We look at ranches everyday, and it is very rare that something gets my attention like this did; one of the most spectacular natural water features that i have ever seen!

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. 

A buddy sent me this game-cam picture from his ranch in South Texas Maverick County.  Nice deer!

 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

Thank You for your service to all of our troops foreign, domestic, active, retired, reserve, and fallen.  God bless and keep you. Thank you for your  commitment to our great nation.

This 80 acre retreat is hidden among some of the most pristine habitat anywhere in the Hill Country.  Extensive conservation efforts have created something truly unique. The head-waters of Lamb Creek create amazing live water features.

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