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non-Texas smoked brisket
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I think a lot is regional as well, Georgia for example has a lot of tradition with pork ribs, but nothing on beef ribs which is the opposite in TX. My wife loves the pulled chicken we get at a local place, but we rarely find it elsewhere.
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Originally posted by biggreenmatt View PostHi, all.
Goddamn, I love brisket. I love love love brisket. I love Texas brisket.
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I have cooked a good number of HOFs on my BGE injecting with beef broth and using Dizzy Pigs Cowboy rub with turbinado (50/50) with good success. On my next one, though, I'm going to try Meathead's recipe. Actually, now that I have the Hasty Bake, I'm going to cook 2!
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I have no idea what style it is other than mine, but my wife likes dill weed and celery seed in the dalmatian rub. I use garlic powder, too. But the dominant flavor is ground pepper and salt (from the dry-brine.)
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My dad makes awesome brisket in southwest Louisiana, but it is started on the pit and finished in an army pot with plenty gravy.
He cooks till it gets dark on the pit.
He then puts it in an army pot and cooks and scoops out the fat as it render outs.
Slices against the grain and serves in gravy.
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I haven't had a lot of brisket in Texas, but what I have had were from people who believed that the brisket should not be trimmed at all before smoking. I love brisket and don't mind a little fat but a couple of them I had to trim before I could eat.
As far as seasonings are concerned, I like a little freshly ground cumin in the rub.
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I agree, but I'm not from TX so this is just my uninformed understanding. I do know that mustard is EXCELLENT on smoked beef. I would love to try a mustard sauce on brisket. I've had both kebabs and back ribs dipped in mustard and it was heavenly.
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Originally posted by biggreenmatt View PostHi, all.
My question: does any other part of the South (or elsewhere, come to think of it) have their own unique non-Texas brisket tradition? A different way of preparing the meat? Or are all basically variations on the Texas theme?
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non-Texas smoked brisket
Hi, all.
Goddamn, I love brisket. I love love love brisket. I love Texas brisket. I could be perfectly happy with getting rid of all other poultry, beef and pork (but not fish), if I still had my Texas brisket- and maybe a braised brisket, from time to time, for the Jewish holidays. I love brisket.
After cooking up a good hundred pounds of smoked brisket this year, I finally convinced myself to use more than simply dalmatian rub on the meat- I used garlic powder, too. Outstanding. I've made a good three or four briskets since, using this enhanced dalmatian rub. Exquisite, every time.
My love song to cow breast notwithstanding, I have a question. You all, I think, can appreciate how much I love brisket, and when we talk barbecue, brisket is short for Texas brisket. My question: does any other part of the South (or elsewhere, come to think of it) have their own unique non-Texas brisket tradition? A different way of preparing the meat? Or are all basically variations on the Texas theme?
Smoking another one on the weekend, and I'm trying to get myself jazzed up for it! Thanks in advance!Tags: None
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