Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: smokeasaurus on March 18, 2015, 04:03:38 PM
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Thought you might enjoy this two part series from a couple of guys that know what they are doing.....
http://www.texasbrosbbq.com/pages/how-to-cook-slow-smoke-bbq-beef-brisket-with-dry-rub-seasoning
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Here is a little bio on Dale and Lee
http://www.texasbrosbbq.com/pages/about-texas-brothers-bar-b-que
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Smoke pretty similar to what I do !
Lots of ways to skin a cat & the KISS method is often they best ::)
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Smoke pretty similar to what I do !
Lots of ways to skin a cat & the KISS method is often they best ::)
Keep It Simple Smoke ;D ;D
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I don't care what anyone says, oven finished brisket is fantastic.
But I prefer to heat the oven to 200. That way it cycles around 180-220.
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I don't care what anyone says, oven finished brisket is fantastic.
But I prefer to heat the oven to 200. That way it cycles around 180-220.
I agree 100% why waste wood and/or charcoal for heat when an oven can do it so easily.....
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For the record, in Minnesota, you ain't running to the grocery store and looking through 100 packers. Cuz they won't have them :(
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For the record, in Minnesota, you ain't running to the grocery store and looking through 100 packers. Cuz they won't have them :(
Well...of course not ...geez Pappy... I would think YOU would remember that the PACKERS are in WISCONSiN and the Vikings are in Minnesota ::) ::) ::) :D :D :D
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For the record, in Minnesota, you ain't running to the grocery store and looking through 100 packers. Cuz they won't have them :(
Well...of course not ...geez Pappy... I would think YOU would remember that the PACKERS are in WISCONSiN and the Vikings are in Minnesota ::) ::) ::) :D :D :D
POW!
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Thought you might enjoy this two part series from a couple of guys that know what they are doing.....
http://www.texasbrosbbq.com/pages/how-to-cook-slow-smoke-bbq-beef-brisket-with-dry-rub-seasoning
I love those guys...I know this is about brisket, but check out Lee "sauce and toss" ribs on a w
Weber GAS grill.
https://www.youtube.com/watch?v=gQtZuC6e8p8
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Smoke pretty similar to what I do !
Lots of ways to skin a cat & the KISS method is often they best ::)
Yeah, the big difference is that I inject mine and trim a lot of the fat layer between the flat & point.
I don't care what anyone says, oven finished brisket is fantastic.
But I prefer to heat the oven to 200. That way it cycles around 180-220.
Brisket, Butts, Chuckies, all good out of the oven.
BD