Mostly oak, kiln dried. It's what I had access to. I'll have to get a face cord of oak or maple and season it for the future.

Eh, only a few people I've known have ever been able to match an on point barbecue place like Terry Black's in Lockhart or Franklin's in Austin. Most of the people that know what they're doing end up matching a middle of the line place like Chisholm Trail in Lockhart. But if someone really doesn't know what they're doing, it'll come out as bad as something from Rudy's or worse. Unfortunately barbecue restaurants charge out the ass now. $35 per pound is highway robbery. But making it at home requires the right equipment and enough friends to take shifts babying it at 2 in the morning. On the other hand, a lot of restaurants end up getting bad as the years go on as well. Places like The Salt Lick, Smitty's Market, Kreuz Market, Cooper's, and City Market all turned to crap ages ago.

That’s how I knew when to stop going to my former favorite bbq place. I think they’re still in business but they never recovered from pandemic. The first red flag was when the brisket was no longer good. But then they stopped making their own sausage and the beans tasted fresh out of the can. I still went several times, hoping it was temporary, but no.

I'm living proof that that isn't true. I've done two so far. Had to throw the first one out. Completely inedible. Second one I still undercooked.

But I did find out the probe on my smoker is pretty far off at high temps. So, hoping my next one is better since I got a new thermometer.

Also means I need to check that the sensor for the smoker isn't as messed up.

It’s even more insane how much they want to charge you for it.

Brutal, but we live and learn. Smoked burgers that are a bit dry is better than no burgers!

That's who I was watching the whole time I was smoking the brisket to get tips! Great channel!

i have some thermoworks thermometers that are doing great. they don't connect to your phone or anything i love them.

It's my last pack I promise I'll quit. Smokes more brisket

i'm halfway to converting my WSM to a cold smoker for just this reason.

i'll never have to think what to get someone for a holiday again! just give them a few pounds of homemade bacon.

edit: on second thought, my wife will probably need something more than bacon.

Meat like a brisket!

That's what I'm talking about, yeah! 🎶🎵🎶🎵

I have an Oklahoma Joe longhorn dual fuel. I picked it up dirt cheap almost new from a retired guy who realized it's no good for serious smoking because the chamber is tiny to make room for the propane side. It's a bastard grill because real offset pitmasters would consider the original OJ longhorn too small for serious smoking and the dual fuel is half that size again.

I love it for my house because I'll only do a brisket once a year or so, but now that I have gas the wife will grill things when the mood strikes her, which means more bbq for me. Plus the smoke flavour is unbeatable smoked chicken and salmon galore! You don't have to get things perfect for it to be family approved.

I used kiln dried oak from the grocery store because it was there, but I'll buy a face cord one of these years and season it myself, maybe maple? I used to be a Weber kettle grill charcoal man, but cooking on real wood is a pleasure and that's what you get on an offset. I'm not an expert but I hear the delicate fruit tree flavors are lost on beef so you move to medium and bold wood like oak and mesquite.

It took all night to have it ready by lunch, maybe 14 hours? I'll definitely never do it for lunch again, brisket is a dinner food now lol. We had 15 people eating for a 16lb pre-smoke weight, about 1/3rd is left!

My buddy who introduced me to smoking has a weber smokey mountain and he makes the best chicken wings I've ever had. I'll have to try to show him up next time he's over but we'll see how it goes. His sauce game is absolutely on point!

If you get offended by what other people eat, why do you have to externalize that into mean comments? Why not just block people who trigger you?