Add FirefighterDon as a friend to write on their Comment Wall.

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  JIM

  about 4 years ago

  3238 comments

  Thanks for the invite.

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  JTekler

  about 4 years ago

  634 comments

  Thanks for the thought today. I hope you have a great day to. Stay strong and above all.....
  Be safe

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  FirefighterBBQ

  about 4 years ago

  3504 comments

  Oh Yeah, Its a dog gone shame you don't have any FireFighters Barbecue sauce to serve on the side or a mop if you choose. Maybe next time bro- Chef Matt-

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  FirefighterBBQ

  about 4 years ago

  3504 comments

  Don,
  This recipe calls for a 6-pound brisket. Smaller pieces of meat will cook more quickly than one large piece, which will make the meat tough. To find a tender brisket, pick up the meat and bend it. If the meat bends easily, the finished brisket will be more tender than a less flexible piece of meat. Also, look for a brisket with a 1/4- to 1/2-inch layer of fat. A little fat will help keep the meat juicy.
  FIRE MANAGEMENT- YOU SHOULD BE GOOD AT THIS! ;=)
  For perfect brisket, the cooking method has to be low and slow, which means cooking the meat at a low temperature for a long period of time. This technique is the most effective way to break down the collagen in brisket. The more collagen you break down, the more tender and moist the meat will become. In this recipe, you need to keep the temperature inside the grill at around 250°F for about 5 hours. Avoid lifting the smoker lid to check the temperature because that will allow heat to escape. When the temperature inside the grill drops to 225°F, carefully add a few more charcoal briquettes or wood. You can also control temps by using the vents on the bottom and top of your smoker.

  To pump up the flavor of the brisket, the meat should be smoked for the first few hours of cooking. For the ideal level of smokiness, you should see a steady stream of smoke coming out of the grill vent. If the smoke stops, add a few more soaked wood chips. The short answer is 5 hours and watch the heat. Sometimes I add bacon strips to the topp if the Fat Cap is light. Let me know how it comes out. -Chef Matt-

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  JTekler

  about 4 years ago

  634 comments

  Thanks for the invite Don. I hope you have a good weekend. Stay strong and above all.....
  Be safe

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  sonyainred

  about 4 years ago

  32 comments

  thanks 4 the brewsky ,have a great weekend.going north to a biker party a will drink a couple 4 u !!

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  christine

  about 4 years ago

  1818 comments

  
  
  

  hypecomments

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  weaver1436

  about 4 years ago

  28662 comments

  have a great weekend

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  SF14

  about 4 years ago

  206 comments

  To new friendship..thanks for the invite. Have a wonderful weekend

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  kvfd120

  about 4 years ago

  110 comments

  thanks for the invited.. be safe god bless and have a wonderfull weekend

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  Edwin1

  about 4 years ago

  11304 comments

  

  
  
  Comments - Graphics - Layouts - Photobucket

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  FF43

  about 4 years ago

  404 comments

  Don, have a good weekend.

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  Account Removed

  about 4 years ago

  Thanks for the add.

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  Aims73

  about 4 years ago

  1296 comments

  Hey there! Hope you're having a great week!

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  juboy05

  about 4 years ago

  128 comments

  Thanks for the add Stay Safe