Texas style pit BBQ

Discussion in 'Other Skills' started by Mikewood, Jul 6, 2019.

  1. Mikewood

    Mikewood Supporter Supporter

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    well this is the way I do it.
    First you got to get a pit. Preferably a steel or brick outfit with a fire box on one end and a smoking-BBQing side.

    24BCAB99-56AE-4474-B516-C665E5BF6319.jpeg
    Today I am cooking a 15lb packer style brisket. It comes straight from the processing plant with all the fat cap. Sorry no pics. With Raw meat there is not much to see. Seasoned generously with Lowries season salt and cracked black pepper.
    I put it on fat side up at 01:00 and it’s been going low and slow 250 deg f for 11 hours. It won’t be touched, turned or wrapped in foil. I will pull it off after 12 hours.

    Here is the inside of the fire box. It’s a Cajun Cooker fire ring, some wood and a small bowl of boiling water to keep things moist.
     
  2. Mikewood

    Mikewood Supporter Supporter

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    Final product. The fat cap completely melted down and basted the meat. Along with the water it made it very tender and yet not fatty A44CB4A8-68F9-4DF4-BD34-14A5AA083E88.jpeg
     
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  3. Mikewood

    Mikewood Supporter Supporter

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  4. Outdoor Dauber

    Outdoor Dauber Roughian #3 Supporter

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    Awesome! I wish I could do better brisket. My specialty is pulled pork.
     
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  5. 45Smashemflat

    45Smashemflat Scout

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    Gotta admit that the Ruger adds to the taste! Gotta love Dragoon-Square rear trigger guards.
     
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  6. oathkeeper762

    oathkeeper762 Bushbum & PT Wanderer Supporter Bushcraft Friend Bushclass I

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    Nice smoke ring, I cooked a brisket and a couple racks of baby backed ribs on the fourth. We’re set all week!
     
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  7. Mikewood

    Mikewood Supporter Supporter

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    They can be fun if you know how to index them in your hand. If you grip them like most revolvers that trigger guard will nail the first knuckle of your middle finger. It smarts a might.
     
  8. 45Smashemflat

    45Smashemflat Scout

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    Ah-yup, got a 45LC that is guilty as charged with hipo CorBon loads.
     
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  9. Mikewood

    Mikewood Supporter Supporter

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    Thanks. Some folks say that smoke ring is over rated, can be faked and is inconsistent but I think of it as a certification of a properly smoked brisket.
     
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  10. Mikewood

    Mikewood Supporter Supporter

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    5 shot or 6?
    I went to a few classes with John Linebaugh And learned a lot about Elmer Keith style shooting with magnum 45lc loads.

    https://www.johnlinebaughcustomsixguns.com/
     
  11. 45Smashemflat

    45Smashemflat Scout

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    It’s a six, convertible to 45ACP. Nice woods bumming piece. From shotshells to serious thumpers, and lots in between. Pretty handy.
     
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  12. oathkeeper762

    oathkeeper762 Bushbum & PT Wanderer Supporter Bushcraft Friend Bushclass I

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    IMHO It’s not Authentic Texas Brisket without the smoke ring! Smoke it low and slow, combine that with a little patience and some good oak or hickory and the worst cut of beef becomes food for the god’s. ...and don’t forget the bark and burnt ends. Nothing like good BBQ.
     
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