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.
Posted on 08/07/2008 11:21:18 AM PDT by eastforker
Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.
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...
This is one FR clique I'm really jealous I'm not a part of.
Brisket bump.
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.
Can’t participate right now, I’m BBQ deprived and hungry. Looking at that brisket is making me cranky.
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.
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.
It does look good!
Swimming in sauce... SWEET sauce! That’s why I never liked the KC & Memphis styles
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.
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.
3 Hours in still at 300 or sohttp://i159.photobucket.com/albums/t125/eastforker/texasBBQbrisket001-1.jpg Fat is cooking down and out of meat, important.http://i159.photobucket.com/albums/t125/eastforker/texasBBQbrisket002-1.jpg
I prefer to smoke my meats @ 225-250.
Depends on the cut, I like 300 for the first 3 hours or so on a brisket to get the fat cooking inside and out. Once the fat is cooking, I will lower down to about 225.
I totally forgot that Xena and Eaker roll with you guys too. The Houston chapter is like the cool kids’ table in the lunchroom that is FR. We’ll be doing plenty of beer and fireworks at my birthday campout next weekend. Can’t wait.
I live in Dallas, where are you.....I’ll be over and I’ll bring the beer
ZOMG. That barbecue looks to DIE for.
Lake Houston down here in Harris county on the Eastfork of the San Jacinto.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
