Brisket, ABTs and the New Flame Boss 100

Flame Boss 100 Trial 1
Flame Boss 100 Trial 1

This is the follow up post on the new Flame Boss 100. For its trial run, I figured go big or go home and nothing tops brisket! I had a 13 pound brisket all trimmed up. I rubbed it down with mustard and a mix of Fiesta Brisket Seasoning and Dizzy Pig Cow Lick. Normally, I just use a 50/50 mix of salt and freshly ground black pepper by weight for brisket, but after realizing just how many spices and rubs I have during our move, I thought it was time to clear some out. No more Fiesta. Started the Egg around 10:30 Friday night to allow plenty of time for the Egg to get dialed in with the new controller. I wasn’t sure how long it would take to get up to temp and didn’t want to mess up the finishing time on the brisket. Nothing worse than having a horde of starving masses at your house and you don’t want them filling up on chips and dips and such.

Brisket on the Egg
Brisket on the Egg at 235F

Played with the temps a bit between 10 and 12 and it did a really good job responding. Brisket went on at midnight with B&B oak lump and mesquite (both chips and chunks scattered in the lump) for smoke. Temp set at 235F. Went to bed around 1:30 and all looked good. Not sure what time I got up, but the Egg was steady at 236. 1 degree difference. I think I can live with that.

What a sight to greet you first thing in the morning!
What a sight to greet you first thing in the morning!

I’m pretty sure I pulled it at 1PM (13 hours or so) when the temp had hit around 200F in most places and the probe went in like “buttah”. Forgot to take a pic. Sorry, totally gotten out of the habit of writing posts and documenting the cook with pictures. The brisket was wrapped in foil and placed in a cooler (FTC or foil, towel, cooler) to rest for a few hours as it wasn’t time to eat just then. Then it was time to bump the temp to 250F the ABTs on.

ABTs, poppers, ass burners (new one to me)...whatever you want to call them.
ABTs, poppers, ass burners (new one to me, JB Smith)…whatever you want to call them.

Yes, there were 3 nekid, vegan ones for my cousin. How a Griffin became a vegetarian? I blame it on living in California for a few years. 😕

Just in time for the Baylor game!
Just in time for the Baylor game!

The brisket was so tender after sitting in a cooler for a few hours. I was able to separate the point and the flat with the back of a knife. Here’s the flat. For some reason I can never get a smoke ring on a brisket on the Egg. Not that effects taste, just cosmetic.

The flat
The flat

Some people really like the flat or the “lean” portion of the brisket. Not me.

Look at that!
Look at that!

I could cook a whole brisket, toss the flat and just eat the point or “fatty” portion of the brisket and be totally happy. A little bend test. Fork tender.

Yep. That's bendy and tender and juicy!
Yep. That’s bendy and tender and juicy!

After pulling the ABTs, I raised the temp from 250 to 375 so my cousin could cook his vegan patties. The Flame Boss had no trouble bringing it up to temp in less than 15 minutes. No pictures of that cuz well they  were frozen vegan patties. Who cares?

So what are my thoughts? I did notice when installing the Flame Boss, that the new fan does not have those two bendy wires that attach it to the adapter. Kinda freaked me out finding that at first after having a few drinks. I thought mine must have been defective.  Turns out it has a new lip design that keeps it attached. Forgot to take pics of that.

Old fan. You can see the 2 bendy wires?
Old fan. You can see the 2 bendy wires?

Do you need a pit controller to take care of your Egg? Absolutely not. Is it nice not having to worry about the possibility of your fire going out overnight? You betcha!! Is it nice to just light you egg, plug it in, walk away and know that it will hit your desired temp and not overshoot while you’re prepping your meal? Or watching tv? Or having a cold beverage? You’re darn tooting!

As far as performance, I’m totally happy. Works like a champ. Besides the way it attaches, the new design of the controller itself (the most obvious change and appears to be just cosmetic) and new wires that I have no info on, it works just like the original…perfect IMHO. Quickly brought the egg up to temp, held it there for over 13 hours then quickly brought it up to a higher temp to direct grill some burgers. The “Open Dome” function works just as it should, stopping the fan from coming on when you are checking your meat.

No it doesn’t have internet or wi-fi. No it won’t keep track of your temps and graph them. No it won’t tie your shoes or open your beer, but then again I don’t want or need a pit controller that does all those things. If you do, hey, that’s your thing and this one isn’t for you. No biggie. Different strokes and all. Actually, if it could open my beer…

If you want a controller that just controls your pit and that’s all without all the fancy bells and whistles, this one deserves looking at. Obviously, I’ve only used it once, but I’ll keep testing it to see how it does over time and how durable it is. So far, I am pleased with it. In fact, I’d love to try it out again this coming weekend but I’ve already got plans on Saturday. Maybe there will be some time for ribs on Sunday…


**Edit – since I wrote this, I was asked on the Egghead Forum by a fellow named BRushOO “Here’s the bottom line of the Flame Boss 100 as I see it:  If this flame boss was stolen/broke/you were no longer it’s owner….. would you buy another one at retail cost?” I thought about it and quite honestly I would say that yes, I would. I would not hesitate to buy one. Unless, I opted to check out the DigiQ just for sake of change and in order to do review a different brand.


Cottage Pie

Cottage Pie with Brisket
Cottage Pie with Brisket

     A few weeks back, a guy named Doc Eggerton on the Egghead Forum made a cottage pie. Seeing his pictures started a craving that I just couldn’t put off any longer. Even though I love cottage pie, it’s not something I’ve tackled much. I think I’ve tried cooking it one or two times. Years ago. I seem to recall trying to use jarred gravy. Yeah…that doesn’t fly around our house anymore. So it was off to the good ole interweb to scour for recipes.

     And while searching for recipes, why not dig up a bit of history? I know lots of people will tell you that shepherds pie contains lamb and cottage pie contains beef. Makes sense, shepherds tend lamb, it’s readily on hand, why would they use beef? Contrary to popular belief, that is not quite correct. Seems like the term cottage pie was coined in 1791 and the dish was a means of using leftover meat of any kind. The term shepherds pie didn’t come around until 1870 and since then it has been used interchangeably with cottage pie. It has only a recent trend to specify shepherds pie with lamb and cottage pie with beef. And while we’re on the topic of recent trends, the use of previously uncooked meat is a new addition as well. So call this cottage pie. Or call it shepherds pie. I don’t mind which one you decide to go with.

Half a pound of leftover brisket, cubed.
Half a pound of leftover brisket, cubed.

     Since the main focus of this blog is barbecue and grilling, and it just so happened that I had some leftover brisket that I smoked overnight Friday, why not incorporate that into our cottage pie? I wasn’t 100% convinced that this would be a good idea due to the smokiness of the brisket and how it would turn out texture wise. Most of the recipes I was seeing called for 1.5 lbs of ground beef. Something in my brain kept saying “Use half a pound of brisket. You know you want to. Just do it.” Who am I to argue with myself? And wouldn’t that look silly anyway? I know it would probably confuse the dogs who are always staring at me while I cook, hoping that a choice morsel will get dropped.

     And what about vegetables? What vegetables should or should not be included in cottage pie? I wasn’t really able to dig up/finally gave up looking for information on that. Considering it was probably invented by frugal peasant housewives looking to serve leftover meat, it only makes sense that they probably used whatever vegetables they had on hand. Whatever was in season. We just happened to have carrots, peas, corn and mushrooms, so that is what we used.

The filling simmering away.
The filling simmering away.


For the potatoes:

  • 2 lbs  russet potatoes (about 4 medium)
  • 1/4 cup whole milk
  • 1/4 cup heavy cream
  • 4 T unsalted butter
  • 1 egg yolk
  • 3 green onions, chopped
  • salt and pepper to taste

For the meat filling:

  • 2 T canola oil
  • 1/2 onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves of garlic, minced
  • 1 lb 93% lean ground beef
  • 1 lb of leftover brisket, cubed
  • 4 oz cremini mushrooms (Baby Bellas) chopped
  • 2 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 2 Tbsp flour
  • 1 Tbsp concentrated tomato paste
  • 2 Tbsp Marsala
  • 1 1/4 cup beef broth
  • 2 tsp Worcestershire sauce
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3 green onions chopped + more for garnish if desired
  • salt and pepper to taste
Who doesn't love creamy mashed potatoes?
Who doesn’t love creamy mashed potatoes? You can make the mashed potatoes ahead of time or prepare the filling while the potatoes are boiling.


For the potatoes:

  1. Peel the potatoes and dice. Place in a saucepan and cover with cold water, bring to a boil. Cook until tender and easily pierced with a fork, about 15 minutes. Drain and return to burner for approximately one minute to cook off any excess moisture.
  2. Remove from heat and mash the potatoes with a potato masher. Stir in the butter.
  3. Mix the milk, heavy cream and egg yolk together and add to the potatoes. Add the scallions and salt and pepper to taste. Cover the saucepan until you are ready to top the dish.
The meat filling spread evenly in a casserole dish. Now would be a good time to taste and adjust any seasonings.
The meat filling spread evenly in a casserole dish. Now would be a good time to taste and adjust any seasonings.

For the meat filling:

  1. Preheat the oven to 400F
  2. Pour the canola oil in a 12 inch skillet and heat over medium high. When hot, add the onions and carrots and cook approximately 3 to 4 minutes.  Add the garlic and cook an additional minute.
  3. Add the ground beef and cook until browned through. Next, add the brisket, mushrooms and rosemary and thyme. Cook an additional minute or two.
  4. Sprinkle the flour onto the meat mixture, stir and cook for about a minute. Add the tomato paste, Marsala, Worcestire sauce and beef broth and stir to combine. Bring to a boil, reduce heat and simmer for 10 minutes or until the sauce has thickened slightly.
  5. Add the corn, peas and green onions and cook for an additional minute or two. Spread evenly into a casserole dish.
  6. Spoon the potatoes on top of the meat filling and spread evenly with a spatula. Try to create a seal around the edges to prevent the mixture from bubbling out while cooking.
  7. Place on a cookie sheet (to prevent any messes if it bubbles over) and into the middle rack of the oven for 25 minutes or just until the potatoes begin to brown.
  8. Remove and allow to cool 10-15 minutes before serving. Garnish with extra green onions if desired.
Scoop the mashed potatoes on top of the meat filling
Scoop the mashed potatoes on top of the meat filling

I found using a large spoon to scoop the potatoes onto the filling worked best. Try to spread them around evenly.

Spreading the potatoes out
Spreading the potatoes out

A rubber spatula worked wonders in getting the scoops of potatoes spread out evenly.

Ready for the oven
Ready for the oven

Do your best to seal the edges up with the potatoes to prevent the mixture from bubbling out while it cooks. You could probably spend a lot of time doing this. Don’t worry if it’s not perfect.

Resting after 25 minutes in a 400F oven
Resting after 25 minutes in a 400F oven

I had a feeling I was going to have some leakage on that back edge. Oh well. It’s not like its going to kill anybody. Fight back that urge and allow it to rest for at least 10 minutes.

Ready to eat. Can you see those cubes of brisket hiding in there?
Ready to eat. Can you see those cubes of brisket hiding in there?

     This dish takes quite a bit longer to prepare than a lot of our other dishes, especially if you consider smoking the brisket as part of the process, which I don’t (BTW, if you don’t have leftover brisket on hand, just use 1.5 lbs of lean ground beef). It’s not so much that any of it is hard, there is just a lot of prep work and a lot of steps, but it is so worth it in the end. I think I started around 5pm and we were sitting down to eat around 6:50-7ish. Granted, I took my time and that is from start to finish including emptying the dishwasher, getting the ingredients out, cleaning dishes along the way, total cook time in the oven and allowing it to rest afterwards. Still, it was very rewarding.

     My original fears about the smokiness of the brisket and the texture were proved wrong. The brisket did add a note of smokiness to the dish, but it was subtle. And as for the texture, the brisket was soft and melt in your mouth tender. The gravy beats any store bought jar stuff hands down. Rich, complex and beefy. And creamy mashed potatoes? How could you not like a dish like this? Perfect for anybody in your life who is a meat and taters kind of guy. Not to mention it slips some vegetables in their diet as well.

     I almost cooked this on the Egg, or at least the final baking. Almost. I’m sure it would have been fine, but I didn’t want the mashed potatoes to absorb any smoke flavor and thereby add more to the whole dish. Not to mention I just didn’t want to add that extra step of lighting the Egg and getting it stabilized. If I had, I would have set up the Egg for an indirect cook, with the plate setter legs down and then placed the casserole dish on spacers to allow air to flow underneath it. Cook temp at 400F. For other grills, light the coals or burners under half the grill, preheat to 400F and set the casserole over the unlit side. You may need to turn it 180 degrees halfway through. Cooking time should be roughly the same. Honestly, I don’t think this dish would really benefit from being cooked outdoors on a grill.

Old School Brisket (with Aaron Franklin’s BBQ Sauce)'s what's for dinner!
Brisket…it’s what’s for dinner!

     I’ve found my new method of cooking brisket and its “Old School”!! If you’ve listened to bbqers talk brisket, or read any bbq forums, you’ve probably found out there are a ton of ways to tackle this troublesome hunk of cow. Low and slow or turbo? Wrap during the cook or leave alone? If you wrap, aluminum foil or butcher paper? Inject? Marinate? What kind of rub? What type of wood for smoke? Sauce or no sauce? (Personally, I prefer not to have sauce on my brisket, maybe some on the side. Make sure to check out the sauce recipe at the end of the post if you must have sauce).  So many ways to approach it, it could make your head spin. What’s a fella’ to do?

5.46 lb full packer brisket, 100% grass fed...I'm just following the Doc's orders. ;)
5.46 lb full packer brisket, 100% grass fed…I’m just following the Doc’s orders. 😉

     My Doc recently told me that if I was to eat beef, it should be 100% grass fed. Seems that most beef is fattened up the last few weeks of their life on corn. Basically, they are turned into diabetic cows. It does something to the meat, something to do with changing the amino acids. Or something. I can’t quite remember. What I did get out of it is that it’s not good to feed diabetic meat to a diabetic…or anybody for that matter, but I’ll let you decide what’s right for you. So following the Doc’s orders, last weekend we went down to the Dallas Farmer’s Market in order to procure ourselves a 100% grass fed brisket from North Star Ranch. We’ve cooked a brisket from them, but it was years ago. Their briskets tend to run on the small size. This one was 5.46lbs. And yes it was a full packer. I know most full packers run in the 12-14lb range, some going down to 10lbs others going up as high as 18lbs. I believe it has something to do with being grass fed and that they slaughter them younger and smaller. Whatever the reason maybe, they are excellent briskets and 5.46lbs is more reasonable for two people anyway.

Brisket ready to be trimmed.
Brisket ready to be trimmed.

I “borrowed” one of my wife’s Diet Cokes to give you a size comparison of this brisket.

The briseket has been trimmed and rubbed down.
The brisket has been trimmed and rubbed down with salt and pepper.

     I’ve cooked brisket many a ways in the past. I was thinking about how I wanted to tackle this particular one and it came to me. Why not go back to the basics? Why not go old school? Nothing fancy, no special rubs, no mustard slather, no wrapping it during the cook. No, this was going to be plain Jane, good ole fashioned brisket. Nothing but a 50/50 mix of kosher salt and fresh ground black pepper. The inspiration came from watching some videos of Aaron Franklin online last week. If you haven’t heard of Aaron Franklin, he’s a relatively new up and comer in the bbq world and the briskets he has been putting out at Franklin’s in Austin have been touted as the best in the world. Don’t believe me? Go check it out. Watching his videos, I learned that all he puts on his briskets is salt and pepper. If that is good enough for him and good enough to be called the best, well then is certainly is worth me giving it a shot.

The BGE coming up to temperature.
The BGE coming up to temperature.

     Look at that smoke pouring out of the Egg. Think its time I replace the gasket on it? Part of that is due to the fact that I was using a pit controller and the fan was whirring away trying to bring the Egg up to temperature. Still…that’s more than a little leak. By the way, for smoke we used a combination of mesquite wood chips and pecan and hickory chunks. I wanted to use strictly mesquite but come the morning of the cook I realized I had no mesquite chunks and chips by themselves just wouldn’t cut it.

Brisket on the Egg
Brisket on the Egg at 11am.

     I took this picture for me. Sort of a reference of which way the grain was running. Sometimes it can be hard to tell after the cook and the bark has formed. When slicing a brisket, you want to cut it against the grain. On this particular one, you can tell the grain is running from the bottom left corner to the top right corner (///). So when you slice it, you would want to slice it like this: \\\. At least on the flat, the grain usually changes direction when you come to the point.

Sausage added near the end.
Sausage added near the end of the cook.

     Continuing on with the “Old School” theme, for this cook I went with 250F at grate level for my temperature. I wasn’t real sure how long it would take. Generally, the rule of thumb is between an hour and an hour and a half per pound. I wasn’t real sure if that applied to grass feed beef as well, but we didn’t have any plans for the day. Bbq, and especially brisket, is ready when its ready. You can’t rush it. It would either be done in 5.46 hours, or it would be done in 8.19. The nice thing about the BGE is that it really needs no monitoring once it has stabilized. I was able to mow the yard, do some yard work. I even went up to the Richardson Farmer’s Market and the pharmacy while this was cooking. Try doing that with an offset smoker.


     This particular brisket went on at 11am. We finally pulled it once it had reached 196F and a toothpick slid in like butter with no resistance at 6:30pm. Seven and half hours later. Not too shabby. An easily managed cook. So first thing you want to do is cut into it, right? Wrong!! Just like a steak, if you cut into it now, all the juice is going to run out leaving you with a dry hunk of meat. You have two options instead. Either loosely tent it with foil for 30 minutes, or go with the “FTC” method. Foil, towels, cooler. What this means is wrap your brisket in heavy duty aluminum foil. Take a small cooler and line the bottom with towels. Make sure they aren’t the good guest towels, or you might find yourself sleeping on the couch. Place the wrapped brisket in the towel lined cooler and then add more towels to fill it up. If you do this method, you can hold your brisket for as little as 30 minutes up to 4 hours and it will still be steaming hot.


Is your mouth watering now?

The flat.
The flat.

This is a slice from the flat. It is the leaner portion of the brisket and does not contain as much fat.

The point
The point

     This is a slice from the point. Even after being in a cooler for 30 minutes, it was so hot that I couldn’t hold it and snap a picture without a paper towel. You’ll notice that it is juicier and has a different texture. To me, the point is the best part of a brisket. In fact, if I could get just the point, I don’t think I would ever cook a full packer.

Plated up with some sausage and creamed spinach
Plated up with some sausage and creamed spinach

     Smoked brisket! In my mind the perfect meal. We served it up with some boracho beans (drunk beans), creamed spinach and the sausage. Heavenly. Even though we did not achieve the desired smoke ring (I’m still scratching my head trying to figure out that one), this brisket came out great. Not under cooked where it would be tough, not over cooked where it would fall apart, but perfectly fork tender. Great smoke flavor and to be quite honest…the plain 50/50% salt and pepper rub was outstanding. A great flavor that did not compete with the taste of the meat, but complimented it perfectly. I don’t think I will ever use another rub on a brisket again, just salt and pepper. As for the sauce, it wasn’t needed at all, but once I got done doctoring it up, it was wonderful. A velvety, buttery feel and taste to it, with a hint of smoke (I added in the liquid that accumulated in the foil while it was wrapped) and just a bit of heat. Try Aaron Franklin’s sauce how he explained it on a YouTube video, but feel free to adapt it to your taste palate.

Aaron Franklin’s BBQ Sauce

  • 1/2 lb butter
  • 1/2 yellow onion, finely diced
  • 1 1/2 cup s ketchup (not high fructose corn syrup)
  • 1/2 cup apple cider vinegar
  • 2 oz light brown sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • a little less than 1 tsp garlic powder
  • a little less than 1 tsp chili powder
  • 1/2 lemon squeezed
  1. Melt butter and saute onions until soft and translucent.
  2. Add remaining ingredients and bring to a boil, reduce heat and simmer for 30 minutes.
  3. Serve warm with bbq.

We found his sauce to be on the sweet side, so we added in some drippings from the brisket, Frank’s Hot Sauce, more black pepper, some red pepper flakes, ancho and chipotle powder. Feel free to adjust to suit your tastes. Next time, I think I’ll cut back on the butter as well.

Texas Tri-Tip

Texas Tri-Tip

     Down here in Texas, we don’t stumble upon tri-tip very often. I’m not sure if it’s a conspiracy with the meat packing industry to ship all available tri-tips to California, or if our butchers just cut it up differently (often times it is ground up into hamburger or cubed up and sold as soup/stew meat from what I am reading on the Net). If you were wondering, tri-tip is a cut of beef from the bottom sirloin primal cut and has the meat classification NAMP 185D.


     Over Memorial Day Weekend, we went camping with some friends. One of the guys, Tommy, was an old college roommate and from California. One night, as we were sitting by the fire, he went on and on about tri-tip and how great it was. He even went so far as to bad-mouth our beloved brisket! He might have even said us Texans don’t know good bbq, but the beer had been flowing, my recollection is a bit hazy, but I’m pretty sure if he had said that, there might have been some fighting involved. That last part might have been alcohol induced imagination.

     I was once asked on Facebook the best way to cook a brisket. Before I could even reply, this same Tommy told the person, “Take you brisket, rub it down generously with your rub, throw it in the trash and go buy a tri-tip.”

     So maybe it was fortuitous, maybe it was kismet (those are my two big words of the day, don’t expect anything more) that upon returning home from that trip, I spotted a bunch of tri-tip at the store. I knew I had to pick one up and try it again (I’ve only cooked tri-tip twice before in my life, that’s how hard it is to find here). And to top it off, I was going to try it out on an old buddy from Corpus, Jamin.

Look at the price on that sucker!

     I decide to call this a Texas Tri-tip. Why, you may ask? Well, Santa Maria Tri-tip is usually cooked over red oak logs (didn’t have any, used pecan chunks), is cooked on a Santa Maria style grill (also didn’t have, used my Egg), is served with pinquito beans (what?) and basically cuz we’re here in Texas. I’m not sure exactly what goes into a Santa Maria rub for tri-tip. I looked up a few variations and it was common stuff like salt, black pepper and garlic powder. From there, some added paprika, maybe some kind of heat, maybe some rosemary, maybe some other things. I really couldn’t find any one true recipe, so I grabbed a rub that was given to me recently, developed for beef in particular. Ingredients looked similar to what I had been reading and I really wanted to try it out, so I rubbed it down with some Cluck and Squeal Beef Specific BBQ Rub.

Cluck and Squeal Beef Specific Seasoning and BBQ Rub

     To cook my Texas Tri-tip, I decided to go with a reverse sear method. This is where you bring your meat up to a certain temperature over a lower, indirect method and then quickly sear it to finish it off. I went this route, rather than searing over a high heat and then  finishing indirect over a lower heat, because due to the heat retention of an Egg, it is much easier to heat it up at the end, than it is to sear it a high heat and then try to bring the temperature down. Either method works well, just depends on your equipment. So I set up my Egg at 400F indirect to start the cook.

Baked taters (started 30 minutes prior) and tri-tip on the Egg

     You’ll notice I have a probe stuck into my tri-tip. My goal was to measure the temp as it slowly came up and to pull it at 110F. Then, I would remove the placesetter (giving me direct heat) and raise the temp of the Egg up to 600F to sear the tri-tip.

Some corn was added after about 15 minutes

     After we had hit 110F, we pulled the tri-tip off, and loosely covered it with foil as we began to raise the temperature of the Egg. While the Egg was heating up, the tri-tip kept climbing until it finally reached 125F. In hindsight, if I had known it would climb this high, I might have pulled it at 100 or 105F.

Getting the final sear

     The tri-tip got a sear on the side with no fat for 1 minute. I was planning on searing fat side for a minute as well, but when I flipped it and the fat began to melt off, the temperature of the Egg rapidly jumped to 850F!! So it only got about 30 seconds.

When slicing, make sure to cut across the grain

     After allowing it to rest about 10 minutes, we began to slice it up and found it to be pink on the inside. I don’t know if you want to call that medium or medium-rare, which is what we were shooting for.

All sliced up

     At first glance, I thought we might have overshot it, but one bite was all it took to determine it was done just right. The rub had a wonderful flavor that complimented the tri-tip well, not to spicy, but you could taste the peppers and garlic in it. The meat was moist and flavorful, somewhat between a steak and a roast. My buddy Jamin kept saying how great it was and that it really had a lot of flavor. Mrs. G liked it as well and suggested maybe adding a chimichurri sauce to it next time.

     Me? I thought it was good. Was it a brisket? No, but its a totally different cut of meat. It’s like comparing apples to oranges, two totally different things. They both have their pros and cons. Does it take 15+ hours to cook? No, which makes it a great weeknight cook. Does it get all that smokey goodness that a brisket does? No. To me, it seems more like grilling than BBQ, nothing wrong with that. But at $5.99 a pound….I think I’ll grab a ribeye next time. Or if I got the time, a brisket. To me, nothing says BBQ quite like brisket. Sorry Tommy….brisket wins.

Physicist explains “The Stall”

If you are a nerd, or a geek, or a bbq freak, you may be interested in the following article about the mysterious plateau, or stall, that occurs when cooking briskets and pork shoulders. If not, move on and go about your normal daily business. If you are, read on and see how Meathead from teamed up with a physicist named Dr. Greg Blonder to unravel the science behind this phenomenon.