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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

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


51 posted on 08/07/2008 12:50:51 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Photobucket
52 posted on 08/07/2008 12:53:24 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Photobucket
53 posted on 08/07/2008 12:54:24 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: wildbill
My wife's parents have a ranch in Mason. My family will be heading there this weekend. I wont be going but I have been wanting to try out my fly rod on the Llano. I guess it can wait till Labor Day.
54 posted on 08/07/2008 12:58:09 PM PDT by normy (Don't take it personally, just take it seriously.)
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To: TexasCajun

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.


55 posted on 08/07/2008 1:03:18 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Allegra

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.


56 posted on 08/07/2008 1:08:41 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: eastforker

I live in Dallas, where are you.....I’ll be over and I’ll bring the beer


57 posted on 08/07/2008 1:14:34 PM PDT by Kimmers (Liberalism: Where fun goes to die)
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To: RikaStrom; eastforker; Allegra; humblegunner; Eaker; TheMom; pax_et_bonum; Bacon Man; Hap

ZOMG. That barbecue looks to DIE for.


58 posted on 08/07/2008 1:16:49 PM PDT by Xenalyte (~ ~ FREE LAZAMATAZ! ~ ~)
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To: Kimmers

Lake Houston down here in Harris county on the Eastfork of the San Jacinto.


59 posted on 08/07/2008 1:17:20 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
I didn't realize that you could cook ANYTHING without Tony's. Darn nice-lookin' BBQ though. Yum.
60 posted on 08/07/2008 1:18:34 PM PDT by JustaDumbBlonde ("When the government fears the people there is liberty ... " Thomas Jefferson)
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To: jmc813; Bacon Man; Hap
I totally forgot that Xena and Eaker roll with you guys too.

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?

61 posted on 08/07/2008 1:19:04 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Allegra

Hey thanks, now I know what my sons will be doing in about 20 years.....still drinkin beer and blowing up sh!+....great video


62 posted on 08/07/2008 1:19:10 PM PDT by Kimmers (Liberalism: Where fun goes to die)
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To: TexasCajun

Now you’re talkin’ my language!


63 posted on 08/07/2008 1:19:46 PM PDT by JustaDumbBlonde ("When the government fears the people there is liberty ... " Thomas Jefferson)
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To: JustaDumbBlonde

Tony’s has way to much salt in it for me but it has good spices.


64 posted on 08/07/2008 1:19:49 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Allegra

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.


65 posted on 08/07/2008 1:21:11 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: Xenalyte
ZOMG. That barbecue looks to DIE for.

I am drooling all over my keyboard.

66 posted on 08/07/2008 1:21:41 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Kimmers
Hey thanks, now I know what my sons will be doing in about 20 years.....still drinkin beer and blowing up sh!+....

Heck yeah!

I mean, I just never thought growing up sounded all that much fun. ;-)

'Course, if I tried it, I might actually like it.

67 posted on 08/07/2008 1:23:41 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Kimmers; Allegra
great video

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. >-(

68 posted on 08/07/2008 1:23:56 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: eastforker
How to cheat at brisket -

(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!

69 posted on 08/07/2008 1:27:45 PM PDT by Species8472 (Tolerate something and you will get more of it)
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To: Allegra

Two of my sons are Marines so that all comes pretty natural to them.....


70 posted on 08/07/2008 1:27:55 PM PDT by Kimmers (Liberalism: Where fun goes to die)
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To: Species8472

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.


71 posted on 08/07/2008 1:36:27 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Kimmers
Two of my sons are Marines so that all comes pretty natural to them.....

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.

72 posted on 08/07/2008 1:39:35 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: jmc813; humblegunner
Agreed, but if I end up with "Sad But True" stuck in my head all night, I'm gonna want to murder someone.

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.

73 posted on 08/07/2008 1:42:34 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: eastforker
Four hours at 300 or so, time to let the fire cool down and simmer Photobucket
74 posted on 08/07/2008 1:44:15 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: jmc813
And the Jets just gave me an early present today.

I'm guessing that present is named Brett Favre?

75 posted on 08/07/2008 1:46:17 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: eastforker

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.......


76 posted on 08/07/2008 1:47:07 PM PDT by seoul62
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To: 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.


77 posted on 08/07/2008 1:53:03 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

That should be 8-10 hours not 6.


78 posted on 08/07/2008 1:55:19 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Allegra
I'm guessing that present is named Brett Favre?

Indeed. Though I'm hearing now that Chad Pennington might end up with the Dolphins. That will make me vomit.

79 posted on 08/07/2008 1:57:30 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: eastforker

Thanks for posting those luscious photos!


80 posted on 08/07/2008 2:00:31 PM PDT by BunnySlippers (I have already previewed or do not wish to preview this composition.)
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To: eastforker

BBQ is the true Ambrosia. All other cuisine is merely a stop gap measure to prevent starvation.


81 posted on 08/07/2008 2:03:43 PM PDT by TigersEye (Berlin '36 ... Olympics for murdering regimes. ... Beijing '08)
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To: BunnySlippers

More to come when I take it off to slice it!You are more than welcome!


82 posted on 08/07/2008 2:04:07 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

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.


83 posted on 08/07/2008 2:06:37 PM PDT by TheJollyRoger (Vote ALL the bums out! Ever last ONE of 'em.)
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To: eastforker

Why not grill the onions too.


84 posted on 08/07/2008 2:06:46 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: eastforker
First off, you are losing a lot of heat with all of your looking at the chicken, get a big green egg for the brisket, put it on and forget it for 10 12 hours, at 250 degrees, use your present barbecue for the chicken, old timers say “ If you are looking you ain't cooking” keep the lid down and let's get er done.
85 posted on 08/07/2008 2:07:27 PM PDT by BooBoo1000 (Some times I wake up grumpy, other times I let her sleep/)
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Bookmarking...with drool.


86 posted on 08/07/2008 2:14:52 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: eastforker
Your welcome in my camp any time Mister.

Great pics.

87 posted on 08/07/2008 2:17:46 PM PDT by TexasCajun
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To: eastforker

Thank you very much./Just Asking - seoul62.....


88 posted on 08/07/2008 2:19:01 PM PDT by seoul62
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To: eastforker

About your ingredients.
Is there a set amount to place in the bowl, or just play it by ear?


89 posted on 08/07/2008 2:20:40 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: BooBoo1000

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.


90 posted on 08/07/2008 2:24:07 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: RandallFlagg

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.


91 posted on 08/07/2008 2:27:59 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Kimmers

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.

Ouch.


92 posted on 08/07/2008 2:30:40 PM PDT by Xenalyte (~ ~ FREE LAZAMATAZ! ~ ~)
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To: eastforker

bump


93 posted on 08/07/2008 2:32:05 PM PDT by VOA
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To: VOA

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.


94 posted on 08/07/2008 2:38:42 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Xenalyte
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.

And let's not forget this one! (Very short, but hilarious.)

95 posted on 08/07/2008 2:46:40 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: eastforker
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.

I'm not gonna make it...starting to nod off.

I'll drool over the pictures in the morning (my day off...wooohoooo!)

Enjoy!

96 posted on 08/07/2008 2:48:38 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: eastforker
Thats my next project. Pork spare ribs pictorial.

Your pork ribs are amazing. You should bring them to our next get together.

97 posted on 08/07/2008 2:50:26 PM PDT by TheMom (My baby just graduated from High School - send money for college!)
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To: Allegra

Have a good nights sleep and don’t let the camel spiders bite, only 90 days left, I bet you are counting.


98 posted on 08/07/2008 2:51:30 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: Allegra

I am cracking up! That rules. CHASER!!!!


99 posted on 08/07/2008 2:53:29 PM PDT by Xenalyte (~ ~ FREE LAZAMATAZ! ~ ~)
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To: TheMom

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.


100 posted on 08/07/2008 2:53:58 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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