Saturday, May 12, 2018

More BBQ

Sometimes the BBQ gods smile from on high.

I've cooked a lot of BBQ and I can't remember any ever being bad or even less than good. I also can't remember a brisket ever being this good. It is unbelievably tender. The BBQ gods truly did smile on the pit today. What started out as just a sample to check it out has become at least a pound gone.

Here it is with some of the first cuts:

A short BBQ primer: If aluminum foil touches the meat at anytime in the process it ain't BBQ. It is likely smokey steamed roast but it ain't BBQ. If it is covered with a sweet sauce it ain't BBQ. I'm not sure what it is other than an abomination but it sure isn't BBQ. Of course I'm missing the most important part of Texas BBQ...A roll of butcher paper and a Big Red.  

Good eats for the next few days.



  1. Waaauw!

    That looks SO good!
    What do you typically eat together with the meat for a Texas BBC?
    In Denmark it would likely be cold potato salad or some small baguettes and a regular salad of some sort.

    Enjoy your meal.

  2. Jonas,

    Wonder Bread :-). That stuff in a plastic bag we call bread in the States or Soda Crackers. Some folks will order a side of Pinto Beans and maybe potato salad or slaw. I'm embarrassed to admit I go for the Wonder Bread, that and a Big Red*, been that way from the get go.

    Growing up on a West Texas dirt farm the big event of the week was the Saturday trip to town for haircuts, staple food stuff, a movie (usually Roy Rogers or Gene Autry) while the grownup did their town stuff, and BBQ.


    *Big Red is a very sweet, very red soft drink no one in their right mind would drink (except if you are a Texan of a certain age and eating BBQ).

  3. Sure looks good...yummy... one of these days, soon, will have to try that with you.

    Bob, who fired up the new fire pit this weekend, slowly going thru my piles of brushes and cooking hotdogs and smores for the grand peanuts, nothing fancy

  4. Bob,

    All it takes is crossing 3 time zones on the diagonal :-).

    We are out of fire pit season till Fall unless we drive 5 or more hours north. A new female type grand peanut is due in July, I guess a motorhome trip is in my furture.


  5. Hey Ken,
    I feel you are being a bit unforgiving on the aluminum foil. ;)
    The foil can help get over a stall without the brisket getting too dry.
    Last year my wife bought me "Franklin Barbecue" by the guy who runs the famous place in Austin. Terrific book and a really fun read: if you ever want to build a smoker from a 1000 gallon propane tank, he's got you covered. Anyway, he wraps the brisket in brown kraft paper or butcher paper. Ever try that? Today is my first brisket of the yer; i might try the paper. Hope the brisket tasted great--it sure looks good.

  6. Steve,

    What the foil does is steam the meat and it will lose flavor and "tooth". Butcher paper should work if the meat needs wrapping as it will breathe. Besides like I posted, it ain't Texas BBQ if it isn't served on butcher paper with a cold Red Red :-).

    Good luck with your brisket. BTW, I don't really use the pit as a smoker. I establish a coal base in the fire box and get the pit to temp. Then put a couple of small hunks of wood on top of the coals so they burn instead of smoke, add brisket to the pit keeping the pit temp just below 225F by adding and removing wood as needed or changing airflow. I like the brisket to temp out at about 180F. Usually takes 6 to 8 hours after adding the brisket to the pit to finish. If you keep the fat side up until the last couple of hours the brisket should not dry out.

    If you ever get to Texas, about 35 miles southeast of Austin is the BBQ capital of Texas (in other words, the world :-)) the two little towns of Lulling and Lockhart. The best of those is the City Market in Lulling.