Texas BBQ Brisket, step by step(Vanity w/ PICS)

Eastfork of the San Jacinto ^ | 08/07/08 | eastforker

[eastforker]

Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.

[humblegunner]

Dude, y'all left a whole plate of that stuff over here last time y'all came by.

BOY was I mad about that!!! ;-)

[RikaStrom]

This is one FR clique I'm really jealous I'm not a part of.

Well if you make a visit, I bet we can do up a party for you. :-)

[RikaStrom]

ZOMG. That barbecue looks to DIE for.

Uh huh. I'm hungry. Need BBQ. Might have to go out this weekend and get some.

[humblegunner]

Aw, that video looks fake.

Nobody is that stupid.

[eastforker]

As I remember you were fighting me on how much I should leave, you didn’t want me taking any of it!LOL

[Species8472]

I'm not a Texan! I'm Alaskan. (Can you say Moose Brisket?) LOL!

Here is my recipe for "Moose Rub":

2 cups Dark Brown Sugar
1/3 cup coarse salt (Increase to 1 cup if you are smoking fish)
1 cup Paprika (smoked is better)
1/4 cup Garlic Salt
1/4 cup Onion Salt
2 TBSP Celery seed
1 TBSP Thyme
Ground cayenne pepper to taste.

[eastforker]

OK folks, been about 2 hours since wrapped, 8 hours total, time to unwrap. Now time to set and let cool before slicing.

[Maigrey]

I admit, I've been needing a pictorial of how to do a good Texas Brisket. Sadly, the person who could have shown me passed away last September, and I've not had the heart to try....

Looks great from TN....

[ovrtaxt]

I found a great website for that kind of stuff: http://www.instructables.com/home

[jmc813]

That’s because this BBQ discussion is about Texas not Carolina style ‘que. Carolinians are the ones who get testy and go to war when it comes to BBQ.

It's funny you mention that. A friend of mine owns a barbeque restaurant here in Jersey (not the afore-mentioned sucky one, his is quite good). But he's not loyal to any region. He does Carolina style pulled pork, Texas beef brisket, and both Kansas City and Memphis ribs. And it's funny, the most critical people are almost always the Carolinians.

[jmc813]

How long after you take the meat off the heat do you typically wait to cut it?

[eastforker]

Till the meat firms up a bit, I have had it off close to 15 minutes and just looked at it, the inside is hot enough for it to still cook out fat.About 45 minutes or so.

[kalee]

I think most other regional BBQ fans are willing to cut others some slack, but not Carolinians. Mustard, vinegar with tomato or without tomato, Carolinians are only loyal to the one type served in their particular area of the state. The problem is the Carolinas have multiple BBQ regions within the 2 states.
They can get quite vocal and defensive if someone makes a derogatory comment about their favorite.
Vinegar with tomato vs vinegar without tomato is a call to arms. lol

I won’t even say here which one I prefer. ;) I have said in the past, but I think this thread is doing really well with no wars.

[humblegunner]

Thats my next project. Pork spare ribs pictorial.

"By Allah, we will make jihad on the pork-smoking infidels!"

[waterhill]

Hey its all good.. its just that Eastforker’s recipes absolutely rock! Have you tried the hard-boiled eggs? Devine! Sorry Grandma G! ( RIP)....

[eastforker]

OK folks, time to start slicing. and cut back the upper part of the heel.

[eastforker]

Continue to slice untill you start running into fat. now we are ready to fix chopped cutting against the grain.

[eastforker]

Now finnish chopping. Bag up what you won't eat tonight, freeze or refrigerate for later

[eastforker]

Feed your helpers the fat.......Digger the Jack Russell Terrorist...................................Zipper the Wonder Dog.............and Goldie the big fat Cow......

[eastforker]

Total yield from a 12 pound briskit, 6 pounds of heaven!