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It's Ramon. This morning Michael talked about...about....

Hey guys, Chad is usually the one doing these descriptions but he's out with a sick boy.

I really don't pay much attention to what MB talks about. So I'm going to give you some tips on a good smoked brisket:

If you're new to brisket, don't go buy an expensive one from a butcher. Go to HEB. Pay about $30. Make sure it's fresh by folding it to where the ends touch each other. If it bends easily, it's fresh.

Next, take it home and trim off the fat. Not all of it. Leave some on- that's where the flavor is.

Next add equal parts coarse pepper and salt. That's it. I like to leave my brisket in the fridge for 24 hours.

Next pick a good wood to use. Mesquite is popular, but my favorite is Oak.

Cook low and slow. About 225-250 degrees. Rule of thumb is an hour per pound. But when it hits about 190 internally, I pull it off. I wrap it in foil and let it sit for a couple hours. Open it up, let it cool off for at least 30 minutes and then slice against the grain.

Remember, this is just a quick "how to". Watch some video, get your own ideas from other sources. I keep a journal of all my cooking so I can look back at how they turned out.

And remember, send me your finished product:

2000 west loop south
Suite 300
Houston, 77027
Attn: Ramon Robles