Brisket - Texas Style BAR-B-Q

[bigabyte]

Well, ... how was it? We're dying to know.

I'm thinking like SPAM, only beefier.

 

[SirPorkaLot]

Well, ... how was it? We're dying to know.

Gore. It was a standard packer - 12lb brisket. It has been given the pastrami treatment, and is being cured as we speak.

 

[Big Kahuna]

Could this be an offshore product? I find Chinese does not translate well using Google translator, LOL. :laugh:

 

[Rick T]

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[s/QUOTE]

Won't find it here either. :becky:

 

[SirPorkaLot]

I found it in California.......'nuff said.

 

[SirPorkaLot]

I think it is a vast Texan conspiracy orchestrated by the right wing to confuse Californians into screwing up their briskets.

 

[Gore]

Gore. It has been given the pastrami treatment, and is being cured as we speak.

What?!!? That package distinctly says it is a "Texas Style Bar-B-Q!" brisket and you're turning it into pastrami??? Don't cross the streams! :tsk:

(I think you've been in California too long).

 

[deguerre]

I think it is a vast Texan conspiracy orchestrated by the right wing to confuse Californians into screwing up their briskets.

Problem here is...you're from NC so you already know better than to listen to Texans.

 

[PitRow]

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. :thumb:

Back in the old days (wood fired ovens etc.) a "slow oven" meant around 300 degrees (roughly, since they had no real way to tell). I'm guessing that's what they're referring to here.

250° Very slow
300° Slow
325° Moderately slow
350° Moderate
375° Moderately hot
400° Hot
450° Very hot
500° Extremely hot

 

[HeSmellsLikeSmoke]

It is great to see that Brother Donnie, Pitmaster T finally got his product to market. :thumb:

 

[SDAR]

Them hats aint from around these parts. We don't wear em that tall. Looks more like KC to me. :becky:

 

[caseydog]

Gore. It was a standard packer - 12lb brisket. It has been given the pastrami treatment, and is being cured as we speak.

Ah, you are doing a Kinky Freidman Texas Brisket. :becky:

CD

 

[SDAR]

Ah, you are doing a Kinky Freidman Texas Brisket. :becky:

CD

That made me spit my coffee!