How to Have Barbecue (and Future Barbecue) Shipped to Your Door

Texas Monthly ^ | APR 13, 2020 | Daniel Vaughn

[Carriage Hill]

You wouldn’t want to gut and skin it near the grill, would you? That’s a mess, and draws critters.

[novemberslady]

bttt

[smvoice]

I’ve been craving Zweigle’s White Hot Brats with spicy chili sauce. Delicious!

[Deek]

Brisket: dry age untrimmed packer 2 weeks. Inject (I use Butchers) and rub. Seal and put in sous vide at 155 for 30-36 hours. Chill, remove from bag trim to your preference and re-rub. Put on 250 smoker for until internal temp is 140 or so.

Beef Ribs: Rub, and put whole rack in sous vide at 150 for 36 hours. Chill and re-rub. Put on smoker at 250 until 140.

The sous vide can be done 1-2 ahead of time. Smoker time will be consistent depending on your meat/smoker. On my rig, a packer is about 5.5 hours and ribs about 4. No need to stay up all night: get up in the morning and put it on 5-6 hours before serving.

The dry age on the brisket is not about flavor, it is about removing water. As the brisket cooks, the "dry" protein absorbs rendered fat resulting in an amazingly moist brisket.

Because of sous vide, there is no stall on the smoker, even if you want to cook to a higher internal temp.

"If you are not cheating, you are not trying"

[yarddog]

For pork ribs, buy from reliable retailer. Select small rib rack with a lot of curve in it. Either using a commercial smoker or a good brick one, set a hot fire and let it cool slightly.

Put the ribs on the rack with salt and black pepper rubbed in. Add small pieces of hickory to get more smoke. Cook until they have been dripping fat for a few minutes.

The meat should almost fall off the bones so be careful..

[Deek]

The meat should almost fall off the bones so be careful..

We have an issue at Casa Deek: I like pork ribs competition style, where you can take a bite of rib and it doesn't fall off the bone. Mrs. Deek likes them fall-off-the-bone. Attempts to compromise have not gone well, so either I settle or we hafta do them two ways.

[FXRP]

big bookmark.

[tbw2]

Lazy Dog restaurants are offering meal kits:
* pizza night kit
* backyard barbecue kit
* a brunch kit
and a general home essentials, AKA, regular grocery box

They’re located in the Dallas-Fort Worth area.

[WildHighlander57]

Bookmarking for brisket!!!

[Texas resident]

They forgot the New Braunfels smokehouse. I send a brisket to my uncle in LA every year for Christmas.

[Texas resident]

My brisket:

Packers cut about 15 to 18 lbs.

Season with Tony Chachere’s and olive oil. Keep in Fridge for 48 hours. Cook on smoker until internal temp is right.
Wrap in foil and put in a cooler to sit overnight.
Next morning it is still warm and cuts like butter.

[Deek]

Wrap in foil and put in a cooler to sit overnight.

Thanks! What is the right temp? What impact does the cooler/cambro have on your bark? Thanks again for sharing.

[Texas resident]

185 degrees internal temp. The cooler keeps it warm and it self moisterizes all night. The moisture tries to escape, hits the foil then lands back on the meat.