B
barbefunkoramaque
Guest
Attention all Brethren:
Popdaddy and his Personal Chef Pitmaster Donnie "T" have made prior arrangements to continue to cause disarray within the more hardnosed community of brethren. Popdaddy has ordered another brethren to access Barbefunkoramaque's brethren account to cut and paste this thread in an attempt to keep y'all from having "FUNK" withdrawals. Below is the posting... sent in advance and called in by cell phone somewhere in Tuscaloosa where he had a blow out with 8000 lbs in the Truck at 65 MPH. Would have made it to Texas but this put him behind.
BEST TEXAS BRISKET THERE EVER WAS.... DISCUSS
An easy slow cooker barbecued beef recipe. Serve this beef with a potato salad or slaw and toasted buns.
INGREDIENTS:
PREPARATION:
Boil Brisket for 2 hours. Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back on crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.
Popdaddy and his Personal Chef Pitmaster Donnie "T" have made prior arrangements to continue to cause disarray within the more hardnosed community of brethren. Popdaddy has ordered another brethren to access Barbefunkoramaque's brethren account to cut and paste this thread in an attempt to keep y'all from having "FUNK" withdrawals. Below is the posting... sent in advance and called in by cell phone somewhere in Tuscaloosa where he had a blow out with 8000 lbs in the Truck at 65 MPH. Would have made it to Texas but this put him behind.
BEST TEXAS BRISKET THERE EVER WAS.... DISCUSS
An easy slow cooker barbecued beef recipe. Serve this beef with a potato salad or slaw and toasted buns.
INGREDIENTS:
- 1 Brisket
- 1/2 cup water
- 1 1/2 cups ketchup
- 1 1/4 cups cola or Dr. Pepper
- 3 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- 1 tablespoon liquid smoke flavoring
- 1/4 teaspoon Tabasco sauce
- 8 split sandwich buns
PREPARATION:
Boil Brisket for 2 hours. Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back on crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.
