Mike HIller of EscapeHatchDallas.com shows you how to bbq a Texas brisket on a big green egg smoker. The key, Hiller says, is low and slow...228 degrees, hickory and oak, and use a Stoker computer controller to precisely regulate the temperature. This brisket took 13 hours to reach 190F and become magically delicious.
@Leovenous Now, that's the first reasonable answer I have gotten... Thanks!
Landotter1 6 days ago
@Landotter1 I always thought it was the use of mesquite wood.
Leovenous 6 days ago
@bigballinjb1 It's called seasoning like a cast iron pan relax man, the high temperature will kill any and all bacteria dude!!
Jedadieya 1 month ago
What makes this "Texas brisket" as opposed to just smoked brisket? Folks talk about "Texas" this and that but no one ever says what makes it "Texas" oh, and I'm from Texas.... heh-heh-heh yeah, man... clean yer grill! That's pretty nasty.
Landotter1 2 months ago
Dude! clean your grill! You're gonna make someone sick. lol
bigballinjb1 2 months ago
damn man - i don't know if I should be jealous of how gnarly your egg is or grosed out haha. I can tell you are getting your money's worth - good on ya!
modernman208 3 months ago