Recent content by Mike Shook

Oh I deliver, but my service charge is outrageous. You pay in smoked meat!

I foresee a lot of Red Bull in your future. What you are suggesting will take the most time and be the most foolproof (assuming you don't collapse and sleep through the cook.) You need to plan on reheating the first brisket, however, and that is a whole different set of questions. But may I...

As you can see, there is no wrong answer! Welcome to the world of BBQ. Whatever you end up using, it will be a different outcome than what the next guy will get. Maybe you'll prefer it, maybe you'll keep playing with it. But there isn't a BAD choice, other than giving up and buying it...

If you had it, I'd 50/50 mix apple and oak. Second choice, apple and a little hickory. Based on what you have on hand, I would lean into 75% apple, 25% cherry. The peach is likely to get lost, save it for poultry.

Shirt arrived yesterday. That is a good looking shirt, Chris. Nice material too. Thanks for putting it out there.

Ordered! And for the record, a 2X-tall is considered Medium in BBQ. Just sayin'.

Agree with Dick. I am always cautious about the intermix between the smoke and commercial sauces applied at the beginning of the smoke. Many of them play nice together, but sometimes the smoke just changes the flavor in unpleasant ways - smoke gets absorbed more than you want, or the sauce...

412 N 25th St, Richmond, VA 23223 Okay, follow me here. Alamo was a terrific Texas-style BBQ joint with outside-only seating. It basically died during the pandemic. Frontier is the same recipes and owners as far as I can tell, in a storefront about 6 blocks away from the original location...

This thread got me itchy to cook. So when I went to the local Food Pig (Food Lion) for milk and bread I glanced at the butts...... Swift brand, bone in, ninety nine cents a pound. Effective 20 minutes later, my chest freezer is now full. Please do not tell my wife.

If you want to experiment, try what you are suggesting with a pork butt instead of a brisket. If nothing else, if your overnight food poisons anyone at least it will be on a less expensive cut of meat. :p

... and that, young man, is how I ended up married.

If you have any left, you're not that far from Richmond. Come on down!

My wife's Find of the Day

And....? How did it turn out for you? Was it tender? Tasty? Regrettable? Details, lad!

40 years til the first brisket? That's like saving yourself for your third marriage!!!! Glad it turned out well. Brisket is always daunting if only for the cost if you screw it up (and I have a few times.) But it is so rewarding when it turns out. Congrats!