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  1. tbonejack

    TBoneJack's Super Bowl Brisket Cook

    For my first cook since Christmas, I'm smoking a brisket for the Super Bowl. I thought it would be fun to make a journal. I hope everyone's favorite team wins. Details Prime-grade, whole packer brisket From Costco 14.86 lb before trimming, about 12 lb afterwards $50, tax included Smoker...
  2. tbonejack

    Lang vs Pitmaker

    This past weekend, Myron Mixon told me that he's cooking an upcoming invitation-only competition in California with a 36-inch smoker.  Just sayin'.
  3. tbonejack

    Good smoke bad smoke

    I attended Myron Mixon's BBQ school this past weekend.  He specifically mentioned fire management in terms of a "clean fire" vs. a "dirty fire".  I'll just paraphrase what he said: "There are lots of people using wood smokers that would rather sit around drinking beer than seriously cook good...
  4. tbonejack

    Myron Mixon Water Smokers

    I attended Myron Mixon's Cook School in Unadilla Georgia last weekend.  And of course, there were sales people there selling Mixon's line of water smokers. These are the smokers that Mixon uses when he competes, and we cooked on them all weekend.  As far as I could tell, the only thing not to...
  5. tbonejack

    Kosmos Competition BBQ Class Videos - all 4 KCBS Meats

    I have for sale the complete set of Kosmos Competition BBQ Class Videos.  These videos cover competition BBQ cooking for all 4 KCBS meats - chicken (thighs), spare ribs, pork shoulder, and brisket. I bought these videos brand new a few months ago, and I've watched them all several times and...
  6. tbonejack

    Smoking My First Brisket - with updates as they occur

    I should also say that the brisket was 14.4 lbs before trimming.  It had a thick fat cap and some fat on the other side as well.  I trimmed a pound or more of fat.  So the brisket was significantly lighter when put on the smoker.
  7. tbonejack

    Smoking My First Brisket - with updates as they occur

    Thanks for the reply Al.  I always appreciate your input, and your posted recipes. I have a relatively new Thermoworks ThermaQ with grate probe and meat probe.  And I have a brand new Thermapen. I can only go by the ThermaQ grate probe for assurance that I was at 225-235.  It consistently...
  8. tbonejack

    Smoking My First Brisket - with updates as they occur

    Yes, it was quite a learning experience.  But it was very positive.  My first brisket turned out close to perfect.  Except for the estimated cook time. The brisket cost $95 (Choice, 14.4 lb Certified Angus Beef).  But it was beautifully marbled and bent almost in half when I tested it in the...
  9. tbonejack

    Smoking My First Brisket - with updates as they occur

    Well, the cook was a big success.  But it didn't go exactly as planned. Based upon advice I received here (I'm an amateur, so I can't tell good advice from bad), I expected the cook to take up to 20 hours.  So I adjusted my start time accordingly.  But the cook took only 12 hours (as verified...
  10. tbonejack

    Smoking My First Brisket - with updates as they occur

    Well, I started the cook a few hours ago.  I had planned to take some pics, but it was hectic getting started on time and I forgot. Things are going well.  Temps are holding steady around 230 on the WSM. And it's a clear, cool evening.  Very nice.
  11. tbonejack

    Smoking My First Brisket - with updates as they occur

    Question: About how long will it take to smoke this 14.4 lb brisket at 230 degrees if I wrap in foil at 150 IT to avoid "The Stall"?
  12. tbonejack

    Smoking My First Brisket - with updates as they occur

    Smoke Details - 14.4 lb full packer brisket, USDA CAB Choice - Will not separate flat and point until done - Injected with beef broth - Marinated in homemade onion soup in fridge for 24 hours - Using Meathead Goldwyn's Big Bad Beef Rub - Using Meathead Goldwyn's Texas Mop Sauce - Using...
  13. tbonejack

    Smoking My First Brisket - with updates as they occur

    Here are some pics of the brisket.  I'm a rank amateur at trimming meat, so I'm sure I made some mistakes.  My goal was to trim the fat cap down to 1/4 inch, and to remove all fat and silver skin from the other side. Fat cap side, before and after trimming Other side, before and after trimming
  14. Smoking My First Brisket - with updates as they occur

    Smoking My First Brisket - with updates as they occur

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  19. tbonejack

    Smoking My First Brisket - with updates as they occur

    I got into smoking meat back in March.  And since then I've smoked a lot of meat with varying rates of success.  Lately the results have been very good. I've really been wanting to smoke a whole packer brisket, so I decided to give it a try this weekend.  As a sort of challenge, I made a...
  20. tbonejack

    Smoking a Whole Pork Loin Today...

    I rested them for 45 minutes in foil inside a cooler.
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