Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Texas BBQ Brisket, step by step(Vanity w/ PICS)
Eastfork of the San Jacinto ^ | 08/07/08 | eastforker

Posted on 08/07/2008 11:21:18 AM PDT by eastforker

click here to read article


Navigation: use the links below to view more comments.
first 1-5051-100101-150151-200201-240 next last
I will attempt to give a presentation of how Brisket should be , hope you all enjoycooked
1 posted on 08/07/2008 11:21:19 AM PDT by eastforker
[ Post Reply | Private Reply | View Replies]

To: Nightshift

gnip...


2 posted on 08/07/2008 11:22:49 AM PDT by tutstar (Baptist Ping list - freepmail me to get on or off.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: tutstar

bttt


3 posted on 08/07/2008 11:23:15 AM PDT by tutstar (Baptist Ping list - freepmail me to get on or off.)
[ Post Reply | Private Reply | To 2 | View Replies]

To: eastforker

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


4 posted on 08/07/2008 11:23:16 AM PDT by al_c (Avoid the consequences of erudite vernacular utilized irrespective of necessity)
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker; DieHard the Hunter; Allegra; TheMom; Eaker; humblegunner; Bacon Man; Hap; All
First of all the ingredientsTexas BBQ Brisket all mixed up along with 2 tbl spoons of brown sugar Photobucket
5 posted on 08/07/2008 11:24:04 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker

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


6 posted on 08/07/2008 11:25:38 AM PDT by Dog (We have entered into the realm of 9/10 all over again...Lord help us.)
[ Post Reply | Private Reply | To 5 | View Replies]

To: eastforker
A 12 pound brisket, should fold like a news paper Photobucket Photobucket Photobucket
7 posted on 08/07/2008 11:26:34 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 5 | View Replies]

To: eastforker
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

8 posted on 08/07/2008 11:28:04 AM PDT by mojito
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker
Cover and rub in ingredients Photobucket Photobucket
9 posted on 08/07/2008 11:28:25 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 7 | View Replies]

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

L

10 posted on 08/07/2008 11:29:58 AM PDT by Lurker (Islam is an insane death cult. Any other aspects are PR to get them within throat-cutting range.)
[ Post Reply | Private Reply | To 9 | View Replies]

Bump


11 posted on 08/07/2008 11:30:08 AM PDT by bcsco (Obama: SPINciple in chief!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker
Get the pit fired your choice of wood, oak, pecan,persimmon or mesquite, it is your taste budsPhotobucket Photobucket Photobucket
12 posted on 08/07/2008 11:30:59 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 9 | View Replies]

To: 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.Photobucket Photobucket
13 posted on 08/07/2008 11:33:05 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 12 | View Replies]

To: 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.Photobucket
14 posted on 08/07/2008 11:34:44 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 13 | View Replies]

To: eastforker
One hour into cooking, time to shelter and tent the bird so skin don't get tuff.Photobucket Photobucket
15 posted on 08/07/2008 11:36:03 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 14 | View Replies]

To: eastforker
Hey, what city do you live in, maybe I'll come over. “eastforker?” is that east fork of the Trinity?
16 posted on 08/07/2008 11:40:11 AM PDT by normy (Don't take it personally, just take it seriously.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker

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


17 posted on 08/07/2008 11:41:06 AM PDT by sappy
[ Post Reply | Private Reply | To 15 | View Replies]

To: eastforker

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


18 posted on 08/07/2008 11:41:29 AM PDT by NavyCanDo
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker
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

19 posted on 08/07/2008 11:41:57 AM PDT by expatguy ("An American Expat in Southeast Asia" - New & Improved - Now with Search)
[ Post Reply | Private Reply | To 5 | View Replies]

To: eastforker

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. :)


20 posted on 08/07/2008 11:42:56 AM PDT by tajgirvan ( Please Pray for Steve Godbold, Christian Missionary Kidnapped in Africa 10/11/07)
[ Post Reply | Private Reply | To 12 | View Replies]

To: eastforker
I prefer a dry rub ... my key ingredient is ...

Photobucket

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.

21 posted on 08/07/2008 11:43:05 AM PDT by tx_eggman (Privatizing profits and socializing losses is no way to run an economy)
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker

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!


22 posted on 08/07/2008 11:43:17 AM PDT by 70th Division (If we lose the Republic we have lost it all.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 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.


23 posted on 08/07/2008 11:45:14 AM PDT by NavyCanDo
[ Post Reply | Private Reply | To 18 | View Replies]

To: eastforker

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


24 posted on 08/07/2008 11:53:08 AM PDT by mysterio
[ Post Reply | Private Reply | To 15 | View Replies]

To: eastforker
It has been two hours, time to check the chicken.PhotobucketSo far so good looking better Photobucket Leg pulls away and breast is prety white well done.Photobucket
25 posted on 08/07/2008 11:53:28 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 15 | View Replies]

To: eastforker
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. ;-)

26 posted on 08/07/2008 11:59:54 AM PDT by Allegra (Goodness me, goodness me, industrial disease...)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 70th Division; SpinnerWebb
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

27 posted on 08/07/2008 12:00:34 PM PDT by tx_eggman (Privatizing profits and socializing losses is no way to run an economy)
[ Post Reply | Private Reply | To 22 | View Replies]

To: tx_eggman; eastforker
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.

28 posted on 08/07/2008 12:02:36 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
[ Post Reply | Private Reply | To 21 | View Replies]

To: Allegra; All

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


29 posted on 08/07/2008 12:05:38 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 28 | View Replies]

To: doodad; LesbianThespianGymnasticMidget; FrogHawk; kalee; chesley; A knight without armor; ...

~FR BBQ Ping~


30 posted on 08/07/2008 12:07:22 PM PDT by stainlessbanner
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker

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.


31 posted on 08/07/2008 12:11:09 PM PDT by wildbill
[ Post Reply | Private Reply | To 1 | View Replies]

To: Allegra; eastforker
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?

32 posted on 08/07/2008 12:13:13 PM PDT by RikaStrom (The number one rule of the Kama Sutra is that you both be on the same page.../Exeter 051705)
[ Post Reply | Private Reply | To 28 | View Replies]

To: RikaStrom
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

33 posted on 08/07/2008 12:16:46 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
[ Post Reply | Private Reply | To 32 | View Replies]

To: eastforker

Yummy! I’m sssoooo hungry.


34 posted on 08/07/2008 12:17:10 PM PDT by lilylangtree (Veni, Vidi, Vici)
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker
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.

35 posted on 08/07/2008 12:17:14 PM PDT by jmc813 (Welcome to New York, Brett!)
[ Post Reply | Private Reply | To 12 | View Replies]

To: eastforker

This thread rules.


36 posted on 08/07/2008 12:18:57 PM PDT by jmc813 (Welcome to New York, Brett!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: jmc813
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.
37 posted on 08/07/2008 12:21:10 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 35 | View Replies]

To: eastforker

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.


38 posted on 08/07/2008 12:22:35 PM PDT by jmc813 (Welcome to New York, Brett!)
[ Post Reply | Private Reply | To 25 | View Replies]

To: Allegra
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.

39 posted on 08/07/2008 12:23:28 PM PDT by jmc813 (Welcome to New York, Brett!)
[ Post Reply | Private Reply | To 26 | View Replies]

To: eastforker

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.


40 posted on 08/07/2008 12:24:06 PM PDT by Mac from Cleveland (Obama: "Dreams from my father--food, shelter, clothing, and education from some typical white folks")
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker

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...


41 posted on 08/07/2008 12:24:29 PM PDT by El Laton Caliente (NRA Member & www.Gunsnet.net Moderator)
[ Post Reply | Private Reply | To 5 | View Replies]

To: RikaStrom; Allegra; eastforker
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.

42 posted on 08/07/2008 12:25:07 PM PDT by jmc813 (Welcome to New York, Brett!)
[ Post Reply | Private Reply | To 32 | View Replies]

To: eastforker

Brisket bump.


43 posted on 08/07/2008 12:28:56 PM PDT by VeniVidiVici (A kid at McDonalds has more real-world work experience than Barack Hussein.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: El Laton Caliente

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.


44 posted on 08/07/2008 12:31:10 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
[ Post Reply | Private Reply | To 41 | View Replies]

To: stainlessbanner

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


45 posted on 08/07/2008 12:32:57 PM PDT by Rebelbase (Black dogs and bacon bombs.)
[ Post Reply | Private Reply | To 30 | View Replies]

To: MeanWestTexan

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.


46 posted on 08/07/2008 12:37:02 PM PDT by SJackson (Barack Obama will not be coming to us, I don't know why, Spokesperson US military hospital Landstuhl)
[ Post Reply | Private Reply | To 40 | View Replies]

To: eastforker
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.

47 posted on 08/07/2008 12:39:23 PM PDT by TexasCajun
[ Post Reply | Private Reply | To 1 | View Replies]

To: eastforker

It does look good!

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


48 posted on 08/07/2008 12:47:08 PM PDT by El Laton Caliente (NRA Member & www.Gunsnet.net Moderator)
[ Post Reply | Private Reply | To 44 | View Replies]

To: eastforker
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.

49 posted on 08/07/2008 12:47:51 PM PDT by TexasCajun
[ Post Reply | Private Reply | To 1 | View Replies]

To: jmc813; humblegunner; Eaker; TheMom; eastforker; Xenalyte; Bacon Man; Hap
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.

50 posted on 08/07/2008 12:48:38 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
[ Post Reply | Private Reply | To 42 | View Replies]


Navigation: use the links below to view more comments.
first 1-5051-100101-150151-200201-240 next last

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.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson