Texas ranchers thought it would be funny (and profitable) to send the toughest cuts of meat East at prime rates while they kept the more tender steaks and roasts for themselves.
They pictured their brothers in the East gnawing away on shoe leather while they enjoyed tender and juicy steaks. Boy, were they mistaken!
Since the price of the brisket was SO outrageous, people started talking about this wonderful Texas import and then they began visiting Texas looking to try some authentic beef brisket for themselves.
With that, the Texas ranchers sure had their work cut out for them. They had to figure out how to make shoe leather taste great or risk losing all their credibility with their buyers back East.
Using their natural barbecue instincts, the Texans cooked up the brisket the only way they knew how, low and slow, adding rubs and sauces along the way, and when they were done, they made a magnificient discovery - the beef brisket was even better than their roasts and steaks!
The relationship with their fellow Americans was saved, a second Civil War was averted, and they all lived to barbecue another day!
Just goes to show that those Eastern boys sure know their meats and those Texas boys can barbecue just about anything, even the soles of their shoes!
So if ever you’re up to trying your own hand at smoking up some great brisket, here's the recipe for Texas Style Beef Brisket from the book, "Barbecue Secrets Revealed!," available at ...
http://www.Barbecue-Secrets.com
Texas Style Beef Brisket
12 -15 pound Brisket
Cajun seasoning or dry rub
Your favorite BBQ sauce
Salt and pepper
Begin by mixing together the Cajun seasoning, salt and pepper and rub into the brisket.
Get the charcoal going in the smoker and add a large chunk of hickory wood, which has soaked in water over night.
Put the meat on and keep the temperature between 150 and 250 degrees during the entire smoking cycle.
Put a water pan under the meat and add quartered potatoes, celery, onion and carrots to
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the water.
Cook the meat for about 3 1/2 hours in the middle of the smoker and then turn the meat so the other side is towards the firebox. Continue cooking for another 3 1/2 hours.
After seven hours of total cooking has elapsed, baste both sides with barbecue sauce and wrap the brisket in aluminum foil. Continue cooking the meat another
4 hours.
Do not let the smoker get too hot! A long cooking time at low temperatures (150-250 degrees) is what will turn that tough piece of meat tender and juicy.
After cooking for a total 10-12 hours, remove the meat and let stand for 10-15 minutes. Carve or gently pull the tender meat and it’s ready to impress your guests!
In case you're in need of a favorite Cajun rub and BBQ sauce, here are two of my favorites from the book:
Cajun “Take No Prisoners” Spice Rub
1 cup Sweet paprika
1 tsp Paprika
1 tbsp Black pepper
1 tbsp White pepper
3 tbsp Cayenne
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Salt
1 tbsp Rosemary
Blend spices together and rub into meat.
Amazing All Purpose Barbecue Sauce
1 cup Catsup
1 tbsp Worcestershire sauce
2 dashes Bottled hot pepper sauce
1 cup Water
1/4 cup Vinegar
1 tbsp Brown sugar
1 tsp Salt
1 tsp Celery seed
1 tbsp Minced onions
Combine ingredients in slow-cooking pot.
Cover and cook on low 2 to 3 hours.
Makes 2 to 2 1/4 cups sauce.
And that ought to do it!
Happy smokin'!
Dusty
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