Happy Thanksgiving 2025

 

We smoked 4 turkey breasts this afternoon for Thanksgiving.  Good eatin' ahead!

Green's Texas Bar-B-Que , Euless 11/15/25

 

https://greenstexasbbq.com/

sampled around 11:15 am

Two days after smoking a 17 lb brisket I found myself in line at Green's BBQ trailer, probably for the last time.  A couple of weeks ago, I took some of Green's pork belly bites up to a party in Farmersville.  We are headed back there today to see some friends and they asked if we could still get those pork belly bites.  There's only 2 more chances after today, so there I was in line at 10:15 am.  I was second in line, but by the time he opened the window there were 20 people in line behind me.  Since I was already there, I went ahead and grabbed some brisket biscuits, a rack of ribs and a quart of mac & cheese.  I'm going to miss this joint!

Prime brisket smoke 11/13/25

 

sampled 11/13/25

My wife's nephew has been holding several briskets for us in his industrial sized freezer out in Aledo.  This one was a little over a year old and happens to be a bargain Prime brisket that was on sale for $2.99/lb over a year ago.  After a couple of days of thawing, it was time to bring this old brisket to life.

We followed our usual method.  First I trimmed off 3-4 lbs of extra fat, cut the brisket in half to fit our little bullet smoker, then dosed liberally with Green's "All N 1" seasoning.  It went onto the smoker about 8:15 am for 7 hours of heavy smoke with oak and pecan wood from trees in our yard.  I pulled it off at 3:30 pm, popped the halves into some big cooking bags, then into the oven for another 3 hours at 250 degrees.

Here's what they looked like at 3:30. The grabbers worked a lot better on brisket than they did on salmon.

When I pulled the briskets to check at 6:30 pm, the internal temperature was right at 202 degrees F.  After resting about 45 minutes, we chowed down and found the results to be excellent.  The leftovers went into the fridge for snacking over the next week or so.

Thank you Don Green!

 

sampled 11/12/25 around 11:30 am

Since 2019, after his dad, the founder of North Main BBQ, passed away, Don Green has prepared the Euless Senior Thanksgiving Holiday luncheon.  As he is set to retire next month, this was to be the last one he prepared for the town senior gathering.  After the meal the city staff prepared a short tribute as thanks for his years of support for the event.  Over 250 seniors enjoyed the luncheon featuring traditional Thanksgiving fare including turkey, ham, and all the fixings.  No pork belly bites or brisket biscuits, though.  Dag nab it.  There's only 3 more Saturdays to visit his food truck and wish him a happy retirement.

Through the crowd, I spotted Daniel "The BBQ Snob" Vaughn from Texas Monthly.  I went over to say "Hi", but I didn't bring my camera.  Otherwise, I would have gotten a shot of Mr. Green and Daniel together.  Dag nab it, again.  Daniel said he came by to wish Don a happy retirement  We all do, but we're going to miss standing in line on Saturday mornings!

Thanks to Jan for taking the photo.