Draggingtree Posted June 15, 2012 Share Posted June 15, 2012 Barbecue Beef Brisket Texas Style By Meathead Summary. Barbecue beef brisket is the national dish of the Republic of Texas. Here's the recipe for how to cook it the way the BBQ champions and BBQ restaurants cook it. Recipe Type. Entree. Tags. Beef, brisket, BBQ, barbecue, barbeque, grilling, smoking, cookout, party, dinner, smoker, grill. "Anytime you got nothing to do - and lots of time to do it - come on up." Mae West Brisket is the national food of the Republic of Texas and a whole brisket is a great excuse for a party. A whole barbecue beef brisket is a huge clod of cow that can come off the pit almost black, looking more like a meteorite than a meal. But it is not burnt, and beneath the crust is the most tender, juicy, smoky meat. If you cook it right. And that's a BIG IF. Like a Clint Eastwood cowboy, brisket is unforgiving. Cook it right and it is tender, juicy, and flavorful. Cook it wrong and it is like a wrangler's leather chaps. To help you get it right, I have written this book-length article/recipe/technique so that you understand all the concepts. Don't let it scare you. Brisket mastery is possible, even on a gas grill. Briskets are from the chest area of the steer between the forelegs. There are two per animal, and these boneless pectoral muscles get a lot of work, so there isn't much fat marbling within the muscle and there's a lot of connective tissue in and around the muscle fibers. That's why they are so tough. Much of the world's brisket is made into corned beef, pastrami, or pot roast, but it is also a fine cut for barbecue, and it is required in Kansas City Barbecue Society (KCBS) cooking contests (about 500 across the nation) along with pork ribs, pulled or chopped pork, and chicken. Beware: Corned Beef Brisket is a brisket that has been corned, which is to say it has been preserved with salt and flavorings. It is not the same! It is meant for boiling, not for barbecue. Ignore this warning and you will be sorry! Your butcher probably offers three cuts of brisket, a whole "packer" brisket, a "flat", and a "point" (sometimes called the deckle). Each cut needs to be cooked differently. The whole packer brisket When you buy a whole "packer's cut" brisket, it weighs 8 to 16 pounds and comes in an airtight Cryovac plastic wrap. There is a cap of fat on one side that can be up to 1" thick, and it is trimmed pretty close to fat free on the other side. The larger briskets usually come from older steers and tend to be tougher.Read More http://www.amazingribs.com/recipes/beef/texas_brisket.html Side Note this news letter has a bunch & I mean a bunch of information on a Variety of things not just briskets Link to comment Share on other sites More sharing options...
clearvision Posted June 15, 2012 Share Posted June 15, 2012 Ironworks, Austin. Good. Link to comment Share on other sites More sharing options...
Valin Posted June 15, 2012 Share Posted June 15, 2012 Is there a version for our Vegan sisters and brothers? I'm thinking Tofu Brisket? Link to comment Share on other sites More sharing options...
Draggingtree Posted June 15, 2012 Author Share Posted June 15, 2012 clearvision, Valin, take a look and see all the how to recipes in his news letter Link to comment Share on other sites More sharing options...
Draggingtree Posted June 22, 2012 Author Share Posted June 22, 2012 Texas • Click here to see my detailed tour of The Austin Barbecue Belt with plenty of photos. • Here's a link to the guide in the Texas BBQ Review • Here's a link to The Texas BBQ Trail, a guide paid for the joints in Elgin, Lockhart, Luling, Taylor • Here's a link to a guide from Dallas Food • And while you're at it, why not hit the Texas Wine Trail • Burn's, Houston (Roy Burns, owner) • Willy Ray’s, 145 Interstate 10 N, Beaumont, TX 77707 409.832.7770 • Mikeska’s Barbecue, 4225 Hwy. 59, El Campo, TX 77437, 979.543.8252 (tel.), 800.388.2552 (toll-free) • Thelma Bar B Que 3755 Southmore Boulevard, Houston, TX 77004 • Drexler's • Luling City Market, • Goode Company on Kirby in Houston • Vergies BBQ at 5535 Gessner Drive, Houston, TX 77041 (713) 466-6525. • Sonny Bryans, multiple locations in Dallas, but the original is a must. • Gonzales Food Market, 800-269-5342 • Rudy's, multiple locations, my fave is in Round Rock • New Braunfels Smokehouse, 441 N. Guenther, New Braunfels, TX 78131, 800-537-6932 • Vera's for BBQ cow's heads barbacoa de cabeza, 26th St. and Southmost Road, in Brownsville, TX., since 1955 • Ja Kiva, Terlingua • Clem Mikeska's, Temple • Cap Ranch Gourmets, 2018 S. Broadway, Tyler, TX 75701, 903.592.3452 (tel.) 800.874.9321 (toll-free) • Snow's, Lexington Read More http://amazingribs.com/ Link to comment Share on other sites More sharing options...
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