Thanks a lot, east. I drooled all over my keyboard.
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh
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
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.
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!
Nah. What was I thinking?
I'll wait 'til November. ;-)
~FR BBQ Ping~
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.
Yummy! I’m sssoooo hungry.
This thread rules.
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.
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.
PS. I'm hosting Christmas this year and plan on slow-smoking at least 2 7-rib Prime Rib-Roast.
(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!