Coach N BBQ

09/13/2026

Start to finish on offset 6 hrs. Post oak and pecan. Got these two for now.

08/18/2026

08/16/2026

If you followed our brisket cook, we took it off, let it cool for 1 hour, wrapped tight in foil and then held in a warmer at 145 for 12 hours then sliced. It was as close to my perfect as I’ve gotten- smoke flavor, seasoning, moisture, bark, tenderness…..happy not satisfied!

08/16/2026

Ramped up the temps every hour until it’s under finished slightly.

08/15/2026

We are warm smoking a Texas style beef brisket overnight at between 180-200 degrees for 6 hours.

08/09/2026

Simple tender, lean slices 1/4 way from the end. Super moist and great smoke flavor! I foil boated the smoked mac and cheese but not the brisket! 😂

08/08/2026

Multiple things I wish I’d have said in this video. One is that I do always put the black pepper on 1st, salt 2nd so that pepper doesn’t bounce off the salt if it was to go on 1st. That assures that all of my pepper sticks to the meat. I would usually hold the bottles a little higher when shaking but it was out of the camera shot, so I lowered it.

08/06/2026

One of the most missed parts of the brisket cooking process that people miss on is the trim. This is not a competition trim, this trim is a consumers trim trying to make the best, most edible bites of brisket. I hope it helps you make a better bite….

08/02/2026

Some pics from today’s event for the running backs. It’s always a great time when we feed the football boys! Smoked Brisket/burnt ends on top 2 pics and turkey breasts on bottom 2 pics.