Brisket video

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

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  

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

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