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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
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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.)
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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)
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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)
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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
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Bump


11 posted on 08/07/2008 11:30:08 AM PDT by bcsco (Obama: SPINciple in chief!)
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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.)
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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
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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)
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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.)
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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...)
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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
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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
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To: eastforker

Yummy! I’m sssoooo hungry.


34 posted on 08/07/2008 12:17:10 PM PDT by lilylangtree (Veni, Vidi, Vici)
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To: eastforker

This thread rules.


36 posted on 08/07/2008 12:18:57 PM PDT by jmc813 (Welcome to New York, Brett!)
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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")
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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.)
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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
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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
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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: 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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