The Texas BBQ Forum

So, went to a brisket symposium Saturday put on by Gator at Red Hot and Blues in Dallas and took Boots Jr. First rate event, very informative, and was great to finally meet Gator as well as his friend Kevin Riley of CRC Cookers. Highly recommended in future if you are in the Dallas area.

Had already picked up a little 8# Wagyu packer Friday from my friend Matt Hamilton at Local Yocal in McKinney, had been a good while since I’d cooked Mrs Boots a really good brisket (“Well Podner, that’s too long” as the old Wolf Brand Chili ad used to say).

So I rolled outta the rack this morning at 5:30am, got caffeinated, and got down to business. Long story short: 8# packer goes 9 1/2 hours using a more hot and fast method, cooker temp of approx. 225 for the first 6 hours and 325 the last 3 hours. Results? BUTTER TENDER and loocy joocy. Even self-clued a way to create a strong bark while still getting a brisket squirting juice.

I leave the judging to you guys, we are busy scrubbing faces. Have a great week!

I'm a fan of the low/slow then hot/fast cook method as well, I did a super low/slow brisket cook last month and after 20 hours at 200 and waiting to push through the stall for 6 hours, I boosted the temp to 275 for the last four hours (I was tired of waiting frankly) and the result was the best I ever cooked..

You Guys have all the Fun - - - Obviously - - - - thanks Boots

Looks great Boots!

The brisket symposium looks cool as well. I’ve been to a couple of others and pick up some good info each time. Would love to go to one of Gators to see how he does it.


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Nailed it Boots !!

Fantastic, wish I could get a bite.

Dang!! You nailed it Amigeaux.

Woah!! I hope, one day, to achieve brisket greatness like this!