Sunday, October 23, 2005

We just got done eating a pig brisket

No wonder those bloggers from back east think a vinegar based sauce used on pigs is right. We just had a BRISKET with bones in it!

If you barbeque in Texas you use Beef brisket from the chest of the cow. It does NOT have ribs in it- we call that cut "ribs".

I know it's revolting to those who use what the Brits put on their fries as a base, but here we use tomato sause as a starting point. Since I have a sweet tooth, it also has alot of brown sugar in it, too; as anyone who's had my Teriaki Jerky can tell you.

To cook a good brisket you cook it over a low slow heat for a good 8-12 hours, about 2-3 hours before you pull it out, you start swabbing it with the sauce (of your choice). Putting meat on a grill and high heat is grilling and no matter how MUCH sauce you douse on it won't turn it into BBQ.

Since I haven't made a smoker, I use the oven. I put the (beef) brisket in and cook it about 200º for about eight hours.

My version of sauce goes something like this:
  • 1 can Tomato Sauce
  • 1 good squirt Yellow Mustard
  • ½ cup or so Brown Sugar
  • ¼ Sweet Onion -finely chopped
  • 1½ TBS (to taste) EA of the following (it'll mellow out in cooking):
Garlic Powder
Ground Cumino
Cayanne (Red) Pepper
  • To taste White Pepper
  • Good shake Sweet Basil
  • Good shake Cinnimon
  • (Optional) dash of Liquid Smoke
Heat and stir as you add the ingredients. Taste and adjust spices as needed.

To prepare the meat, I usually let it sit with a good rub all night in the refrigerator, wrap it in aluminum foil and drop it in the oven.

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