Most barbecue in Texas revolves around beef, and more specifically,
brisket. When you select your brisket, choose only "packer trimmed"
briskets in the ten to twelve pound category. The smaller briskets
don't have enough fat to tenderize them, and the larger ones could
have come off of a tough old range bull that no amount of cooking
will ever tenderize. Avoid closely trimmed or "value packed" brisket
pieces. The fat that was cut off to make 'em pretty is the very stuff
that would have made them tender! All briskets have a fat cover on
one side. Ignore this! Squeeze the thick end with both thumbs. When
you've found the brisket with the smallest fat kernel, that's the one
for you. Take it home and build your fire. While your fire is getting
going--I build mine out of a mixture of mesquite and oak--rub your
brisket with a dry "rub." (See Red's Dry Rub recipe.) Make sure that
the meat is thoroughly coated. This helps seal the meat, and adds a
flavorful crust.
Thoroughly coat all surfaces of the brisket with lemon juice, and rub
in well. Sprinkle dry rub generously all over the brisket, rubbing in
well. Make sure that the brisket is entirely covered.
When the wood has burned down, move the coals to one side of the pit,
place the meat away from the direct heat, fat side up (let gravity
and nature do the basting), and close the pit. Some people add a pan
of water near the coals to provide added moisture, but I don't. Now,
don't touch the meat for 12 hours. Just drink a few beers, cook a pot
of beans, and tend your fire. You'd like to hold the cooking
temperature around 210 F in the brisket cooking area. Since "helpers"
usually show up at the first whiff of smoke, you probably ought to
put some of your leftover rub on a couple of racks of pork ribs and
toss them on the pit, in the hotter end, and baste and turn 'em for
four and five hours, just to keep the animals at bay. Meanwhile, see
Red's Prize Winnin' Pintos recipe to keep you busy.
Back at the pit, after the twelve hours are completed, generously
slather the brisket with a basting sauce (not a barbecue sauce), wrap
it tightly in aluminum foil, and return to the pit. (See Red's
Basting Sauce recipe.) Close off all of the air supplies to the fire,
and allow the meat to "set" in the pit for three or four hours. This
really tenderizes the meat. Serve your brisket with beans, cole slaw,
Jalepenos, onions, pickles, and plenty of bread. Cold beer or iced
tea are the traditional beverages of choice.
You'll find that a ten-pound brisket will yield about 8-16 servings,
depending on the individual brisket, and the size of the appetites of
the guests.
