[eastforker]

http://www.freerepublic.com/focus/chat/2058138/posts

[West Texas Chuck]

Most excellent. Who taught you to use mustard? Buddy of mine turned me on to that the same night he told me about the Minion Method.

I’ve heard stories about the history of brisket. Seems the cowboys back in the old days would give the brisket to black or brown help because they thought it was too tough to cook up good. After a taste of what the cowboys of color whipped up they realized that is one delicious cut of meat when prepared by knowledgeable hands.

I had a brown friend who told me his old daddy down in El Paso would dig a pit in the yard and start a fire. After seasoning his brisket he would wrap it in wet burlap and once the coals were just right he would throw it in there and cover it up and wait until the next day. Daniel told me that was some delicious dead cow.

[digger48]

Thanks for the link to that thread.

The pictures of the dogs at the end were a great touch!

[West Texas Chuck]

Darn, that's a pretty nice looking cut of meat. I've always heard you should be able to fold a brisket like a wallet, or else it is too fatty.

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[ErnBatavia]

Now THAT is a perfect dovetail into a thread!