In the Bender Kitchen: Everyday Hero CT- Firefighter makes Award Winning Central Texas Brisket


We are joined by George DeVita, Firefighter, Avon Volunteer Fire Department/Owner of The Firehouse Smoker.
The “Pit Master” who loves to cook will prepare Award Winning Central Texas Brisket, walking through and demonstrating the process, and talk about the shortage of volunteer firefighters in Connecticut. 

The skills and experience gained as a volunteer firefighter are invaluable and have a positive and lasting impact on the lives of others. Those who join their local fire departments sign up for one of the most rewarding opportunities they’ll ever have.

Related Content: Everyday Hero CT Needs You!

Award Winning Central Texas Brisket: Ranked #10 NYC BBQ Cook-off

1. Full Packer Brisket or Flat
2. Salt the meat
3. Pepper Butcher and medium Grind
4. Binder (can be your choice) i.e. mustard or olive oil
5. Trim brisket to desired fat layer (1/4” is recommended) 
6. Rub binder over brisket and rub generously
7. Cook uncovered until desired color (cook over indirect heat with lump wood or simple kettle grill; mind the temperature and be sure to test the meat for tenderness)
8. Wrap (optional) until desired tenderness usually 200 degrees – it’s done when it’s done
9. Rest
10. Slice and eat

Related Content: Firefighter cooks up Flank Steak Roulade

Interested volunteers should visit, or call 1-800-Fire-Line.

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