When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen’s unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish’. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen’s own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum’s tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.

By multiple listener request. We are deep diving cooking meat on a open fire. Sounds simple right, wrong. Now this is my thoughts from what I have learned over the years. So if it doesn't jive with you, its ok. Lets just get into it. Enjoy.

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Central Texas style BBQ is defined by a "meat market" philosophy that emphasizes the natural flavor of the beef, simple seasonings, and slow-smoking over indirect heat. To make the best version at home, focus on these essential pillars:

1. The Meat: Focus on Beef

The Brisket: The "King of Texas BBQ" is a whole "packer" brisket, which includes both the lean flat and the fatty point.

Beef Ribs: Often called "dino bones," these are massive plate ribs cooked similarly to brisket until they reach a rich, buttery texture.

2. The Seasoning: The "Dalmatian" Rub

Central Texas purists stick to a minimalist approach:

The Mix: Use equal parts coarse kosher salt and 16-mesh coarse black pepper.

Binder: Use a very thin layer of yellow mustard or hot sauce to help the rub stick; it won't affect the final flavor.

Application: Apply liberally on all sides to create a thick "bark" during the smoke.

3. The Smoke: Post Oak is Essential

Wood: Post Oak is the gold standard because it provides a mellow, clean smoke flavor that doesn't overpower the beef.

Method: Use an offset smoker for indirect heat. Maintain a steady temperature between 225°F and 275°F.

Duration: A full brisket typically takes 12 to 18 hours.

4. Key Techniques

The Stall & Wrap: When the meat hits an internal temperature of ~165°F, it may "stall" (stop rising in temp). Wrap it tightly in peach butcher paper to preserve the bark while retaining moisture.

The Finish: Cook until the internal temperature reaches 200°F–205°F and a probe slides into the meat with almost zero resistance (like room-temperature butter).

The Rest: This is critical. Let the meat rest in a cooler or warm oven (still wrapped) for at least 2 to 4 hours before slicing to allow juices to redistribute.

Brisket became the king of Texas BBQ through a combination of cultural history, economic necessity, and its unique biology.

1. Cultural Roots

The tradition was heavily influenced by German and Czech immigrants who settled in Central Texas in the 19th century. These settlers opened meat markets and used "Old World" smoking techniques to preserve leftover, unsold meat. Simultaneously, Ashkenazi Jewish immigrants brought their own tradition of slow-cooking brisket, a cut that was both affordable and permitted under strict dietary laws.

2. Economic Necessity

For much of Texas history, brisket was considered a "throwaway" or "inferior" cut. While premium cuts like ribeye and sirloin were shipped off to major cities like Chicago, the tough, fatty brisket remained local and inexpensive. Pitmasters discovered that "low and slow" smoking could transform this cheap meat into a high-value delicacy, maximizing their profits.

3. Biological Composition

Brisket is uniquely suited for long-duration smoking due to its structure:

Connective Tissue: It is a hardworking chest muscle packed with collagen. During the 12–18 hour smoking process, this collagen breaks down into silky gelatin, which provides the signature "melt-in-your-mouth" texture.

Self-Basting Fat: The "point" of the brisket is highly marbled with fat, which melts during the cook, essentially basting the meat from the inside and keeping it moist despite the long exposure to heat.

Smoke Absorption: The dense muscle fibers and fat cap are ideal for absorbing wood smoke and forming a deep, flavorful bark (the dark outer crust).