last spring and had the best brisket I had ever had at a place called Two Fat Boys BBQ in Camp Wood, Tx. The pitmaster said that the key was to never let the cooker get above 210, 200 was better. That was like a revelation. Since then, every brisket I have cooked has been better than the last. The last one I did for an annual fall party. Cooked till it was done, wrapped it in foil, wrapped that in newspaper and put it in a cooler for the ride to the party. Got to the party, unwrapped it and it was too tender to slice. Had to use a filet knife with a super thin blade to get the job done. The outside bark was chewy and flavorful, the inside was moist, tender and hella good. The Tx guy's recipe was to season the briskets, put them on the smoker for 4ish hours, then put them in a pan of Dr Pepper for 2 hours (still on the smoker) take them out and smoke till they are done. I save the pan juice and pour some over the meat over the next few hours. Adds just a little sweetness to the bark. The hardest part about living up north is that I pay the same for plain old briskets that guys in Tx pay for Waygu brisket. Sad. [/QUOTE]
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