HughHarris

What’s the best meat to smoke? Really now, do we need to even ask?

Ask three people and you will get 30 answers. But there really is only ONE answer…if you’re from Texas anyway… Beef Brisket. Cooked the right way and you will find no finer taste, texture, or tender mouth-watering feast. Add some white potato salad and some baked beans …already some of your glands are exploding in your head if you’ve ever had this fine fair.

Smokin a brisket on a real charcoal and wood burning smoker is not for the faint of heart. Like working with teenagers, brisket takes lots of time, low heat, and lots of smoke.

Some of my fine Tennessee brethren will say that pulled pork on a bun with cold slaw piled on it is the best. And I say (to quote Mr. Lovett) “That’s right you’re not from Texas.” Why in the world would you waste all that time, effort, and hard oak wood on a PIG? Then put cabbage on it? I don’t think so.

So, today as we finish some yard work and go to church the Brisket (and some “JoJo” chicken, I’ll explain later) will be on my cranky, finicky, New Braunfels smoker. Now I am of the opinion that you can’t really smoke meat on these high-powered, one touch, gas grilles. You really need a hard wood like oak or mesquite to get the right amount of smoke and flavor.

See the picture for the beginning stages. Meat went on at 9:00 am. With some coddling and intermittent attention it should be ready around 3:00 when we head to church. Strong Tower Bible Church meets at 3:00 so CZ may have a tough time keeping my attention during the sermon he’ll preach today knowing that this brisket is settling down just waitin for us to get home.

And yes the hammock in the background is part of the recipe.

July 24, 2011 - Posted by hughharrisfca | Education