Tex said:

I agree cast iron would be the best way to go.. Charcoal chimes work great, but we got tired of using paper long time ago. This is what ya'll need to get for small house smoke bbqs.. Made by BernzoMatic, it's a self igniting torch. Get 'em from any hardware sto.. Hook up a 1lb propane tank and hit the switch you light coals in minutes.. :rock

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true grit said:

Nice post Tex! You know I be getting down on ribs and briskets!

I miss the good ole baby back backyard cookoffs...ill have to see if I can remake my dry rub and dr.pepper honey glaze. what what. lol!

Have to say bro, i most def miss good brisket- can find some decent stuff around here but ready for summer and my own!

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mastacheeser said:

aww great thread, just noticed it
guna get some pics up next time im back home
my specialty...
bbq baby back ribs with brown sugar rub
smoked for 4-5 hours
about an hour before done, resmother with a layer of glycerine, layer of bbq, and a dusting of brown sugar rub

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true grit said:

Damn you Tex! Its less than a day later and I already had to toss a brisket on!! lol. Time to show some CO folks what this TX brisket is about! ha.

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true grit said:

Ya bro, nothing secret. I'm making it again here shortly with a few changes and will post it up. Basically I get a saucepan, add DP and Honey and sorta reduce it with low heat to a thick glaze. From there I just baste with the glaze peridoically (i do a semi spicy rub to start, so its a nice sweet and spice...goes great with the smoke) . Might add a little butter/oil this time, shall see.

edit- damn if i was really smart, i woulda got some cherry DP! or some cherry Coke. hmm...

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Giddeon said:

Damn just came across this thread, and I love it!!! GREAT post TEX with the different woods and their properties.

I have loved to cook my whole life, and I try to use my BBQ and smoker more than anything. I have done smoked Turkeys for thanksgiving, smoked many beef briskets, all cuts of pork (even have pit roasted a whole pig for a party one time). I guess next time I bust out some cooking worth taking pics of I'll come share. Was going to roast my corned beef brisket for St. Patricks Day but now I might decide to put it in the smoker.

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King Fresh said:

I like that Tex, Im very much over lighting paper. Do you still light the coals in the chimney starter or just torch the pile of coals. I will be picking up a Bernzomatic soon. thanks for the tip
peace and grub

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true grit said:

Damn you Tex! Its less than a day later and I already had to toss a brisket on!! lol. Time to show some CO folks what this TX brisket is about! ha.

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Tex said:

Hey bro.. Short answer is yes & no.. hahaha.. let me c if I can xplain better.

It depends how your smoking & cooking methods are, and what your cooking/amt of time.. :) There are several ways I do it..

When I'm smoking/cookin for 10+hours & using lump coal(I only use lump coal, no briquets here for me). Briquets cause way tooo much ash for long term smoking, once ya go lump ya never go back.. I use a revised minion method in an offset barrel smoker. Anyone can do the same in any pit.. So what I do is fill my firebox with unlit lump coal. I then place 3-5 lit coals only from chimney and dump them on top of the unlit coals at one side or on top(I prefer side), that will allow them to slowly spread and hold your cooking temps for many many hours.


I personally use the torch to initially light the few coals, and when I need to refill the firebox. I pour half the coals in the chimney and light and then pour the remainder over them in the chim, or you can just light the whole thing at once and pour over unlit coals. Also, you can just pour the lump coals over the already burning coals in the pit and open all dampers and it'll light and be fine. Lastly, you can just pour the coal in the pit and light it w the torch all at once, mostly for grilling that way tho. ..Many options for ya..

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Tex said:

Hey bro, no problemo.. Any wood chips are good. We only use oak, apple, cherry, mesquite, and pecan. Oak is 99.8% of the time.. Apple or cherry is wonderful for pork butt.. Mesquite it good for short term grilling only. Hickory is stronger more bacon-ish, same as pecan, they are in the same family.. Oak is Texas strong and what most people use. Oak is very subtle sweet mild yet smokey. It's considered the "queen" of wood, while hickory is the king. :evilgrin0040:

Wrapping in foil almost steams/braises the meat makes it become very tender, soft and butter like, helps it cook faster and keeps juices in for a bit.

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cemchris said:

No joke for being cattle county yall have shit for bbq restaurants!!!! I have to send care packages every once in a while or bring it with me when visiting. One reason I wont leave Tejas lol.


Nice thread Tex!! Man as far as wood Oak and Hickory. I use mesquite on my charcoal grill for the quick cook stuff. Seems to be too "woody" for me.

Ribs yum ;)

Have to try pork tenderloin stuffed with sausage. Thats the beez kneez!

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true grit said:

Ya its weird and not too many bbq out here...like bbq bbq, not just grill stuff. I'm used to all day tailgate smoking and smokin! lol. So here was todays fun..almost there...

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