Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Monday, April 4, 2016
Our BBQ smoking usually coincides with good meat being on sale. Albertson's had choice briskets on sale a couple of weeks ago but visits to the meat counter at off hours found none in residence. So we got a rain check at two different stores and have 30 days to cash them at $1.88/lb. Not a bad deal for choice Angus brisket. This one is a 14 pounder.
After trimming off about 2 pounds of excess fat, I separated the point from the flat. The reason we have to cut before smoking is our little bullet smoker won't quite hold a whole brisket. I left about 1/4 inch of fat on the fatty side.
A little soy sauce, some salt and pepper and into the smoker they went, fat side up. We put the flat on the lower rack above a water pan and the point went on the top rack. Supposedly the top rack is a bit hotter.
After adding some soaked oak and pecan wood to the coals, off we go for 5 or 6 hours of heavy smoking. I also mixed in some pecan hulls every now and then and they made some good smoke. There was lots of fire tending for the next 6 hours, keeping the smoke flowing.
Halfway through, after a little over 6 hours of smoke, this is the result before wrapping in foil.
There's definitely some nice bark going on there. Now into the oven, wrapped in foil, for another 6 hours at 225 degrees.
Here's the final product. The flat came out perfect. Good moisture and tenderness but a little lighter smoke flavor than I like. The fat is melt in your mouth.
The point ended up a bit overdone. It was difficult to slice it was so tender. It was a little smokier, maybe from being on the top rack. It was also very moist with perfectly rendered fat.
We will eat it all up and will be doing a second one before our rain check coupon runs out!
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.