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Not being nosey. I am the GrillMaster on the Pro BBQ Circuit that travels from pro bbq event to event. Think NASCAR for BBQ where I have event day sponsors and personal sponsors throughout the year. I do videos and classes, etc. I am a professional tailgater of sorts. A food entertainer. Taught the 2 time and reigning steak world champs and have a 4 cookbook publishing deal this year along with other things going on including this TV show. Another famous grilling guy Vol - Tim Love.
GrillMaster for a dozen total companies and 3 Time World Champion Steak Coach
what's the date of the show starting?soon anyways we are and will be pulling for you
FB - I heard today that Pitmasters is going to be at the BBQ competition in Tryon, NC this summer - will you be there?
"Count it down with me. Five, four, three, two, one.
The national champion is clad in Big Orange!"
People that are on the show are not able to share where or when they are going to be filmed. The network is being pretty particular about that. I will definitely keep you guys posted. I head out on the circuit to comps in about 12 days.
How about some brisket tips? Have done several, but looking for some pointers from what a pro would do.
loganvol - I want a flexible and plyable brisket when I am at the meat counter. If I can find a prime brisket, I love to cook them, but most stores have Choice. No worries. A simple flavor profile would be rub yellow mustard on the outside, just the sandwich stuff. The flavor cooks off and its a good "glue" for the rub you use. I would put a Montreal Steak seasoning and Sugar in the raw (turbinado sugar) due to its higher burn temp. Get as much rub as the meat can stand. Preheat your smoker to a consistent temp. I prefer 250. Cook to an internal temp of 200-205 meat temp and remove from the smoker. Set aside and let it rest for 45 minutes or more to keep the juices in (this is based on a 14-17 lb brisket). Slice across the grain in slices that would be about a 1/4 inch but not thicker. Enjoy. These are the basics. In comps we inject, wrap and use certain woods for certain effects on the meat. I like Pecan wood to accentuate the Beef flavor and Cherry to add some redness to the bark. Worry about having consistent heat. Spiking temps and falling temps can make it turn into a kevlar vest more than a brisket. Also, 1 in 6 cows die unhappy so you will have a tough one from time to time. Start with good ingredients and good meat and you can get good brisket. Hit me up on Facebook under Michael McDearman for further questions and comments. Don't want to not talk Vols but I do guess we are helping tailgaters.
Thanks...Just enjoy cooking and smoking...thanks for the tips
I had a brisket a few weeks ago where the pit master had sliced the brisket almost in half and had placed deseeded jalapeño slices inside and then smoked it. It was fantastic and I'm giving it a try next time.
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