Texas BBQ Brisket, step by step(Vanity w/ PICS)

Eastfork of the San Jacinto ^ | 08/07/08 | eastforker

[eastforker]

Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.

[TigersEye]

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

[eastforker]

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

[TheJollyRoger]

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.

[TASMANIANRED]

Why not grill the onions too.

[BooBoo1000]

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.

[RandallFlagg]

Bookmarking...with drool.

[TexasCajun]

Your welcome in my camp any time Mister.

Great pics.

[seoul62]

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

[RandallFlagg]

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

[eastforker]

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.

[eastforker]

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.

[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.

Ouch.

[VOA]

bump

[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.

[Allegra]

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.)

[Allegra]

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!

[TheMom]

Thats my next project. Pork spare ribs pictorial.

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

[eastforker]

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

[Xenalyte]

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

[eastforker]

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.