[eastforker]

I will attempt to give a presentation of how Brisket should be , hope you all enjoycooked

[tutstar]

gnip...

[al_c]

Thanks a lot, east. I drooled all over my keyboard.

[eastforker]

First of all the ingredients all mixed up along with 2 tbl spoons of brown sugar

[mojito]

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

[bcsco]

Bump

[normy]

Hey, what city do you live in, maybe I'll come over. “eastforker?” is that east fork of the Trinity?

[NavyCanDo]

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

[tx_eggman]

I prefer a dry rub ... my key ingredient is ...

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.

[70th Division]

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!

[Allegra]

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. ;-)

[stainlessbanner]

~FR BBQ Ping~

[wildbill]

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.

[lilylangtree]

Yummy! I’m sssoooo hungry.

[jmc813]

This thread rules.

[Mac from Cleveland]

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.

[VeniVidiVici]

Brisket bump.

[TexasCajun]

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.

[TexasCajun]

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.

[JustaDumbBlonde]

I didn't realize that you could cook ANYTHING without Tony's. Darn nice-lookin' BBQ though. Yum.

[Species8472]

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!