Originally Posted by HeSmellsLikeSmoke
Neal, in response to your request in the video, here is a Texas Barbecue Juice recipe by Meathead that was inspired by Cooper's in Llano, TX.
I have yet to try it, but it looks as if it would be pretty close to the stuff I tasted there. Cooper's key is continually dipping meat into the pot of sauce.
I agree with your sentiments regarding that old school BBQ taste. I want it to be just like Sutphin's was in my childhood back in Borger, TX - savory, smokey and not sweet.
I made this the first time I did a brisket. Saved an otherwise overtrimmed, dry rookie attempt. It's good.
22.5 WSM, 22.5 OTG, 1992 Smokey Joe