Thick, tall, and gnarly South Texas brush covers this ranch. Clean wide senderos and a great game fence.
5 tanks all supplemented by water wells.
This sportsman’s paradise features 2 lodges, lighted skeet range, and first class Whitetail breading facilities.
There is nothing that says 4th of July like smoked brisket; and in South Texas it’s more than a tradition, its religion. Texas is unique to say the least, and our briskets are no exception. We smoke our meat with Mesquite, period; fat side up and on a heavy smoker. A vinegar based sauce and a couple of jalapenos and that’s all you need. You might get some argument from a guy with a “I wasn’t born in Texas but I got here as fast as I could” bumper sticker, but the natives are in agreement.
Get you fire going early with mesquite logs that have been drying for at least 2 years. If you don’t have dried wood, a good mesquite lump charcoal will do fine. I prefer to use a combination of both; charcoal first and then add logs as I go.
I like a 10 to 12 pound brisket and look for one that is not too fatty. Put it out on a baking sheet and open a beer. Next you will need to get your rub together.
Course sea salt, fresh ground black pepper, onion powder, garlic powder, cumin, Mexican oregano, chili powder, paprika, and cayenne pepper. Or just pick up Fiesta fajita seasoning; it’s about the best pre-mixed seasoning that I have found.
Give it a liberal dose of the rub and make sure to get plenty on the fat side of the brisket; this is what is going to flavor the meat so load it up.
About the time that your charcoal has turned white and your logs have completely charred is the time to put the brisket on. Fat side up, just off the flame and on the side of the smoker were the smoke exits. Up until this point you have been giving the fire a lot of air, so now close down the air supply and you’ll start smoking.
If you have trouble getting a consistent smoke: get one of those little cast iron skillets (4-6 inch) and put it directly over the fire. Load it up with some water soaked mesquite chips and it will give you a really nice smoke.
Go make your sauce: white vinegar, light brown sugar, ketchup, mustard, salt, pepper, and hot sauce.
You have to baby-sit the fire for a little while depending on weather conditions. Start it out at around 350 degrees and then down to around 250 for about 5 hours. After that take it off the pit and wrap it in heavy foil. Leave it on the pit or if your fire has about had it, put it in a 225 degree oven for another hour.
If the brisket looks dry: add some of your sauce to the foil package before it goes in the oven. It will moisten right up and help to tenderize.
If that ain’t a great brisket, I’ll eat your hat. – TXRanchLand
Although it feels like we have turned the corner I wouldn’t get too excited just yet. We are on pace to sell around $30 million this year which would put us about on par with a “normal” year. We expect prices to dip a little lower before they rebound. Some of us suspected this type of market following the banner year of 2007; typical peak then valley always associated with real estate. The good news is that ranch sales see higher peaks and shallower valleys than other types of properties. They typically hold their prices during tough times and have the highest sales during good times. It’s a crazy time that is hard to label; some days it feels like a buyers market, then we sell a property for a record price per acre. My advice is that it is a good time to test the water, whichever side of the transaction you are on. -TXRanchLand
Located on Upper Turtle Creek just South of Kerrville is this 300 acre get-away. Featuring a great cabin and private stocked lake, this property is sure to impress. Great as a weekend retreat or residence, the water on this ranch must be seen to be appriciated. Priced at $3,000,000.00 -TXRanchLand