GeauxTigers0107

re: Amanda Batula WYHI

Posted by GeauxTigers0107 on 3/4/26 at 3:52 am to LSUScores

quote:
Depends on my intoxication level. That face is bad.

I don't know even need to see a pic of your plump trailer queen. I know she's ugly. Put up a pic of YOUR mug and let's all get a good laugh.

re: Arkansas Pedo Killer wins Sheriff Election

Posted by GeauxTigers0107 on 3/4/26 at 3:42 am to redstickrick

quote:
Arkansas Pedo Killer wins Sheriff Election

quote:
Just won the sheriff’s election

Maybe I'm missing the part where HE ACTUALLY WON an election they didn't even have yet? Can you point that out to me?

re: Cowan has to stop leaving pitches over the meat of the plate

Posted by GeauxTigers0107 on 3/4/26 at 3:30 am to Sheppards Pie

quote:
the Texas pitching coach has not let his pitchers regress like Yeskie has

That statement alone tells me how absolutely fkn STUPID you are. My only question is how do you remember to breathe every day?

Tiger Rant

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/3/26 at 3:32 pm to AlxTgr

quote:
I season my trimmings then put them in something like a pie pan or foil boat. I use the tallow for the wrap and snack on the parts with a decent amount of meat on them.

Absolutely! Chef snacks are always a great idea. I do the same when I'm trimming spares down to St. Louis cut.

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/3/26 at 3:23 pm to CarRamrod

quote:
i just get perturbed that a lot of people on the internet swear up and down that fat up is the only way

Same. Your pit configuration determines fat up or down.

One that tweaks me is "soak your wood chips". Lol. You're using wood chips because you want to impart some smoke flavor from the wood into your meat. Guess what needs to happen to get that smoke? The wood needs to burn. What burns better...wet wood or dry? Exactly.

"oh no mine start smoking right away". That's called steam brother. Anyway, rant over.

quote:
yea frick that guy....

:rotflmao:

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/3/26 at 2:30 pm to CaptJJ

Nothing wrong with that friend. Do what works for you!

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/3/26 at 1:47 pm to CarRamrod

quote:
have you ever ventured to hot and fast? thats another thing that i enjoy doing.

Man I know this is a Myron Mixon thing but I've never done it. I feel like I'm cheating myself out of the long slow process I enjoy so much.

Turn-in box looks damn good btw.

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/3/26 at 1:45 pm to CarRamrod

quote:
you should try trimming it clean.

I have. I was interested in maximizing the burnt ends and it came out fantastic.

But I don't compete and am sort of a traditionalist with my cooking. I enjoy trying to recreate that beautiful Central Texas brisket that all of those top guys do...Franklin, L&Lewis, Goldees, Bar A, etc.

quote:
the home cook cant afford to trim 30% off their brisket and just throw it away. The resturants use all that trim for sausage and tallow, so it isnt a loss to them.

You're not wrong but I would say I'm not losing near that much. And you should never throw those trimmings away lol. I save them and some fat for burgers. What fat I don't save gets rendered into smoked beef tallow that I filter and save in mason jars. Fry you a burger in some of that!

quote:
.fat side up,
this is all dependent on the smoker. offsets, the heat comes from the top so fat up is good to protect the meat.

You are correct. I was describing my process here. I go fat side up for the reasons you stated. I never told HIM to go fat side up because I don't know his smoker.

Also agree on your last paragraph. I've been in enough smoking threads with you to know you know...and that you also hate Aaron Franklin... :lol:

:cheers:

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/3/26 at 1:30 pm to Bert Macklin FBI

quote:
So you don't wrap it at all until you rest it?

That's correct. I heard a brisket guru say one time "to make good brisket you first have to make alot of bad brisket". So I went through all of the tips, tricks and fads I'd heard. Wrapping was one of those. Butcher paper, foil, wrap when it stalls, wrap when it hits 180, and on and on. When I finally decided to try no-wrap I loved the results.

Then it became about the finish process and trying all of those tips/tricks. Because briskets take so long to smoke, I was always finishing around midnight or later except for those cooks where I got up at 11pm and put them on at midnight. The easiest process for me was finishing at midnight then holding it in a 140* oven for 12 hours until noon the next day. And get good sleep.

re: Kitchen etiquette

Posted by GeauxTigers0107 on 3/3/26 at 7:55 am to lepdagod

quote:
i probably spend 50$ on paper towels a month

re: My Miniature Dachshund Bit Me

Posted by GeauxTigers0107 on 3/3/26 at 7:50 am to Who_Dat_Tiger

quote:
Damn that’s messed up! mine has never so much as growled as us before.

My daughter has one. She doesn't appear to have a mean bone in it's body but I still shared this thread with her.

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/2/26 at 11:42 pm to GeauxTigers0107

I'll add one other thing...something that really promotes a good bark is black pepper. Make sure it's 16 mesh for best results. I put a pretty decent layer on first then add my salt. I use Diamond Crystal Kosher salt. A really good store-bought rub that has the right mixture (to me) is Killer Hog's TX Brisket Rub.

LINK

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/2/26 at 11:31 pm to Bert Macklin FBI

First thing I notice is the amount of fat left on top...it's too much. Go for 1/4" layer. In the second pic the fat looks like it's almost an inch thick. Also in the same pic, you see how white the fat is? That's not completely rendered. But if you look at the very edges of the same fat you can see how it's yellowish? That's properly rendered.

That kind of render will almost have a sweet taste to it and be sticky. Here's what I'm talking about...

That all starts with a good trim down to 1/4" thick fat cap.

I even scalped the point in a couple of spots but that's ok. Next thing is I don't know your smoker or what temps you smoked at but you see how the bottom was crumbling off? That says the bottom was getting more heat than the top and was bordering on overcooked.

Advice here would be to use the next rack up (if available) and put an empty disposable aluminum restaurant pan under the brisket to shield the bottom better. And your bark likely came out like that because you wrapped too soon. It wasn't finished forming.

This is what you should be looking for in the bark...

As far as the tip getting overcooked, that first goes back to your trim. You want rounded edges. No sharp points. Aerodynamic trim allows the heat to travel around the brisket. You can also tear you a piece of aluminum foil off and cover just the tip to protect it if you see it getting too much heat. Or rotate the brisket.

My method goes like this...fat side up, brisket goes on a 225* smoker for the first two hours. Raise the temp to 250* for the next ~4 hours. Brisket will be nearing the stall around this point (160-170 internal temp). Bump the temp to 275-300 and run it out the back. This is when the bark will really start forming. When I pull the brisket it's anywhere from 195-200 internal but I go by feel. Fat cap will be pillowy and the whole brisket will jiggle.

I then wrap in foil and put it in a holding oven at 140* for at least 6 but usually up to 12hrs. You can put a little tallow in the wrap if you want. You don't HAVE TO hold it that long but to me, it gives the best results. You can wrap and throw it on the counter until internal comes down to 140 then serve. Apologies for the long post but in brisket, the details matter.

You're off to a great start though. Better than most for a first-timer actually.
:cheers:

re: Caddo Lake Report

Posted by GeauxTigers0107 on 3/2/26 at 4:01 pm to Clyde Tipton

Nice. Got a buddy who tournament fishes Caddo and he's pulled some absolute donkeys out of there.

re: Smoked My First Brisket

Posted by GeauxTigers0107 on 3/2/26 at 3:58 pm to Bert Macklin FBI

Not bad at all for a first time. I can help with some tips if you're interested. Don't want to come across as a know-it-all or give you a hard time.

re: Dude gets attacked by a pitbull. Handles it like a boss.

Posted by GeauxTigers0107 on 3/2/26 at 3:50 pm to LSU1SLU

re: Crawfish pota

Posted by GeauxTigers0107 on 2/28/26 at 6:30 am to Gatorpots

How much you getting for them shitty pots?

re: Shrimp Jambalaya recipes

Posted by GeauxTigers0107 on 2/27/26 at 10:22 pm to Stadium Rat

quote:
Wow, an 8 year bump.

Holy shite I just noticed that. :lol:

Alx reached back on that one.

re: Shrimp Jambalaya recipes

Posted by GeauxTigers0107 on 2/27/26 at 1:07 pm to AlxTgr

quote:
is this true? If so, how does one incorporate them?

Not necessarily. If you don't like tomatoes in a jamb, don't put them. I never did care for the notion that there's one set way to cook any given dish. You like to microwave your steaks? Go ahead man. It's your food, not mine.

Alot of people will incorporate the tomato via Rotel. I've seen crushed San Marzano's added. A small can of a good tomato sauce. People do all kinds of stuff. All of this is usually done after your trinity is cooked down.

re: How many hot glazed donuts could you eat in one sitting?

Posted by GeauxTigers0107 on 2/27/26 at 7:16 am to tke_swamprat

quote:
Rob's donuts in Thibodaux were awesome.

Absolutely. Don't know if you know where Reel Outfitters used to be (right next to Pro Tire) but it's a donut shop now. Rob's sold them his recipe. Haven't tried them because of how unhealthy a damn donut is but word is they're legit. :dunno: