I don't know about the rest of you folks but since HEB has whole packer briskets for $0.67/lb I am think brisket might be on the menu. What is everybody else cooking up?
What's cooking for Memorial Day weekend?
- Thread starter texasbrew
- Start date
MMM Brisket sounds good. I'll have to go get a couple from HEB and smoke'em up good this weekend.
You Texans do know how to BBQ. I do want to 'expand my horizons' and do brisket and some other cuts of beef in my smoker, but I think I'm going to get my smoker going (Big Green Egg) and smoke a couple of chicken breasts in BBQ sauce (low & slow), then let them sit while I jack that thing up to 550, then slice them up and drop them on a couple of quesadilla shells with some cheddar, motz. cheese, black olives, pineapple...mmmm. Pretty simple but my family loves it.
I believe that a few racks of baby backs are in order. A long with a splash of burbon sauce, can't go wrong. :lol:
:-D got a college party with over 80 coming tomorrow. pulled pork sloppy Joe's and smoked turkey along with a list of other things as long as your arm. Pool is at 85 and that is ready also. I am taking a break right now from blowing up balloons. I hope everybody has a great weekend I know I will.
Ric W.
:-D
Ric W.
:-D
We've had a huge pot of red beans simmering in the slow cooker all night. The house smells awesome! Red beans and rice tonight. There's a pound of bacon, a pound of ham and 2.5 pounds of sausage chopped up in 'em, along with sauteed onions and garlic, bay leaves, beer, etc. Makes my mouth water! 
My brisket is pretty simple. I cover the brisket in mustard and then I completely cover with a brisket rub such as the one sold by TexasBBQ. I then put on a 250 deg smoker (with some apple and hickory chunks - I use the Weber Smoky Mountain). I smoke until it gets to 165 deg (set it on at 11:00pm and it is at 165 the next morning) and then I foil and cook until I can stick the probe in and it goes in easily. I then remove the brisket from the foil and cook for 15 to 20 mins to firm up the bark. Next I cut the point off of the brisket and let it continue to cook for another 2 hours as the point has a lot of fat to render. I take the rest of the brisket and wrap in foil and let rest for 30 mins. After that I slice the flat. When the point is done I take it and chop it up for chopped beef sandwiches (mixed with Head Country BBQ sauce).
we're keeping it simple...steaks!
I'll start the pulled pork/brisket season soon, I've just been tied up with work a lot lately.
Side note for pulled/chopped pork...we started using tortillas this year, corn and flour, MUCH easier to eat with a little slaw and sauce on it! Cheaper, and if your feeding a lot it works perfect! Pulled pork burritos!!!
But when I do the pulled pork, I use a lot of the cider vinegar, very NC style since I grew up there
I'll start the pulled pork/brisket season soon, I've just been tied up with work a lot lately.
Side note for pulled/chopped pork...we started using tortillas this year, corn and flour, MUCH easier to eat with a little slaw and sauce on it! Cheaper, and if your feeding a lot it works perfect! Pulled pork burritos!!!
But when I do the pulled pork, I use a lot of the cider vinegar, very NC style since I grew up there
uwimage said:we're keeping it simple...steaks!
I'll start the pulled pork/brisket season soon, I've just been tied up with work a lot lately.
Side note for pulled/chopped pork...we started using tortillas this year, corn and flour, MUCH easier to eat with a little slaw and sauce on it! Cheaper, and if your feeding a lot it works perfect! Pulled pork burritos!!!
But when I do the pulled pork, I use a lot of the cider vinegar, very NC style since I grew up there
Yep, us too. We discovered a great recipe for a cider vinegar-based finishing sauce that we use in place of any other type of sauce.
Got two butts in the smoker as I type this. My clothes smell like hickory smoke. 8)
texasbrew said:
Thanks, TB, sounds great!
Thanks, ktDave, for the info.
I think I've gained TWO pounds just reading this thread! :lol: :lol:
Will be smoking a small brisket, 1 slab of baby back ribs, 1 slab of spare ribs, and 1 chicken.
Looks like its going to be another hot one in Austin (mid 90's).
-- Lee
Looks like its going to be another hot one in Austin (mid 90's).
-- Lee
Broke in the new smoker yesterday, 2 briskets along with some sausage and chicken. Have to work tomorrow.
We've got a pork shoulder on the smoker. Trying a new injectable marinade recipe. Smell it cooking all day, so you are ravenous by the time it's done!
SeanB said:
I have an offset smoker. I use charcoal and wood chunks (soaked in water) for the smoke.
About 2.5 hours away from pulling all of the meat now. Looks (and smells) good !
-- Lee
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