Épisodes

  • 1: Brisket Breakdown: Techniques, Tips, and Pit Secrets

    1: Brisket Breakdown: Techniques, Tips, and Pit Secrets
    Feb 9 2025
    Welcome to the very first episode of The BBQ Nerds Podcast, where pitmasters unite to explore all things BBQ!
    Join hosts Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) as they kick off this exciting journey into the world of barbecue, sharing their expert insights, tips, and techniques for perfecting your grilling skills.

    In this episode, we dive deep into the art of cooking brisket.

    From understanding the cuts—the flat and the point—to trimming techniques, seasonings, and cooking methods, we've got you covered! Whether you prefer low and slow or hot and fast cooking, we discuss the pros and cons of each method and share our personal favorites.

    Get ready to learn about:
    • The importance of proper fat trimming for your brisket
    • Injecting flavors for maximum tenderness
    • Ideal wood choices for smoking brisket
    • Cooking temperatures and methods that yield delicious results
    • Tips for competition-level brisket versus backyard BBQ
    We also cover some light-hearted banter, common myths in the BBQ community, and practical tips to help you become a BBQ nerd yourself!

    If you're passionate about BBQ and want to take your skills to the next level, this is the podcast for you.

    Don't forget to hit that subscribe button and join our BBQ community!

    Fire up your grill and tune in live every Monday night on these platforms:
    • YouTube @smokeslingerpits
    • YouTube @realmeatstick
    • Facebook @smokeslingerpits
    The BBQ Nerd Podcast is brought to you by Smokeslinger Pits
    Learn more about their direct heat smokers and Offset pits at Smokeslinger.com


    If you enjoyed this episode, please give us a review with your thoughts and questions. Let's ignite our BBQ journey together! 🍖🔥

    #BBQ #Brisket #BarbecueNerds #SmokingMeat #Grilling #Pitmaster #FoodPodcast #CookingTechniques #LiveCooking #BBQCommunity
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    1 h et 13 min