Plans for the Fourth?

[JasonB]

I'm working...someone send me some brisket!!

[texasbill]

Jason:
Cook some brisket before hand and at least you can enjoy the taste of great brisket. Or you could try putting it on the smoker for a few hours then when you go to work put the brisket in the oven at a low temp of 200 and by the time you get home you will have one cooked.

Just some thoughts.

Bill

[Deep South]

I had considered searing my brisket before I cook it (indirect) :?: (thoughts???)

I won't be working, I will be grilling country style ribs, Brats, and Brisket :twisted:

[texasbill]

Hi Deep South:
Welcome to the forum. Personally, I never sear a brisket before cooking it. Have read where some folks do that but I have been cooking brisket for many years now and I have never tried that method.

I guess the theory behind the searing is to capture all the juices inside of the brisket. But to tell you the truth, that dang old peice of meat is full of juice and will be fine if slow cooked with indirect heat. Of course adding some TBBQR to the brisket before cooking helps hold in the juices and adds tremendous flavor also.

If you sear one on the 4th give us a post and tell us what ya thought. Being from Alabama we would love to hear about it. Those country style ribs and brats sound great for the 4th also. Enjoy the weekend and enjoy the "Q"ing.

Bill Cannon
Texas BBQ Rub

[Deep South]

got my Brisket and the ingredients for the BBQ sauce I found here :D

I don't think I'll try anything new (pan searing) but I do plan on using that new sauce on the brisket and wrapping it in foil when its 2/3rds done!

[texasbill]

Deep South:
Sounds like a plan to me. Good luck and let us hear what you think. Some like my sauce recipe a little thicker so just add a little less water.

Bill
Texas BBQ Rub

[Deep South]

holy CRAP! THAT SAUCE IS GOOD!!!

as you said, I didn't use as much water and simmered for about 2 hours MAN! I used the sauce on a 5lb brisket the next day and let me tell you, I have mastered peppercorn brisket and its time to move on to another dish :lol:

Wrapping the brisket in foil with the sauce made it so tender and juicy that we had no leftovers. Thanks for the great recipe, I'll be ordering some rub for sure.

Jerry

[Deep South]

by the way, how long will my sauce be good :?: I have a pint or 2 left and was going to share it with friends.

[texasbill]

Deep South:
Well I have kept it in the frig for about a week but then it seems to have all been eaten so I can't go out past like a week in the frig from my own experience. I would imagine it would be good if in the frig for like 2 weeks but that is a guess.

I have frozen the sauce and it does well frozen then brought out and reheated.

Glad you liked the sauce, it has been a big hit with people that use the rub and serve sauce to their guests.

Sounds like the brisket was a big success also.

Bill
Texas BBQ Rub