Starting Strength Weekly Report

December 11, 2017

Training Log
Starting Strength Channel
  • Ask Rip #58 – On chiropractic adjustments, the best bourbon, the strength elevator pitch, and the difference between empirical data vs. peer reviewed studies.

In the Trenches

eric nord middle of power clean
Eric Nord on his way under the bar during the power clean platform session at the Wichita Falls Starting Strength Seminar. [photo courtesy of Nick Delgadillo]

Best of the Week

Failure in our Education System?

I remember in grade school through high school (80s - early 90s) undergoing physical assessments. Pull-ups, push-ups, seated hamstring stretches, vertical jump and body fat analysis. I was always terrible at this (except body fat because I was super skinny). At the time I got the impression that these physical traits were things you either had or you didn't. I did well in school mentally with math, science, reading and writing, but I failed miserably in physical education. I was taught math, how to read, science and was tested to assess what I learned. In physical education it was all testing with no teaching. "Oh you can't do any pull-ups that is too bad for you guess you won't be playing on any of the sports teams," as opposed to "you lack strength to perform pull-ups here is how we improve that." If you sucked at math or reading you got put in remedial math or reading, if you sucked at pull-ups or push-ups well bummer guess you'll be weak the rest of your life.

25 years later I have finally realized that size, strength, and to some extent athleticism is not something you either have or don't have but is something your body can "learn". It is not something I was taught in school and I feel shortchanged at this point in my life because of it, like not knowing how to speak Spanish and Canadian due to some sort of xenophobic arrogance.

Do you think the education system has some responsibility to teach young people how to improve physical traits along with mental traits?

Mark Rippetoe

The "education system" – and by this I assume you mean the government schools – have very few responsibilities they actually fulfill. Can you think of any? I can't. So ceding them the responsibility to teach even one more thing their personnel are incapable of even understanding is probably more your fault than theirs.

Best of the Forum

F*ck Brisket
Joe Tandy

How the hell am I meant to cook this son-bitch? I'm an Australian willing to learn from the experts of this cut. I can cook chicken, pork, lamb, and a nice aged steak. But this goddamn rolled-moo has beaten me.

Mark Rippetoe

It wants to be cooked very slowly and lovingly. It is inedible otherwise. Can be either oven roasted in a cool oven or left on an indirect fire, at least 12 hours.


As RIP said it NEEDS to be cooked slowly. A smoker is my preferred method. 225–250 for 10–15 hours depending on the size of the brisket. Do a little googling, there are a ton of forums out there for smoking various cuts of meat. It can be done on a grill as well.


Don't give up on it Joe. It's too delicious and rewarding. Get yourself a Masterbuilt digital electic smoker (that's what I use and it's awesome). Brine the brisket overnight in water, Kosher salt and minced garlic. Coat in yellow mustard, rub with brown sugar, black pepper, onion salt and cayenne pepper. Put it in the smoker early in the morning fat side up so juices run through, pan half full of water. Smoke with hickory/mesquite blend at 250, two hours per pound. Baste half way and 3/4 way through with pan juices. Let sit for 15 minutes before slicing. Slice against grain for maximum tenderness and juices.

Bryan Dobson

I season the brisket with a dry rub a couple of hours before I start. I then use a smoker and put the smoke to it for two hours. Apple wood is nice though cherry will give a darker smoke ring, I grew up in South Texas and years of mesquite smoke have caused me to have an aversion to it.

After the smoker it gets wrapped in foil, I tuck it in tight with at least two layers and into the oven on lowest temp, I start this in the late afternoon so by now it is getting to be evening. I leave it on low (175) overnight. I reset the oven when I wake up and it is ready for lunch.

Slice the brisket in 1/8 to 1/4 inch slices against the grain, It is almost like slicing butter at this point.


Depending on size…

  • Brine it the day before for two hours in a saltwater and sugar mix.
  • Dry rub and marinade overnight
  • Charcoal grill, put 45 briquettes on one side of grill and light 50 briquettes in a charcoal chimney. Throw some hickory on unlit charcoal, once other charcoal is ready pour it over unlit charcoal.
  • Place a full pan of water at other side of grill.
  • Put meat over pan of water fat side down. Make a tent of aluminum foil over the top of brisket. Open vent 1/2 way and have the vent on the meat side of grill
  • Cook for 2-3 hours.
  • Flip, add 5-10 briquettes, take off tent and open vents.
  • Cook for 60-90 minutes.
  • Pull off and let rest for 15-20 minutes
  • Enjoy

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