Who's hungry?

[Hawk]

Seasoned Red Oak or Pecan on all beef, Apple wood for pork and chicken.
I've got one of the old Oklahoma Joe grill/smokers.
Don't use charcoal at all.
I marinate my briskets 24 hours in a solution of:
apple cider,
salt,
pepper,
Tabasco,
garlic,
crushed cayenne red pepper
brown sugar
I like mine a little spicy and sweet.
Then cover with a dry rub made with most of the stuff in the marinade mixed with Yellow Mustard to make a paste, before smoking for 18 hours.
Put it on at 9:00 pm, it's ready to come out of the smoker at 3:00 pm the next day.
As my brother puts it "You'd slap your grandmother's hand for the last piece!"

 

[Ian]

One of the problems with restaurant bbq is the health codes. I don't know if this is nation-wide or not, but in Texas eight hours is the maximum cook time. So all the joints around here compete to see who can make the best brisket in that amount of time. The best one here got closed down because the owner was caught cooking all the briskets at his ranch for about 12 hours and then finishing them off at the restaurant.

 

[S Mac]

I've never turned up my nose at meatloaf and mashed taters.

Good stuff. And try smoking meat loaf in a cast iron skillet. That's good too.

 

[smokeywolf]

On brisket I have to admit to being more of a follower than a leader. I've tried the exotic rubs, sauces and marinades, but found that I like Aaron Franklin's method best. Salt, Pepper, oak smoke and spray every 40 minutes or so with some watered down Worcestershire sauce. Yank it out at about 170* internal, wrap tight in pink butcher paper, put it back in until internal reaches 203*. Wrap it in towels and stick it in your oven or a ice chest, let it rest for at least one hour.

Never heard of that eight hour maximum on smoking meats.

 

[Hawk]

I do a Mothers Day BBQ for the family and friends. Been doing it for 37 years.

We have thirty to forty people and I usually cook three full size, packer cut, briskets along with a lot of sausage and chicken.

I may change the recipe a little each year, but the cook time has remained the same for at least the last 25 years. Used to cook it in 10 hours, but sometimes it would be a little tough.

Maybe that's why my brisket seems to be more tender than the local BBQ houses.

It's hard to take it out of the smoker without it falling apart and I cut it with an electric knife (reciprocating blades) so it doesn't tear it up.

Nobody's ever gotten sick.

 

[JWFilips]

My Wife & I like to go fishing in the summer: Here is a recent catch of her's on the grill!