BBQ - Whats your Favorite

[djetok]

As a longtime bbq cook and being in Oklahoma. My favorite it brisket and burnt ends. I haven't taken any on the boat yet, but I am thinking about taking burnt ends out since they don't have to be warm.

 

[McMark]

Brisket is fantastic. Need to do one soon. I like all bbq but for sauce I prefer Carolina style.

Here's my last rib cook. 3 full racks in a large egg.

 

[AZDANSX230HO]

Brisket guy here as well, I like all meat, but a well smoked brisket is a favorite of mine.

 

[Zarrella]

It is .....all about the Brisket!

 

[djetok]

 

[billyb]

I love smoked ribs.

 

[AZDANSX230HO]

Damn this thread is making me hungry!!!

 

[Bill D]

In Bama it's all about pig, so if I want brisket I have to make it myself.

@djetok tell me more about these "burnt ends"...

 

[djetok]

@Bill D Cook your brisket with point and flat together. I do my processes to pull the brisket at 190 while its foiled. Seperate the point and flat and place the flat in a aluminum pan glaze it and put it back in rhe pan with the juices from the foil in the pan. Then i cube the point from the flat end out. 1 inch cubes. Then i dust them with head country rub and then sauce them then place back in the smoker. Once the burt ends glaze starts to turn deep deep red i glaze again. Let that go until you get the deep red again. Pull and eat. Its meat candy.

I could go throughy brisket process and give away my secrets since i no longer compete. I have lots of rgc's and gc's with two walks at the jack daniels world championships.

 

[captras]

Jalapeno Brisket
Trim the excess fat, the pierce the brisket all over on both sides with a knife.
Pour the juice from a regular sized jar of Jalapeno peppers (hot or mild - depending on what kinda man you are on both sides of the brisket
Use a good quality rub, store bought or homemade, salt and fresh ground pepper and let it sit over night in the fridge
Grill uncovered with indirect heat (Wood fired grill works best), uncovered at 200-250 degrees for 6 hours
Line a large baking pan with 1041 sweet sliced onions and the jalapenos from the jar that you poured the juice from the night before
Lay the brisket on top of the onion/jalapeno bed
Cover the top of the brisket with onions/jalapenos (from a second jar)
Pour the juice from the jalapenos over the brisket
Cover and seal the pan with aluminum foil
Grill covered/sealed for another 6 hours at 200-250 degrees.

Meat will be extremely tender. Although it would seem like alot of jalapenos, the spice is just enough to make it interesting without covering the flavor of the brisket!