Saturday, March 22, 2008

Texas Brisket......In North Carolina

We lived in San Antonio, TX for 18 months and there we came to love true Texas beef brisket. We started our love affair with brisket with our first visit to Rudy's Country Store and BBQ. It was such a different experience where you order your meat by the pound and they hand you half a loaf of bread in a pepsi box. Our family fell in love with it as well and we had to take them there every time they came to visit. I will say the originals are much better than the franchise locations. But enough about Rudy's. It was imperative we learn how to make Texas brisket because it was so new to us and we knew we'd be back in NC where BBQ means pork so you can not find a place to eat brisket. At least not good brisket.

My husband learned from a friend how to smoke a brisket. We use a rub with basic ingredients. I don't even measure anymore. Once we got it down pat, we served it to our family. Now if there is a gathering at our house, brisket better be the main course. We love it and love to do it for everyone, so we don't mind. This one however was just for us. Yes 13 pounds of wonderful meat just for the two of us. It is so good. It has a great smoke ring thanks to the mesquite we add to the grill.

We take the leftovers, slice it into thin slices and fry it up with BBQ sauce. It's great as it is or to make sandwiches with slaw.

For the rub we use
1/4 cup each of the following:
garlic powder
black pepper
cayenne pepper

1/2 cup each of the following:
kosher salt
brown sugar
mix together. Can be stored in an airtight container. This amount will usually cover 2 10-12 lb briskets.

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