Showing these Coloradoans how we do it in Texas!!!
- Thread starter ODanksta
- Start date
AKDrifter
Well-Known Member
Nice man!!
Any brisket secrets? Just got down to TX a few months ago but had the best brisket I have ever tasted down here form a dude that sets up down by San Marcos outlets around the holidays. I think the name was 3 bears BBQ was so good. He said low n slow with oak and a little pecan, oh my god was it good!!
Here is a pork shoulder I did the other day, low and slow 12 hrs at 220 with pecan for smoke.
Any brisket secrets? Just got down to TX a few months ago but had the best brisket I have ever tasted down here form a dude that sets up down by San Marcos outlets around the holidays. I think the name was 3 bears BBQ was so good. He said low n slow with oak and a little pecan, oh my god was it good!!
Here is a pork shoulder I did the other day, low and slow 12 hrs at 220 with pecan for smoke.
ODanksta
Well-Known Member
If I told you, it wouldn't be a secret. But start with the best beef you can buy..
Low and slow. Gotta have the right rubs. And usually brown sugar is what causes it to burn. So wait until later to use any sugars..
AKDrifter
Well-Known Member
lol gotcha on the secrets, I interrogated the 3 bears guy and he was only saying so much. Never tried fig, and just started using the pecan after having that brisket, but thats seems to be what everyone is using here, oak and pecan I can smell it here in the ant farm any time one of the neighbors is BBQing. I brought a bunch of alder down from AK with me, thats one of my favorites but am loving the pecan right now.
Yessir the rub is where the magic starts for sure, I have a pretty good recipe. I think the biggest thing with dry rubs is really giving them time to absorb into the meat. I usually do that the day before she goes on the grill.
I need to find the right place to buy meat here. I have looked at the brisket at the HEB , seems like they go through a ton but have not tried any yet. I am still figuring this place out.
This thread is making me want to jump in the truck and head to the Big Bib and grab some bbq!!
Yessir the rub is where the magic starts for sure, I have a pretty good recipe. I think the biggest thing with dry rubs is really giving them time to absorb into the meat. I usually do that the day before she goes on the grill.
I need to find the right place to buy meat here. I have looked at the brisket at the HEB , seems like they go through a ton but have not tried any yet. I am still figuring this place out.
This thread is making me want to jump in the truck and head to the Big Bib and grab some bbq!!
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2ANONYMOUS
Well-Known Member
And Don't add any salts at the beginning that will toughen it 
tyler.durden
Well-Known Member
ODanksta
Well-Known Member
We started around 5am this morning.. We'll probably let smoke a couple of hours then finish it off in the oven..
HoLE
Well-Known Member
Dammmmmn,,,that BBQ looks like Chitty Chitty Bang Bang,,,I suck on the Q and have never smoked anything but weed smokes etc. etc. etc. Nice man!
Diabolical666
Well-Known Member
I rocked out a brisket the other day...damn sure wish I had a smoker tho.. boiled mine in 7up for 6 hrs then browned and bbq'ed it on the grill...it was like butta. Buddy of mine marinates his ribs in pinapple juice and chunks for 12 hrs..swears by it..something to do with the acids breaking down those tuff meats
Diabolical666
Well-Known Member
Its actually Coloradans 
ODanksta
Well-Known Member
You can't lose with pineapple. Damn I love grilled pineapple . Also a fun plant to grow.
Diabolical666
Well-Known Member
I grew one outdoors (in this dry ass shit)...was kickin ass till the grasshoppers devoured it lol
2ANONYMOUS
Well-Known Member
Where is the bacon when ever we do it we also place 10 pounds of bacon strips on top of roast brings a new meaning to mouth watering
ODanksta
Well-Known Member
Electric smokers are the best imo. But they take a long time to season the smoker. If you have access to wood run it without meat for like a week straight. Buying them used is best..