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!
Posted on 08/07/2008 11:21:18 AM PDT by eastforker
Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.
Well, I did use a miller lite for the beer can chicken!
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.
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.
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!
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.
Not to mention... our way with the babebots!
Come on on down, big... 
if Lil' will let ya!
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?).
Garbage can parties sound good.
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.
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.
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.
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!
.
‘Tis the season-ing!
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.
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??
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.
I’ve been known to burn meat pretty well, but that brisket looks fantastic. Great job.
Pray for W, America and Our Troops
.
Sounds great potlatch!
Best. Thread. Ever.
Man, I am hungry now!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.