How The Slow Bone Smokes its Brisket

Categories: Barbecue

SlowBoneBrisket.jpg
Slow Bone
Fact: This brisket is puffed with werewolf farts.

In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking everyone's favorite teddy bear, Jack Perkins at Slow Bone, how he smokes his brisket.

What is the name of your smoker?
Miss Jessie

What kind of smoker is she?
Oyler 700 from J&R Manufacturing

How old is she?
Young. She can't wear makeup or date.

What kind of capacity does she have?
+- 70 briskets/1,000 pounds. She also has the capacity for rational thought.

At what temp do you cook your briskets?
225 and 265

For how long do you cook them?
20 minutes, or 14 hours. Whichever tastes better.

What internal temperature are you shooting for?
We put the probe in when it's nice and warm, the pull it out when it gets uncomfortable. (Or 190. Whichever comes first.)

Do you have a complicated rub, or do you keep it simple?
It's complicated, but I am simple.

What's in your rub?
Salt. Pepper. Dust from the Shroud of Turin.

Do you inject? Do you spritz?
Neither. We puff them with captured werewolf farts.

Do you mess with the brisket while it's cooking (move it around inside the smoker, or flip it or make out with it)?
We put their hands in warm water.

For how long do you let your brisket rest?
The male briskets get to rest after, IF THE FEMALE ONES WILL LET THEM!

Brown paper or foil wrap?
Neither during cooking. Mink after ... or foil.

What kind of wood do you use when smoking your briskets?
Whatever is endangered. If they need it in the rainforest, we want it ... or hickory.

What's your personal preference, lean or fatty?
It depends on the face, really.

Do you own any items of clothing that don't smell like smoke?
I have some tear-away tuxedo pants and an old bow tie that are in an air-tight case along with a note on a cocktail napkin from Hillary Clinton.

If you could bottle the smell of smoked meats, what would you name this lovely perfume?
Night Sweats.

How many times a day do people ask, "What's that smell?" when you're around?
Once, why? Are you asking?

What kind of smoker do you have at home?
Same kind I have at the Slow Bone. That's where the Death Star lives.

If you were just smoking meats on the weekend at home for friends, where would you buy the goods?
I would steal them from a neighbor who bought Jimmy's.

Many thanks to Jack Perkins and Slow Bone for putting up with our shigging this week. If tracking down endangered rainforest wood and stealing from your neighbors just so you can attempt to copy some of the best barbecue in the state doesn't sound appealing to you, go suck up some food at Slow Bone. Get some sides, too. Like that cauliflower and Brussels sprouts gratin. I know it sounds weird to say "Get the sides at a barbecue joint," but the options here are fantastic. And you have a separate stomach for hush puppies anyhow, so it won't get in the way of your meating.

Smoke slow. Smoke often. Smoke hard.


Location Info

The Slow Bone Barbecue

2234 Irving Blvd., Dallas, TX

Category: Restaurant

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41 comments
halldecker
halldecker

I'm not interested in eating anything cooked by a smart-ass like Jack.

Was this supposed to be funny,  or merely silly?

What isn't funny,  the white grease (fat) running through the meat in the pic.  In my bbq it's liquid,  juices,  not coagulated.    How long had it been laying around before the pic was taken?

And,   you didn't serve that to anybody,  did you?

(slice it thin as baloney,  like Sonny Bryan,  nobody will know better)

whocareswhatithink
whocareswhatithink

Slow Bone has the best BBQ, sides and damn cold beer. Without a doubt, one the best and least hipster BBQ joint in D-town...maybe its also because im pretty sure the dudes serving me would kick my arse if I said anything else...but really Im saying it becsuse I want to, not because Im scared of my life. Really.

EdCota
EdCota

This whole idea is getting worthless with all the not-clever, bs answers.

Joshstruckoutagain
Joshstruckoutagain

If you haven't had the sliced or the brisket tamales, y'all are doing it wrong.  Top notch!  (and that gratin that Alice said, wowza!)

Twinwillow
Twinwillow

Jack is really a great guy when you get to know him. He can be as tough as an undercooked brisket on the outside but he's really as soft as custard on the inside. 

ScottsMerkin
ScottsMerkin topcommenter

@halldecker "(slice it thin as baloney,  like Sonny Bryan,  nobody will know better)"


That's baloney

JustSaying
JustSaying

@EdCota  These articles are all pretty useless. The smokers all keep their cards close to their vests so nobody reading these is going to get any insight or tips whatsoever. A reader would learn more by watching youtube clips or one of those reality tv shows.


Having said all that, Jack's answer for the lean or fatty question made a little Dr Pepper shoot out of my nose. Well done.

jackperkins
jackperkins

@EdCota  Ed, stop before someone starts to give a shit what you think.


Twinwillow
Twinwillow

And I forgot to mention, Jack's BBQ is THE BEST in Dallas! Yes, you read that right. The best in Dallas!

Twinwillow
Twinwillow

@kergo1spaceship @halldecker I have to agree with the Kergs on this one. That picture of what appears to be a refrigerated slice of brisket with a large vein of coagulated fat is certainly not representative of Slow Bone's fabulous smoked BBQ brisket. Every order of brisket I've eaten at Slow Bone has been 100% on point.  

jackperkins
jackperkins

@JustSaying @EdCota  JS, I would have used a different adjective.  These articles are very useful for giving ESPN.com and Pornhub a bandwidth break.

EdCota
EdCota

Sorry fanboys, I guess the hipster sense of humor doesn't do it for me. But I am waiving the white flag. You can now re-calibrate your browsers to brobible or whatever. I'm going to eat lunch at Grandys

NakedTuna
NakedTuna

@Twinwillow You're probably the only person that has ever said that. There's a reason why the sides are suggested... because that's the only thing going well in that place.

JustSaying
JustSaying

@Twinwillow  Twin, you told me that my fried catfish loving ass needed to give Jack's a shot. As Juba said at the end of Gladiator "I will try his catfish soon, but not yet. Not yet."

Chattering_Monkey
Chattering_Monkey

@Twinwillow @kergo1spaceship @halldecker On my first visit a few months ago, a black kid was on the knife and I really think he had no idea how to slice brisket, and it was on my plate looking just like the piece above.  The ribs were good and the sausage was nice but the brisket was lacking.  

jackperkins
jackperkins

@EdCota Anonymous Ed called me a hipster.  Man are the hipsters gonna be peeved.  So we can stop waiting for you to be clever?

Twinwillow
Twinwillow

@NakedTuna Judging from that fact that on many days, The Slow Bone runs out of food as early as 1:30pm, I cannot see any credence in your statement. Methinks  you need to keep enjoying your bbq at Dickey's. 

crb819
crb819

@JustSaying @Twinwillow Jack does catfish?!?!?! i may have to make a brisket/catfish sangwich next time im there...you know, for research...


EdCota
EdCota

You're so upset that you are googling my handle to find out that there is no Ed Cota in Dallas? I didn't like the interview. So what? Not everyone in life is going to love you and think you are hilarious. Get over it.

ScottsMerkin
ScottsMerkin topcommenter

@EdCota Im pretty sure Jack, moreso than a lot of other people around here, realize that not everyone likes him or his food or his humor.  DId you miss the last 3 interviews in the shigging series, 

jackperkins
jackperkins

@ScottsMerkin @jackperkins @EdCota Vacation starts tomorrow.  Just spending today being worthless and not-clever.

NakedTuna
NakedTuna

@Twinwillow Hahah, please don't put the name of Pecan Lodge in the same sentence as Slow Bone. No comparison.

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