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.

[eastforker]

I will attempt to give a presentation of how Brisket should be , hope you all enjoycooked

[tutstar]

gnip...

[tutstar]

bttt

[al_c]

Thanks a lot, east. I drooled all over my keyboard.

[eastforker]

First of all the ingredients all mixed up along with 2 tbl spoons of brown sugar

[Dog]

Dude...there is no upside to this thread...we can’t eat the finished product....and will be left to drool.

[eastforker]

A 12 pound brisket, should fold like a news paper

[mojito]

I just bought this book last week, and it's the best bbq book I've ever seen:

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh

http://www.amazon.com/Legends-Texas-Barbecue-Cookbook-Recollections/dp/0811829618/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1218133521&sr=8-1

[eastforker]

Cover and rub in ingredients

[Lurker]

Leave that nasty MSG laden "Accent" out of the recipe and you've got me hook, line, and sinker.

L

[bcsco]

Bump

[eastforker]

Get the pit fired your choice of wood, oak, pecan,persimmon or mesquite, it is your taste buds

[eastforker]

Get that heat on up to 325 -350 to start, that fat needs to cook down, and put on the brisket fat side up.

[eastforker]

OK, I know y'all saw the beer can, the brisket takes about 8-10 hours so while we are at it, beer can chicken.

[eastforker]

One hour into cooking, time to shelter and tent the bird so skin don't get tuff.

[normy]

Hey, what city do you live in, maybe I'll come over. “eastforker?” is that east fork of the Trinity?

[sappy]

my mouth is watering. time for another meeting where soggy deli sandwiches are served.

[NavyCanDo]

Maybe after 130 years my family roots link to the State of Texas has somewhat worn off. I prefer a sweet but tangy dark and rich sauce on my ribs. And the beer to wash it down - Guinness Stout

[expatguy]

Dale's Steak Seasoning and Fiesta Rib Rub?

You realize of course that those "ingredients" are not available everywhere.

An American Expat in Southeast Asia

[tajgirvan]

WOW!!!!
I am going to forward this to my son in California! He is a huge BBQ fan and loves to cook for his girl friend.
Thank you for all the work you did to share this with
us FReepers. :)

[tx_eggman]

I prefer a dry rub ... my key ingredient is ...

But all in all, if I was offered a plate of what you fixed up, I'd be drooling all the way to the ice chest with the beer in it.

[70th Division]

You can get the same or better results with a lot less effort on a ceramic grill like a Big Green Egg. I prefer a dry rub but that is a minor difference. Cook till 190 Deg internal. OH ya!

[NavyCanDo]

“Maybe after 130 years my family roots link to the State of Texas has somewhat worn off.”

But, Ill give your recipe a try. My beer though.

[mysterio]

Great thread. Bookmarked for when I give this a shot. Thank you for posting it.

[eastforker]

It has been two hours, time to check the chicken.So far so good looking better Leg pulls away and breast is prety white well done.

[Allegra]

I wonder if I could give this recipe to the cooks at the chow hall and they could-

Nah. What was I thinking?

I'll wait 'til November. ;-)

[tx_eggman]

You can get the same or better results with a lot less effort on a ceramic grill like a Big Green Egg.

ha ha ha ha ha ha ha ha ha ...

stop it, you're killin' me

[Allegra]

But all in all, if I was offered a plate of what you fixed up, I'd be drooling all the way to the ice chest with the beer in it.

I've had eastforker's barbecue a few times. It is the schizzle, yo.

Drool Central.

[eastforker]

Thank you, sorry I haven’t replied to everyone, this is real time and I been kinda busy.

[stainlessbanner]

~FR BBQ Ping~

[wildbill]

When I was a young kid and through my middle years I used to go fishing a lot in the highland lakes of Texas—up near the German settlements.

Alongside the roads you’d find bar-b-q pits that were really dug into the ground. They used native oak and mesquite for the smoking. There wasn’t any building other tham maybe a tin roofed shed with a wooden table or two.

The meat they used wasn’t brisket (that was considered too cheap/tough a cut) but big old porterhouse or T-bone steak cuts. Or you could get some German venison sausage or a half chicken. They made some damn fine sauce that they dabbed on it while cooking and it was wonderful stuff.

You pointed out your cut and it was served on a sheet of butcher paper. If you wanted ‘sides’ you got a whole Bermuda onion, a loaf of bread, and a huge Dill pickle. That was it for the food.

They had a washtub full of beer and and one for soft drinks for the kids.

The last stand like that that I saw was about 1972 in Mason Texas. God, I can taste that bar-b-q now and wish I was back in the German Hillcountry.

[RikaStrom]

I've had eastforker's barbecue a few times. It is the schizzle, yo.

Ditto on the drool central. His BBQ is the best! YUM, makes the salad I'm having for lunch really, really wilt!

Hey Allegra, how are you doing?

[Allegra]

Hey Allegra, how are you doing?

Hi Rika! I'm fine. How are you doing? Long time, no see!

If it makes you feel any better, I had a salad and a bunch of grapes for dinner. :-p

[lilylangtree]

Yummy! I’m sssoooo hungry.

[jmc813]

Get the pit fired your choice of wood, oak, pecan,persimmon or mesquite, it is your taste buds

What do you have against hickory? And for the record, I ate like a pig at lunch today and this thread already has me hungry again.

[jmc813]

This thread rules.

[eastforker]

Nothing wrong with hickory we just don't have an over abundance of that down here. Actually I like hickory on pork better. Thats my next project. Pork spare ribs pictorial.

[jmc813]

I love how this thread is in real-time. You should totally make this a regular thread. “Real-time barbecue with Eastforker”, and do a different meat each week.

[jmc813]

I wonder if I could give this recipe to the cooks at the chow hall and they could-

I betcha they could do a beer-can chicken pretty easily.

[Mac from Cleveland]

I’ve been all over the South-there’s good BBQ everywhere-but the best is in TX. Not just the brisket, but the sausage-even the cabrito. In fact I think Texas and Louisiana are the 2 best states in the Union to put on the feedbag. Thanks for the post.

[El Laton Caliente]

This Texan is doing a little different these days...

Try a shoulder clod. Inject with “Cajun Injector” brand “Roasted Garlic & Herb” injectable maranade. Dust the outside with “Slap Your Mama” cajun spice mix. Wrap in a double layer of BBQ foil with a sliced sweet onion and some minced garlic.

About three hours at 325ºf then open & smoke for another thirty minutes... cuts with a fork!

I’ve done a bunch of briskets like your’s... lose the Accent and replace the Dale’s with Lea & Perrin’s... ;^)

The shoulder clod cut does give a better cost per pound of lean cooked than brisket...

[jmc813]

Ditto on the drool central. His BBQ is the best!

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

[VeniVidiVici]

Brisket bump.

[eastforker]

I have had shoulder clod, they are good but does not have the taste of brisket. It is so amazing the different taste of differnt cuts all from the same cow. The most horrible thing I have ever seen is BBQ swimming in sauce. I like a very lite brush if any at all on any of my meats. When done, this brisket will be extremely tender and moist. BTW Just got done eating some of the chicken, nothing like it hot off the grill.

[Rebelbase]

Can’t participate right now, I’m BBQ deprived and hungry. Looking at that brisket is making me cranky.

[SJackson]

You might enjoy the thread. Somewhere I’ve got a receipe for large groups which starts, with a backhoe, dig a trench 3x3 feet, 30 feet long.

[TexasCajun]

Looks good: I only add some garlic power and this baby:

I prefer to smoke my meats @ 225-250.

Takes a bit longer, but worth the extra time.

My smoker also holds water so the meats are always extremely moist.

[El Laton Caliente]

It does look good!

Swimming in sauce... SWEET sauce! That’s why I never liked the KC & Memphis styles

[TexasCajun]

If anyone is looking for a quality smoker, any size, I highly recommend the brand I have:

http://www.pittsandspitts.com/index.asp

PS. I'm hosting Christmas this year and plan on slow-smoking at least 2 7-rib Prime Rib-Roast.

[Allegra]

The Houston FReeper Chapter has a lot of fun to be sure. Have you ever seen video of us blowing stuff up?

This was just last month right before I left home. Eastforker is featured prominently in this one as well.

Oh...and we pigged out on one of his briskets that day.