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Bigger in Texas: How Many Pounds of Brisket Have Been
Townhall.com ^ | January 5, 2015 | Katie Pavlich

Posted on 01/05/2015 3:55:40 PM PST by Kaslin

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To: Kaslin

A fave...

http://www.schoepfsbbq.com/


21 posted on 01/05/2015 5:03:56 PM PST by mylife
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To: mylife
The rolls dipped in the sauce is heavenly.

The sauce poured over the salad is to die fer.

22 posted on 01/05/2015 5:04:33 PM PST by Slyfox (To put on the mind of George Washington read ALL of Deuteronomy 28, then read his Farewell Address)
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To: GeronL

As far as I am concerned there is no such thing as bad smoked brisket in TX. In 2011 I had a project requiring me to wake up at 3:30am, drive 90 miles to Monahans, TX... kick ass sometimes until 8 or 9pm then drive 90 miles back to the hotel. Often, I would stop at this BBQ joint in Monaahans and grab 2 lbs of fatty smoked brisket cut into thicker chunks than normal for dinner on the drive home... Just brisket... and a couple half liter glass bottles of Mexican Cokes poured into a huge cup with crushed ice. I would eat it with my hands dipping the chunks in sauce if I felt like sauce that night and just wipe my hands on my shirt. I miss having access to good smoked brisket. Northwestern PA is just... lacking in that department.


23 posted on 01/05/2015 5:04:38 PM PST by Rodamala
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http://vimeo.com/40968835


24 posted on 01/05/2015 5:08:41 PM PST by mylife
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To: Slyfox
Because BBQ Porn deserves to be linked to:


25 posted on 01/05/2015 5:09:51 PM PST by Rodamala
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To: Kaslin

we are driving to Texas in April to see the blue bonnets and visit Cooper’s BBQ in Llano. Having consumed massive quantities of BBQ from all over I can say with certainty that Coopers is the best in the world for pork and brisket

We also hope to visit Fredrick and the Nimitz museum

We will drive 4 or 5000 miles for blue bonnets and the world’s best bbq


26 posted on 01/05/2015 5:13:49 PM PST by bert ((K.E.; N.P.; GOPc.;+12, 73, ..... Obama is public enemy #1)
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To: bert

Coopers is a great one.


27 posted on 01/05/2015 5:15:09 PM PST by mylife
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To: Slyfox

I have not been there in 15 years but recall it being tasty.


28 posted on 01/05/2015 5:16:04 PM PST by mylife
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To: Rusty0604

lol, no. They were closed the day I took the picture and the stories that other freepers told when I first posted it were enough to keep me away.


29 posted on 01/05/2015 5:16:25 PM PST by GeronL
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To: Rodamala

That’s too bad! Good bbq is a wonderful thing.


30 posted on 01/05/2015 5:17:09 PM PST by GeronL
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To: Graybeard58
Four tons is equivalent to 8,000 pounds.

Really? Yer joshin; me, right?

Six of one, half dozen of the other.

31 posted on 01/05/2015 5:17:33 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: bert

PS....

Don’t tell anyone but I am a pork fan here in Tx.

Bring on the OINK!


32 posted on 01/05/2015 5:17:39 PM PST by mylife
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To: GeronL

I ate at the Rudys in Waco.
The brisket was just fine, their pickled jalapenos were OUTSTANDING. *Still crispy fresh* The corn on the cob was boiled to death.

I ate at the Rudys in Denton.
Everything sucked.


33 posted on 01/05/2015 5:21:23 PM PST by mylife
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To: MadMax, the Grinning Reaper

My mother cooked Jewish style pot roast like that. Brisket plus potatoes plus carrots plus onions plus a cooking gravy or sauce


34 posted on 01/05/2015 5:23:09 PM PST by dennisw (The first principle is to find out who you are then you can achieve anything -- Buddhist monk)
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To: dennisw

People in Tx are oddball purists when it comes to BBQ.
Some will not even allow sauce on the side.

But Brother, a brined and smoked brisket is yummy!


35 posted on 01/05/2015 5:27:18 PM PST by mylife
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To: mylife

The Salt Lick a ways outside of Austin is a wonderful place. Good BBQ. The setting and open pit is truly amazing.


36 posted on 01/05/2015 5:28:14 PM PST by cornfedcowboy
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To: cornfedcowboy

I will add it to the roadtrip list.


37 posted on 01/05/2015 5:31:40 PM PST by mylife
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To: mylife

lol


38 posted on 01/05/2015 5:33:21 PM PST by GeronL
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To: Rodamala

I smoked a 16 pounder with oak and mesquite for 6 hours then into the oven for another 16 hours leading up to Christmas morning.

Learned a lesson that six meals straight is my limit on brisket.


39 posted on 01/05/2015 5:33:30 PM PST by Rebelbase
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To: mylife

I don’t like BBQ sauce. It spoils the flavor of the meat and the wood smoke.


40 posted on 01/05/2015 5:33:39 PM PST by Ditter
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