Brisket video

Nature Boy

Hey yall! Been a while since I posted, but thought this would be appropriate to share. After almost 20 years of competing with my EGGs, I've decided to hang up my tongs. We had a great run, and BGE provided us a great deal of support over the years. Thanks to BGE and to this forum for helping with our success on the circuit. Now it's time to share my secrets LOL. I was super excited how the brisket video came out, and I hope some of you will find it helpful. Please let me know if you have any comments or questions. Cheers!! Chris

WeberWho

Hopefully just your tongs with competing and not the business part of it!

Nature Boy

Just my competition tongs I will still be teaching and cooking for friends and family. Business is not going anywhere!

tomtnc

Great video Chris!!  Longtime guru products user here and I am sure Shotgun Fred is looking down on you and is smiling at how well you’ve done. Keep up the great work and thanks for your contributions to the BBQ world. 

saluki2007

Great video Chris and thanks for sharing. I’ve never seen or heard of starting the fire that way on the egg. I will be definitely trying a few of the things you shared in your video. 

Foghorn

That's a great video.  Thanks for posting it - and for all of your contributions to the forum over the years that are based on what you've learned in competition.  With that said, now that you're hanging up the competition tongs I guess you'll have more time to hang out here.  

I have to admit, I am surprised at how much fat you trim off your brisket but it makes sense that your goal is to get the bark on the meat/muscle.

SmokeyPitt

Awesome video. Thanks so much for sharing your technique. Time for me to restock the Cow Lick for memorial day! 

HendersonTRKing

Great video -- thx for posting.  Time to order some cow lick!  I like that your rubs have a low salt content and I can control my intake (in theory).  Takes me multiple servings to get to my 1500 mg/day!

loco_engr

Nice vid Chris
If cooking burnt ends, how long after being cubed & sauced do you like?
Thank You

JohnInCarolina

Loved the video Chris!  So cool to see how someone with your experience does everything from start to end.  Thank you for making that and sharing it with everyone here.  

I use your rubs all the time too man - this reminds me, I need to order some more!  

Nature Boy

tomtnc said:

Great video Chris!!  Longtime guru products user here and I am sure Shotgun Fred is looking down on you and is smiling at how well you’ve done. Keep up the great work and thanks for your contributions to the BBQ world.  

Aw man, I am smiling up on Shotgun Fred! So many good memories with that brilliant inventor that had a ton of patents to his name, including the first pit controller. Thanks for the kind words, and for reminding me of Fred. So many stories pop into my head from the first time he got me to put that pit controller on the EGG. I was so upset that thing kept blowing air into my EGG that I didn't want. Then over time, I realized it would actually be fine and I could sleep Cheers! Chris  

Nature Boy

saluki2007 said:

Great video Chris and thanks for sharing. I’ve never seen or heard of starting the fire that way on the egg. I will be definitely trying a few of the things you shared in your video. 

I have been starting my fire that way for many years. Instead of filling my firebox up, like a lot of people do, I like to start a small fire and get it ripping (and heat up the ceramics too). I do the same for low-slows and grilling. Try it out and let me know what you think! Cheers. Chris

Nature Boy

Foghorn said:

That's a great video.  Thanks for posting it - and for all of your contributions to the forum over the years that are based on what you've learned in competition.  With that said, now that you're hanging up the competition tongs I guess you'll have more time to hang out here.  

I have to admit, I am surprised at how much fat you trim off your brisket but it makes sense that your goal is to get the bark on the meat/muscle.

Appreciate that @Foghorn ! I do think the forum has done more for me than I have done for the forum Back when I was posting a lot, there wasn't all these buttons for people to tell me when I was being an **** LOL. Regarding the fat, a lot of teams nowadays are cutting all the fat off the point and the flat, and separating them and cooking them hot and fast. Part of what has taken the fun out of contests. Used to be everyone was low and slow and you could walk around at midnight socializing with the other teams while they tended their fire. Now the hot and fast teams (most of them) are going to bed at 7pm and getting up at 3am to start their meats. Boring!!! I will try and stop in here more often, but seems like a great deal of really good cooks here answering questions before I even see them. Cheers! Chris

Nature Boy

HendersonTRKing said:

Great video -- thx for posting.  Time to order some cow lick!  I like that your rubs have a low salt content and I can control my intake (in theory).  Takes me multiple servings to get to my 1500 mg/day! s

Thank you sir! Developing seasonings with less salt was one of the key things we decided when we started this whole thing in 2002. So many ways for people to get more salt in their food if needed.

Nature Boy

loco_engr said:

Nice vid Chris
If cooking burnt ends, how long after being cubed & sauced do you like?
Thank You

Hey buddy! We rarely did "burnt ends" in the traditional KC way. Mainly because the point (facing down in the back of the cooker) always got more heat and would be well-rendered when the flat was done. That doesn't always happen on cookers where not as much heat was coming from below. When we cubed our point, it was usually done perfectly and we didn't want to cook it any more. Sometimes, though, there would still be too much fat in the point and we would indeed put the cubes back on the EGG with a splash of sauce and cook them more like traditional burnt ends. Sometimes it was for 30 minutes, other times an hour, but it really depends on whether the meat is still a little tight, or has too much fat. 
Cheers, Chris

Griffin

Nature Boy said:

saluki2007 said:

Great video Chris and thanks for sharing. I’ve never seen or heard of starting the fire that way on the egg. I will be definitely trying a few of the things you shared in your video. 

I have been starting my fire that way for many years. Instead of filling my firebox up, like a lot of people do, I like to start a small fire and get it ripping (and heat up the ceramics too). I do the same for low-slows and grilling. Try it out and let me know what you think! Cheers. Chris

I'm going to try that method next time I do a low and slow. Still have a cabinet full of your spices that I use all the time. Thanks for everything you have done for us Eggers and the BBQ community.