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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

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To: eastforker

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


151 posted on 08/07/2008 5:38:27 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: jmc813

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.


152 posted on 08/07/2008 5:41:35 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: jmc813

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.


153 posted on 08/07/2008 6:15:13 PM PDT by kalee
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To: eastforker
Thats my next project. Pork spare ribs pictorial.

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

154 posted on 08/07/2008 6:25:46 PM PDT by humblegunner (I'm voting for McCain because he's white.)
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To: Species8472

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


155 posted on 08/07/2008 6:26:35 PM PDT by waterhill
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To: humblegunner; All
OK folks, time to start slicing.Photobucket and cut back the upper part of the heel.Photobucket
156 posted on 08/07/2008 6:45:02 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Continue to slice untill you start running into fat.Photobucket now we are ready to fix chopped cutting against the grain.Photobucket
157 posted on 08/07/2008 6:48:15 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Now finnish chopping.Photobucket Bag up what you won't eat tonight, freeze or refrigerate for later Photobucket
158 posted on 08/07/2008 6:50:31 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Feed your helpers the fat.......Digger the Jack Russell TerroristPhotobucket...................................Zipper the Wonder Dog...Photobucket..........and Goldie the big fat Cow......Photobucket
159 posted on 08/07/2008 6:53:09 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker; All

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


160 posted on 08/07/2008 6:59:59 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

That’s it. I’m comin’ over. There’s no way you and Mrs. E can eat all that. I figure I can be at your place around elevenish. I’ll bring beer! ;0


161 posted on 08/07/2008 7:28:28 PM PDT by Xenalyte (~ ~ FREE LAZAMATAZ! ~ ~)
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To: Xenalyte

It’s almost eleven, where’s the beer dammit?:>)


162 posted on 08/07/2008 8:47:08 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

 

A must have for any avid BBQ'er.   http://www.digitalfotoclub.com/sc/from-froogle.asp?id=964697789&rf=froogle&dfdate=8_7_2008

Wireless.   30+ yard range.  Seperate meat and chamber temp sensors.   High/Low alarms on smoker chamber temps.

Done temp alarm on meat.   Count up or count down timer.   Receiver clips to belt or sits on table with the stand.   36 bucks.

 

Make sure to foil wrap the meat probe cord when you use it in the smoke chamber or you will get very short life out of it. 

Other than that have had no problems for many seasons with my unit.

 

Going to be 78 on Saturday and 80 on Sunday.   Ribs, Briskit and a Boston Butt getting dry rubbed this afternoon and getting BBQ'd over the weekend.

 

;-)

163 posted on 08/08/2008 5:51:49 AM PDT by LesbianThespianGymnasticMidget (Si Hoc Legere Scis Nimium Eruditionis Habes)
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To: Species8472

Very similar to my rub. I substitute turbinado sugar for the brown. I also add 1 TBSP ground coriander and 1 TBSP of hot curry powder (authentic stuff... not the mccormick junk) and 1 TBSP of hot mustard powder.


164 posted on 08/08/2008 5:58:23 AM PDT by LesbianThespianGymnasticMidget (Si Hoc Legere Scis Nimium Eruditionis Habes)
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To: Loyal Buckeye

It is pricey, but a friend has one (Green Egg). They use very little fuel,. get great results, and can do low and slow or hot as hell and fast. You use lump charcoal, and very little wood.

The whole thing is ceramic and very heavy. Hit youtube and search for Green Egg if you want to see more about them.


165 posted on 08/08/2008 6:05:26 AM PDT by LesbianThespianGymnasticMidget (Si Hoc Legere Scis Nimium Eruditionis Habes)
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To: TexasCajun
I really recoment this brand for smoker: www.pitsbyjj.com This smokers cook so good, that you have to test it. I have this smoker to mote than 5 year and still look like new. These smoker are heavy duty
166 posted on 08/08/2008 9:19:14 AM PDT by bbqpits
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To: Allegra; eastforker
I've had eastforker's barbecue a few times. It is the schizzle, yo.

I've run your attempt at street vernacular through my Microsoft Word-To-Your-Mother rapchecker, and I fixed it for you.

I myself have eaten eastforker's barbecue a few times. It is bomb ass dank, fo'shizzle.

167 posted on 08/08/2008 9:27:23 AM PDT by Sender (Never lose your ignorance; you can never regain it!)
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To: eastforker
OK folks, time to start slicing.

OK...that looks a tad better than what I had at the chow hall for dinner just now. ;-)

168 posted on 08/08/2008 9:37:18 AM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Allegra
LOL, looking at post 166 it appears the thread has entered the google domain.
169 posted on 08/08/2008 9:39:44 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: rabidralph
LOL! Ask one of the snipers to find you a wild boar.

Ohhhh....barbecued wild boar's ribs....{drool}

170 posted on 08/08/2008 9:41:24 AM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: RikaStrom
Next time you're in town, make the gang let me know you're here. I'd love to see you and get caught up.

I'll do that! I should be home sometime in the fall.

Salads....blech. :-)

Yes...borrrring! Bu I figure I'll eat healthy here because there is little temptation and then go hog-wild on the Tex-Mex, chili-cheeseburgers (from Beck's), eastforker's barbecue and other good stuff when I'm home.

171 posted on 08/08/2008 9:45:07 AM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Sender
I've run your attempt at street vernacular through my Microsoft Word-To-Your-Mother rapchecker, and I fixed it for you.

(Sigh...) I guess I am a typical white person. ;-)

172 posted on 08/08/2008 9:47:53 AM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Allegra

Yes, me too, typical white person. We struggle to describe the ecstatic response to pink-smoke-ring pork or beef with our limited vocabulary.


173 posted on 08/08/2008 10:43:29 AM PDT by Sender (Never lose your ignorance; you can never regain it!)
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To: eastforker
Or, for those who are lazy like me...

(No sauce. I'm wearing the T-shirt right now. See y'all in Lockhart.)

174 posted on 08/08/2008 7:58:44 PM PDT by B-Chan (Catholic. Monarchist. Texan. Any questions?)
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To: B-Chan

I have been thinking about doing something like that. Would have to do a web site and all that jazz.If I could do enough volume it might be worth it. I would also like to do smoked meats like hams, bacon and jerky.


175 posted on 08/09/2008 6:15:03 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

Well I guess I need to get movin with a brisket this morning you got me goin. Mrs. Rightly Biased is gonna be aggrevated.

Or I could just drive to Kruez or City Market in Luling and be lazy.


176 posted on 08/09/2008 6:23:33 AM PDT by Rightly Biased (Courage is not the lack of fear it is acting in spite of it<><)
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To: Rightly Biased

Briskets are a lot of work to cook right.


177 posted on 08/09/2008 6:26:49 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

Gotta try a brisket,, man that looks good!!

I’m a little confused, did you cook that over direct coals or side smoker?
I couldn’t tell from the pics.

I can do it either way.


178 posted on 08/09/2008 6:30:24 AM PDT by Vinnie (You're Nobody 'Til Somebody Jihads You)
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To: Vinnie

Fire box on the side, hard to do brisket over direct coals,never turn a brisket. Read the whole thread, pics from start to finish.


179 posted on 08/09/2008 6:33:38 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker; Bender2
You forgot one of the most important tools used by the barbecue-er:


180 posted on 08/09/2008 6:43:23 AM PDT by big'ol_freeper (A vote for third party is a vote for nObama)
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To: big'ol_freeper

Well, I did use a miller lite for the beer can chicken!


181 posted on 08/09/2008 6:45:19 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: SJackson
We do "garbage can parties". Hubby made a steamer from a new garbage can. Made a rack on legs about 1 ft high from the bottom of the garbage can. On the rack we layer corn on the cob, carrots, red potatoes, onions, cabbage and top it off with brats.

Then he adds water to the bottom of the can and puts it over a gas burner and steams the whole mess about 1 1/2 hour. Guests love it.

182 posted on 08/09/2008 6:48:56 AM PDT by Conservativegreatgrandma (my)
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To: expatguy

The Dale’s is mainly soy sauce w/ garlic, dash of tenderizer, a few other ingredients that slip my mind right now.
Soy and garlic would be a close substitute IMHO.

The rub I don’t know. I don’t care for or use rubs.


183 posted on 08/09/2008 7:17:24 AM PDT by Vinnie (You're Nobody 'Til Somebody Jihads You)
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To: big'ol_freeper
Re: Lone Star Beer!

Gadzooks, big! Glad to see... you have your thinkin' (& drinkin') cap on this Saturday morning.

Don't forget to stay up late to watch... my Boys whippin' up on them San Diego Dolts late this evening!

184 posted on 08/09/2008 7:22:12 AM PDT by Bender2 ("I've got a twisted sense of humor, and everything amuses me." RAH Beyond this Horizon)
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To: Bender2
Lone Star Beer! Gadzooks, big! Glad to see... you have your thinkin' (& drinkin') cap on this Saturday morning.

Doesn't take genius (obviously) to realize that if you are a Texian discussing barbecuing that it would be sacrilegious to 1. Do so without a beer in the right hand, and 2. Do so without that beer being Lone Star.

Now as a non-Texian, I would drink Lone Star if handed to me (I never refuse beer), but would prefer a Sam Adams, Guinness (stout or draft), or some other quality non-rice based beer.

No doubt I would be party to sucking down some of the brisket too! You Texians have a way with barbecue.


185 posted on 08/09/2008 7:32:31 AM PDT by big'ol_freeper (A vote for third party is a vote for nObama)
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To: big'ol_freeper; Lil'freeper
Re: You Texians have a way with barbecue.

Not to mention... our way with the babebots!

Come on on down, big... if Lil' will let ya!

186 posted on 08/09/2008 7:44:19 AM PDT by Bender2 ("I've got a twisted sense of humor, and everything amuses me." RAH Beyond this Horizon)
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To: Bender2

Beer and babebots...how tempting is that? Bet those babebots can put a “chink” in your armor (comment made in honor of the Olympic Games...did I really say that?).


187 posted on 08/09/2008 10:05:58 AM PDT by big'ol_freeper (A vote for third party is a vote for nObama)
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To: Conservativegreatgrandma

Garbage can parties sound good.


188 posted on 08/10/2008 10:58:29 AM PDT by SJackson (Sell San Francisco to China to finance Obama health care, Bill O'Reilly)
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To: eastforker

Thanks. Your post inspired me to cook a brisket this past Saturday. We had a great meal, invited over the in-laws, and had over half left over for eating this week.

I think it came out pretty good, especially considering this was my first shot. I do not have a smoke box, so I kept the fire on one side and the brisket on the other. Also, after cooking for about 9 hours, I wrapped it in foil and cooked for 2 more hours. I also used the mustard and a little brown sugar, along with A1, garlic powder, pepper, salt, and a touch of soy sauce. [I just made the recipe up based on what I had.]

Next time, I can improve by watching the heat. I think I had the fire too hot towards the beginning.


189 posted on 08/12/2008 2:02:52 PM PDT by Stat-boy
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To: Stat-boy

Thats great, I’m glad this thread helped. After labor day start looking around department stores for BBQ grills with side box on clearance sale. They gotta start making room for all that winter and christmas stuff. You should be able to find one for a little over a hundred dollars. Start looking now to see who has them. Accadamy, Sears, Lowes, home depot,local hardware stores and even some large grocery store chains is a place to start. Once they go on sale they won’t last long.


190 posted on 08/12/2008 2:17:52 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

Ran across your post due to a link from another thread. Excellent post and really really well done.

I just want to let you know ... Accent is nothing but pure MSG. The stuff is poison. It makes many people sick right after ingesting it. Severe headaches and nausea and even if, like many people, you have a tolerance for it (food processors put the shit in everything) it is NOT good for you.

I assume you pride yourself (it shows) in preparing good food. You really don’t need to be using poison to do it.


191 posted on 09/20/2008 9:49:14 PM PDT by gost2
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To: eastforker
Hi EF,

I was just going through my bookmarks to make sure they are still working after all the problems that FR has been having lately, and came across this magnificent post! I thought this should be bumped for those that may have missed it! Your hard work should be appreciated more! Thank You!

192 posted on 11/20/2008 5:40:10 PM PST by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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To: devolve; eastforker; ntnychik; PhilDragoo; MeekOneGOP; dixiechick2000; Lady Jag; Seadog Bytes
Texan's take their Barbie-Q seriously, unlike trolls!


193 posted on 11/20/2008 5:47:19 PM PST by potlatch
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To: potlatch

.

‘Tis the season-ing!


194 posted on 11/20/2008 5:56:04 PM PST by devolve ( ____"hussein the creepy" -- Evan Thomas - Nudesweek ____)
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To: devolve
Lol, I thought you might like browsing this thread.

A whole brisket can be cooked in the oven overnight if needed for an occasion early in the morning.

You put all the seasonings on it, I use a lot of Viva Italian dressing, wrap it in foil, put in a covered roasting pan and turn the oven to 200*.

Nice and tender.

195 posted on 11/20/2008 6:03:47 PM PST by potlatch
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To: eastforker

Ii have the same bowls as you, so I’ve got that going for me. I’m going to have to learn to BBQ since I plan on becoming a Texan. Will my gas grill be frowned upon??


196 posted on 11/20/2008 6:04:32 PM PST by word_warrior_bob (You can now see my amazing doggie and new puppy on my homepage!! Come say hello to Jake & Sonny)
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To: eastforker

Maybe you could establish an East Texas competition to the Snows group over in Lexington Tx and you could get your just recognition.They were featured in Texas Monthly this past year in their annual Bar be que edition. http://www.texasmonthly.com/2008-06-01/feature5.php

You did a great job of detailing the process and I bet your que is delicious.

Bump for others who may have missed your article.


197 posted on 11/20/2008 6:07:21 PM PST by deport ( ----Cue Spooky Music---)
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To: eastforker

I’ve been known to burn meat pretty well, but that brisket looks fantastic. Great job.

Pray for W, America and Our Troops


198 posted on 11/20/2008 6:16:00 PM PST by bray (All thats left of my 401K is some Change and very little Hope.)
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To: potlatch

.

Sounds great potlatch!


199 posted on 11/20/2008 6:17:27 PM PST by devolve ( ____"hussein the creepy" -- Evan Thomas - Nudesweek ____)
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To: eastforker

Best. Thread. Ever.

Man, I am hungry now!


200 posted on 11/20/2008 6:25:45 PM PST by Wright Wing
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