Yes, everything is bigger in Texas. We have lived here going on five years now (where does the time go?), and we are learning how to be Texans. One important thing to learn is how to do a proper brisket. I was unimpressed with this meat at first because not all BBQ places do it well, or they hold it too long and it loses that fresh, juicy magic of a meat that has been freshly pulled from the BBQ. I do not like old meat and I can spot it pretty easily…especially with pork ribs. Nothing spells old meat more than color and if it is falling apart. Pork rib meat that falls off the bone is overcooked. If the meat is grayish, it has been waiting in the warming oven too long. I have had great ribs at a place only to have not so great ribs the next time, but I digress. We are talking about brisket and all I can say about that is get yourself a wood pellet smoker/grill.
What is a wood pellet smoker/grill you ask? Well, it is better than the sliced bread served on BBQ joints. A wood pellet grill is an electric device (yes, I said electric) and it works with a side bucket of wood pellets that are feed into it by an auger into a firebox. It also has a built in thermostat. Depending on the size of the unit and wood pellet box, you can set it and forget it and let your meat smoke and later cook to the perfect temperature. Can this process get any easier? Actually, it can. Some of these devices are internet enabled so you can use your mobile device to control the temperature the way you like. This way you can be at the game, out shopping, go to a movie and come home to perfect BBQ.
Today, we are doing a New Years Day brisket. It is 11 pounds. It goes on in a few minutes and we first smoke it for four hours, we wrap it in foil at 180 degrees and return it to the grill until it hits 195 to 203 degrees, then we pull it and let it rest in an ice chest, which keeps it piping hot.
We figured out Costco has prime choice brisket, so that is what we are doing today. We hope to make this a specialty we do here in Texas and to serve it to guests and friends with no waiting in line at for hours at Franklin's. Add to it my amazing sides and homemade desserts and no one will be asking to go out. Pretty soon, we are actually going to pass as official Texans, ya think?
Below, is the one we did for Christmas. Ya hungry yet??