I was working the matagorda county fair cook off last weekend and found some friends cooking on a couple of vaults. I think I'll be fine. Going up to kilgore to cook on them and take notes. I'll sandbag my time and stick the briskets in an ice chest until it's time. Ezpz. Still nervous.
I've got one he'll of a list of things to bring.
Mexican Cornbread can have anything in it really. I brown my meat with some onions. I normally sprinkle fresh jalapeños with some cheese on the top cornbread mix and let it bake in!!! Dang I think that's for dinner
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
8 lbs brisket probe tender at 11 am bout 200 degrees. Pulled it off. 12 lb needs a little bit more. I'm used to an 8 hour brisket but this vault is a miracle. I haven't even got to start drinking yet. Maybe 6 hrs total. Cooked naked no tx crutch. I need somebody to give me $3700.
I'm looking for sausage suggestions. Besides ekrich. If I buy local really good stuff it's $6 a lbs. I need about 30 to 40 lbs. So what do yall think? Sams club? What brand?