Started By
Message
Thanks for the access Aggies.
Posted on 7/21/15 at 12:38 pm
Posted on 7/21/15 at 12:38 pm
I won't let yall down. 
I'm gonna need some info from yall too on how yall do your BBQ. I know brisket is the go to in Texas ( assuming this is true ) I've never cooked one, I tend to stick to pork and chicken when I'm smoking.
How do yall do your bbq?
I'm gonna need some info from yall too on how yall do your BBQ. I know brisket is the go to in Texas ( assuming this is true ) I've never cooked one, I tend to stick to pork and chicken when I'm smoking.
How do yall do your bbq?
13
Posted on 7/21/15 at 12:44 pm to Spunky
Smoke it over a long period in the biggest pit you can find.
Posted on 7/21/15 at 12:51 pm to Spunky
Youtube Franklin's how-to for smoked brisket. It's a great starting point for Texas brisket. Easy to follow, and you can make tweaks as you please to make it your own.
Posted on 7/21/15 at 12:56 pm to Spunky
Low and slow in a stick burner. Carefully tended and many beers enjoyed.
Posted on 7/21/15 at 1:21 pm to Spunky
Welcome to tArk
Posted on 7/21/15 at 1:34 pm to Spunky
Posted on 7/21/15 at 1:37 pm to Spunky
Low N slow. I like to stay around 225-235. You gotta keep it moist and pull when the internal is ~195-205. Don't get worried when you hit the ~170 wall. That's just the fat rendering.
Posted on 7/21/15 at 2:51 pm to Spunky
Two things:
the crust is the key thing that separates a great brisket from a work class brisket. The crust should be about an 8th of an inch, crusty, and full of flavor.
Let it rest, very slowly. Usually about 1.5 hrs to bring it to temp.
the crust is the key thing that separates a great brisket from a work class brisket. The crust should be about an 8th of an inch, crusty, and full of flavor.
Let it rest, very slowly. Usually about 1.5 hrs to bring it to temp.
Posted on 7/21/15 at 3:37 pm to Masterag
quote:
the crust is the key thing that separates a great brisket from a work class brisket. The crust should be about an 8th of an inch, crusty, and full of flavor.
While important, plenty of bad Que had decent crust. Its about turning a tough meat in butter.
Posted on 7/21/15 at 3:49 pm to Farmer1906
Agreed. But I was referring to a brisket that had been otherwise perfectly executed.
Posted on 7/21/15 at 3:58 pm to Masterag
Since we are talking brisket, where is the best brisket you've ever had.
For its Corkscrew BBQ in Spring, Tx (north Houston). They sell out daily and make a kick arse cobbler too.
For its Corkscrew BBQ in Spring, Tx (north Houston). They sell out daily and make a kick arse cobbler too.
Posted on 7/21/15 at 4:21 pm to Farmer1906
Good Lord I've got to get some BBQ pronto thanks to this thread.
Posted on 7/21/15 at 4:29 pm to Spunky
Best rookie AggyArk post ever
Posted on 7/21/15 at 4:39 pm to Spunky
Question:
frick ___
frick ___
Posted on 7/21/15 at 4:43 pm to Farmer1906
Both Corkscrew and Killen's are pretty damn solid, number one and two in Houston for sure. Fargo's is tops in BCS IMO. Overall though I would have to go with Snow's
Posted on 7/21/15 at 4:48 pm to ShaneTheLegLechler
Where is Snow's? Its not ringing a bell.
Posted on 7/21/15 at 4:50 pm to Farmer1906
Lexington in between BCS and Austin just north of 21. It sells out really early so I would go up early if you ever plan on going up there.
I was driving back from a friends lake house with some people to CS for a game on a Saturday morning and we stopped. The setting is amazing too.
Snow's from the 2013 Texas Monthly list
I've never had the patience to wait in the 7 hour line at Franklin in Austin
I was driving back from a friends lake house with some people to CS for a game on a Saturday morning and we stopped. The setting is amazing too.
Snow's from the 2013 Texas Monthly list
I've never had the patience to wait in the 7 hour line at Franklin in Austin
This post was edited on 7/21/15 at 4:53 pm
Posted on 7/21/15 at 4:55 pm to Farmer1906
1. Pecan lodge - Dallas
2. Stanley's - Tyler
3. Fargo's - Bryan
4. Lockhart Smokehouse - Dallas
Never had any central tx, Austin or hill country Q, so my scope is limited. Will Definitely check out corkscrew next time I'm in the Tine
2. Stanley's - Tyler
3. Fargo's - Bryan
4. Lockhart Smokehouse - Dallas
Never had any central tx, Austin or hill country Q, so my scope is limited. Will Definitely check out corkscrew next time I'm in the Tine
Posted on 7/21/15 at 5:01 pm to Spunky
get a weber smoky mountain bullet. they are really easy and produce some good briskets.
Posted on 7/21/15 at 5:47 pm to Farmer1906
My favorite is City Market in Luling.
We used to stop in there when we played hs baseball tournaments in Luling. I miss that place.
We used to stop in there when we played hs baseball tournaments in Luling. I miss that place.
Page 1 of 4
Latest Texas A&M News
Popular
Back to top
Follow SECRant for SEC Football News