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Got drunk and cooked a brisket

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Comments

  • northGAcock
    northGAcock Posts: 15,173
    Lord have mercy what a beautiful cook. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 17,446
    Drunk cooks in this forum? Odd?
    magnificent cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    quick note- I switched from oak chunks to oak chips from fruita wood for the brisket. I did oak and cherry chips for the ribs and yardbird. I mixed it all in the lump. 

     I really liked the smoke profile much better than what I've been getting lately. I don't know that paying the premium from Fruita was worth it but i do think the chips burned a little cleaner instead of having smoldering chunks in there. Even though the smoke was very much there, it was subtle and very clean. Think I'm a chips over chunks guy now.

    Discuss.


    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,315
    What's to discuss?  A brisket god has said it is so.  So let it be written, so let it be done. 

    Is Fruita publicly traded?  I'd like to buy their stock before I buy a bunch of it.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Jstroke
    Jstroke Posts: 2,605
    The grub deserves a full heal clicking salute. The ability to do so with that degree of perfection while drinking deserves a standing ovation
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • logchief
    logchief Posts: 1,432
    I'd be in a pure protein coma after a feast like that - beautiful
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    Foghorn said:
    What's to discuss?  A brisket god has said it is so.  So let it be written, so let it be done. 

    Is Fruita publicly traded?  I'd like to buy their stock before I buy a bunch of it.
    They sell oak chips at HEB for half the price. I have a bunch but have always wanted to try fruita.
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,315
    The Cen-Tex Smoker said:
    Foghorn said:
    What's to discuss?  A brisket god has said it is so.  So let it be written, so let it be done. 

    Is Fruita publicly traded?  I'd like to buy their stock before I buy a bunch of it.
    They sell oak chips at HEB for half the price. I have a bunch but have always wanted to try fruita.

    Yes, but if I smoke with the same chips that Cen-Tex uses and then wrap with the same paper that Aaron Franklin uses I'll surely make a better brisket.

    Seriously, though, will you ever use those HEB oak chips again?  Or are they now relegated to being your "emergency stash" that you'll hopefully never use?

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    Foghorn said:
    The Cen-Tex Smoker said:
    Foghorn said:
    What's to discuss?  A brisket god has said it is so.  So let it be written, so let it be done. 

    Is Fruita publicly traded?  I'd like to buy their stock before I buy a bunch of it.
    They sell oak chips at HEB for half the price. I have a bunch but have always wanted to try fruita.

    Yes, but if I smoke with the same chips that Cen-Tex uses and then wrap with the same paper that Aaron Franklin uses I'll surely make a better brisket.

    Seriously, though, will you ever use those HEB oak chips again?  Or are they now relegated to being your "emergency stash" that you'll hopefully never use?
    yeah- I'll use them. The fruita wood chips were really good but $50 for 20lbs of wood chips is a little steep...oh what am I talking about? I'll probably use the Fruita from now on. I didn't get in to this racket to be frugal on supplies.


    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 37,829
    Only oak I can get around here are the Jack Daniels barrel chips that I use for brisket cooks.  I spread a healthy amount throughout the center of the lump load.  I'm good with the results, but have not sprung for the high-end oak from any other supplier.  Oh, well-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Legume
    Legume Posts: 15,938
    Bump/nice cook.

    you eat better drunk than I do sober!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    Just had the burnt ends. Holy crap. Meat crack. These things are miles ahead of any other brisket. It's as good as franklins but he does it with prime grade and 200 at a time. Dude is a wizard. 
    Keepin' It Weird in The ATX FBTX
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    I do believe a brisket brought to a Salado after party was also an inebriated cook.  That was one of the best briskets i have ever tasted.  
    Large, small and mini now Egging in Rowlett Tx
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    Austin Egghead said:
    I do believe a brisket brought to a Salado after party was also an inebriated cook.  That was one of the best briskets i have ever tasted.  
    Stick with what you know :). This one blew that away btw. Quality of product was head and shoulders above the other. But that one was pretty good too. 
    Keepin' It Weird in The ATX FBTX
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