Brisket - Texas Style BAR-B-Q

SirPorkaLot · 12-19-2011, 10:52 PM

We're doing it wrong!

Who knew?

I picked up a 16lb brisket at one store and a 12lb at another. This was on the 12lber....

Hmmm...Cook it whole, leave fat cap on....ok. Let's take a look at this recipe on the back...

Never mind low & slow

Forget hot & fast

Texas Style BAR-B-Q is Slow & Fast!!

Utah Jake · 12-19-2011, 11:00 PM

I think this is a hoot, whod a thought?
So all you Texas guys, tell me what's up with this:
I was cooking in a major contest when a Texas fellow stopped by to ask if I was cooking a #24 Brisket. I had no idea what he was talking about so he told me the best Briskets cooked in Texas had at least 2 inch fat cap, the bigger the better. Huh?

gtr · 12-19-2011, 11:04 PM

Where do you get slow coals?

I'm gonna need those as I get older as I'm guessing they'll be easier to catch.

SirPorkaLot · 12-19-2011, 11:08 PM

"You may want to vary this recipe with your own BAR-B-Q Skills."

Groundhog66 · 12-19-2011, 11:11 PM

I guess those Texan's really DO know brisket

bigabyte · 12-19-2011, 11:19 PM

I'm pretty sure Kingsford briquettes are supposed to be slow burning. I guess you use those. I wish they would say if you are supposed to turn it clockwise or counterclockwise. I hope I don't mess it up.

BBQ Bandit · 12-19-2011, 11:19 PM

I'm so confused!

"Well.... excuuuuuuuuse, me" (Steve Matin mod)

gtr · 12-19-2011, 11:21 PM

"For best results use a meat thermometer"

Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.

SirPorkaLot · 12-19-2011, 11:29 PM

Quote:

Originally Posted by gtr

"For best results use a meat thermometer"

Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.

Have to make sure you hit the "170F for medium"

BBQ Bandit · 12-19-2011, 11:32 PM

Quote:

Originally Posted by gtr

"For best results use a meat thermometer"

Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.

Don't think a rectal thermo goes that high....

AustinKnight · 12-20-2011, 12:19 AM

Quote:

Originally Posted by Utah Jake

I think this is a hoot, whod a thought?
So all you Texas guys, tell me what's up with this:
I was cooking in a major contest when a Texas fellow stopped by to ask if I was cooking a #24 Brisket. I had no idea what he was talking about so he told me the best Briskets cooked in Texas had at least 2 inch fat cap, the bigger the better. Huh?

I think that Texan had to many bud lights, I cook 10- 15# whole briskets and don't really care to cook a 24#der ever. Supposedly the best brisket cooked in the USA are done right here in my city and they are all about 10-15# at Franklin s BBq As for the OPs post ya'll know that that's just marketed to people up north you wont find that on the shelf's here in Texas, and we do have vehicles we don't all ride horses

nucornhusker · 12-20-2011, 12:36 AM

Quote:

Originally Posted by SirPorkaLot

They couldn't even pay real actors to pose for a picture with a smile. What does that tell you?

KingRanch450 · 12-20-2011, 07:26 AM

Thats just embarassing! I don't think that would fly here in the Lone Star State!

CarolinaQue · 12-20-2011, 07:38 AM

Quote:

Originally Posted by AustinKnight

I think that Texan had to many bud lights, I cook 10- 15# whole briskets and don't really care to cook a 24#der ever. Supposedly the best brisket cooked in the USA are done right here in my city and they are all about 10-15# at Franklin s BBq As for the OPs post ya'll know that that's just marketed to people up north you wont find that on the shelf's here in Texas, and we do have vehicles we don't all ride horses

Funny, I live in Maine and haven't seen this on any shelves here either.

southernstyle · 12-20-2011, 07:52 AM

slow and fest brisket cooked to a perfest 170 med is the bomb.

12-19-2011, 10:52 PM	#1
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Brisket - Texas Style BAR-B-Q We're doing it wrong! Who knew? I picked up a 16lb brisket at one store and a 12lb at another. This was on the 12lber.... Hmmm...Cook it whole, leave fat cap on....ok. Let's take a look at this recipe on the back... Never mind low & slow Forget hot & fast Texas Style BAR-B-Q is Slow & Fast!! __________________ John

12-19-2011, 11:04 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Where do you get slow coals? I'm gonna need those as I get older as I'm guessing they'll be easier to catch. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-19-2011, 11:08 PM	#4
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	"You may want to vary this recipe with your own BAR-B-Q Skills." __________________ John

12-19-2011, 11:11 PM	#5
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	I guess those Texan's really DO know brisket __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-19-2011, 11:19 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm pretty sure Kingsford briquettes are supposed to be slow burning. I guess you use those. I wish they would say if you are supposed to turn it clockwise or counterclockwise. I hope I don't mess it up. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-19-2011, 11:00 PM	#2
Utah Jake On the road to being a farker Join Date: 05-14-09 Location: Salt Lake City, Utah	I think this is a hoot, whod a thought? So all you Texas guys, tell me what's up with this: I was cooking in a major contest when a Texas fellow stopped by to ask if I was cooking a #24 Brisket. I had no idea what he was talking about so he told me the best Briskets cooked in Texas had at least 2 inch fat cap, the bigger the better. Huh?

12-19-2011, 11:19 PM	#7
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	I'm so confused! "Well.... excuuuuuuuuse, me" (Steve Matin mod) __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

12-19-2011, 11:21 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	"For best results use a meat thermometer" Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-20-2011, 07:26 AM	#13
KingRanch450 is One Chatty Farker Join Date: 12-15-11 Location: Rockwall, Tx/Lake Fork, Tx	Thats just embarassing! I don't think that would fly here in the Lone Star State!

12-20-2011, 07:52 AM	#15
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	slow and fest brisket cooked to a perfest 170 med is the bomb. __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
10 pound brisket from Sam's with Texas-Style BBQ Rub	Pappy	Q-talk	22	09-10-2011 11:05 AM
Texas Style	SteevieG	Q-talk	6	06-05-2010 06:16 PM
How To Smoke A Brisket-Texas Style	MilitantSquatter	Q-talk	38	02-28-2010 10:15 PM
socalwelder in Texas bar b que newbie hello all or is it yall	socalwelder	Cattle Call !!!	30	04-01-2009 09:28 AM