A man of many hats, nickname gotten while in medic school for BBQ CookOffs. I cook on many different grills, the Green Mountain Grills- Jim Bowie, Ugly Drum Smokers - Home Built, Stick Burner Off-set- Home Built, Akorn Ceramic Grill, BlackStone Flat top, Ammo-Can Steak Grill- Home Built.
I want to ENHANCE YOUR BACK YARD BRISKET experience! I want to share with you as I grow, as I learn and as I continue to grow. Please join us in this journey.
Follow along, enjoy some trips, jokes, and even some first responder news/updates and clips.
-brisketmedic
Contact me directly for ideas, comments, suggestion, partnering, sponsorships @ brisketmedic@gmail.com
Thanks Steve! I’m a newbie. I have a Dyna/Glo offset smoker. I’m tackling a pork butt on Wednesday. I’ve cooked a couple of times and I’ve improved. After the first cook, I realized that I needed to seal up the oven with high temperature sealer and door gaskets. That helped to keep the temp down.
KC is so overly proud of itself… The BBQ is actually not that good. Not shot to do in this city. The crime is almost as ridiculous as the damn taxes. Food tax, auto inspections, high property tax, KC tax, personal property tax… high sales tax….. glad i am out in 3 months…..
@@BrisketMedic I picked up a 2020 pecos cheap last week looking to Get back into stick burner after years of hasty bake , primo , drum ,Gmg set and forget smokers I like to tinker. Outta all your mods what would u suggest to get her rollin best.
Thanks for the heads up about ketting it cool and letting the moisture diffuse through the meat before shredding. Pretty sure that I would have messed that up if I hadn't been told.
Nice video. Made my own offset from a compressor tank and a wood furnance fire box. Its uglier than yours but works perfect. I double walled my firebox, but no insulation.
Good question. Bottom side bark for a drum brisket has never really been my personal concern, I use it as a shield from the direct heat cooking at these temps!
Just got my first offset smoker/grill setup, and will definitely be following the tips here to smoke my first pork butt. Going to use Pineapple Juice as the fruit juice during that post-stall wrap and I have a "luau BBQ sauce" recipe using pineapple juice as well for post-shred to make some bomb "Hawaiian BBQ pulled pork sandwiches"
Silly way to think about life. I know Phil and love cooking with him, his products are great too. Funny you say that about an old video. You should really broaden your horizons, putting other people down doesn’t raise anyone up.
I have a pit boss austin xl. While its a convenient thing, ill be honest. Im not thrilled about the bark on anything that comes off of it. Even the flavor is lacking. For a big family gathering i use my pellet grill. For flavor, bark, and quality, ill take my verticle, or my off-set stick burner any day.
There’s a difference in outcomes with the style of cookers, but for the biggest majority of people we feed across the world- they won’t notice. I love cooking on every single platform, and my offset has my heart!
I just recently started thinking about adding some briquets to lump charcoal as a possible temperature management idea, especially since I don't have a fan regulated smoker. Then I find this video, cool! Definitely trying today.
Anyone suggest Harp's in Raytown? Hearing great things sir! I believe slap's thinks its serving texas style according to its employees. They have a following but I wouldn't call it kc style or recommend them to someone who has had q39. Not really in the same league. People throw the kc style term around and i think it has more to do with sauce but then again you didn't go to any of the OG spots either. Shouldn't Joe's, Arthur's, Gates, Jack stack, Danny Edwards or even Haywards be kc style?
@@BrisketMedic for some reason I can find the explanation in the comments. I'll keep looking. Honesty, it's why I was asking you. Most of the BBQ fanatics on the Internet say it refers to sauce. Tomato based sweet sauce like q39 I assume. Im only familiar with 3 or 4 of the OG spots though and don't really think the sauce at any represents what the fanatics say. In my experience they were spicy or vinegar. Just curious your thoughts on the subject.
@@J-RockKC I think the region, from my limited experience there, slices things thinner than what I’m accustomed too in Texas, and uses sauce as a seasoning while it’s being eaten. Whereas in Texas, it’s seasoned and flavored through the cook, and cut thick to let the protein shine with the cooking process and sauce is an unnecessary option at the end for whomever chooses to eat at their will.
KC BBQ places a high regard on quality sauces to complement the meats. If you slice your brisket a little thinner you get more surface area per serving, which lets you coat it with more sauce. This is also why you don't find a lot of salt and pepper on the meat -- it changes the flavor of the sauce, which likely already has the right amount of both. Texas BBQ focuses on a meat that is sensational without any sauce. Wouldn't it be amazing to find a restaurant that puts both KC and TX BBQ on your plate? I would move to that town!
That’s a great run down of how they do it! Cackle and Oink in the Sherman Tx area, I believe, has a great combo of the two. He’s a competitive cooker who’s owned a restaurant for years.
@@J-RockKC In TX I think the sauce profile is "unnecessary but optional". ;) From what I've gathered, the philosophy in Texas is to make the meat so darned good that people feel dumb if they put sauce on it.
In a dry climate, it doesn’t do that. But I can see how the low airflow in a humid environment would make that happen. I’m in a place that gets 13” of rain a year soooo water helps.
For my UDS- that’s how it reacts. It will not be the same for everyone. Very many variables to include- how large of a burning coal base you start with, altitude, humidity, barometric pressure and so on. The best take away from that is- used simple adjustments on the intake to learn your smoker and you’ll know exactly where to set it for that easy / no maintenance use.
Lmao!! Someone should have told me years ago that rubbing my meat would make me go blind maybe I wouldn’t have to wear these damn glasses. Another great video thanks Zack
PAPA Loves Steaks and Uncle Steve's Shake! I'm not a big Walmart Supporter. Nice shake mix. #weberkettle @unclestevesshake. My back room smells like Uncle Steve's Shop. Good job Z, they look yummy!
@@BrisketMedic your welcome I try to watch one of your videos each night and I do have to say I Learn something new each time that I use in the kitchen now
