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Brisket U
Posted on 5/27/16 at 1:17 am
Posted on 5/27/16 at 1:17 am
Any of you been to this? Wondering if it's worth it.
BrisketU
quote:
BrisketU is the perfect setting for indoor and outdoor hands-on instruction on smoking brisket and other cuts of beef, pork and fowl. Experienced pitmasters, passionate about the BBQ culture, teach proven techniques for mastering your BBQ pit. In a casual atmosphere, BrisketU will endow you with the tools and skills to choose the right meat, trim it, rub it, smoke it, baby it, cut it, serve it and eat it.
In addition, BrisketU imparts the finer points on wood selection and smoke profiles, fire ignition tips and heat management, and best practices to ensure you a consistent outcome every time you crank up the pit as a certified BrisketU Pitmaster.
BrisketU
1
Posted on 5/27/16 at 1:40 am to AlwysATgr
I trust Texas with brisket. I haven't done this, but if I were invested in making my brisket peak shite, I'd do it. First as a course to possibly improve, but more importantly as a chance to just talk with a ton of people about smoking.
Talking with a ton of people in person that are super passionate about smoking seems like it would be a good time. To me that would be a good weekend if I were local. I bet you taste a ton of great smoked meats.
Talking with a ton of people in person that are super passionate about smoking seems like it would be a good time. To me that would be a good weekend if I were local. I bet you taste a ton of great smoked meats.
Posted on 5/27/16 at 9:43 am to Matisyeezy
Absolutely. I've been smoking meat a long time and I'd still love to do this if it were local to me. For only 65 bucks? No question. If you pick up just one tip that improves your product, it was worth it.
Posted on 5/27/16 at 12:04 pm to Matisyeezy
When I moved to TX from LA I had to (largely) say goodbye to my seafood (my first love BTW and still is). There are no seafood stores 'on every corner' here. But there is a strong BBQ culture which I've embraced as a hobby.
I smoke on an XL-BGE and am pretty comfortable doing shoulders, ribs, and chicken. But I'm still trying to summit the pinnacle of BBQ - beef brisket. Love that stuff.
If I compare what I've produced with the better one's I've eaten (la Barbecue, Cork Screw, Pecan Lodge, Lockhart joints, Killeen's), they're all around a 10 and my best is about a 6 to 7.
There are a plethora of brisket ideas out there. A former co-worker from AL would take a whole week on one. Inject it and wait 48 hours. Rub it and wait 48 more before smoking it. Compare that to Franklin's 44 hour process total.
I smoke on an XL-BGE and am pretty comfortable doing shoulders, ribs, and chicken. But I'm still trying to summit the pinnacle of BBQ - beef brisket. Love that stuff.
If I compare what I've produced with the better one's I've eaten (la Barbecue, Cork Screw, Pecan Lodge, Lockhart joints, Killeen's), they're all around a 10 and my best is about a 6 to 7.
There are a plethora of brisket ideas out there. A former co-worker from AL would take a whole week on one. Inject it and wait 48 hours. Rub it and wait 48 more before smoking it. Compare that to Franklin's 44 hour process total.
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