Ok. Since half the membership of TSD seem to be from Texas, it's time for you guys to offer some advice. I've tried several times to do brisket and, if what mine tastes like is what it's SUPPOSED to taste like, I just won't bother any more. However, too many people say too many good things about Texas Q for me to give up that easily. All I know is, you have to cook it low and slow (I DO know how to do that). I assume it's typically done with mesquite, but I don't know that. Looking for any and all suggestions...meat selection, wood choices, dry rub (or not), sauces, basting, side dishes...anything. I do a mean Carolina-style pork butt - but Texas-style beef has eluded me. HELP!! (When we're done with this one, perhaps we'll try some Tex-Mex recipes, hmmm? :drool) Thanks to one and all!!
Non BBQ..but nice for a quick fix so to speak. My mom use to take brisket....and dump a bottle or 2 of BBQ sauce.....and put the whole thing in a Croc Pot. Of course..its not BBQ at ALL..but....it was good stuff.....especially to food process and put on Tortillas
Even here in Texas you'll get conflicting information. There's more than one way to do it and they are all good when done properly. Start with this, Salt Lick (http://saltlickbbq.com/) style... http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23228,00.html
Hmmm...another place to try on my next trip. I have been here, though. Sure, it may not help you with a recipe, but the brisket there was the stuff!
Po-ke-jo's falls in this category also. There's a chain that actually has excellent BBQ called Bill Miller's BBQ. Not Bad. But if you want to get some real BBQ you need to join us for the Central Texas Meet. Raf
Thanks, guys...but I'm not asking where to go for good Q. If I ever make it to Texas, I'll for sure ask THAT question. What I'm looking for is info on how to prepare the stuff myself. Somehow, it just seems unnatural to attempt authentic Texas barbecue from a Rachel Ray FoodNetwork recipe! :rofl
and what we are trying to say is that those are very guarded secrets. Folks use secret marinades, rubs and sauces to give it that special taste. It also depends on the meat itself. I doubt people are going to part with those secrets. You might get some basic recipes from some guys on the food network. Raf
Use the foodnetwork link above as your guide. With brisket, there's no exact recipes. Most guys here in Texas that experienced with cooking good meat just do everything by feel. Use a dry rub, sear the outside over the fire to carmelize and lock in the rub, then slow smoke it until done. I highly recommend you order some of the Salt Lick's bottled sauce... or maybe you can can trade Raf or myself something good enough to have us run the local HEB (grocery store) and grab you a couple of bottles That stuff rocks!
Thanks, Mike. I suspect I'll have a problem finding a good cut of meat in the first place. 8-10 lbs is probably not gonna happen. Connecticut isn't exactly brisket central! Wonder if my pork dry rub would be suitable for beef...salt, sugar, brown sugar, ground cumin, chili powder, black pepper, cayenne pepper and paprika? I'll check out Salt Lick.
That rub sounds great for any meat. Does the "quality" of the brisket matter or does a cheaper cut work just as well? .......................................................never tried this but I am very interested
The Cook's Illustrated recipe probably makes a very good brisket. They tend to have good recipes. It will not make it Texas Style. The advice "It is best to avoid mesquite, which turns bitter" will get you nowhere in my part of TX. Around here mesquite smoked is great BBQ. There is a joint four miles down the road that turns out mesquite smoked that is so good, I gave up trying to match it. Just buy take out. Mesquite smoked is probably an acquired taste. Pecan & oak would suit more people. The regional variations within TX are quite great. Rubs vary, wood for smoke varies, & sauce varies. It can vary within a town such as Lockhart which has more than one place I like. Lockhart is worth a side trip if you are in the area just to sample the variations. It's time for take out, Jim
To make good Brisket, it needs to be cooked with indirect heat and not with fire under it as when grilling steaks. There are three things that are important. 1) smoking time 2) temperature 3) rub or sauce You can buy the cheapest brisket and it will come out very tender and tasty provided you keep a constant temperature of about 225 degrees for about 1.5 hours per pound of brisket. There are different designs for smokers. It takes practice to keep a constant temperature burning for up to 18 - 20 hours. Smoking brisket less than that, and you will be eating brisket that is as tough as your TM strop. I recommend the weber bullet: http://www.virtualweberbullet.com/ It is very easy to use and you can use charcoal with a few chunks of hard wood like mesquite or oak to give it a smoked flavor. In that website you'll find recipes for rubs and sauces you can use. They are very similar to your recipe. You can also do brisket in the oven. First, "Smoke" the brisket in a regular grill outside using wet wood chips and indirect heat for about 1 to 1.5 hours. Then you transfer the brisket to a deep pan. Cover it with foil and put in the oven for about 1 hour per pound at 250 degrees. There are sauces you can use for flavoring. Allegro Gold Buckle Brisket Sauce is a good one, but there are others too. Brisket comes out ok using the oven, but not as good as smoking it outside for about 18 hours depending on the weight of the brisket. With the weber bullet above you can also smoke a whole turkey and it comes out delicious. A 12 pound turkey is fully cooked in about 3 or 4 hours. I used to enjoy smoking my own brisket. It was fun and usually had to invite family to eat that much brisket. After a few times it gets old with all the work that goes into tending the fire at a constant temperature. Then you end up smelling like the brisket too. Now, it is very convenient to go to my local BBQ joint and buy brisket already made and all the fixings like beans and potatoe salad for about $9 a pound. And that my friend, is heavenly! GeNn
