That's right, today is Mother's Day, we've invited over both sets of parents, and I'll be smoking a brisket all day long. I might do some ribs and sausage too. I told Frank (62Overlander) that I'd post a thread for it, so here it is.
I started the charcoal at about 4:30 AM, and used the coals to start the wood fire by about 5:15. I also rubbed the brisket with my super-duper fantastic top-secret dry rub. But since I included the ingredients in one of the pictures I took, you'll all now be privy to this priveleged information.
I know, I know... everyone on this forum wants to see pics. I'll upload them in a few minutes.
Is that "bently" some kind of new Japanese pickup truck? Does it have dualies? Extended cab? It's a long bed right? Oh, yeh you live in austin where everyone is from someplace else... not as many pickups there. So where are the pictures?
Okay, for those who don't know, Texans are very particular about what we call "barbeque" and how we prepare it.
Now before anyone gets all up in arms, I want to preface this by saying that I've had great BBQ in Carolina, Tennessee, and Kansas City. When it comes to BBQ styles, I don't discriminate-- if it's tasty, I'm going to eat it.
And I also realize that there are some yankee folk who refer to the word "barbeque" as an activity, a get-together, a social event that centers on burgers and hot dogs cooked over an open fire. That's okay, I'm not going to tell you how to live your life, but down here we call that "grilling" and there are plenty of tasty treats that you can grill to be sure.
But when a Texan uses the word "barbeque" he's talking about a style of food cooked low and slow over indirect heat, or "smoking" the meat. And when a Texan refers to "barbeque" he's typically talking about beef brisket, though there are plenty of other tasty critters that you can cook low and slow.
So anyway, I just wanted to preface all of this and show you how I do it. We start off with the fire-- I use a chimney starter to get the charcoal going.
We don't cook over the charcoal. Once it's ready, I load a few logs into the offset firebox, and use the charcoal to get it started. This morning I used a couple of oak logs and a pecan log.
I've got a technical question. Is it OK to smoke Brisket and a Pork Butt in the same pit, like my son-in-law does?
Or is that a big no-no. I'm a newbie so I just follow his advice.
I think it's okay, and I've done it several times before. Pork butts typically take even longer than brisket so you'd start the butt early, and then add the brisket later, so they all finish at the same time.
Are you concerned about cross-contamination? Shouldn't be an issue at 225.
Richard-- you could hop a Southwest flight and be here by 6 PM easy. My FIL is bringing the beans, my SIL is bringing the tater salad. I'll let you be in charge of the nanner pudding.
Bob-- I live about 1 mile from that Rudy's! Next time you're in Austin let me know. Especially if you have your camper with you.
Man, if I had known that you were going to invite half of Texas I would have left Alaska early to make the cookout. Being from Hamilton, Tx and really missing brisket on the smoker, I would have made the trip. We are going to have chili (it will be 50 here today) for Mothers day to celebrate.
By the way..they don't know what a brisket is here. Go figure.
Man, if I had known that you were going to invite half of Texas I would have left Alaska early to make the cookout. Being from Hamilton, Tx and really missing brisket on the smoker, I would have made the trip. We are going to have chili (it will be 50 here today) for Mothers day to celebrate.
By the way..they don't know what a brisket is here. Go figure.
Chili is what I'd be eating too if I were you!
Not knowing what brisket is? Now that's a sad state of affairs...
Richard-- you could hop a Southwest flight and be here by 6 PM easy. My FIL is bringing the beans, my SIL is bringing the tater salad. I'll let you be in charge of the nanner pudding.
Bob-- I live about 1 mile from that Rudy's! Next time you're in Austin let me know. Especially if you have your camper with you.
-Marcus
I was thinking dutch oven cherry cobbler with a little French vanilla ice cream. Might be tough getting through the metal detectors....
Quick Links
From Alaska 
Hybrid Mode
