How To Smoke A Brisket-Texas Style

MilitantSquatter

MilitantSquatter

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Found this on You Tube..

(Hey Donnie - this ain't no Funk Master's of America production. BTW, do I get the honorary Funkmaster East spot when the Klose gets delivered on Tues ? BigMista has the left coast covered :biggrin:)


How To Smoke A Brisket-Texas Style

Part 1 (cooks between 175-225 degrees)
http://www.youtube.com/watch?v=PAhx9iSndwo&feature=related

part 2 (slicing technique)
http://www.youtube.com/watch?v=BtAqzySONvQ&feature=related

part 3 (chopped in a food processor)
http://www.youtube.com/watch?v=Jk1BrXwdmNw&feature=related

part 5 (the equipment)
http://www.youtube.com/watch?v=7WPiiu39jmk&feature=related



Discuss.
 
Last edited:
Don't much like the propane in the first video and I probably would've pre-heated the cooker before I put the meat in....and when I lived in Texas the only thing you would use propane for is a grill...
 
I didn't know Texas style meant creosote smoked.

I think I found my new technique on how to slice brisket.
 
Im still dumbfounded by the electric knives. Isnt that what a sharp knife is for? It seems like ever since bbq pitmasters everyone needs it. Maybe its my small culinary background that wont allow me to use one.
 
Its funny you should say that... I was afraid to ask. Neil is funkmaster west. We need a north and frankly, there are a LOT of funky northerners out there.

MilitantSquatter said:
Found this on You Tube..

(Hey Donnie - this ain't no Funk Master's of America production. BTW, do I get the honorary Funkmaster East spot when the Klose gets delivered on Tues ? BigMista has the left coast covered :biggrin:)


How To Smoke A Brisket-Texas Style

Part 1 (cooks between 175-225 degrees)
http://www.youtube.com/watch?v=PAhx9iSndwo&feature=related

part 2 (slicing technique)
http://www.youtube.com/watch?v=BtAqzySONvQ&feature=related

part 3 (chopped in a food processor)
http://www.youtube.com/watch?v=Jk1BrXwdmNw&feature=related

part 5 (the equipment)
http://www.youtube.com/watch?v=7WPiiu39jmk&feature=related



Discuss.
Click to expand...
 
I need to sit down. Only thing I can say is:

People make the world go 'round.
 
suprfast said:
Im still dumbfounded by the electric knives. Isnt that what a sharp knife is for? It seems like ever since bbq pitmasters everyone needs it. Maybe its my small culinary background that wont allow me to use one.
Click to expand...


Yes this is kinda funny you say this because its EXACTLY how my church used to do it. One they would grind it up... when I heard this I was like,,, then why the hell cook briskets. smoke damn round steaks!

Next, they used to slice it all for the shredder THEN take the fat out before shredding it.

Why this guy does't just make 2-3 cuts while the fat is floppy before he slices his gray matter and trims what..... maybe 30 extra times?

This is a nightmare.
 
I see this a lot. To me its a crutch, but im sure someone would make the same analogy to the stoker, which i love. I think there is a difference from being smart and being lazy. Maybe if you have 400 briskets to cut for a party then an electric knife would make more sense, but a food slicer makes more sense that an electric knife.
 
I think anything but a pizza knife is making it easy! LOL

You fellas with your fancy schmancy graton or futon edge friedriners edge blades...

LOL If I don't wrap my brisket, the bark is so aggressive it will make a slicer walk out I am told.
 
Same here. Im sure that man pushes out meat and he still opts for a hand cut piece. Its amazing what a trained individual can do. There are even top notch chefs that refuse to use a mandolin because they still move faster and its still precise.
http://www.youtube.com/watch?v=xwciXwM_5FA
 
I suppose he buys his propane and propane accessories from Hank Hill at Strickland propane in Texas?
 
What in the hell made you so angry that you had to kick the entire state of Texas right in the nuts?:lol::lol:
 
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