The Evans & Associates Real Estate Webblog

There is nothing that says 4^th 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

1 Peter 1:17-21 (King James Version)

 ¹⁷And if ye call on the Father, who without respect of persons judgeth according to every man’s work, pass the time of your sojourning here in fear:

 ¹⁸Forasmuch as ye know that ye were not redeemed with corruptible things, as silver and gold, from your vain conversation received by tradition from your fathers;

 ¹⁹But with the precious blood of Christ, as of a lamb without blemish and without spot:

 ²⁰Who verily was foreordained before the foundation of the world, but was manifest in these last times for you,

 ²¹Who by him do believe in God, that raised him up from the dead, and gave him glory; that your faith and hope might be in God.

Nevertheless the foundation of God standeth sure, having this seal, The Lord knoweth them that are his. And, Let every one that nameth the name of Christ depart from iniquity. But in a great house there are not only vessels of gold and of silver, but also of wood and of earth; and some to honour, and some to dishonour. If a man therefore purge himself from these, he shall be a vessel unto honour, sanctified, and meet for the master’s use, and prepared unto every good work. Flee also youthful lusts: but follow righteousness, faith, charity, peace, with them that call on the Lord out of a pure heart.

2 Timothy 2:19-22