http://www.cookshack.com/smokins-brisket-101
Just a couple thoughts .
Donna's family developed the traditional Cookshack, as a brisket cooker, about a half century ago-before Donna was born.
Briskets were the most worthless piece of meat,and usually ground for burgers.
On a stick burner,they could be a 24 hr process of tending the fire every hour.
Lots of wood chopping,expense,fire management,and often frustation.
In KCBS,and other comps,you have to cook the brisket to be in the running for Grand Champion.
It was such a pain that many folks just passed.
It is still as good a brisket cooker as can be found,and many of us would love to have the option to use them for competitions.
Over the years, our own Smokin'Okie has worked tirelessly to develop his 101 s.
They are arguably at the top of presentations that can be found anywhere,and the strong base for our updates on the forum.
Because of the "unusualness" of packer briskets,I've always felt this to be one of the most helpful works he has done.
The fact that the Cookshack remains one of the finest brisket cookers available,and we have such strong written support to use it,we are often passing up the opportunity to cook/accomplish a product that others only dream about ,travel great distances for,and spare no expense.
Here is a great time to broaden our cooking reputation and experience some fine dinin'.
Hard to beat some sliced and chopped brisket,some sliced jalapenos and chopped onions,pinto beans,scoop of 'tater salad, some Texas Toast,an ice cold Shiner Bock,and some Asleep at the Wheel, on the jukebox.
Mmmmm!
Just my $0.02
