Skip to comments.Texas BBQ Brisket, step by step(Vanity w/ PICS)
Posted on 08/07/2008 11:21:18 AM PDT by eastforker
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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.
As well as Bacon Man and his lovely wife, Hap. Bacon Man was quite instrumental in putting together the explosives for our fruit bombs.
Happy birthday! This weekend or next?
Hey thanks, now I know what my sons will be doing in about 20 years.....still drinkin beer and blowing up sh!+....great video
Now you’re talkin’ my language!
Tony’s has way to much salt in it for me but it has good spices.
It’s actually next Wednesday, but the debauchery isn’t until the following Friday-Sunday. And the Jets just gave me an early present today. Thanks for the well wishes.
I am drooling all over my keyboard.
I mean, I just never thought growing up sounded all that much fun. ;-)
'Course, if I tried it, I might actually like it.
Agreed, but if I end up with "Sad But True" stuck in my head all night, I'm gonna want to murder someone. When me and my friends had a "band" in high school, we would rehearse that song ad nauseum. I was the drummer and it's a very easy drum song and I got it on the first few takes. My guitarists didn't. >-(
(shields up! and with the disclaimer that I am an avid bbqer, this is for when "guests" show up suddenly and you don't have time to smoke for 10 - 12 hours)
East Coast City Brisket -
Go to the store and buy a "precooked" pot roast.
Take the plastic vacuum bag with the meat (DONT OPEN IT!), lay it on the chopping block and beat the crap out of it with a large wooden implement.
Open the bag, squeeze out the contents into a saucepan and add a cup or two of your favorite BBQ sauce, a tablespoon of liquid smoke and heat to simmer for a few minutes. Serve as "Pulled Brisket"
Most east coasters cannot tell the difference!
Two of my sons are Marines so that all comes pretty natural to them.....
Later on after I cut the brisket I will show How I put it in plastic freezer bags to be used for those last minute guest, they will never know that you didn’t just take it off the pit.
LOL - I'm sure it does! Please thank them for their service for me and thank YOU for raising two fine sons.
There are a few Marines in my work group (as well as some Navy, Army and Air Force) and they're great fun.
Two of the Marines have some awesome belch contests sometimes that leave me laughing to the point of tears.
You'll have to take that up with humblegunner. But be waarned that he's extremely well-armed and a very good shot. ;-)
Oh...and he has a midget that lives in his shed who can get real mean if he's provoked.
I'm guessing that present is named Brett Favre?
Curious New Yorker, asking how along does it take to barbeque a brisket that size? Do you serve it with rolls or with a side dish?/Just Asking - seoul62.......
This one is a 12 pounder, about 6-10 hours, It can be served as an entre, sandwich, finger food etc. Raw sliced onions is a must IMHO for a side garnish, along with sliced dill pickles.Jalopena’s if you are up to it. Ranch style beans compliments it, also a good tater salad or cole slaw.
That should be 8-10 hours not 6.
Indeed. Though I'm hearing now that Chad Pennington might end up with the Dolphins. That will make me vomit.
Thanks for posting those luscious photos!
BBQ is the true Ambrosia. All other cuisine is merely a stop gap measure to prevent starvation.
More to come when I take it off to slice it!You are more than welcome!
Pretty pictures, FRiend. If you develop a brisket ping list, please add my name to the list.
I have difficulty eating other folks brisket, because I like my own so much. We use similar methods...I prefer 50% Pecan and 50% Mesquite for the smoke, charcoal for the stable temp. There has NEVER been any kind of liquid fire-starter used in my pit. I use a propane torch to light up.
If you ever get into Southeast Texas, around Point Blank, drop me a line. We’ll put on a pot of beans and put some beast on the pit and sit on the porch and tell stories.
My suggestion on making perfect tender brisket....
Step 1. Find an old man with no teeth.
Step 2. Let him do the cooking.
God bless you and God bless Texas.
Why not grill the onions too.
Thank you very much./Just Asking - seoul62.....
About your ingredients.
Is there a set amount to place in the bowl, or just play it by ear?
This dear friend is a BBQ Pictorial and as my camera does not have X-ray capabilities it was necassary to lift the lid. I have no idea what a big green egg is so please enlighten us.
Yup, mix to taste, never followed a recipe other than a hint to the ingredients in my life.The brown sugar in the mix helps put a slight glaze to the outer fat and meat and you realy don’t taste it in the final product.Key to the mix is the brown mustard, I have used it all by itself and it does a good job.
Yeah, that’s a funnel on my head.
Yeah, that’s a lime on the funnel.
Yeah, that’s an M-80 in the lime.
Thanks for the bump, 5 hours in and cooking at 225. Another hour and it will be time to wrap with foil and simmer for a couple more hours before it’s ready.
Yeah, thats a lime on the funnel.
Yeah, thats an M-80 in the lime.
And let's not forget this one! (Very short, but hilarious.)
I'm not gonna make it...starting to nod off.
I'll drool over the pictures in the morning (my day off...wooohoooo!)
Your pork ribs are amazing. You should bring them to our next get together.
Have a good nights sleep and don’t let the camel spiders bite, only 90 days left, I bet you are counting.
I am cracking up! That rules. CHASER!!!!
I can do that and that might just be when I do the next thread, we can even add it into the next get together video.
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