In Episode 034, Taryn talks with Sarah Penrod from Urban Cowgirl all about smoking a brisket! Brisket can be an intimidating meat to smoke, but Sarah breaks it down into easy steps that anyone can follow. She even has a whole section of her website called Brisket School dedicated to learning how to smoke a brisket! Sarah gives lots of great tips for smoking brisket, as well as some fun recipes to go with it or to use up any brisket leftovers. Be sure and listen in to learn from Sarah!
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
GUEST DETAILS
Connect with Sarah.
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Bio: Sarah Penrod, better known as the Urban Cowgirl, is a bestselling cookbook author, Food Network Personality, and 7th generation Texan. From serving as a Texas media ambassador for the White House on the Chefs Move To Schools Program to cooking for celebrity client’s like Eva Longoria, Tony Parker, and Tyler Seguin; Sarah has spent her life in the kitchen and more importantly, on the patio—chronicling her obsession with Texas’s favorite pastime…Smoked Brisket.
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Masterbuilt smoker
- Traeger pellet grill
- Recteq grill
- Paper towels
- Large cutting board with grooves
- Sharp knife for slicing and trimming
- Wood chips for smoking
- Foil pan for water
- Heavy duty foil
- Pink butcher paper
- Recteq BBQ cooler
RECIPES MENTIONED
These are some of the recipes mentioned by Sarah in the episode. They are on her website, Urben Cowgirl, except where noted.
- Urban Cowgirl Brisket School
- Texas brisket rub
- Brisket spray recipe
- Blue ribbon potato salad
- Pineapple coleslaw (Hot Pan Kitchen)
- Smoked baked beans
- Sauteed green beans (Hot Pan Kitchen)
- Mashed potatoes (Hot Pan Kitchen)
- Poblano mac n cheese
- Texas twinkies
- Texas brisket queso
TRANSCRIPT
Taryn Solie: Hello, grillers. I hope you had a great labor day weekend. For a lot of people. Labor day is the last Torah of summer where people host big barbecues, but it doesn’t have to be. I say, let’s continue with the grilling season. Let’s do it with something fun, which brings me to today’s episode. In it, I talk with Sarah Penrod from Urban Cowgirl about smoking brisket. It’s something I typically think of as a complicated process, but Sarah breaks it down in a totally relatable way.
Before we begin, if you’re enjoying this podcast, I’d love for you to share it with someone who is into grilling and outdoor cooking. As a newer podcast, it helps spread the word and I would really appreciate it. Now let’s get into the episode.
Today on the podcast, we have Sarah Penrod, better known as the Urban Cowgirl. She is a bestselling cookbook author, Food Network personality and seventh generation Texan. From serving as a Texas media ambassador for the White House on the chef’s move to schools program to cooking for celebrity clients like Eva Langoria, Tony Parker and Tyler Sagan. Sarah spent her life in the kitchen and more importantly, on the patio chronicling her obsession with Texas’s favorite pastime, smoked brisket. Sarah, welcome to the podcast.
Sarah Penrod: Hi, thank you so much for having me.
Taryn Solie: Yeah. I’m really excited to chat with you. So I’m gonna admit right up, smoked brisket is not something that I’ve tried. It’s been a little intimidating for me, so I’m really excited to have our conversation today. But first I would love to hear a little bit more about your food background and how you got into being a chef for celebrities, how you became an ambassador to the White House. All of that sounds so impressive. I wanna hear more.
Sarah Penrod: Oh, so sweet. I come from just outside of Dallas and that’s where our brand comes from Urban Cowgirl. It’s like a tongue in cheek poke at how people see Texans. I grew up cooking. My grandparents had restaurants and cafes, a third generation chef but the first person to go to culinary school. So I’ve always been into food. It’s been like a warm blanket to me, something I go back to when I need comfort and start taking my life in that direction. When I was about 23, 24, I went to culinary school. Before I even got in, I was offered a writing scholarship and got to go to a wonderful culinary school in Arizona. So I was exposed to the whole Southwest, not just Texas. Then things just started flying together for me. So I knew I wanted to be a mother. In culinary school, you find out the brutal truth that they don’t see their families very much, working 16 hour days. I immediately started taking classes to position myself to be a private chef. A lot of that was nutrition and making sure marketing wise, you put your best foot forward. I became a private chef. My first audition was for Tony Parker and Eva Longoria. I still laugh to this day because I remember it and then I laugh again. But I looked up their background, and remembered Ratatouille, the movie, that at the end, like the theme is like touching someone in their childhood. So I looked up where Tony Parker was from in France. He’s a basketball player for the San Antonio spurs. But he’s from France. I looked up his hometown of Normandy and I cooked dishes that I thought maybe his mom would cook for him or things he’d feel comfortable with. I was offered the job on the spot.
Taryn Solie: That’s so smart on your part.
Sarah Penrod: I was just sitting there watching Ratatouille and I was like, wait, this could work. That kind of started my career off. That was when Jamie Oliver did a show where he exposed the school lunch program. People were, I think we all knew things were going on because when I grew up school lunch was delicious. I got so excited for barbecue chicken day but it had fizzled and demised. The Obamas started a program called, The Chefs Moved to Schools program, and I was invited to come back and rally the troops here in Texas, get other chefs to join. Then I got cast on Food Network Star, and things just started falling into place. So my whole life I’ve been serving others in how to cook for ourselves and bring that home to our families and nurture them with that.
Taryn Solie: Yeah. Gosh. That’s what great opportunities I feel like that’s really amazing. I think you’re right. Definitely the school lunch is, I think it’s better now, but it wasn’t for a while there, it was struggling big time. But I love that that’s something that you got to focus on. Almost everybody can relate to feeding your family. That’s what we do. So I wanna zero right in on brisket because speaking of feeding a family, brisket can really feed a crowd. You grew up in Texas, Texas is a big grilling and smoking state. Was your family always doing it?
Sarah Penrod: No.
Taryn Solie: Oh, okay. So tell me about that.
Sarah Penrod: My husband got really into barbecue. You study it in culinary school. That’s not something that they’re focusing heavily on. So he was really getting into it and loves science and data analysis. To me, I could see through my chef brain, what was going on, and it was a major challenge. I stayed away from the brisket for a while because I didn’t want to hurt his feelings. I made pulled pork and I mastered all these other things. It just seemed like brisket was so important to him and I let him have it for a long time. Then finally, I was like, listen, I really need to take this journey. Then I went all in about three years ago and became absolutely science, like a mad scientist obsessed. So we got to our brisket school series on Urban Cowgirl, which is just an internet website. I just began chronicling every single piece of wisdom and tips I could find from my own experiences and put ’em all there for the world to check in on if they needed some tips.
Taryn Solie: Obviously we will not get to everything because there’s a lot to go over, but I would love to do an overview for people who are curious or who maybe either aren’t familiar or are familiar, but like me, like I’m familiar, but it is a little intimidating to me. I think there is a lot to learn about it, to have a really good brisket. So let’s jump right in. What kind of meat it is, how it’s typically prepared, like a brief intro to brisket.
Sarah Penrod: So smoked brisket is going to be like the pectoral muscle of a steer that’s gonna go from right up here, over the chest and then down along that pectoral muscle onto the side. So there’s two briskets on every steer. The reason that it’s so tricky and I think people are intimidated by it is because when we’re smoking a brisket, we’re breaking down the connective tissue but we’re not adding any liquid. Anyone can braise something and grandma can make a pot roast. But when you’re smoking a brisket it’s almost like magic what’s happening, because you’re brazing it in itself with the fat. As we change the connective tissue into collagen, it’s releasing and it’s becoming its own liquid and that’s where you get this really juicy, succulent, unbelievable, almost magical food. It is tricky. I think that’s why some people are attracted to it. But at the same time, I’m telling you there’s enough of us out here now that we can help you master brisket, probably your first or second time you cook it. So let’s do it.
Taryn Solie: So what should people look for? So if someone decides like, yes, I’m gonna try this out. What should they look for when buying a brisket?
Sarah Penrod: Definitely recommend. It sounds crazy, but to do a whole brisket your first time, as opposed to just doing the flat or the point. A brisket is made up of two different muscles, the flat and the point. Especially right now, the grocery stores are trying to separate them and make everything smaller. I just say jump whole hog into that whole piece, because it’s actually easier. Okay. They’re gonna be anywhere from eight to 20 pounds. I’m in Texas so I don’t know how they’re available everywhere in America. But probably Sam’s, Costco, those type of places, the grocery store, you’re gonna find access. They have all the different grades, choice, select, prime. Right now Wagyu is getting really popular. I say, whatever you can find is okay, because you’re gonna get better at it every single time. I think with the wisdom we’re gonna share today, like it’s gonna be okay that first time. Because brisket turns you into an obsession, you hear about people discussing these like minute details. Don’t worry about that. That’s something that you’re gonna get into when the bug bites you, in six months and you start doing it every weekend. But don’t think that we have to argue all those little differences up front because you don’t. So you’re gonna get that whole brisket and then you’re gonna get it home. Then it depends on the type of smoker that you’re using. A lot of people are using pellet smokers these days. I’m a big fan of pellet smokers. But there’s also people with traditional stick smokers, electric smokers. So mainly what I like to do is flip open whatever smoker you’re using. If it’s like a master build or a rec tec or a Traeger. Make sure there’s nothing specific they want you to know about where to place the brisket, because these things are all different sizes. Then you can start off with like your basic brisket lore. The main thing, people I think get a little weirded out about is it’s so big. It’s like, how am I gonna trim it? The first thing that you should do, this is a tip that all of us learn, put it in the freezer for about 30 minutes. It’s not gonna freeze, but all the fat is gonna get so firm that it’s gonna slice off in ribbons. So then you’re gonna set up your cutting board. You wanna put a wet paper towel underneath the cutting board. You’re gonna place the brisket on top of it. That’s gonna prevent the brisket from sliding around all over the place. Then get a real sharp knife. Here’s what I want you to know about trimming a brisket. You don’t even have to. It’s a total lie. It’s easier and people that are in competition barbecue need to trim it so that in the end, there’s not huge pieces of it. But I want people to go in knowing you’re not gonna mess this up. So we’re gonna trim it and there’s gonna be online guides on Urban Cowgirl or any of your other favorite bloggers. They’re gonna have these guides. You’re gonna go up one side and then you’re gonna trim that fat cap down to about a quarter of an inch. But again, one of the best briskets I ever made. I didn’t trim anything.
Taryn Solie: So it’s not necessary. A couple of questions. Do you have a specific, really large cutting board that you’re using? Because I would imagine most people have like a 12 or 14 inch cutting board, is what I typically think of.
Sarah Penrod: Yeah, I do. I have an enormous wooden cutting board that I think a lot of the professional chefs, bloggers, we all love. I forget the brand. It’s probably linked somewhere on my blog. Yeah. But just this is a big piece of beef. So you’re gonna want a big cutting board. Then after that process, you can take all of that fat. You can throw it away or. If you really get into brisket, there’s a million different ways you can use that fat . Then we are gonna come to the rubs. Okay. Yeah. This is where things go differently. Texans see beef as something that has its own flavors. So you need to support the flavors, but the beef needs to be the diva of the show. So my brisket rub on Urban Cowgirl Is something like a good steak rub. We use kosher salt and black pepper. That’s called a dalmatian rub in Texas. Okay. But I still believe a little onion powder and garlic powder goes along with it because it enriches that final quality of the beef, just like a good steak. If you are from the south and you wanna use the sweet rub, I’m not gonna tell you not to. I know you guys, they make great brisket too. It’s different from the way I have it, than how I grew up having it. There’s so many different expressions. It’s like an art.
Taryn Solie: Everyone has different tastes. People like different things. However you wanna make it. Yeah, I could see that.
Sarah Penrod: Exactly. Exactly. So in Texas, we’re not gonna use sugar in the rub, but a lot of the more traditional Southern Pitmasters will, like a brown sugar is in there somewhere, paprika and stuff. So that’s fine. The number one thing that I see people do is they think, when they see that beautiful black bark on a brisket that’s completed, they think that’s rub. So they over rub the brisket, which you’re not actually rubbing the seasoning in, you’re sprinkling it on. That bark is a magical science chemical reaction that happens. What you wanna do is actually sprinkle your rub on where you can still see the pink meat underneath it. It needs to breathe for these chemical reactions to take place. Also you don’t wanna over salt the bark. Because of the final bark, you don’t want it to be as totally saturated with salt. So sprinkle that rub on, but don’t feel like you don’t need to see any of the meat underneath it. So now we’re to the point where we’re gonna go out to smoke. Obviously you have people using pellet smokers. You have traditional wood smokers. So I’m not gonna go into a lot of the different types of wood. I’m just gonna tell you, beef has strong flavors. So you wanna choose a wood that is also a robust, bold wood. So a lot of the pellet manufacturers are gonna make beef blends or competition blends. Any of those are good. If you wanna just go with one solid wood, I say oak. Post oak specifically is very classic in Texas. I personally stay away from fruit woods. I know people like peach wood. I just feel like it gets lost in how loud the brisket is. But as long as you are making smoke, that’s like you’re halfway home, right? OK. So you’re gonna throw that brisket on the smoker and you’re gonna wanna make sure that you have a water pan. The reason why people argue about the water pan, it’s not even a conversation. You must have the water pan because it’s keeping the chamber of the smoker moist. There’s humidity in the air , which it’s needed for the bark to form. It helps the smoke to grab on to the meat and actually penetrate it. With all of us having different smoker setups, it’s just gonna make sure that the air inside is about the right temperature. That’s up for a debate. But I would say classically, it’s gonna be about 225 degrees. I have been experimenting with more of a hot and fast brisket that’s at 250. I was totally shocked that it came out as great as it did. So these are the windows that we work in. So when we’re doing brisket, it’s not about a specific set, like it is in baking. It’s so precise, right? It’s more like staying in this window and you’ll be safe.
Taryn Solie: Yeah. That totally makes sense. So I have done a pork butt. I have a Traeger, so that’s what I think of, very similar to a pork butt where it has those tissues that need to break down. You wanna cook it for a long time at a certain temperature. So for me, that sounds very familiar. So if anyone’s done like a pork butt, I would imagine it’s a similar concept.
Sarah Penrod: Yeah. They’re all big pieces of meat and you get an idea of what’s going on when you slowly watch them. I don’t wanna say disintegrate, but they change in front of your eyes every time you open that chamber. You’re starting to get a sense of what’s going on here. For those who are sciencey, because I am, I can’t understand things until they become science. Then I’m like, oh my God, thank you so much because now I can apply this in my life. So what’s happening in those really tough muscles, just like the brisket, cuz that’s supporting the weight of the animals.
Taryn Solie: Like the connective tissues, sort of thing, you’re talking about.
Sarah Penrod: Yes. Those muscle fibers are bound together and on the outside is that connective tissue. The whole purpose of barbecue is to slowly break that down. It’s like falling in love. If you do it too fast, there’s an issue. Things contract, okay. It’s really weird. It has to be subtle. It’s like romance. I’m telling you. That is how you can break down those connective tissues and they will behave in a way where they melt. It doesn’t matter if you’re doing pulled pork, a brisket, whatever. That is the magic. So they do say low and slow for a reason. Then it’s because you gotta make that brisket fall in love with you.
Taryn Solie: Yeah, definitely. Okay. So we’re putting the brisket into our smoker. We’ve got a water pan. So is the water pan, is it just, I’m assuming…
Sarah Penrod: A pan of water.
Taryn Solie: Like any size?
Sarah Penrod: Yeah. I either use one of those aluminum pans, like the disposable pans that we always use for Thanksgiving, Christmas. Or my husband destroyed one of my bread pans. It’s so dirty. So I just keep filling that with water, put it through the dishwasher, but it’s pretty smoked up.
Taryn Solie: Okay, perfect. I just wanted to make sure there wasn’t some specialty pan that was like a water pan.
Sarah Penrod: No, just water. Then what we’re gonna do is we’re gonna leave it for about three hours. Before you do anything, because you’re gonna see a lot of recipes out there for injections and sprays and stuff. What you have to know is that those are add-ons that you want to do. It’s like when you become a better baker or anything, you just wanna experiment with more things. The critical components here are to leave that chamber sealed for about three hours, maybe a bit longer, until it looks juicy and like a seared steak. Okay. Then you can start spraying it. I do not recommend apple juice or pineapple juice. Y’all. Oh my gosh. I almost destroyed a brisket on Thanksgiving because I sprayed it with pineapple juice. That’s what I was doing in my Turkey. That’s great on smoked Turkey. But you can use water. Hell, you could use wine. Oh, I’m sorry. I don’t know if we can say that, but you can use any liquid because what it is about the outside of the meat, you’re adding moisture to it and it’s actually gonna form a better bark. Because if you don’t bark, because a little too far, it almost goes to beef jerky land.
Taryn Solie: Oh, interesting. Okay.
Sarah Penrod: So you could be spraying water. I just, I personally don’t recommend apple juice because everyone’s oh, you spray everything with apple juice. It’s like what we’re taught. I don’t know if brisket wants that. I feel like a beef broth. I love apple cider vinegar on everything. There’s brisket spray on the website. So any of those things. Gonna give it a couple sprays. You’re gonna take this thing, I take mine to 170 degrees. Why? Or is it about 160 to 170? Because dark magic occurs. We call it the stall. It breaks. All the laws of physics. It makes no sense. What is happening is just like, when you go to the gym and you start to perspire, you’re sweating. As the little water droplets, they turn into a gas, they take some of the heat with it. That’s why you get cooler when you’re sweating, if you’re on the treadmill or something. Meat starts to sweat as well, and it starts to do it between 160 and 170 degrees. It is so bizarre because you’ll be sitting there watching your brisket and not only will the brisket, it’s been chugging along, it’s been going up, you’re watching it. You get to pull it and eat it at 203 or whatever, but it stops. Sometimes it starts descending. Oh my God, it’s the most disorienting thing. Can you imagine if you’d had a couple screwdrivers and that happened? You start panicking and.Is something broken? No, it’s not. It’s the stall. What we do, we pull briskets out and we wrap them in either foil or butcher paper because then you’re capturing the heat that is evaporating and coming off that brisket and you won’t have the stall. So the stall will add hours onto your cook time. If you wrap it, you just sail right through it like it’s not even a thing.
Taryn Solie: Yeah. There’s a special butcher paper, right? It’s not just normal butcher paper, is that correct?
Sarah Penrod: It’s peach or pink butcher paper. I like it better because it allows the brisket to breathe. There’s a little bit of evaporation. I want you to try it with foil and try it with butcher paper and see which one you like better. But foil is an impermeable barrier. So these are all the things that in your brisket journey, you’re gonna decide what you like. I love a good, crazy bark. So foil, we’ve learned, destroys our bark a bit. So we use butcher paper, but again, that’s totally subjective. So there you go. So you throw it back on a little known trick? I guess it’s known around barbecue, but you don’t have to put it back on the smoker. You can go put it in the oven at 225. Because it’s already got the smoke flavor. Now you’re just utilizing that smoker as a heating source. So especially if you are using real wood and you’re tending to the fire. I don’t know. Everybody’s got a different setup. Just know that now we are just gonna keep taking it too, so it’s going to be determined by how you like your brisket, but the classic temperature is 203 degrees. I usually pull mine in the nineties. Because I use a technique where, again, now we’re really splitting hairs because you take that thing to 200 degrees and you rest it for an hour. You are gonna be one happy mama. But if you wanna take it off. You wanna leave it in that delicious butcher paper, wrap it in a towel and put it in a cooler, girls, you can go to church, you can go shopping, you can do whatever you wanna do and you leave that thing in there for three to four hours. It’s not gonna go into the danger zone. It’s gonna continue to break down and that’s when you’re gonna get those pieces of brisket that all the Instagram dudes love to show hanging over their finger. That’s how they do that. That’s how.
Taryn Solie: Oh gosh. The cooler, just to clarify. The cooler does not have ice in it. It’s an empty cooler.
Sarah Penrod: This technique is so popular that now rec tech and traeger and all them are making coolers just for this. It’s like a barbecue cooler, insulator. I guess it wouldn’t even be called a cooler. But all it is, is a basic drink cooler, no ice. Put the brisket in there. Close the lid. Walk away for two or three hours. Magic happens. It takes you into competition brisket land. I don’t know what, I don’t know what the brisket does in there, but magic happens.
Taryn Solie: Oh, I love it. Thank you. Because that was a really great, I think, very simple explanation. It covered a lot, right? There’s some steps that you have to go through. But I think that really was a very good, simplistic explanation of how to cook a brisket. It makes it, say for me anyway, and I would imagine for people who are listening, it makes it seem less scary. So I love that. We we’re. We are gonna wrap up in just a couple minutes, but before we do that, I would love to know what you serve with your brisket? Because I would imagine there’s a lot of different things that you would like classic barbecue type things. What do you typically serve with it?
Sarah Penrod: Okay. Potato salad, coleslaw, beans, cream beans. Gosh, these are just the stuff we have at restaurants around here. Yeah. Macaroni cheese, mashed potatoes. But those classic picnic items like coleslaw and potato salad, that’s gonna be bomb. That is really what you wanna have with it. The nostalgia too. I just love that.
Taryn Solie: Do you typically eat it, do you serve it like on sliders at all? Or like in buns or do people typically just eat it plain?
Sarah Penrod: Okay. Yeah. So yeah, what I think is the most important thing to remember is people are gonna be like how many hours per pound do you cook brisket? Just like when roast a Turkey or any of the other jobs that moms find on their plate once they become moms. So with brisket, just stick a temperature probe in there and just cook to the temperatures. Just cook it till it’s 170. Then wrap it. Just cook it till it’s 203, then pull it. Let the hours that we say be an hour to an hour and 15 minutes per pound. That’s just a guideline for me and you. Yeah. That’s just to help us plan our day. So we do that and then you can slice it, put it on sandwiches. There’s brisket queso here, Texas twinkies. We make everything with leftover brisket because it’s just always around. Sliced, is the classic way of serving it. Sandwiches are probably great for leftover brisket.
Taryn Solie: Yeah, no, I love that. Ok, I’m getting hungry. It’s lunchtime here.
Sarah Penrod: Me too.
Taryn Solie: I have to go pick up a brisket and cook it, smoke it this week. Are there any other things that you wanna say about brisket before we wrap up here?
Sarah Penrod: There’s a lot of voices out there and they’re trying to get you to make the brisket the way that they like it. But the true journey is to do it a couple times. Then you’re gonna start to notice the things that you like. That lets you wade through all the voices out there saying, oh, it must be done this way. Oh, that’s wrong. No, it’s not wrong. Whatever creates a juicy, flavorful, big piece of meat, which I love because it has lots of leftovers. You can freeze the meat to make enchiladas or, anytime in a pinch when you need to make dinner. Yeah. It’s a great thing because it looks intimidating. It’s a big piece of meat, but when it comes to us ladies, we gotta remember it’s so nice to have prepared meat ready to go, to just throw in something, anything. That’s why I just want people to know that, okay, brisket is like my patronist. It is my superpower. It is what I love. I put my faith in it. I don’t think it’s just because I’m from Texas. I think I really like cooking ahead and having something in a pinch.
Taryn Solie: Yes. You’re right. That’s so handy to have. I think that really can make dinner or just any meal so much easier, for sure. Yeah. Oh, I love it. I love it’s your patronist. I wanna meet patronists. Okay. So before we wrap up the last question, what is something that you and your family are grilling right now that you are loving?
Sarah Penrod: We’re crazy about Texas twinkies, okay. You don’t have to smoke them.
Taryn Solie: What are these?
Sarah Penrod: Oh my God. I right. Okay. So I, it started with Hutchins barbecue, which is a, I believe, oh, wanna get that right? Yes, it is. That’s a restaurant around here and what they do is take these big jalapenos, which are great right now, because they’re in season. Scoop out the insides and you put a filling of cream cheese and brisket. I put cheese in mine also, on the inside. Seal it up, wrap it with bacon. They smoke them, but y’all, you can grill them. You can actually even put them in an air fryer one of my readers, let me know. Okay. You just glaze ’em right at the end with barbecue sauce. Holy smokes. I’ve never had anything better. People get excited about Texas twinkies. First of all, when you look at them, they’re just, they’re dazzling to look at. They’re not that hard to make. If you like spicy foods, you seed the jalapeno, so it’s not like gonna blow you away anyway. They are a great way to make a little party appetizer. So we’re nuts about the. I want you guys all to try them. You know what, don’t even make the brisket, just roll by your favorite barbecue place and get a pound of brisket. Cut down on the labor.
Taryn Solie: Yeah, for sure. Oh, I love it. Yeah. I have never heard of a Texas twinkie so that sounds interesting. My husband and my dad would love those for sure. They love those, anything in jalapenos. Awesome. This has been so much fun, Sarah. I wanna give you a chance to tell people where they can connect with you.
Sarah Penrod: The brand’s called Urban Cowgirl and the blog is urbancowgirllife.com. All the recipes are free. We have a brisket school. We’re gonna be working on some more videos, because we have a pretty fun YouTube channel where we do everything step by step. On social media, it’s pretty much Urban Cowgirl. So just reach out. I am always available. I was in Mexico laying on the beach and someone emailed me a question and I was like, I’ll just respond and talk to this person. I’m always available and I’d love to talk about barbecue. So just connect with us. We’d love to connect with you.
Taryn Solie: Oh, I love it. That’s so good. Thank you so much, Sarah. This was super informative and I’m glad we got a chance to chat.
Sarah Penrod: Me too. I want to know if you do that brisket. I need you to text me pictures. I know you can tell that I’m literally excited for you. So I really wanna see this process.
Taryn Solie: Okay. When I make a brisket, I will message you a picture and be like, this is how it turned out. What do you think?
Sarah Penrod: It’s gonna be great.
Taryn Solie: What do you think? Are you ready to smoke a brisket? Sarah explained the process so well, and it’s a lot less intimidating for me and I hope for you too. I’m going to put links to the resources and recipes Sarah mentioned on the show notes page, including to her brisket school content, which I have taken a look at and it’s very in depth. She’s so knowledgeable and it really comes through in her postw. To get to the show notes page, you can either go to my main website at hotpankitchen.com and click on podcasts in the main menu. Or you can click on the link provided in whatever podcast app you’re listening to.
Outro: That’s it for today. Thank you so much for listening and until next time, keep grilling like a mother.
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