The CheckerBoard

Congrats FBS that is awesome. Can't wait to see you on the show. Good luck and you know you will have the entire board pulling for you!!

what's the date of the show starting?soon anyways we are and will be pulling for you
go vols

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.

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.