00:00:00:00 - 00:00:01:24 Speaker 1 Here we are. Now we're live.

00:00:03:09 - 00:00:05:00 Speaker 1 My side didn't say live

00:00:05:00 - 00:00:06:03 Speaker 1 or get this figured out,

00:00:06:07 - 00:00:13:13 Speaker 3 This is what happens when you're live. Interact with the first episode of the Barbecue Nerd podcast.

00:00:13:15 - 00:00:13:25 Speaker 1 Yeah.

00:00:13:25 - 00:00:16:12 Speaker 3 Very excited to be here tonight with you, Frank.

00:00:16:14 - 00:00:20:11 Speaker 1 Me too, buddy. We've been talking about this for weeks now, and,

00:00:20:11 - 00:00:22:13 Speaker 1 I'm super glad we got her done.

00:00:22:13 - 00:00:23:15 Speaker 1 A little bit about,

00:00:23:15 - 00:00:30:10 Speaker 1 our reasons for doing this is because we don't do it, and so we decided to do it. That's just kind of how it came around.

00:00:30:10 - 00:00:32:15 Speaker 1 Where do you see all the numbers? I see one guy.

00:00:32:15 - 00:00:36:14 Speaker 3 What's up? That's either you or I that's showing up right now.

00:00:36:14 - 00:00:40:02 Speaker 3 You know that we're focused on our own show.

00:00:40:05 - 00:00:40:27 Speaker 1 Yeah, yeah.

00:00:40:27 - 00:00:41:16 Speaker 1 So.

00:00:41:16 - 00:00:49:23 Speaker 1 Yeah. I'm excited. Man. This is, the very first episode of the Barbecue Nerd podcast, like you said. And how long did it take us to pick that name out?

00:00:49:25 - 00:00:52:28 Speaker 3 I we spent considerable amount of time, seconds.

00:00:53:00 - 00:00:54:03 Speaker 2 Seconds.

00:00:54:05 - 00:00:55:07 Speaker 1 That's how things go,

00:00:55:22 - 00:01:05:00 Speaker 3 That's the way that the with with barbecue, things are low and slower. They're hot and fast. So, you know, you have very fast and very hot.

00:01:05:02 - 00:01:19:24 Speaker 1 Yeah, I think I was I was sitting at the peninsula up there eating my dinner and I was like, hey, do we ever going to do that podcast? And you were like, yeah, man, we all do that podcast. And we kicked it around a little bit. And then I was like, hey, we going to do that podcast tonight?

00:01:19:26 - 00:01:23:14 Speaker 1 And you were like, okay, let's go. That's like, all right, what would you call it? You said.

00:01:23:16 - 00:01:31:10 Speaker 3 With so many ideas flowing back and forth down that eventually we would come up within seconds with the right name.

00:01:31:13 - 00:01:33:26 Speaker 1 Yeah, yeah. Barbecue nerd. So,

00:01:33:26 - 00:01:42:20 Speaker 1 let's see now we gotta make up. Like, for the guys watching, we gotta make up. Hit us in the comments there. If you're watching us on YouTube at Smoke Slinger,

00:01:42:20 - 00:01:46:20 Speaker 1 on YouTube at Real Meat Stick or on Facebook,

00:01:46:20 - 00:01:48:16 Speaker 1 smoke slinger pits.

00:01:48:16 - 00:01:52:13 Speaker 1 If you're watching us there, help us come up with the little,

00:01:52:13 - 00:01:56:23 Speaker 1 tagline thing we got to come up with or know the intro saying,

00:01:56:23 - 00:01:59:23 Speaker 1 welcome to the, to the Barbecue Nerd podcast.

00:01:59:23 - 00:02:10:27 Speaker 1 This podcast is intended for only the nerdiest barbecue guys in the planet. That's all this is for, right? A little bit funny. A lot of fun.

00:02:10:27 - 00:02:13:09 Speaker 1 I don't know if anything goes, but maybe close,

00:02:13:14 - 00:02:24:13 Speaker 3 I think that a lot will be going. The first thing that's going down is, Guys, with any good barbecue, you got to crack open a cold one. It's time for the first one of the evening.

00:02:24:13 - 00:02:25:16 Speaker 3 There we go.

00:02:25:16 - 00:02:27:13 Speaker 3 Enjoy a miller Lite t.

00:02:27:16 - 00:02:28:15 Speaker 1 There we go.

00:02:28:15 - 00:02:29:01 Speaker 1 Yeah.

00:02:29:01 - 00:02:32:13 Speaker 1 But, yeah, so I'm not sure that anything goes.

00:02:32:13 - 00:02:34:07 Speaker 1 We did throw around the word,

00:02:34:07 - 00:02:37:05 Speaker 1 unplugged or something. What was the word you used?

00:02:37:05 - 00:02:47:17 Speaker 3 I think it's. I think we're going unfiltered. Unfiltered. We might have to do it to have to add a couple of filters in, depending upon the type of audience we have coming in.

00:02:47:19 - 00:02:53:15 Speaker 1 Yeah. So I guess the unfiltered part means any topic can go,

00:02:53:15 - 00:02:55:21 Speaker 1 such as but not limited to fat cap,

00:02:55:21 - 00:03:02:07 Speaker 1 fat cap down, shiny side of the foil in shiny side of the foil out all those highly,

00:03:02:07 - 00:03:11:01 Speaker 1 charged debates that can happen. I don't know if you've been in some of the flame wars on the little barbecue forums or not like I have.

00:03:11:03 - 00:03:13:16 Speaker 1 We had flame wars over the silliest crap.

00:03:13:16 - 00:03:20:20 Speaker 3 It's it's consistent. Even gets down to whether or not beans are appropriate in your traditional chili.

00:03:20:23 - 00:03:42:21 Speaker 1 That's probably the most heated. I think beans and chili and depends on where you're at, I guess in the well, you're supposed to say at. Well, I said I guess after at, so it's okay. Don't end your sentence with a preposition. I said, I don't know if it depends on where you're at. I guess, comma, I guess.

00:03:42:22 - 00:03:43:06 Speaker 1 Yeah.

00:03:43:06 - 00:03:43:23 Speaker 1 So.

00:03:44:00 - 00:04:00:09 Speaker 3 You'll hear people say it's not where you're from, it's where you're at. So if you take somebody that's from, say, the northeast, where we're used to putting beans in chili. So that's where I'm from. But if I'm coming to you from Kaufman, Texas, it's where I'm at.

00:04:00:09 - 00:04:09:24 Speaker 1 See, I got that. Yeah. So, yeah, we any any kind of topic matter can go. We intend to keep a clean show.

00:04:09:24 - 00:04:16:20 Speaker 1 For little ears, just because we want to be friendly to all the guys out there. Not just the gals or guys or whatever.

00:04:16:20 - 00:04:17:14 Speaker 1 And then,

00:04:17:14 - 00:04:22:14 Speaker 1 you know, I think tonight, Dave, the topic we picked out was brisket, right?

00:04:22:17 - 00:04:41:05 Speaker 3 That's what we're going with. We're going to we're going to talk about brisket. We're going to discuss the techniques, the tips and pit secrets. And I'll tell you, Frank, earlier today I actually put out a post on making for the Super Bowl brisket slider. So very relevant to tonight's topic.

00:04:41:07 - 00:04:50:25 Speaker 1 Yeah. Yeah, totally. So brisket breakdown techniques, tips and pit secrets related to brisket.

00:04:50:27 - 00:04:51:14 Speaker 3 Correct?

00:04:51:21 - 00:04:57:14 Speaker 1 Yeah, yeah, yeah. Cool, man. So Dave's background here, for those of you that,

00:04:57:14 - 00:05:02:06 Speaker 1 don't know, at Real Meat Stick, you should follow his YouTube channel. I'll do the intro. I'll do your intro there, Dave.

00:05:02:06 - 00:05:02:17 Speaker 1 He,

00:05:02:17 - 00:05:08:00 Speaker 1 he is an actual legit butcher, so I can't think of anybody that is more,

00:05:08:00 - 00:05:12:01 Speaker 1 technically diverse when it comes to this kind of stuff that I know and,

00:05:12:01 - 00:05:13:05 Speaker 1 be great.

00:05:13:07 - 00:05:16:20 Speaker 1 It's going to be great to talk about breaking down briskets tonight.

00:05:16:20 - 00:05:22:03 Speaker 1 I know that, you know, brisket is probably one of the most discussed topics on the YouTubes.

00:05:22:03 - 00:05:31:06 Speaker 1 As far as, like, you know, people do a video, of course, they're going to do a brisket video at some point. I've been wanting to do a brisket video on the smoke slinger lately.

00:05:31:08 - 00:05:39:19 Speaker 1 Because that cooking method on there, there's about eight different methods you can use on the smoke slinger to cook a brisket, and they're all fun. I think so,

00:05:39:19 - 00:05:42:29 Speaker 1 but yeah. So we'll talk about some different cooking techniques.

00:05:42:29 - 00:05:44:14 Speaker 1 We'll also talk about,

00:05:44:14 - 00:05:48:25 Speaker 1 you know, some different tips and tricks, like when you get into wrapping and, and,

00:05:48:25 - 00:05:50:29 Speaker 1 slicing and different stuff like that as well.

00:05:51:01 - 00:05:53:25 Speaker 1 Give it a couple shout outs here real quick. Is that okay, Dave?

00:05:53:27 - 00:05:54:24 Speaker 3 Of course it is.

00:05:54:26 - 00:05:56:26 Speaker 1 That he does appreciate you, brother.

00:05:56:26 - 00:06:00:17 Speaker 1 So glad you joined us. Ain't seen you since the royal.

00:06:00:19 - 00:06:06:20 Speaker 1 Real meat in the house. Lone goal barbecue. Are you still sunning at the beach, Dave?

00:06:06:22 - 00:06:09:15 Speaker 3 I'm underneath the the lamps right now.

00:06:09:17 - 00:06:11:00 Speaker 1 I storm outside.

00:06:11:02 - 00:06:15:29 Speaker 1 Let's see, brother. Tall beer man here. Got to say hey to Jason.

00:06:15:29 - 00:06:18:08 Speaker 1 43rd parallel barbecue.

00:06:18:08 - 00:06:23:15 Speaker 1 They got an awesome, all purpose sweet heat rub that I use frequently.

00:06:23:15 - 00:06:32:14 Speaker 1 There you go. Frank, where is your beer? Hey, Jason, believe it or not, this is the very last of the yellow,

00:06:32:14 - 00:06:33:24 Speaker 1 hoppy rabbit beer.

00:06:33:24 - 00:06:46:15 Speaker 1 What is the name of that? I can't remember? I don't have a can in front of me from. I think it's like something or other brewing up in Wisconsin, and, Yeah, it's really, really, really, really good. I've been saving this one.

00:06:48:22 - 00:06:50:23 Speaker 1 Yeah. Where's yours? Jason.

00:06:50:25 - 00:06:52:01 Speaker 3 So great question.

00:06:52:04 - 00:06:54:00 Speaker 1 Jason's on the Facebooks.

00:06:54:00 - 00:06:56:15 Speaker 1 Anyway, go ahead there. What you got, Dave?

00:06:56:17 - 00:07:01:09 Speaker 3 So, you know, it was interesting what you brought up when we're talking about, you know, the butchering of,

00:07:01:09 - 00:07:02:11 Speaker 3 of a brisket.

00:07:02:11 - 00:07:09:13 Speaker 3 I guess I'll just jump right into it. It happens to be the pectoral muscles of the of the steer.

00:07:09:13 - 00:07:20:10 Speaker 3 And I'm breaking this down, as we've seen many times. There's a competition brisket. There's that restaurant style where we begin to to round it off, and we get rid of the deckle fat.

00:07:20:10 - 00:07:49:27 Speaker 3 We get rid of the mohawk. And then there's the the backyard cook, where we're looking to be able to use as much of that meat as possible when we're putting this onto our at home cooker, whether we're dealing with our offsets or we're dealing with our pellet cookers, what we're dealing with are or charcoal fired cookers. So there's so many different modalities to the way that right from the beginning, if we're dealing with a pack of brisket, how we're going to do our trim,

00:07:49:27 - 00:07:52:06 Speaker 3 and what we're going to do with our trim if it's left over.

00:07:52:06 - 00:08:00:12 Speaker 3 Just thinking right now, you know, with the the brisket is going to be cooking up. Starting tomorrow for Sunday's Super Bowl.

00:08:00:12 - 00:08:12:02 Speaker 3 I'm most likely going to do a very light trim. I don't mind taking the fat cap off, especially that duck fat. I'm going to take that rendered down. That's my tallow, but I'm most likely leaving that.

00:08:12:05 - 00:08:21:29 Speaker 3 I'm going to leave that mohawk on, and I'm probably not going to do that full rounded shape because the presentation is not for,

00:08:21:29 - 00:08:39:23 Speaker 3 for a restaurant tour where I have somebody coming in and they're looking at it and everything has to be beautiful. I want to be able to have as much meat as possible, while at the same time understanding that when I go from the flat to the point that we're going to go from a very thick portion and narrow it down.

00:08:39:25 - 00:08:49:04 Speaker 3 So my finger is going wrong way. Very thick portion to a very narrow portion. However, we're able to maintain that by rotating our briskets around,

00:08:49:04 - 00:08:50:21 Speaker 3 using different,

00:08:50:21 - 00:08:59:08 Speaker 3 foils, for example, to be able to, to block that heat. And eventually when we get to the right temperature, we wrap it to be able to keep that moisture in.

00:08:59:08 - 00:09:21:16 Speaker 3 Competition brisket would be completely different because you're going for that one bite. We're going for that esthetic value. So the the at home consumer, like myself, like I'm doing this weekend, I'm going to want to get as much of that meat on there as possible while minimizing the amount of trim that, of course, I would use later on for sausage or something else.

00:09:21:18 - 00:09:27:05 Speaker 1 Yeah. You know, you said something. I'm going to back you up a little bit. You said something a minute ago now.

00:09:27:05 - 00:09:46:09 Speaker 1 I live in Missouri. We're in cattle country. You know, I have never really worked in depth with cattle. Okay, but what you said was, is that the pectoral muscle of the steer. Why did you say steer instead of heifer or cow or bull or what?

00:09:46:10 - 00:09:47:27 Speaker 1 Tell me why you said it.

00:09:48:00 - 00:09:51:21 Speaker 3 It just happens to be that when? When I've had interacting.

00:09:51:21 - 00:09:53:08 Speaker 1 With cattle or steers.

00:09:53:10 - 00:09:59:14 Speaker 3 But when I've had interactions with ranchers, they call those heads of steers.

00:09:59:14 - 00:10:05:01 Speaker 3 They don't they the the bull is brought in to to meet these old

00:10:05:01 - 00:10:05:25 Speaker 3 you. Correct?

00:10:05:29 - 00:10:06:08 Speaker 1 Yeah.

00:10:06:08 - 00:10:10:04 Speaker 3 That's correct. Yeah. But they're still just as edible, you know,

00:10:10:04 - 00:10:21:06 Speaker 3 it just it's a term that I'm used to using instead of using the heifer and the bull. The heifer is the is the the the the cow that we're going to break down. That's the cattle,

00:10:21:06 - 00:10:25:29 Speaker 3 on the ranch. It's going to be broken down for us to be able to consume.

00:10:26:02 - 00:10:43:19 Speaker 3 Not that the the the bull isn't used. The bull is use, but, typically because of the amount of testosterone that we're aging through the, the muscles, it could be that much tougher, bill. Correct, correct. You know, one of the the big myths that are out there,

00:10:43:19 - 00:10:46:05 Speaker 3 and in the United States, this is this is what we do.

00:10:46:13 - 00:10:48:18 Speaker 3 We typically send our,

00:10:48:18 - 00:11:00:21 Speaker 3 our steers to slaughter at about 3 to 3 and a half years of age. Whereas what we find in countries like Europe, they'll age these, these cows out to 15 to 18 years of age.

00:11:00:21 - 00:11:10:00 Speaker 3 In fact, the top steakhouse in the world, located in Spain, is known for raising cattle that are the size of oxen.

00:11:10:02 - 00:11:22:07 Speaker 3 And they are 15 to 18 years of age. And you know, when you come to think of it, what is it that they know? What is it that they're doing over there? You know, besides the, the, the antibiotics and things like that. And,

00:11:22:07 - 00:11:25:27 Speaker 3 and then grain feeding them when we send them to the, to the feed stocks.

00:11:25:29 - 00:11:39:06 Speaker 3 Why is it that, that they're allowing their cattle to get that much more up there and age. Is it because it allows the, the fat to marble is marbleized that much more? Does it give the, the, the, the

00:11:39:06 - 00:11:44:02 Speaker 3 the cow that much more age to be able to mature on the bone?

00:11:44:02 - 00:11:48:24 Speaker 3 Similar to no offense with human beings that when we start with,

00:11:48:24 - 00:11:52:21 Speaker 3 you know, as a child, we're much more small and tender, almost like,

00:11:52:21 - 00:11:53:21 Speaker 3 like veal.

00:11:53:23 - 00:11:58:20 Speaker 3 But as we get older and age, our muscle tone begins to change.

00:11:58:20 - 00:12:19:19 Speaker 3 We become soft and tender again in our older age. And it it, you know, it starts to invoke that thought process of instead of taking something at adolescence or at a, at a teenage years, we take it later on in age and it's a well aged animal, which makes it that much more tasty.

00:12:19:21 - 00:12:25:13 Speaker 1 Yeah. That's interesting. Yeah. I'll be doing. Yeah. The you know, we've always talked about,

00:12:25:13 - 00:12:26:03 Speaker 1 going ahead and

00:12:26:03 - 00:12:32:14 Speaker 1 trying to butcher up a cow or whole cow ourselves around here, you know. But dang, is that a lot of work?

00:12:32:16 - 00:12:33:15 Speaker 3 A lot of work.

00:12:33:18 - 00:12:34:03 Speaker 1 You know.

00:12:34:06 - 00:12:34:26 Speaker 3 Going,

00:12:34:26 - 00:12:35:07 Speaker 3 oh,

00:12:35:07 - 00:12:38:29 Speaker 3 you got a ton of meat in front of you, too? Yeah, literally a ton of meat.

00:12:39:04 - 00:12:45:25 Speaker 1 You got to deal with all that somehow. Yeah. So, yeah, we always opted out. Hogs are a lot easier to deal with,

00:12:45:25 - 00:12:46:13 Speaker 1 you know?

00:12:46:13 - 00:12:49:04 Speaker 1 But anyway. Yeah. Cool. So,

00:12:49:04 - 00:12:50:13 Speaker 1 as far as that goes,

00:12:50:13 - 00:12:56:20 Speaker 1 you know, the you got two muscles on a brisket, you got the point in the flat. Which part? If you can help us out.

00:12:56:22 - 00:13:09:11 Speaker 1 Which part is the is the the point. Is it the top side like up, up in the father in the chest or is it down closer to the bottom of the brisket, like down towards the belly fat? Where is that?

00:13:09:14 - 00:13:11:12 Speaker 3 Very interesting. So,

00:13:11:12 - 00:13:17:24 Speaker 3 when, when we're looking at, at the, the, the the meat. Exactly. And you mentioned coming up against the breastbone,

00:13:17:24 - 00:13:30:19 Speaker 3 where we have our, our flat right up here towards the shoulder, then coming down into the point. So it's one needle up top and then it comes down into

00:13:30:19 - 00:13:33:12 Speaker 3 into that point portion where it gets a little flatter.

00:13:33:14 - 00:13:46:05 Speaker 1 Correct? Yeah. That's it. The belly section. So yes. So the that would make sense because the, the cows walking around and he's moving this pectoral muscle when it's getting worked out. So it's a lot leaner. Lot

00:13:46:05 - 00:13:48:26 Speaker 1 tougher I suppose. Is that true. Said how that works.

00:13:48:28 - 00:14:05:00 Speaker 3 Well there's more there's there's certainly more activity of that muscle. And when the muscle is used more often, it does tend to reach it right off the board. It's going to be it's going to be tougher. Which is why when we look at like the fillet, when we're looking at our tenderloins,

00:14:05:00 - 00:14:09:20 Speaker 3 the muscles that aren't used that often are the ones that are much more tender.

00:14:09:22 - 00:14:11:27 Speaker 1 Yeah. Here's a, here's a question.

00:14:11:27 - 00:14:17:22 Speaker 1 Lone Bull wants to know. Do you recommend buying a calf or steer. If you do a bulk purchase.

00:14:17:22 - 00:14:21:23 Speaker 1 What do you what do you say Dave I know what I was going to say but I'll let you answer all right.

00:14:21:23 - 00:14:23:14 Speaker 3 So so here's the thing.

00:14:23:14 - 00:14:27:07 Speaker 3 When you're talking to bulk purchase, I'm wondering if you're talking about when I'm buying the.

00:14:27:07 - 00:14:27:27 Speaker 1 Animal.

00:14:27:29 - 00:14:35:22 Speaker 3 Hanging on the hook. Well, if you're going to buy a full animal and you're going to raise it on your own, then you get the calf, raise the calf, obviously you're going to be out there,

00:14:35:22 - 00:14:43:09 Speaker 3 grass fed because they're they're grazing. And then you send it out to the, to the feedlots where they'll fatten it up on all the grain.

00:14:43:09 - 00:14:51:18 Speaker 3 So if I was, if I was purchasing an animal that I'm ready to butcher, I'm going to take the, the the age steer.

00:14:51:18 - 00:14:54:15 Speaker 3 Versus the calf, which is, you know, at a young age is

00:14:54:15 - 00:14:59:19 Speaker 3 when properly, properly vetted, let's say is going to be your, your veal.

00:14:59:19 - 00:15:01:14 Speaker 1 Yeah. So the,

00:15:01:14 - 00:15:02:09 Speaker 1 I mean, you can

00:15:02:09 - 00:15:04:15 Speaker 1 they butcher heifers too, I believe.

00:15:04:15 - 00:15:06:27 Speaker 1 Sometimes it just depends if they're not going to make,

00:15:06:27 - 00:15:10:06 Speaker 1 cow pairs or whatever. Yeah.

00:15:10:06 - 00:15:18:20 Speaker 1 So he said he bought a half a calf last year and a half steer this year. Bulk purchase at a processor. Yeah. So someone else,

00:15:18:20 - 00:15:21:03 Speaker 1 raised this animal is what happened.

00:15:21:29 - 00:15:25:08 Speaker 1 I would lean, I think I would lean way towards the steer.

00:15:25:08 - 00:15:37:28 Speaker 1 You know, because they're going to be castrated, you know, it's not going to be like you're going to miss out on a lot of that testosterone building and all that stuff. And then like you said yeah, definitely finish on green.

00:15:37:28 - 00:15:39:29 Speaker 1 You know, get that fat rolling in there.

00:15:40:00 - 00:15:42:22 Speaker 1 That's what we're looking for. Intramuscular fat.

00:15:42:24 - 00:15:43:17 Speaker 3 Correct?

00:15:43:19 - 00:15:45:22 Speaker 1 Yeah. That's that's the good stuff.

00:15:45:24 - 00:15:48:14 Speaker 3 That mobilization that we see.

00:15:48:14 - 00:16:04:05 Speaker 3 With those that that get grass fat. And I'm going to, you know, just use a different region of the world when we're looking at the beef that's coming in from Argentina, Brazil or even here in the United States, where people are very proud that it's grass fed. You don't get the same type of Marvel ization.

00:16:04:05 - 00:16:15:16 Speaker 3 So to get that USDA prime, to get that type of level that's rarely seen outside of those cattle that is sent to feedlots,

00:16:15:16 - 00:16:19:08 Speaker 3 and then it also does come down to the,

00:16:19:08 - 00:16:38:06 Speaker 3 the, the, the, the genus and species of the cattle that you're consuming, such as, you know, when we're looking at, Holstein cattle, completely different than if we're talking about Angus or talking about Weigel or we're talking about Longhorn.

00:16:38:08 - 00:16:41:03 Speaker 3 Or even like the male, very popular,

00:16:41:03 - 00:16:48:03 Speaker 3 that are being utilized now, especially in California. Well, more in the Holstein family, the milk cattle.

00:16:48:03 - 00:16:51:07 Speaker 3 They they've actually found that when these, these,

00:16:51:07 - 00:16:56:02 Speaker 3 these cows have gotten to that point where they're not producing milk anymore,

00:16:56:02 - 00:17:00:11 Speaker 3 that they are now being used for meat consumption.

00:17:00:11 - 00:17:16:21 Speaker 3 Although namely here in the United States, we do tend to lean very heavily upon the, the Angus that being calves certified Angus beef and your your top choice carb in many cases can be just as good as your prime.

00:17:16:23 - 00:17:18:02 Speaker 1 Yeah. You know,

00:17:18:02 - 00:17:19:29 Speaker 1 the best hamburger I ever had,

00:17:19:29 - 00:17:23:08 Speaker 1 in my life, I think, was we we took a,

00:17:23:08 - 00:17:35:23 Speaker 1 we bought a store. I think I said, I know I'm a butcher. It's a store. I think is what it is. It's a black cow that's got white face and, like, black eyes. And, you see them a lot around where I'm at.

00:17:35:26 - 00:17:37:13 Speaker 1 We took that whole cat, that whole,

00:17:37:13 - 00:17:50:14 Speaker 1 steer and ground him up in the hamburger, that entire thing. I mean, rib eyes freaking all of it. Loins. It was an entire cow made into hamburger. It was insane. So it was a good. It was a good.

00:17:50:14 - 00:17:55:06 Speaker 1 He was fed out, right? My buddy Paul Hance, shout out to Paul hands down the road.

00:17:55:08 - 00:17:55:20 Speaker 1 It was,

00:17:55:20 - 00:17:59:06 Speaker 1 out of his herd, I believe a buddy of mine got it. And,

00:17:59:06 - 00:18:11:00 Speaker 1 insane. If you ever if you ever just having a wild hair and you decide you really want to have some really great ground beef, and it's worth, like, $8 a pound to you, like, totally worth it.

00:18:11:03 - 00:18:12:12 Speaker 2 So.

00:18:12:15 - 00:18:24:21 Speaker 1 I mean, you're going to have a lot of waste if you do that. Because if you have it processed by a butcher, he's in speed. Cut mode. He's not like trying to scrape every little bit off the bones. And that's where our cost went. Was,

00:18:24:21 - 00:18:37:15 Speaker 1 in the bones. They didn't clean the bones good enough, you know, people were making hamburger, you know, but he don't want to sit there and grind through all that stuff that comes off, you know, when you clean them bones off, I don't know, you got more experience with that than I do, but,

00:18:37:15 - 00:18:41:05 Speaker 1 you know, it's a lot of knife trim and like, what if I was making got.

00:18:41:07 - 00:18:43:18 Speaker 3 Yeah. That comes down to,

00:18:43:20 - 00:18:48:16 Speaker 3 so there's, there's, there's, there's many ways to look at this. Yeah. So the amount of time that you spend

00:18:48:16 - 00:18:50:18 Speaker 3 when, when you're, you're, you're

00:18:50:18 - 00:18:57:25 Speaker 3 breaking down an animal all that has to be figured into the cost. The other thing you had to figure it in is when we're looking at

00:18:57:25 - 00:18:59:00 Speaker 3 waste,

00:18:59:00 - 00:19:01:12 Speaker 3 anything that's read is money in the garbage.

00:19:01:15 - 00:19:05:08 Speaker 3 So we try to use as much of that,

00:19:05:08 - 00:19:08:03 Speaker 3 that to keep as much red meat on versus,

00:19:08:03 - 00:19:11:10 Speaker 3 anything that, that that's going to be contained in any fat,

00:19:11:10 - 00:19:15:04 Speaker 3 any anything that is, is connective material.

00:19:15:04 - 00:19:23:09 Speaker 3 So when we're grinding, a lot of that grind may include all those little pieces that are left over in order to recoup the cost.

00:19:24:06 - 00:19:40:05 Speaker 3 You know, in the restaurant industry, it's very easy to be able to get portion control pieces, but, you know, so, that's that cost is then passed on to the consumer. So when we've dealt with restaurants in the past that are looking to,

00:19:40:05 - 00:19:44:24 Speaker 3 to save cost, they'll take primals and subprime meals and break them down on their own.

00:19:44:27 - 00:19:50:08 Speaker 3 And some of you best steakhouses out there take a just like that. They have a bandsaw that they use.

00:19:50:08 - 00:19:52:07 Speaker 3 They'll cut their own short lines.

00:19:52:07 - 00:19:57:26 Speaker 3 Obviously first, a dry age or short loins, most cases 40 days. That's pretty typical.

00:19:57:26 - 00:20:06:04 Speaker 3 And the fat that's on the outside now that it's grown, that, that, that mold, that from the bacterium that's not usable.

00:20:06:06 - 00:20:17:09 Speaker 3 So the initial weight of whatever that piece was, that wet weight is then figured into the cost later on, after all the trim is taken off and the,

00:20:17:09 - 00:20:23:25 Speaker 3 the meat is weight. So that's why it costs that much more on the plate. Typically, you know, even if someone took a,

00:20:23:25 - 00:20:25:03 Speaker 3 a hanger,

00:20:25:03 - 00:20:27:19 Speaker 3 hanging piece of, of short loin today,

00:20:27:19 - 00:20:31:00 Speaker 3 it's going to be three times whatever that, that cost is to them.

00:20:31:00 - 00:20:41:07 Speaker 3 So if it's $20 a pound that on your plate at 60, once it's dry aged, you're looking at closer to 80 to $100 for that same steak per pound.

00:20:41:10 - 00:20:42:25 Speaker 1 That's insane.

00:20:43:18 - 00:20:49:04 Speaker 1 A real quick shout out here, brother Carlton. How you doing, buddy? Welcome aboard.

00:20:49:04 - 00:20:51:19 Speaker 3 Brother Carlton. Joining us this evening.

00:20:51:21 - 00:20:52:15 Speaker 1 Yeah, he just.

00:20:52:17 - 00:20:53:07 Speaker 3 Channel.

00:20:53:09 - 00:20:54:05 Speaker 1 Slinger. He's,

00:20:54:05 - 00:20:57:18 Speaker 1 he's on the pro staff there. Welcome aboard brother. Appreciate you.

00:20:57:20 - 00:20:58:03 Speaker 3 Cheers.

00:20:58:03 - 00:21:00:10 Speaker 1 Yeah, yeah. We gotta cheers. That one there.

00:21:00:10 - 00:21:01:22 Speaker 1 Anyway, here we go.

00:21:01:22 - 00:21:04:17 Speaker 1 So get back into the brisket side of things.

00:21:04:17 - 00:21:05:25 Speaker 1 So whenever we're,

00:21:05:25 - 00:21:20:14 Speaker 1 dealing with a brisket course, when I say brisket, I'm talking about a packer brisket. Right? I'm talking about. I want it to be more than 14 pounds, ideally, because I'm going to trim that thing down for aerodynamics and stuff like that.

00:21:20:14 - 00:21:24:19 Speaker 1 So we're talking a whole packer brisket for the new guys is,

00:21:24:19 - 00:21:39:26 Speaker 1 a brisket that is intact boneless, which I never understood that because I don't get it. I had to ask you that in a minute. But the the flat, which we just determined is up here in the upper chest, and then the point which is down in the belly region down in there.

00:21:39:26 - 00:21:41:14 Speaker 1 Right, Dave. And then,

00:21:41:14 - 00:21:50:08 Speaker 1 fat cap on. Right. So tell us why they call it boneless beef brisket. I mean, of course, there's a bone there, but what bone is it? The chine. But you have.

00:21:50:08 - 00:21:52:25 Speaker 3 The you have the breastplate. That's that's in.

00:21:52:25 - 00:21:55:19 Speaker 1 There. Yeah. That's iron right in here.

00:21:55:21 - 00:21:59:24 Speaker 3 Correct. So what what I've, I've done beforehand,

00:21:59:24 - 00:22:01:12 Speaker 3 I've, I've brought them,

00:22:01:12 - 00:22:02:28 Speaker 3 back here and I actually shot a,

00:22:02:28 - 00:22:09:26 Speaker 3 I think I did a video or I may have just put some pictures up where the, the entire piece came in wrapped in,

00:22:09:26 - 00:22:15:27 Speaker 3 in butcher paper, which is what butcher paper is really used for, even though we use it for, for some raw meat.

00:22:15:29 - 00:22:17:03 Speaker 3 Correct.

00:22:17:03 - 00:22:20:07 Speaker 3 And I took that and I broke it down and I'd boned it.

00:22:20:07 - 00:22:41:09 Speaker 3 It there's there's quite a bit of waste, but the cost for me to get it whole like that is far less, because nobody's fabricated that at that point. When you go out and you get it and it's in a trial pack and just one step forward here, what we're talking about, people see meat in a trial pack, and they see some grain on the outside.

00:22:41:12 - 00:22:48:02 Speaker 3 That grain that you see is from the vacuum pack worksheet. The the heat that's generated,

00:22:48:02 - 00:22:53:01 Speaker 3 that that seals it into the bag. There's nothing wrong with that. We all trim it off.

00:22:53:01 - 00:23:02:03 Speaker 3 But there's there's nothing that's inedible about that piece of meat that it's the reason why it's gray. It's not that it's oxidized, which is one reason why meat changes color.

00:23:02:03 - 00:23:03:16 Speaker 3 Or that,

00:23:03:16 - 00:23:06:29 Speaker 3 it bled out in the wrong way, just as a,

00:23:06:29 - 00:23:09:07 Speaker 3 no precautionary tale.

00:23:09:07 - 00:23:25:03 Speaker 3 But that's there. I would love to, to do this one point. It's going to come up. I'm going to take the the entire piece. I'm probably going to just trim the fat down and do a bone in brisket for everybody, because I think that that's fabulous for people to see.

00:23:25:06 - 00:23:25:21 Speaker 3 It's,

00:23:25:21 - 00:23:28:08 Speaker 3 another myth that we can dispel that.

00:23:28:08 - 00:23:30:19 Speaker 3 As far as a bone in brisket.

00:23:30:22 - 00:23:35:01 Speaker 1 Yeah. So so that's just the chicken bone. Like we cut off a slab of spares, right?

00:23:35:01 - 00:23:35:17 Speaker 3 Correct.

00:23:35:17 - 00:23:40:03 Speaker 1 That's that's crazy. I've, I've never seen it on intact ever.

00:23:40:03 - 00:23:44:25 Speaker 1 So that's that's cool. That would be a cool video to do now that everybody's watching

00:23:44:25 - 00:23:49:03 Speaker 1 is just like let's cook one with it on. Let's just see what turns out. That's really cool.

00:23:49:05 - 00:24:03:21 Speaker 3 The only thing I have to do is when I go to pick that up, I have to make sure that either the purveyor that I get it from or myself when I go in, I haven't hit it with the stamp. The the ink that's in that is edible ink. Yeah. But,

00:24:03:21 - 00:24:12:03 Speaker 3 from the visuals we don't want to see that that blue or purplish ink that's marked on there that says USDA prime or my own mark on it.

00:24:12:06 - 00:24:14:13 Speaker 1 Yeah. Yeah. That's cool. So,

00:24:14:13 - 00:24:23:13 Speaker 1 okay. So bone off. Right. Where does the bone, where is the bone and where does it live? On the on the point flat.

00:24:23:15 - 00:24:30:00 Speaker 3 Well, you're, you're, you're again you're you're right here. That's that's the chest bone. That's right. Yeah. So if you want to split your edge.

00:24:30:00 - 00:24:30:28 Speaker 1 Of the flat.

00:24:31:00 - 00:24:31:28 Speaker 3 Correct.

00:24:32:01 - 00:24:42:24 Speaker 1 Okay. Yeah. Interesting school. Okay. And then. Yeah, like Dave pointed out about the, the gray area that we always see on the brisket, it's not going bad. That's not like a bad spot.

00:24:42:24 - 00:24:50:13 Speaker 1 I actually heard that whenever they bring the side of beef in, I don't know what they do to it with scalding water or something is what I heard.

00:24:50:13 - 00:24:52:02 Speaker 1 Cargill. But,

00:24:52:02 - 00:25:08:23 Speaker 1 you're saying it's from the back, from whenever they cryovac because it's up against the the spot that's sealing right there. Correct. Okay. That makes more sense to me. I can't imagine some guy in there with a 180 degree water spraying down a freaking side of beef. I can understand that, you know.

00:25:08:24 - 00:25:09:09 Speaker 3 No,

00:25:09:09 - 00:25:10:07 Speaker 3 every, every,

00:25:10:07 - 00:25:11:08 Speaker 3 every morning.

00:25:11:08 - 00:25:12:20 Speaker 3 Not necessarily every night,

00:25:12:20 - 00:25:19:28 Speaker 3 but every every morning, every piece of machinery in the in in a in a meat factory,

00:25:19:28 - 00:25:30:11 Speaker 3 has to be broken down and cleaned even when, you know, things are coming in hanging beef and it comes in to to a purveyor that I'm pretty close with. I've been in there,

00:25:30:11 - 00:25:32:04 Speaker 3 all the union butchers there, done.

00:25:32:04 - 00:25:41:08 Speaker 3 Everything gets broken down, everything gets cleaned up. That's the the process at the end. It's not done while production is happening.

00:25:41:10 - 00:25:45:17 Speaker 1 Yeah, yeah, yeah. Cool. Okay. And so now,

00:25:45:17 - 00:26:03:05 Speaker 1 we're getting into the construction of the brisket. Let's talk about that a little bit. So we've got the decal which the decal is just that hard fat right cross. It's underneath. It's, it's on the bottom of the flat. Right. And it kind of goes up into that, that, inside fat,

00:26:03:05 - 00:26:08:03 Speaker 1 in between the point and the flat, but that fat that's in between turns soft.

00:26:08:05 - 00:26:12:19 Speaker 1 The farther you go in. Explain that a little bit. How that fat.

00:26:13:13 - 00:26:39:17 Speaker 3 So what I think you talking about when we get a not just get into muscle fibers. So for example, we might may have muscle fibers that go this way. And then suddenly there's another set that comes this way. So there's a layer of fat that's in between these two in between. Correct. Some some places where well and it comes out to culture, it also comes down to the, the chef that's preparing will take their their knife and in between they'll separate the two.

00:26:39:17 - 00:26:56:27 Speaker 3 So you have a point and you have a flat. And those instead of having those muscles run on top of each other, that's done sometimes because we want to be able to cook just a certain part of, of that brisket. And then other times it's just it's easier to,

00:26:56:27 - 00:26:59:02 Speaker 3 to prepare two different types of,

00:26:59:02 - 00:27:00:20 Speaker 3 two different cuts of meat,

00:27:00:20 - 00:27:03:09 Speaker 3 especially later on when you're slicing it up,

00:27:03:09 - 00:27:11:05 Speaker 3 so that that way you're not slicing, you know, this one this way, and then you've got to turn your whole, your whole piece of meat and then slice the other way.

00:27:11:07 - 00:27:11:17 Speaker 3 Yeah.

00:27:11:17 - 00:27:13:08 Speaker 3 That, that side in between,

00:27:13:08 - 00:27:36:29 Speaker 3 you know, is known as the collagen. And that collagen, when we cook ami to the right temperature, when we render that fat down, becomes gelatin. So that's what our that's the fat that's holding it together. So the college in, in between two different muscle fibers that are held together. And sometimes if it's not done properly, it looks gray on the inside.

00:27:37:06 - 00:27:50:01 Speaker 3 What could be still a little bit tacky, but done properly, done to perfection. That collagen will become gelatin. And that's a deliciousness that when it hits our tongue, we get that that great mouthfeel. Yeah.

00:27:50:01 - 00:27:50:25 Speaker 3 And,

00:27:50:25 - 00:28:00:09 Speaker 3 in fact, when people on YouTube and elsewhere, they'll squeeze down on their meat, you'll see all that juice flowing out. That's because they've done the process properly.

00:28:00:11 - 00:28:05:03 Speaker 1 So when they say deckle, on which part are they saying is still on.

00:28:05:05 - 00:28:15:15 Speaker 3 The deckle on is is would be that that right. Hard fat or the Mohawk. They'd be that whole chunk of fat right here. They like the knuckle fat. Right on.

00:28:15:17 - 00:28:19:21 Speaker 1 Okay. So wait a minute. And so terminology is is still escaping me then.

00:28:19:21 - 00:28:20:06 Speaker 3 Yes.

00:28:20:09 - 00:28:40:29 Speaker 1 So in the past this is this is a guy that's been cooking a fricking lot of briskets, right. Talking that doesn't know the terminology. So it's okay if you laugh at me. The Deckle I have always thought that that was the hard fat that was like from the bottom of the on the flat going up into,

00:28:40:29 - 00:28:44:26 Speaker 1 where the where the point in the flat come together, then it turns to collagen.

00:28:44:26 - 00:28:46:15 Speaker 1 But you're saying it's up on top.

00:28:46:18 - 00:28:54:29 Speaker 3 It's just so that lodge. Why is that whole deal correct. And it and it actually comes towards the Mohawk

00:28:54:29 - 00:29:11:25 Speaker 3 but that the deckle the that's the deckle fat. They interconnect of sacks that are in between the point and the flat. That's that, that collagen fat that we're rendering down into gelatin. The deckle that is what's coming towards that mohawk.

00:29:11:28 - 00:29:23:15 Speaker 1 Okay, okay. So it's on the other side I got you. So at the at the fat cap is up. We're looking at the mohawk going around to that that pocket that everybody wants to cut out. That's the deckle.

00:29:23:18 - 00:29:24:00 Speaker 3 Yeah. Okay.

00:29:24:00 - 00:29:29:13 Speaker 1 So when they say deckle off, does that just simply mean that they cut most of the point off?

00:29:29:15 - 00:29:31:11 Speaker 3 That means that that they that.

00:29:31:14 - 00:29:31:25 Speaker 1 That.

00:29:31:25 - 00:29:38:10 Speaker 3 A little bit more for someone who can trim that for you and got that off. That's done right there.

00:29:38:10 - 00:29:40:03 Speaker 3 I not at all. Doctor plant.

00:29:40:06 - 00:29:42:29 Speaker 1 I want to I don't want to. I don't want nobody touch it.

00:29:43:01 - 00:29:54:08 Speaker 3 Let me take it on. That's correct. You take that on and then you you trim that the pot, the plants will do whatever you, you know, however, that needs to be fabricated.

00:29:54:11 - 00:30:05:01 Speaker 1 You know, you know, dude, like, there's a there's a ton of, like, processing guys around here, little mom and pop shops. And I tell you that, you know,

00:30:05:01 - 00:30:16:25 Speaker 1 I still 100% think we're better off just to go to Walmart or Sam's or whatever and just buy a case of briskets than to have a whole animal slaughtered because they will turn that thing into grandma's soup.

00:30:16:25 - 00:30:23:06 Speaker 1 Bone is what they will do. They will they will cut that thing into, what do you call the cuts that,

00:30:23:06 - 00:30:25:23 Speaker 1 that are like, completely processed?

00:30:25:23 - 00:30:26:13 Speaker 1 Is that,

00:30:26:13 - 00:30:28:28 Speaker 1 not market cut? What is that called?

00:30:29:01 - 00:30:31:07 Speaker 3 I just, I just say you get.

00:30:31:07 - 00:30:36:10 Speaker 1 A brisket that's like this big. The guy just completely, absolutely decimated this thing

00:30:36:10 - 00:30:38:06 Speaker 1 I don't want to buy. What do you call that?

00:30:38:06 - 00:30:40:05 Speaker 3 That's that kind of I. I

00:30:40:05 - 00:30:40:28 Speaker 3 call that,

00:30:40:28 - 00:30:41:21 Speaker 3 retail. You.

00:30:41:21 - 00:30:44:12 Speaker 3 Because when you when you go around, I'm.

00:30:44:12 - 00:31:09:03 Speaker 1 Just saying, with anything they take, they take a whole ribeye. Right? And they cut this when I was first, it's like, oh my God. Like, no, no. Why? Somebody did that to my ribeyes. They just oh it's a fat vein. Let's cut that. Yeah. Now there's no spindles on my ribeye. Right. And so that's the guy I'm talking about these these local yokel butchers that, that don't know.

00:31:09:03 - 00:31:16:11 Speaker 1 Like when I say a packer brisket, they're thinking, oh you want a very nice square, very thin.

00:31:17:21 - 00:31:18:00 Speaker 1 Whole,

00:31:18:00 - 00:31:19:29 Speaker 1 brisket flat, you know what I'm saying?

00:31:20:01 - 00:31:27:01 Speaker 3 Yeah. Okay. No, no, they fabricated that to what they think is ideal for someone who doesn't know what to do with it.

00:31:27:03 - 00:31:27:17 Speaker 1 Exactly.

00:31:27:19 - 00:31:28:20 Speaker 3 That's that's my.

00:31:28:20 - 00:31:29:21 Speaker 1 Point.

00:31:29:23 - 00:31:34:20 Speaker 3 You. But you also brought up a good point. So let's let's go back to the idea that you explored,

00:31:34:20 - 00:31:39:21 Speaker 3 of a Sam's Club. Because Sam's Club is very unique. They may be

00:31:39:21 - 00:31:55:19 Speaker 3 the like the club version of a Walmart, but the meat that they're bringing it many times you're able to get Top Cab. Yeah. That that's that's in some cases that little difference in a price between the prime and the choice.

00:31:55:25 - 00:32:14:00 Speaker 3 Some of that that Top cab that's coming in choice is just as good if not better than the than the prime it is. So this is just like a very small difference in price. Yeah. Go for the Prime 34. That's a significant difference. Look at those briskets. Go through them. Pick them up. Look at you know look at the point.

00:32:14:03 - 00:32:36:26 Speaker 3 Look the decal thought are you getting a 19 pound brisket or you really getting a 15 pounder because there's 4 pounds of fat in there and all this other trim. So, you know, you're it's a very interesting perspective that you brought up. Sam's club is excellent when it comes when they come to the pricing on their prime briskets, they're also great when it comes to universal size.

00:32:36:28 - 00:32:55:11 Speaker 3 And if you're someone that's shopping at the same store all the time and you get to know the people that are there, they'll even give you the opportunity when they're breaking up a case to let you, you know, get the inside look so that you can get that case the way that you want it, and then they'll just reprice it with, you know, with the correct weight.

00:32:55:14 - 00:33:01:24 Speaker 3 So when you're walking out, you've got 4 to 5 great briskets, top briskets that you're bringing home with you.

00:33:01:26 - 00:33:17:02 Speaker 1 Sometimes if you go by like a thing of donuts on the way into Sam's, and then you walk back to the meat guy and you ring the bell and you hand him the donuts first and say, hey, can I pick through the boxes of brisket? Then he'll be like, bring two boxes out or three, and you can just kind of like pick through.

00:33:17:02 - 00:33:18:27 Speaker 1 You just got to take care of the butcher guy.

00:33:18:29 - 00:33:19:22 Speaker 3 Correct?

00:33:19:24 - 00:33:23:15 Speaker 1 You know, donuts, you know, kind of help a little bit sometimes.

00:33:23:17 - 00:33:34:16 Speaker 3 Correct. You know, what are the other things. Not a brisket, but still, you know, talking about Sam's Club and meats is Sam's Club gets those,

00:33:34:16 - 00:33:46:14 Speaker 3 those those, those really nice center cut diner ribs that are in now. You'll never see them in the case in front of you because they've already cut them down to flank and ribs, or they've cut them down to short ribs.

00:33:46:16 - 00:33:58:08 Speaker 3 But if you go on to the Sam's Club app, or you ask the butcher in the back or their staff if you can get them, they'll come out with the whole case. You can get that full bone in,

00:33:58:08 - 00:33:58:19 Speaker 3 you know,

00:33:58:19 - 00:34:02:02 Speaker 3 plate rib, which is outstanding. There's two to a pack.

00:34:02:02 - 00:34:03:29 Speaker 3 There's this there's I believe. Let me see.

00:34:03:29 - 00:34:07:29 Speaker 3 One, two. You know, excuse me, this four pack,

00:34:07:29 - 00:34:16:16 Speaker 3 which is, it's a great bargain. If you can get it. Bring those home, put those on your smoker. And, boy, everybody's happy that night.

00:34:16:19 - 00:34:21:03 Speaker 1 Absolutely. Yeah, yeah. Okay, so back to brisket. Oh, here we go.

00:34:21:03 - 00:34:22:06 Speaker 1 Hang on a minute.

00:34:22:08 - 00:34:23:23 Speaker 1 Bruce is in the house.

00:34:23:25 - 00:34:25:03 Speaker 1 Correctional officer.

00:34:25:03 - 00:34:26:23 Speaker 1 How you doing, brother? Appreciate you.

00:34:26:26 - 00:34:33:06 Speaker 1 There was one more thing here. Carlton's. Carlton's jealous. He's at work. He wishes he could have a beer.

00:34:33:06 - 00:34:40:11 Speaker 1 Carlton also said that, we were talking about the cut off, that they absolutely cut the best part of the like, all of it off the top.

00:34:40:14 - 00:34:42:17 Speaker 1 And then they keep it for themselves.

00:34:42:17 - 00:34:43:06 Speaker 1 And then,

00:34:43:06 - 00:34:46:20 Speaker 1 Lone Bowl said he's going to remember that donut tip right there.

00:34:46:20 - 00:34:55:03 Speaker 1 That's how people in the Midwest think. I don't know how everybody else, but we're just like, what can I bribe this guy with? Everybody down here likes donuts. Let's roll. You know,

00:34:55:06 - 00:34:58:19 Speaker 1 anyway, so getting back into brisket, I'm still interviewing you here.

00:34:58:19 - 00:35:02:05 Speaker 1 Okay, so I'll tell you what I do and,

00:35:02:05 - 00:35:09:25 Speaker 1 see what you. What you think. So I personally have cooked multiple different styles of brisket.

00:35:09:25 - 00:35:18:17 Speaker 1 There's competition brisket that I cooked back in the day that people would laugh at me about. Today, there's competition brisket that we trim today. And then there's,

00:35:18:17 - 00:35:21:17 Speaker 1 the brisket I trim for real, like, if I'm going to eat it.

00:35:21:19 - 00:35:24:23 Speaker 1 So we'll start with the good one. First, the brisket that I'm going to,

00:35:24:23 - 00:35:26:15 Speaker 1 trim whenever I eat it.

00:35:26:15 - 00:35:37:24 Speaker 1 Just a backyard brisket, but I do more of a Texas style. I like a whole packer. I want it to be minimum, like 14 pounds. Like you're going to trim off quite a bit of fat.

00:35:37:24 - 00:35:40:23 Speaker 1 I went to the Jeremy Yoder School of trimming of brisket,

00:35:40:23 - 00:35:42:15 Speaker 1 on his YouTube channel.

00:35:42:17 - 00:35:43:00 Speaker 1 And,

00:35:43:00 - 00:35:45:11 Speaker 1 I really liked the way that he put it together,

00:35:45:11 - 00:35:45:23 Speaker 1 with,

00:35:45:23 - 00:36:01:04 Speaker 1 mercilessly trim it. And I know that he heard this from other guys, too. Is the piece that you you trim that whole mohawk off, right? And we're going for airflow. And you take that mohawk, and you're just like, it's going to be a star somewhere else, right?

00:36:01:06 - 00:36:12:20 Speaker 1 Because if you leave it on the brisket, it's just going to like almost with, with intense heat coming down from an offset or even on a smoke ceiling or fat cap down for a while, you're going to wind up with,

00:36:12:20 - 00:36:20:16 Speaker 1 that thing blossoming and kind of like opening up and it's going to get dry and the bark isn't really going to be amazing.

00:36:20:19 - 00:36:24:18 Speaker 1 It's not that it's not going to be a good bite, but it's going to be like,

00:36:24:18 - 00:36:31:08 Speaker 1 it's just going to be the most intense part right there, I think. So I flattened that thing off on that point. And,

00:36:31:08 - 00:36:34:22 Speaker 1 I like to leave as much fat on as possible. So,

00:36:34:22 - 00:36:39:25 Speaker 1 around in there, I don't get worried about, like, getting totally down to a quarter of an inch.

00:36:39:27 - 00:36:48:27 Speaker 1 But, you know, I like to get quarter inch, 3/8 of an inch fat cap. Don't like any bald spots on top of the brisket, if I can help it.

00:36:48:27 - 00:36:50:21 Speaker 1 And then on the point,

00:36:50:21 - 00:36:55:12 Speaker 1 I do tend to get a little more trim on that just because I want,

00:36:55:12 - 00:37:00:26 Speaker 1 the squishy good burn ends. And I know that I'm going to have a ton of fat down inside.

00:37:00:26 - 00:37:04:03 Speaker 1 Also. So because I'm not splitting that thing at all.

00:37:04:03 - 00:37:13:16 Speaker 1 And then I round that whole thing off. No points. I don't want any pointy spots at all. What do you think, Dave? What's your method on a backyard brisket?

00:37:13:23 - 00:37:23:19 Speaker 3 So backyard brisket. And is it interesting because I had mentioned in the beginning about doing minimal trim, I do get that fat cap down. That's important.

00:37:23:19 - 00:37:48:21 Speaker 3 Because later on when we're going to to slice this up and eat it, I don't want to be biting through all this, this fat. And I do want the seasoning to also be able to penetrate through the if you have too much fat on there, the salt initially, when you're putting it on, when you're dry rub will not be able to penetrate into the meat and be able to pull some of that water out.

00:37:48:23 - 00:38:01:23 Speaker 3 So I, I just like yourself, I will bring that fat cap down with regards to the Mohawk, it's very easy to be able to again take a piece of tin foil, put it over the top so that you're not,

00:38:01:23 - 00:38:03:27 Speaker 3 you're not getting this whole blossoming drying out.

00:38:03:27 - 00:38:11:09 Speaker 3 On the other hand, simply trimming that down and taking portions of that and then using it later on for chopped meat.

00:38:11:09 - 00:38:13:29 Speaker 3 Brisket hamburgers are delicious.

00:38:13:29 - 00:38:16:09 Speaker 3 Or preparing that separately.

00:38:16:09 - 00:38:24:26 Speaker 3 Just as a, as a snack item, because 16 hours waiting for a piece of meat, you know, you get a little hungry as a gentleman. So I need something to eat. So,

00:38:24:26 - 00:38:26:17 Speaker 3 I'll, I'll, I'll cook that,

00:38:26:17 - 00:38:32:04 Speaker 3 separately. But again, you know, for this weekend coming up, Super Bowl Sunday.

00:38:32:07 - 00:38:47:24 Speaker 3 I'm probably not going to do a heavy trim. Nobody's putting their eyes on it. They're not telling me that it doesn't look like a perfect meteor. It's not rounded and aerodynamic. And it it doesn't have that. Everything that it needs to be beautiful.

00:38:47:27 - 00:38:49:18 Speaker 1 Man. I look for the beautiful.

00:38:49:18 - 00:38:51:08 Speaker 1 That's what I do here.

00:38:51:10 - 00:39:01:09 Speaker 3 Here's the thing. So when it comes to what, you know where you're going with this, the next step is when. And I had brought in the dry rub prior to that.

00:39:01:09 - 00:39:11:25 Speaker 3 Not necessarily a secret. We all kind of know this one that in competition barbecue we tend to inject our meats. We add additional beefy flavor to it.

00:39:11:25 - 00:39:16:18 Speaker 3 There's a possibility I may be doing something similar to that, to,

00:39:16:18 - 00:39:19:09 Speaker 3 to add that, that that extra oomph to it.

00:39:19:12 - 00:39:20:25 Speaker 3 So I have a

00:39:20:25 - 00:39:31:21 Speaker 3 yeah, well, not a consommé. I have something that's called and it's called Better Than Bouillon, which. Oh, again, available at your Costco and yours, yours, Sam's Club and elsewhere.

00:39:31:21 - 00:39:32:06 Speaker 3 And it's,

00:39:32:06 - 00:39:40:24 Speaker 3 it's like a paste. And you reconstitute that paste with hot water, and then I'll take that along with some other seasoning and,

00:39:40:24 - 00:39:46:02 Speaker 3 gently, gingerly inject that brisket and swirl it up a little bit.

00:39:46:04 - 00:39:53:01 Speaker 3 But you have to be careful because the salt content is fairly high. So, you know, with when doing that and then,

00:39:53:01 - 00:39:59:22 Speaker 3 allowing it to sit on a cookie rack and, you know, drip dry for a little bit,

00:39:59:22 - 00:40:08:27 Speaker 3 and then put a dry rub on. Keep in mind you're using a if you're using any type of rubs that have salts on the outside, you've already put salts onto the inside.

00:40:09:00 - 00:40:13:08 Speaker 3 So that salt on salt can be a little bit too salty. Yeah.

00:40:13:08 - 00:40:35:24 Speaker 3 If you're going to go about this method, you have to, you know, remember, if you're making your own rub, that's one thing. Like if you do an SPG easy on the salt, you can still go with the pepper and the garlic. But if you're using a commercial rub where you don't know the percentage of salt that you're using, you can truly over salt your brisket and then ruin that flavor later on.

00:40:35:27 - 00:40:38:25 Speaker 3 Especially if you're using any type of finishing sauces,

00:40:38:25 - 00:40:40:24 Speaker 3 when you're making sliders.

00:40:40:26 - 00:40:46:04 Speaker 1 Yeah, yeah for sure. Yeah. So I'm an SPG guy all the way.

00:40:46:04 - 00:40:51:00 Speaker 1 I do like to once in a while mix in some other top layer.

00:40:51:00 - 00:40:55:10 Speaker 1 Which that's another whole episode there. Maybe next time is talk about layers. That's,

00:40:55:10 - 00:40:58:06 Speaker 1 I like that conversation a lot, but,

00:40:58:08 - 00:41:00:18 Speaker 1 anyway, I do like to put like,

00:41:00:18 - 00:41:02:22 Speaker 1 I don't know if I'm using plow boys, I'll use,

00:41:02:22 - 00:41:04:06 Speaker 1 bovine bold,

00:41:04:06 - 00:41:07:10 Speaker 1 you know, all spread, all splatter a little bit of that on there.

00:41:07:12 - 00:41:10:05 Speaker 1 Another great one is Sweet Swine of mine.

00:41:10:05 - 00:41:14:28 Speaker 1 Has a pretty good brisket rub. I try to stay away from the rubs that have,

00:41:14:28 - 00:41:21:18 Speaker 1 like, what's that stuff? Allspice? I it just sticks out like a sore thumb to me. I don't really like it.

00:41:21:18 - 00:41:22:14 Speaker 1 That's in,

00:41:22:14 - 00:41:24:22 Speaker 1 I want to say a lot of steak rubs and stuff.

00:41:24:24 - 00:41:30:18 Speaker 1 There's an old school rub that I really like that I've gotten so many calls using.

00:41:30:18 - 00:41:31:27 Speaker 1 Was the slabs.

00:41:31:27 - 00:41:33:16 Speaker 1 Wow. Your cow.

00:41:33:16 - 00:41:35:27 Speaker 1 Only the OGs know about that one.

00:41:35:27 - 00:41:38:13 Speaker 1 From my buddy Kyle and Steffi and,

00:41:38:13 - 00:41:39:14 Speaker 1 Kansas City. But

00:41:39:14 - 00:41:42:03 Speaker 1 anyway. Yeah, that's that's kind of the way I do it.

00:41:42:03 - 00:41:42:22 Speaker 1 And then,

00:41:42:22 - 00:41:48:24 Speaker 1 I do not inject now getting into competition real quick before we start answering some questions.

00:41:48:26 - 00:41:50:10 Speaker 1 By the way, if you guys have,

00:41:50:10 - 00:41:52:10 Speaker 1 questions, drop them in the chat.

00:41:52:10 - 00:41:56:18 Speaker 1 No matter what platform you're on, we'll see them over here before we wrap up here.

00:41:56:18 - 00:42:04:28 Speaker 1 But on the competition, briskets, you know, the most popular thing these days is to split your breast, your brisket point and flat, and,

00:42:04:28 - 00:42:08:22 Speaker 1 you want to get those trimmed as even as possible.

00:42:08:22 - 00:42:11:26 Speaker 1 Like, you want them to look structurally perfect.

00:42:11:26 - 00:42:14:04 Speaker 1 Almost like a work of art and,

00:42:14:04 - 00:42:15:28 Speaker 1 perfectly square,

00:42:15:28 - 00:42:17:09 Speaker 1 matter of fact, even,

00:42:17:09 - 00:42:28:29 Speaker 1 like, if you watch, there's a guy if you're in the competition barbecue and you want to see somebody that will expose all of his secrets, which is he's such a great guy. Bill Purvis from chicken Fried,

00:42:28:29 - 00:42:29:29 Speaker 1 barbecue.

00:42:30:02 - 00:42:35:24 Speaker 1 Bill Purvis is is just absolutely crushing it right now on the CB's and,

00:42:35:24 - 00:42:41:18 Speaker 1 some of the Texas circuits as well. But he exposes everything on his, on his Instagram,

00:42:41:18 - 00:42:43:00 Speaker 1 over there and,

00:42:43:00 - 00:42:54:18 Speaker 1 you know, you're you're basically getting a piece of brisket flat that will fit inside of a clamshell, a standard clamshell, because you're only turning in, you know, six to maybe 12 slices.

00:42:54:21 - 00:43:13:01 Speaker 1 That's it. It's a one bite contest. And then on your point, he he actually takes that point and trims it in half. And then cubes makes perfect cubes out of that. And then at this point you got to get as much flavor into that one bite as you possibly can. Because if, if,

00:43:13:01 - 00:43:21:19 Speaker 1 if you, you don't know which bite, which judge is going to get and you don't know which seat at the table is going to be the one that's going to hit you hardest with,

00:43:21:19 - 00:43:22:26 Speaker 1 the mean comments.

00:43:22:29 - 00:43:29:12 Speaker 1 And so you're really trying to get the best average barbecue out of everybody out there, and then you get that,

00:43:29:12 - 00:43:36:08 Speaker 1 that one little cube bite. And Darren Worth always told me. He said he walks around with a couple of his burnt ends. It's,

00:43:36:08 - 00:43:38:03 Speaker 1 I was smoky days.

00:43:38:03 - 00:43:46:03 Speaker 1 Anyway, he always walks around with a couple of burnt ends, and he goes to somebody next to him, and he'll have them take a bite, and he's like, watches their expression.

00:43:46:06 - 00:43:55:01 Speaker 1 And if their eyes are like this, you'll turn it in that day. But if they're if they don't really have a change, he won't turn it in. You'll just turn in the flat, you know, and,

00:43:55:01 - 00:44:05:00 Speaker 1 so anyway, that's a little bit about competition brisket, the guys on the outlaws and the Jambos and all of that. They got this microwave shelf and they're trying to swell that brisket up.

00:44:05:06 - 00:44:06:06 Speaker 1 You know,

00:44:06:06 - 00:44:07:21 Speaker 1 some of the can guys,

00:44:07:21 - 00:44:11:24 Speaker 1 cook on drums and stuff. You have an experience with competition brisket.

00:44:11:24 - 00:44:13:01 Speaker 3 Yeah, I do

00:44:13:01 - 00:44:13:16 Speaker 3 I did

00:44:13:16 - 00:44:20:05 Speaker 3 yeah, I did the KCBs, I, I did that a while back. We did the competitions.

00:44:20:05 - 00:44:20:23 Speaker 3 I

00:44:20:23 - 00:44:21:15 Speaker 3 worked,

00:44:21:15 - 00:44:30:21 Speaker 3 alongside the caterer. It was my catering business. It was his. So any awards, anything like that? Always went to his business. For me, it was always just,

00:44:30:21 - 00:44:32:21 Speaker 3 you know, a hobby. It was a challenge.

00:44:32:21 - 00:44:34:02 Speaker 3 I loved it,

00:44:34:02 - 00:44:41:14 Speaker 3 so. Yeah, I did that for for a while. We traveled around and and we had the 250 gallon pit,

00:44:41:14 - 00:44:44:06 Speaker 3 and everybody. Plato played a role in,

00:44:44:06 - 00:44:47:14 Speaker 3 in the, in the show, when the show would come to town.

00:44:47:17 - 00:45:01:27 Speaker 1 Less is more with, with competition barbecue. That's what I learned at all the $800 weekend contests I cooked that cost $800. I didn't make $800 right there. All those contests I learned,

00:45:01:27 - 00:45:07:19 Speaker 1 take it easy. It's it's not. It's the whatever is that is the,

00:45:07:19 - 00:45:11:21 Speaker 1 most laid back and average is is the one that's going to your name called.

00:45:11:21 - 00:45:14:28 Speaker 1 So got anything else you want to add about brisket?

00:45:15:01 - 00:45:19:08 Speaker 3 Well, you know, you brought the competition side and some of the judges,

00:45:19:08 - 00:45:36:09 Speaker 3 I the seemed like sometimes there was an intrinsic bias based upon those that were out there on the road and traveling nationwide versus those that were in the same contest, but they were local or regional to whatever that contest was.

00:45:36:09 - 00:45:37:29 Speaker 3 And $800

00:45:37:29 - 00:45:43:06 Speaker 3 even, you know, back in the early 2000, it seemed like it was still affordable.

00:45:43:06 - 00:45:49:12 Speaker 3 We we spent quite a bit of money on buying the best meats and the best of everything,

00:45:49:12 - 00:45:53:23 Speaker 3 practicing these things. There was a lot of cooking in, in,

00:45:53:23 - 00:45:57:09 Speaker 3 people's backyards on the 250 gallon,

00:45:57:09 - 00:46:03:23 Speaker 3 and some of the other accouterments we would bring along. It was an expensive hobby.

00:46:03:25 - 00:46:08:09 Speaker 1 Man. I went to the Donny Bray School, a competition barbecue.

00:46:08:09 - 00:46:09:21 Speaker 1 The OG's remember,

00:46:09:21 - 00:46:10:18 Speaker 1 Donny Bray,

00:46:10:18 - 00:46:23:18 Speaker 1 Warren County pork choppers. And he bought. Ever beat his meat out of the cage at a Kroger. And he was absolutely crushing that that year. And that's why we were doing it. We were just going and getting Kroger meat. You know, who knows what.

00:46:23:18 - 00:46:27:04 Speaker 1 They spin the wheel this week. Guess what they got, you know, and and,

00:46:27:04 - 00:46:35:19 Speaker 1 he did really good with it. You know, these days, man, it's everything is so amped up and so much,

00:46:35:19 - 00:46:38:16 Speaker 1 more, more expensive,

00:46:38:16 - 00:46:42:18 Speaker 1 to do it and do it right. Yeah. Ain't no wonder why everybody wants to be sponsored.

00:46:43:12 - 00:46:46:26 Speaker 3 Well, if you're on, if you're on the national stage,

00:46:46:26 - 00:47:02:18 Speaker 3 you look at people's tents, you look at their, their, their trailers. The names of the companies that they have sponsorships with are huge players in the market. They're not going to to, you know, to Walmart and just grabbing something,

00:47:02:18 - 00:47:06:23 Speaker 3 if they don't get a sponsorship, they're not using that brand.

00:47:06:25 - 00:47:13:23 Speaker 1 Yeah. Speaking of competition, shout out to my buddy. They're canned meat competition barbecue team.

00:47:13:26 - 00:47:14:16 Speaker 3 Oh, yeah.

00:47:14:16 - 00:47:15:08 Speaker 1 He's a,

00:47:15:08 - 00:47:16:19 Speaker 1 pro staffer here with,

00:47:16:19 - 00:47:18:26 Speaker 1 Team Smoke player. Also,

00:47:18:26 - 00:47:27:17 Speaker 1 pro staffer with super 55 drum smokers. And he was number two in the nation last year for the Rib Cookoff Association. Congratulations, brother.

00:47:27:17 - 00:47:35:00 Speaker 1 You still got a question? He said, would you guys cook a brisket fat cap down on the smoke slinger? Because this is where I was headed.

00:47:35:00 - 00:47:38:01 Speaker 1 Next is cooking methods.

00:47:38:01 - 00:47:42:04 Speaker 1 And absolutely I would start off fat cap down,

00:47:42:04 - 00:47:45:27 Speaker 1 for a while. If your fire is directly below the brisket.

00:47:45:27 - 00:47:48:07 Speaker 1 However, if you're going to cook on,

00:47:48:07 - 00:48:01:00 Speaker 1 full size, which is the 24 by 48, and you want to cook in offset mode, I would cook exactly the same as offset mode. Two things will happen if you if you cook in a smoke slinger,

00:48:01:00 - 00:48:05:07 Speaker 1 which is smoke slinger for the guys that are watching that don't know what that is, go to.

00:48:05:09 - 00:48:08:27 Speaker 1 By the way, how do we pull up that thing? We're told we we got a thing in here

00:48:08:27 - 00:48:14:11 Speaker 1 where we I think it's right here. Bam! Get your coated smoked slinger duck.

00:48:14:11 - 00:48:16:05 Speaker 1 I made that earlier.

00:48:16:05 - 00:48:22:05 Speaker 1 Smoke slinger is a direct heat smoker. How do I turn it off now that it's on? Hide?

00:48:22:08 - 00:48:22:18 Speaker 3 Yeah.

00:48:22:18 - 00:48:23:28 Speaker 1 Anyway,

00:48:23:28 - 00:48:29:07 Speaker 1 the the full size smoke slinger is a 24 by 48 direct heat,

00:48:29:07 - 00:48:35:29 Speaker 1 cooker direct heat smoker pit. If you want to call it that, you can use it like a multi-tool. And,

00:48:35:29 - 00:48:37:29 Speaker 1 if, by the way, Smoke Slinger does,

00:48:37:29 - 00:48:40:26 Speaker 1 sponsor this podcast because Dave and I said so,

00:48:40:26 - 00:48:48:07 Speaker 1 and it's got the full size, has two charcoal baskets underneath, tuning plates and cooking grates.

00:48:48:07 - 00:48:48:22 Speaker 1 And,

00:48:48:22 - 00:49:06:16 Speaker 1 it's really awesome because you can set up, like, a fire in this side and your brisket on this side, or vice versa. And you can run exhaust out this side or exhaust out that side. It's the only one on the market I know of that does not have smokestacks on it out the lid. And it's very on purpose.

00:49:06:16 - 00:49:26:12 Speaker 1 It's not because we're trying to be cheap, it's because it's very functional this way, because we want to get that air, that air mass. We want it to if we're doing reverse flow mode, which you can do that too. We wanted to come around and then go out the side. So all that smoke and that that airflow is kissing that brisket on the way out, that's what we're after.

00:49:26:14 - 00:49:32:12 Speaker 1 So yeah, that's how I would cook on a smoke slinger, reverse flow mode or direct heat fat cap down.

00:49:32:12 - 00:49:39:00 Speaker 1 Or if you're an offset mode, offset mode, fat cap up, you always want to put your fat cap towards the heat source,

00:49:39:00 - 00:49:44:21 Speaker 1 where it's coming from to protect. And then the point side of the brisket should face into the wind

00:49:44:21 - 00:49:45:25 Speaker 1 is how I always do it.

00:49:45:26 - 00:49:47:17 Speaker 1 What do you think about all that?

00:49:47:19 - 00:50:01:08 Speaker 3 Well, Frank, you you're. Yeah, I think you're hitting all the right points. But one of the things you mentioned beforehand when it came to the seasoning, the salt, pepper, garlic, but let's get the skin into that wood choice when you go with a post oak hickory or mesquite.

00:50:01:08 - 00:50:07:14 Speaker 3 Or mesquite for authentic flavor. What are you adding to your firebox?

00:50:07:16 - 00:50:10:16 Speaker 1 I'm always a blended wood guy, so,

00:50:10:16 - 00:50:16:02 Speaker 1 like, if I'm looking for a lot of heat content, a good coal bed. I'm starting with post Oak.

00:50:16:02 - 00:50:24:17 Speaker 1 Post Oaks got a more mild flavor. You're not really going to get, like, this intense smoke flavor. You're just going to get a pleasant smoke flavor.

00:50:24:17 - 00:50:25:27 Speaker 1 Cherry is,

00:50:25:27 - 00:50:28:12 Speaker 1 the other thing I use a lot up here.

00:50:28:14 - 00:50:32:23 Speaker 1 It's harder for me to get. So I'm a little more picky when I use it, but,

00:50:32:23 - 00:50:35:03 Speaker 1 I do use it quite often.

00:50:35:03 - 00:50:38:20 Speaker 1 Cherry is going to give you a darker color on whatever you're cooking with.

00:50:38:20 - 00:50:39:17 Speaker 1 It's also,

00:50:39:17 - 00:50:45:01 Speaker 1 a lot sweeter. It's super sweet, you know, it's it's one of my favorites.

00:50:45:01 - 00:50:47:21 Speaker 1 And then I have a boatload of hickory up here.

00:50:47:21 - 00:50:49:22 Speaker 1 We got a lot of hickory. And so,

00:50:49:22 - 00:51:05:01 Speaker 1 I'll usually blend hickory in with something else. If I'm doing briskets and I have plenty of post oak, I'll stick with that. But if I'm doing like a bunch of briskets and my wood sauce is getting kind of lean, I'll go ahead and blend in some hickory with it and stuff like that.

00:51:05:01 - 00:51:08:13 Speaker 1 But what I'm finding people around here,

00:51:08:13 - 00:51:19:10 Speaker 1 they where I'm at in Missouri, they don't like a really heavy smoke flavor. And that's what you're going to get. If you burn 100% hickory, you're going to get you're going to be able to taste it. You know,

00:51:19:10 - 00:51:22:14 Speaker 1 that's just kind of what I do. That's my order of importance.

00:51:22:14 - 00:51:25:20 Speaker 1 Now, Aaron, my buddy, Mr. Voight,

00:51:25:20 - 00:51:33:23 Speaker 1 he's from Arizona. And basically, I think the only thing they got down here is Mesquite. And so those guys, like, really go for the mesquite and,

00:51:33:23 - 00:51:40:04 Speaker 1 mesquite. There's a skill to using that, you know, you want to make sure you get your coalbed established.

00:51:40:04 - 00:51:41:29 Speaker 1 And you want to make sure it's pretty dry.

00:51:42:01 - 00:51:46:26 Speaker 1 Otherwise your skin is going to be so intense. You know, it's very intense.

00:51:46:26 - 00:51:47:08 Speaker 1 Yeah.

00:51:47:12 - 00:51:53:09 Speaker 3 Yeah. Know, it sounds like we've been discussing a lot with the, the low and slow.

00:51:53:09 - 00:51:56:06 Speaker 3 But, you know, you brought up the smoke slinger.

00:51:56:06 - 00:52:07:22 Speaker 3 The the smoke slinger allows us to go hot and fast. So I'm thinking here that versus the 225 to 215 temperature, that if we're going to go over to the hot and fast method.

00:52:07:25 - 00:52:29:04 Speaker 3 That's right. Hot and fast, we're going to raise that temperature up to 300 to 325 degrees. And are we going to have that brisket done in 5 to 6 hours versus longer 16 to 18 hours? Yeah, I see this method is becoming very popular and competitive in competition where time is tight, but it still delivers some killer results.

00:52:29:04 - 00:52:30:15 Speaker 3 Have you seen the same.

00:52:30:17 - 00:52:38:00 Speaker 1 Yeah. Yeah yeah. So the important thing to remember with hot and fast, like I have cooked a brisket in 4 to 6 hours,

00:52:38:00 - 00:52:50:22 Speaker 1 in competition. And the catch there is you don't have time for all that collagen fat to render. You're not going to be able to work it like like we can on a 12 hour cook in a 12 hour rest.

00:52:50:22 - 00:53:01:11 Speaker 1 You're not going to be able to do that. So in that situation you got to trim it. If not all of it, you got to trim most of it off, and then you're also looking,

00:53:01:11 - 00:53:03:03 Speaker 1 you're also looking for how,

00:53:03:03 - 00:53:11:11 Speaker 1 consistent your cut of meat is. So that's why they wind up doing a little perfectly formed square when they're doing a hot and fast brisket.

00:53:11:13 - 00:53:32:06 Speaker 1 But you're also looking for super high marbling. I mean, you got to have that really, really high amount of intramuscular fat and inject if you're going to pull it off. So you're going to have less fat to render. So it's going to render better and faster. Plus you want to make sure that you got plenty of moisture in there.

00:53:32:06 - 00:53:37:15 Speaker 1 So that since you're cooking hot it's just not all just going to drip out. You know,

00:53:37:15 - 00:53:43:17 Speaker 1 I think a small injection needle and and no particulate in your,

00:53:43:17 - 00:53:45:00 Speaker 1 injection,

00:53:45:00 - 00:53:49:02 Speaker 1 it needs to be emulsified all the way so you don't clog the needle and,

00:53:49:02 - 00:53:54:27 Speaker 1 inject a whole bunch of little bitty places, you know, a little bitty spots tight together.

00:53:54:29 - 00:53:57:12 Speaker 1 That's. That's what I've seen with these guys.

00:53:57:12 - 00:54:00:27 Speaker 3 I'm going to nerd out on you. Being that this is the Barbecue Nerd podcast.

00:54:00:27 - 00:54:03:07 Speaker 1 Is the Barbecue nerd podcast.

00:54:03:09 - 00:54:25:18 Speaker 3 Here is where this now comes from. You ready? All right. That's it. That that some people are familiar with. It's kind of new. Not that new as far as you know. You low and slow and hot and fast, but new in the sense that people are just starting to catch on to this. Ready for the nerd part? Let's go through the brisket.

00:54:25:18 - 00:54:27:26 Speaker 3 The science nerd method.

00:54:27:28 - 00:54:28:13 Speaker 1 Yeah.

00:54:28:19 - 00:54:57:24 Speaker 3 So here's where we get fancy Frank, a sushi brisket. You heard me right. This is where barbecue meets science. You vacuum seal your brisket, drop it in a water bath at about 155 degrees for 24 to 36 hours, then finish it off with a quick sear or a blast in the smoker for that smoky finish, you get precision because you can control done this down to the degree you get texture.

00:54:57:26 - 00:55:14:29 Speaker 3 It's incredibly tender, but you might miss out on that traditional bark unless you finish it right. As far as flavor, you can add liquid smoke or spices, and I'm completely against liquid smoke, although places like Restaurant Depot there it is readily available.

00:55:14:29 - 00:55:20:07 Speaker 3 You put that right there in the bag, but nothing beats a final touch on the smoker.

00:55:20:09 - 00:55:33:02 Speaker 3 I'm like, you don't want to skip out on is that final sear or smoke session? Because this is where the magic happens. I mean, it gives you that traditional barbecue feel. You got to go there.

00:55:33:05 - 00:55:48:06 Speaker 1 I think I need to make one of those for this show when when Dave goes, I'm going to call it going all Dave on this. I think I'm going to have to make a frank with the thumbs down emoji thing to pop up on the screen so I can veto the movement.

00:55:48:06 - 00:55:55:22 Speaker 1 No, actually, in all honesty, yeah. So I, I'm not really sure how I would do that.

00:55:55:22 - 00:56:02:27 Speaker 1 I know that's what the common way of doing it is, but I'm almost thinking, like if I was going to do that, I would probably

00:56:02:27 - 00:56:15:13 Speaker 1 and I don't know that this would work. I have no idea somebody can try it. But I would want to smoke it first and then bring it up with some flavor inside. First, like some real smoke flavor.

00:56:15:13 - 00:56:24:11 Speaker 1 Probably get it up to like 135, 140, something like that, yank it off of there, vacuum seal that thing, and,

00:56:24:11 - 00:56:30:10 Speaker 1 stick it in. The dang sweet thing. I have no idea. Time and temperature on that. Like

00:56:30:10 - 00:56:36:29 Speaker 1 you got to play with that, I guess. But since it's in a vacuum bag, I guess you can let it roll for however long you want.

00:56:37:02 - 00:56:53:02 Speaker 1 There's no there's no oxygen, so no bacteria growth, etc.. Pop it out of there and then Lord help us, we got to steer this thing somehow and get a bark so we can't overcook it in the sous vide. But we can sure breakdown all that,

00:56:53:02 - 00:56:55:18 Speaker 1 intramuscular awesomeness in there,

00:56:55:18 - 00:56:57:14 Speaker 1 Oh, yeah. Yes. And then,

00:56:57:17 - 00:57:00:04 Speaker 1 I still think I would rather just cook a brisket for 12.

00:57:00:04 - 00:57:00:22 Speaker 2 Hours.

00:57:00:22 - 00:57:10:19 Speaker 1 I'll be honest with you. Because, like, when me and bingo were out in the driveway and I get bingo all fired up. You don't know what bingo is. That's my big old crazy, awesome offset.

00:57:10:19 - 00:57:16:24 Speaker 1 I get that. I get that bingo fired up, and we throw about six briskets or seven briskets on there. We just go

00:57:16:24 - 00:57:35:08 Speaker 1 burn on the bottom, pound it with air and good smoke flavor, you know, about, you know, to start out around 245 or so and gently coast up for a while until we get up to our peak right there, right before we wrap, and then hit it about 275.

00:57:35:08 - 00:57:57:18 Speaker 1 The rest of the cook get 12 hours in on it, pull it out, and then just let it sit open, open it up, let it sit until the internal temperature gets down to 141. Because if you don't, it's going to overcook. And then I've got this awesome event cool warmer. And that's where she rests for 12 hours. Wrap it back up.

00:57:57:18 - 00:58:02:15 Speaker 1 Stick it in that warmer. Go to bed. Actually, the way I do it, this is the trick

00:58:02:15 - 00:58:03:07 Speaker 1 right here.

00:58:03:07 - 00:58:18:22 Speaker 1 I figure out what time I'm going to serve tomorrow. I start an hour before that. So it's a 24 hour situation. So if I'm going to serve dinner at 5:00 tomorrow, I would put that brisket on at like 4:00 today.

00:58:18:24 - 00:58:28:10 Speaker 1 I would be done about four in the morning is when I would be done, pull it out of the pit, let that thing breathe off, wrap it back up, stick it in the camera, air in the,

00:58:28:10 - 00:58:35:20 Speaker 1 warmer. Go to bed. I am not going to wake up until probably after lunch, you know, 2:00.

00:58:35:20 - 00:58:39:01 Speaker 1 Go back out there, get ready to roll, make sure everything's cool.

00:58:39:03 - 00:58:54:23 Speaker 1 Then we're going to take it to the location. We're going to slice it in for on everybody. And that whole brisket, you'll see. I got pictures of me with a brisket. I'm holding my hand like this or like this. And that brisket is just bat wings hanging down. You know, it's the greatest thing in the world to me.

00:58:54:25 - 00:58:58:06 Speaker 3 You wanted to go unfiltered. I took the filter right off.

00:58:58:08 - 00:59:03:11 Speaker 1 I did, I did, yeah, you're totally. You wanted this the barbecue nerd podcast. There's oh.

00:59:03:11 - 00:59:17:08 Speaker 3 Wait, I got one more for you. One more now. Now just put on your fancy boots. Put on your fancy pants. I'm going to give you the one that we're going to call grandma. Secret weapon. It's called the braise.

00:59:17:08 - 00:59:17:29 Speaker 3 Yeah.

00:59:18:02 - 00:59:19:18 Speaker 1 I blew a crock the other day.

00:59:19:21 - 00:59:25:13 Speaker 3 We'll crock right. Soon as you heard the word that I was braising, the crock blew itself out off.

00:59:25:13 - 00:59:30:07 Speaker 3 Braising your brisket. This is less about the pit and more about the pot.

00:59:30:07 - 00:59:39:09 Speaker 3 You can season your brisket, sear it, and then cook it in a Dutch oven with broth, wine, or even beer at 300 degrees for 3 or 4 hours.

00:59:39:12 - 01:00:03:03 Speaker 3 The liquid adds another layer of depth. It's super forgiving if you're new to brisket. And you know, the downside, unfortunately, is that you're not getting any smoke flavor, but you can cheat with a quick smoke before searing. So this is for those that are sort of new to this. This is that again, I call this the grandmother method because this is what people did.

01:00:03:03 - 01:00:18:14 Speaker 3 In fact, today, even in my area, they love the crock pot, they love their insta pot. And this kind of, you know, fits that modality of another way to be able to cook for those that have to go to work, they have responsibility. And,

01:00:18:14 - 01:00:26:18 Speaker 3 you know, when everybody else at work is going outside to take a cigaret break, this smoking break, you and I are going to take a smoking break on a brisket.

01:00:26:18 - 01:00:28:11 Speaker 3 We come back to work 16 hours later.

01:00:29:16 - 01:00:30:14 Speaker 1 Well, you know,

01:00:30:14 - 01:00:52:23 Speaker 1 AlphaGo just did a video not very long ago, just a few weeks ago on his YouTube channel, I think definitely on Instagram about braising a brisket in a iron pot over live fire. It looked awesome. I think he made a shepherd's pie. Maybe I can't remember. I don't remember what he made out of that thing, but it was anything AlphaGo, any cooks is going to be unbelievable.

01:00:52:23 - 01:00:54:21 Speaker 1 Just accept it out the gate.

01:00:54:21 - 01:00:58:11 Speaker 1 Unless he tells you up front, it's not going to be because he's testing something

01:00:58:11 - 01:01:05:26 Speaker 1 like a direct fired brisket, like over open fire, which, you know, Dustin and I were talking about that today,

01:01:05:26 - 01:01:07:05 Speaker 1 earlier. And,

01:01:07:05 - 01:01:16:06 Speaker 1 it kind of has a hamburger, like a grilled hamburger taste, you know, like the grease is dripping in the fire and kind of just like that greasy smoke.

01:01:16:09 - 01:01:23:01 Speaker 1 You know, you want to try to avoid that, which, you know, I'm not really a fan of that. I don't think so. But,

01:01:23:01 - 01:01:23:21 Speaker 1 But, yeah.

01:01:23:21 - 01:01:25:21 Speaker 1 Cool. We got any questions in here?

01:01:25:21 - 01:01:33:04 Speaker 1 Oh, David and Beth's us are in the room, are in the house. Got to hang out with them. What a good time. Good to see you guys.

01:01:33:04 - 01:01:40:29 Speaker 1 How are you two affiliated? What's your story? The barbecue police. He's asking you. Dave.

01:01:42:10 - 01:01:42:25 Speaker 3 We,

01:01:42:25 - 01:02:14:16 Speaker 3 we we go back to, what do we say, 2006 over builder. That's right. With smoker builder. Yeah, yeah. So I had this dreams and aspirations that I would get plans and be able to build my own offset smoker with zero experience, zero machinery, zero welding, nothing at all. It's just a simple is you just buy some plans and magically all of the knowledge will just absorb in.

01:02:14:19 - 01:02:38:04 Speaker 3 We just, you know, you put your head on the paperwork and through diffusion, the words come right through the brain and you figure it all out. In reality, it doesn't work that way. So I sat on these plans for a while and then decided, well, just buy a different set of plans. And with that said, not only will I do that, I'll go ahead and build a trailer because I've never trailer done anything, so why not start in that position too?

01:02:38:04 - 01:02:43:08 Speaker 3 Because we're bigger is better eventually. You know, I got to the point that,

01:02:43:08 - 01:02:46:03 Speaker 3 reality was reality. And,

01:02:46:03 - 01:03:03:00 Speaker 3 Frank and I came to some talking, and it was much better off that I went with my dream being that that was fully built and use my skills and my techniques and my knowledge to be able to fabricate meat and prepare it in,

01:03:03:00 - 01:03:07:16 Speaker 3 in different methods that Frank would be able to, to,

01:03:07:16 - 01:03:09:00 Speaker 3 to educate me on,

01:03:09:00 - 01:03:13:12 Speaker 3 and that being on the, the cooking tool, that being the smoker.

01:03:13:14 - 01:03:26:00 Speaker 3 So the way that I equate this is that Frank was a was was able to provide to me the vehicle and I was able to provide the, the fuel for that vehicle, that being the different foods,

01:03:26:00 - 01:03:39:28 Speaker 3 we could all have 15, 20 different cookers, but if you don't have the food to put on there and the the methods to preparing them, then it's a car without fuel.

01:03:40:01 - 01:03:44:15 Speaker 3 You don't have the the way to get there. I needed both sides.

01:03:44:15 - 01:03:49:22 Speaker 3 He had the car, I had the fuel. It was a good mix together.

01:03:49:24 - 01:03:54:29 Speaker 1 Yeah, that's a great question. You know that he asked. So, yeah. Basically,

01:03:54:29 - 01:03:56:03 Speaker 1 there's a whole lot of,

01:03:56:03 - 01:04:03:14 Speaker 1 smoker builder DNA out there in the barbecue world that, you know, even I forget about, but,

01:04:03:14 - 01:04:07:01 Speaker 1 Yeah, smoker builder got started in 2010.

01:04:07:01 - 01:04:10:21 Speaker 1 We started selling plans. And just like Dave, a lot of different guys,

01:04:10:21 - 01:04:15:03 Speaker 1 you know, we've ran into over the years that needed help figuring out how to build a pit.

01:04:15:03 - 01:04:15:20 Speaker 1 And,

01:04:15:20 - 01:04:20:21 Speaker 1 anyway, that's. Yeah, that's where Dave came into the world. What was that, 20 what,

01:04:20:21 - 01:04:22:08 Speaker 1 16 or so? 20.

01:04:22:08 - 01:04:23:26 Speaker 3 Yeah. So, yeah.

01:04:23:28 - 01:04:26:00 Speaker 1 We traced it back to 2016.

01:04:26:03 - 01:04:26:26 Speaker 3 Yeah.

01:04:26:29 - 01:04:28:08 Speaker 1 But yeah. So we have a,

01:04:28:08 - 01:04:28:26 Speaker 1 free,

01:04:28:26 - 01:04:41:21 Speaker 1 website you can join. It's our private behind the scenes community. Doesn't cost a dime. It's called smoker builder. You.com smoker builder there. You start down there in the bottom of the thing, and,

01:04:41:21 - 01:04:45:02 Speaker 1 I've got a little thing on there about a free fire management course.

01:04:45:02 - 01:04:50:03 Speaker 1 If you're going to be a barbecue nerd, you're going to have to learn how to run a fire, you know?

01:04:50:06 - 01:04:54:07 Speaker 1 And that's kind of what this course is about right now. Focuses primarily on,

01:04:54:07 - 01:04:56:08 Speaker 1 offset and reverse flows.

01:04:56:08 - 01:04:56:23 Speaker 1 Actually,

01:04:56:23 - 01:05:00:27 Speaker 1 hybrid offset reverse flows as well. And,

01:05:00:27 - 01:05:05:27 Speaker 1 you can just learn how to run a pit. Other stuff coming soon. I think we're getting ready to work on,

01:05:05:27 - 01:05:10:01 Speaker 1 correct me if I'm wrong. I think we're getting ready to work on a, smoke slinger course in there, too,

01:05:10:16 - 01:05:11:07 Speaker 3 Yes, we are.

01:05:11:07 - 01:05:14:04 Speaker 1 Know. So that's a little bit of that.

01:05:14:06 - 01:05:25:05 Speaker 1 Yeah. Anybody else got questions? We could stick around here for a couple more minutes. Main issue I've got is I'm empty, so we have to fix that. And it's way up there.

01:05:25:05 - 01:05:25:20 Speaker 1 But,

01:05:25:20 - 01:05:26:07 Speaker 1 But. Yeah.

01:05:26:07 - 01:05:29:01 Speaker 1 Anyway, little shout out here to our,

01:05:29:01 - 01:05:30:04 Speaker 1 our sponsor.

01:05:30:04 - 01:05:35:25 Speaker 1 Real quick slinger. I'm learning how to run all this stuff here. Bam!

01:05:35:25 - 01:05:39:05 Speaker 1 Smoke slinger pits or direct heat smokers and,

01:05:39:05 - 01:05:45:18 Speaker 1 we have a brand new 94 gallon offset called the Liberty 94. And,

01:05:45:18 - 01:05:46:10 Speaker 1 Dave,

01:05:46:10 - 01:05:50:25 Speaker 1 does sales and I do all the stuff that's, like, computer related.

01:05:50:28 - 01:06:00:29 Speaker 1 And my wife Lisa does, all the logistics and the shipping and the accounting. And then our buddy Dustin is actually the guy that created this amazing pit called the,

01:06:00:29 - 01:06:06:05 Speaker 1 smoke slinger. And he is in Kaufman, Texas. That's where these things are all built.

01:06:06:05 - 01:06:09:02 Speaker 1 A few of our people in the comments here that all have pits.

01:06:09:02 - 01:06:09:16 Speaker 1 And,

01:06:09:16 - 01:06:12:02 Speaker 1 I would encourage you, if you don't know anything about it,

01:06:12:02 - 01:06:14:29 Speaker 1 head on over to Facebook. We have a free,

01:06:14:29 - 01:06:19:28 Speaker 1 Facebook group over there called Smoke Slinger Pit Owners Group. And,

01:06:19:28 - 01:06:29:22 Speaker 1 if nothing else, you'll get a lot of laughs out of all the awesome food and good times. And, you know, guys like me and Dave and Dustin hanging out in there.

01:06:29:22 - 01:06:30:10 Speaker 1 So.

01:06:30:10 - 01:06:31:25 Speaker 1 But anything you want to add, Dave.

01:06:31:27 - 01:06:43:03 Speaker 3 The only thing I would add is, you know, when we're, we're we're talking about brisket. Certain blunders that it can incur, things that, you know, you should look out for. It's under seasoning your meat.

01:06:43:03 - 01:06:46:19 Speaker 3 I've been, you know, depending upon who,

01:06:46:19 - 01:06:51:04 Speaker 3 my audience is when I'm cooking, there's times that I don't use enough. There's other times I use too much.

01:06:51:07 - 01:07:02:20 Speaker 3 I find that depending upon the age of the group that I'm with, that their palates are completely different, the older population versus a younger population. Another thing is,

01:07:02:20 - 01:07:06:26 Speaker 3 getting all too comfortable with utilizing all of our different,

01:07:06:26 - 01:07:11:01 Speaker 3 temperature gauges. It is important to be able to,

01:07:11:01 - 01:07:15:05 Speaker 3 to use something like a thermal pen, for example, to make sure that we're aiming for that.

01:07:15:08 - 01:07:17:24 Speaker 3 195 to 203,

01:07:17:24 - 01:07:19:22 Speaker 3 temperature in the thickest part.

01:07:19:22 - 01:07:26:29 Speaker 3 But we shouldn't constantly be checking and checking and checking. You know, if you're looking, you're not cooking. That's the that's the sort of kind of the,

01:07:26:29 - 01:07:28:23 Speaker 3 the metaphor that we use,

01:07:28:23 - 01:07:34:24 Speaker 3 cutting it, cutting your brisket the wrong way. You always want to slice against the grain for maximum tenderness.

01:07:34:26 - 01:07:36:01 Speaker 3 And, of course, yeah,

01:07:36:01 - 01:07:51:18 Speaker 3 when we're it, it happens all the time. Everybody goes through this, you might get stuck in the stall and you start to get nervous, and then you're rushing. Do not skip the rest. If you've already put 16 hours into that brisket, 18 hours in,

01:07:51:18 - 01:07:54:20 Speaker 3 look, you know, sometimes people have to wait a little bit longer.

01:07:54:21 - 01:08:13:10 Speaker 3 Do not skip that rest. If you if you skip that rest, then you're not allowing the meat to redistribute those juices and everything ends up on your cutting board instead of being retained back into the meat. I would say that's that's really like the thing where people get uneasy. They they just they gotta get it out.

01:08:13:13 - 01:08:18:05 Speaker 1 Yeah, yeah, yeah. You got to get into it. Yeah. Patience.

01:08:18:07 - 01:08:19:01 Speaker 3 Patience.

01:08:20:10 - 01:08:20:29 Speaker 1 You know,

01:08:20:29 - 01:08:23:22 Speaker 1 something else about that too, is about slicing.

01:08:23:22 - 01:08:55:02 Speaker 1 One more thing you mentioned about cutting across the grain, and we got this complex situation where there's grain going two different directions. So the way that I. The way that I handle that is we come up to where the fat and the and the point meat and then right there at that, at the thinnest part of the flat of the flat and right where it gets into the point, it starts to get sick, cut right there, straight across the brisket, pull the point the flat off to the side or the the the point side or moist side off to the side a little

01:08:55:03 - 01:09:04:28 Speaker 1 bit and then start slice it on your on your flat and if you're flat the grain is like this. You're just going to cut across the grain like that. It's almost like a diagonal of sorts

01:09:04:28 - 01:09:15:27 Speaker 1 on the the point side, you know, where you cut. You're going to have that facing you, where you cut it, and then you're going to cut long way the long direction through that thing.

01:09:15:27 - 01:09:18:25 Speaker 1 That's typically the way that I slice it. And,

01:09:18:25 - 01:09:30:07 Speaker 1 you'll get the best bite, I think. Like that fat is flavor. Oh, yeah. A part of this thing do not cut the good fat out. And even if your kids are complaining,

01:09:30:07 - 01:09:33:15 Speaker 1 you know, make them eat it. They need it.

01:09:33:15 - 01:09:37:12 Speaker 1 I believe in that. It's better than vegetable fat all day long for you.

01:09:37:14 - 01:09:38:01 Speaker 1 So,

01:09:38:01 - 01:09:48:19 Speaker 1 here we go. Brandon Sykes is making me blush. Brandon, big shout out to you, brother. Thank you for being an officer of the law there. What? Your blue thing there says,

01:09:48:19 - 01:09:53:27 Speaker 1 I think Frank actually did make all these videos. Wouldn't have to have much to learn. We wouldn't have learned much. Preciate that, buddy.

01:09:53:27 - 01:09:54:14 Speaker 1 And,

01:09:54:14 - 01:09:58:28 Speaker 1 the question we've been waiting for that we forgot to even think about is when we doing this thing?

01:09:59:00 - 01:10:01:22 Speaker 1 I think we said Mondays. Didn't we say Mondays?

01:10:01:22 - 01:10:04:05 Speaker 3 I believe we agreed upon Mondays. Yes.

01:10:04:06 - 01:10:05:23 Speaker 1 Yeah, yeah. Monday nights.

01:10:05:23 - 01:10:12:09 Speaker 1 The reason for that is, is mostly because the YouTube audience is most active at that point on the Smoke Slayer channel.

01:10:12:09 - 01:10:14:05 Speaker 1 Anyway, that's kind of what I'm thinking.

01:10:14:05 - 01:10:23:09 Speaker 1 What about 7:00 central time? 8:00 your time? Sure you do. You get in trouble if you're if you're busy at that time.

01:10:23:12 - 01:10:26:22 Speaker 3 I'm always in trouble. There's always a way around. Yeah.

01:10:26:24 - 01:10:27:19 Speaker 1 Well,

01:10:27:19 - 01:10:30:06 Speaker 1 I don't know if I'm in trouble anymore or not.

01:10:30:06 - 01:10:36:08 Speaker 1 It seems like we're just, like, cohorts meaner. So just kind of. We're always both just rolling, so.

01:10:36:08 - 01:10:44:00 Speaker 1 Yeah. So I think it's Monday nights. That's what it sounds like to me for the barbecue Mode podcast. What else are we going to do on this show?

01:10:44:00 - 01:10:45:21 Speaker 1 Are we going to interview people?

01:10:45:24 - 01:10:51:14 Speaker 3 I think we're going to bring people on. We're going to start to explore other cuts of meat, for example, you know,

01:10:51:14 - 01:11:13:10 Speaker 3 tonight we discussed the the great American brisket. But what about the Argentinean brisket? What about that vacio? What about combining the the skirt steak, the bar that the flank steak all in one. What I found to be the most juicy, tender, delicious brisket that I've ever made.

01:11:13:12 - 01:11:34:24 Speaker 3 Yeah. All came from that vacio. So I think that in the future we will come back to the brisket again. But now we start to talk about other meats from other parts of the world and how they integrate back into that traditional Texas barbecue. I think we also get back into knives, for example. You talk about how you cutting.

01:11:34:28 - 01:11:51:20 Speaker 3 Well, are we using a, a serrated blade, a scallop blade, an electric knife? Are we getting fancy and pulling out that meat slicer and slicing it like we would do, say like a corned beef or a brisket, which again, excuse me, excuse me for,

01:11:51:20 - 01:12:01:16 Speaker 3 or pastrami, which again is a brisket anyway, I mean, there's, there's so much here to be able to explore when we just talking about brisket.

01:12:01:19 - 01:12:03:04 Speaker 1 Man. Do you remember that,

01:12:03:04 - 01:12:07:15 Speaker 1 that zoom call we had on smoker builder? You, by the way, all those,

01:12:07:15 - 01:12:22:12 Speaker 1 live, those, zoom calls and all the stuff we did. That's all in the live replays section on Smoker Builder. You did the thing with for three hours or something. I think you talked about pastrami and sausage and curing and,

01:12:22:12 - 01:12:26:16 Speaker 1 I guess that one, I don't know how many beers I had.

01:12:26:16 - 01:12:30:06 Speaker 1 It was a lot. I was in the garage, I think, where the beer fridge is.

01:12:30:08 - 01:12:31:14 Speaker 3 That was a busy night.

01:12:31:17 - 01:12:34:02 Speaker 1 It was a busy night. Yeah, we had a lot going on.

01:12:34:04 - 01:12:46:10 Speaker 1 One more thing here. Talk about what protein you cook with and what type of wood works best for smoking with it. Yep. We can do that. That's a great topic. So all right

01:12:46:10 - 01:12:49:06 Speaker 1 well what do you think Dave. Should we close her off. We can try to keep it.

01:12:49:06 - 01:12:52:07 Speaker 1 What an hour on our future podcasts.

01:12:52:09 - 01:12:55:00 Speaker 3 I think we've had a very successful evening.

01:12:55:00 - 01:13:09:13 Speaker 3 Like anything in life, I don't like to put constraints on it. If we run a little bit all too long, that's just the way that we that it goes. It's like that brisket again. We expected 14 hours. It went for 16. It's just the way that it goes.

01:13:09:15 - 01:13:18:21 Speaker 1 Yeah. Yeah. Well hey guys on behalf of Dave, this Frank Cox, you know we're the Barbecue Nerd podcast. Appreciate you tuning in. And,

01:13:18:21 - 01:13:22:28 Speaker 1 you know, we'll see you on funny papers next time. Take it easy.