How Pecan Lodge Smokes its Brisket

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 Justin Fourton, pitmaster at Pecan Lodge in Deep Ellum (maybe you've heard of it), how he smokes his brisket.

What are the names of your smokers? Lurlene, Virgil and Big Rick

What kind of smokers are they? Custom offset pits

How old are they? Between 1-4 years

What kind of capacity do they have? 135 briskets total, about 40-45 each

At what temp do you cook your briskets? 200-250

For how long do you cook them? About 18 hours

Do you have a complicated rub, or do you keep it simple? Complicated compared to those who just use salt and pepper, but there are only about five ingredients

What's in your rub? Salt, pepper and a blend of other spices

Do you inject? Do you spritz? You're still talking about the briskets, right? Neither.

Do you jack with the brisket while it's cooking (move it around inside the smoker, or flip it or make out with it)? There's a moderate amount of jacking as needed.

For how long do you let your brisket rest? Until they are ready to serve.

Brown paper or foil wrap? Foil after they are done.

What kind of wood do you use when smoking your briskets? Crepe Myrtle

What's your personal preference, lean or fatty? The middle part of the brisket where the fatty end overlaps the lean.

Do you own any items of clothing that don't smell like smoke? Nope.

If you could bottle the smell of smoked meats, what would you name this lovely perfume? Noche de Smoke

How many times a day do people ask, "What's that smell?" when you're around? It's usually, "My friend told me I needed to come smell you." About two.

What kind of smoker do you have at home? None, just a grill and a fire pit.

If you were just smoking meats on the weekend at home for friends, where would you buy the goods? Costco or Rudolph's

Many thanks to Pecan Lodge for putting up with our shigging this week. If taking a chain saw to the Crepe Myrtle in your front yard and babying a Costco brisket for 18 hours just so you can attempt to copy some of the best barbecue in the state doesn't sound appealing to you, get thee to Pecan Lodge. While you're there, drink some Four Corners Boss Lady Rustic Red. Your mouth likes it.

And always remember: If you're smoking meats this weekend, you're doing it right.

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Alice Laussade writes about food, kids, music, and anything else she finds to be completely ridiculous. She created and hosts the Dallas event, Meat Fight, which is a barbecue competition and fundraiser that benefits the National MS Society. Last year, the event raised $100,000 for people living with MS, and 750 people could be seen shoving sausage links into their faces. And one time, she won a James Beard Award for Humor in Writing. That was pretty cool.
Contact: Alice Laussade