[samstave]

I like the cut of your Jib, and would like to subscribe to your news letter...

1. What factors to look for when seeking "high quality brisket, but also...?"

2. When to use which low /v/ high

3. warmer at what temp? Tented in foil? just an oven? open flame/coals? or special equipment?

6. What do you do with the trim?

Thanks - would love to taste yours...

[somethingtoday]

Mad Scientist BBQ from Youtube is your best bet: https://www.youtube.com/channel/UCselvHbb5ah0sEqZrFa-7nA

1. High quality brisket to us is taste and tenderness. Taste is beefiness, smokiness (not too strong, but present), right amount of salt taste, and a good bark (here you will have opinions, between "soggy" bark and "crusty" bark). Tenderness is it must bend on the finger and you can eat it with just a fork.

2. For us low-slow is for offset (ie; traditional bbq pits) and fast-high is for gas powered (ie; Southern Pride Smokers). Reason is gas powered smokers create a lot of air/wind, thus drying the brisket faster than a traditional offset smoker. The verdict is that offset smokers make a better product (ie; because it's low-slow, which you can't do with gas powered smoker).

3. I believe we are warming at 160 F but don't remember.

4. We don't do tented foil, but there are lots of youtube videos claiming otherwise.

5. Flame/coals, don't know enough about this.

6. We don't have any special equipment other than really good gloves to carry hot brisket around when wrapping.

7. You can cook the trimmings separately and use them for sandwiches (since you don't need a clean looking slice) or use it in beans. You can also grind it to create products like sausages or burgers. See this video https://youtu.be/H-_ok8WGb4k?t=236, look at how thick the trimmings are.

[linsomniac]

Thanks for the pointer to Mad Scientist, I've been meaning to watch, but the only one I've seen is the unpackaging of that Franklin smoker, more of a fluff piece.

On the beans front, my official beans recipe is this whiskey bbq beans. But I like whiskey, so YMMV. https://grillinfools.com/blog/2015/06/11/my-spin-on-oklahoma...

[samstave]

Thank you.

I am full, currently - but now my mouth is watering.

[ptconroy]

A dedicated warmer makes sense for restos, but if you're a home cook, just put the butcher paper wrapped brisket in an insulated cooler and let it sit. Nothing else is required (except maybe some kitchen towels. It will stay warm for hours, improving as it rests, and it is easy to take places as well. As OP said, good gloves are worth it.