Brisket - Texas Style BAR-B-Q

SirPorkaLot

SirPorkaLot

somebody shut me the fark up.
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We're doing it wrong!

Who knew? :doh:

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


IMG_0977.JPG


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



IMG_0978.JPG


:shock:

:confused:



Never mind low & slow

Forget hot & fast




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

:mrgreen:
 
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?
 
"You may want to vary this recipe with your own BAR-B-Q Skills." :thumb:
 
"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. :shocked:
 
gtr said:
"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. :shocked:
Click to expand...

Have to make sure you hit the "170F for medium"
 
gtr said:
"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. :shocked:
Click to expand...

Don't think a rectal thermo goes that high....
 
Utah Jake said:
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?
Click to expand...

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
 
AustinKnight said:
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
Click to expand...


Funny, I live in Maine and haven't seen this on any shelves here either.
 
IMG_0977.JPG



Take another close look a the shape of the cross-section...

Brisket in a can... like Spam? :shock:
Brisket in a loafpan... ala cupcake chicken? :confused:
Does Myron Mixon know? :wink:
 
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