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May 11, 2009
...Texas Brisket
Story and photos by Rick Browne, Ph.B.
Beef brisket: probably the most difficult cut of meat you’ll ever attempt on a barbecue. But it can be simple; time consuming for sure, but simple. Some claim that cooking a brisket is like cooking a snow tire, but I disagree. Snow tires taste like rubber; perfectly cooked briskets taste like heaven. But in the hands of a savvy pitmaster brisket is tender, drippingly moist, and loaded with real beef flavor that is the essence of barbecue.
To a Texan, brisket IS barbecue. It was most likely a Texan who started the rumor that the “BB” in BBQ stands for “beef brisket.”
Includes recipes for
- Cola Marinade
- Red River Rub
- Molasses-Bourbon BBQ Sauce
- Bodacious Bisquits and Beans
