Texasbbqrub Championship Recipes

[cleglue]

I've been trying to perfect my smoking abilities and I've found a few good forums. I purchased the Texas BBq Rub and I like it very much. I smoked a brisket with no fatcap (long story) which is actually my second brisket I've ever smoked (first one from Costco's which was a flat brisket). I made the BBQ sauce and followed the recipe for smoking and foiling the brisket. It was very good. My mother-in-law especially liked the BBQ sauce. I did make one error in the sauce. I thought it said two pounds of brown sugar not 2 cups (oh well it was only an extra pound...mighty sweet but good).
Here are the pictures

http://usera.imagecave.com/cleglue/Brisket/

Thanks.

[TAR RIVER RAT]

Welcome. That brisket looks fittin. Would like to have a slice, but the 2lbs of sugar would put me in a coma :lol: Keep on keeping on.
Tarrib

[TB]

Howdy. I wish I'd had your brisket instead of the brisket I had tonight. Tough as nails. I'm in a little town in N. Ga. Bad BBQ. yuk.

[rstcso]

Welcome cleglue. Glad you've joined us. Nice pictures. Keep them coming.

[WBC]

Looks good. Glad to see people having great success with the method.

[gatorpit]

Yeap, it works and the proof are in your pictures. Looks like it was a tasty brisket. :)

[david brace]

That brisket looks good enough to eat. Email me a slice...good smoke ring.

DB

[txpgapro]

Good looking brisket. I noticed the nice SMOKE RING! :lol: :lol:

[infamousterry2]

Hi Cleglue
I also am new to this, the brisket looked real good, under the brisket you had an aluminum pan, what was it's purpose and how often do all you guy's clean your grill.......Thanks

[cleglue]

The pan was to catch any drippings but I guess since the brisket had no fatcap I didn't get much of anything in the pan. I thought I may make some type of gravy or something if I had any juice. I just bought the smoker a month ago and I haven't clean anything yet. On another forum some talked that they take it to the car wash and spray it out, then cure (season) the pit again.

I see you are from Gulfport. I'm originally from New Orleans but I've been in North Carolina since 1986. I use to go to the CB base there every Friday for service work on the energy management computer system years ago. I have a former high school teacher who lives in Diamond Head but she was rescued off her roof during or after the storm. I hope all was well with you. A few of my friends in New Orleans lost everything. I remember my dad taking me to the Mississippi Gulf Coast after Camille came through in 1969. I was only 9 at the time but I remember seeing all the destruction and I realize Katrina was much worst. What really sticks out was the roads on top of roads back then.

[Woodman]

Hi Cleglue
I also am new to this, the brisket looked real good, under the brisket you had an aluminum pan, what was it's purpose and how often do all you guy's clean your grill.......Thanks

Gulfport aye? Please tell me, is there anything left of :

The Blowfly Cafe?
Chappy's in Long Beach?

I doubt it, but those was two of my favorites! Woody

[infamousterry2]

Hey Woodman , you like the flies on your steak huh, the Blow Fly inn is at the Holiday inn , about a half mile south of i-10 on 49 and Chappy's, well just about everything from the beach north two blocks is gone, you would have to see it to believe it. I don't know if Chappy's opened somewhere else or not. I live just north of I-10 alot of damage, but my place is liveable and fix back now, some people over by Waveland are still living in tents.

[Woodman]

Is that big old boat that was washed up from Camille still there? Me and my boss used to sit at the Blowfly eating Red Velvet (me) and Carrot (he) cake for dessert and watching the mullets jumping about on the Bayou Barnard! Good times......GOOOOOOOD TIMES!

[rstcso]

...and how often do all you guy's clean your grill

You will get answers anywhere from taking to the car wash after every cook to never. I fall in the almost never category. I let whatever comes out the drain come on out and anything else (except for larger chunks) just stays there for a while. Next cook, as I'm getting the fire going, I use the weedburner and give the pit and grates a once-over, burning off anything that might have been left before or moved in since then. While burning off the grates, I'll brush them and burn some more. This gets them clean enough without losing any of the "seasoning" on them. Using the weedburner also pre-heats the pit so it's ready to cook in less time.

[cleglue]

Woodman,

That boat they named the USS Hurricane Camille if I'm not mistaken.

Infamousterry2, Did it survive KATRINA?

[infamousterry2]

Thanks Brent for the info on cleaning grill.
Cleglue, I think the ss camille survived, it was down on 90 west.

[M38A1]

Hey Cleglue,
Welcome to the fourm.

Brisket looks GREAT! Keep up the good work and you'll be an expert in no time...

~m38a1

[TexLaw]

...and how often do all you guy's clean your grill

You will get answers anywhere from taking to the car wash after every cook to never. I fall in the almost never category. I let whatever comes out the drain come on out and anything else (except for larger chunks) just stays there for a while. Next cook, as I'm getting the fire going, I use the weedburner and give the pit and grates a once-over, burning off anything that might have been left before or moved in since then. While burning off the grates, I'll brush them and burn some more. This gets them clean enough without losing any of the "seasoning" on them. Using the weedburner also pre-heats the pit so it's ready to cook in less time.

I usually wipe off the grates and hose down the inside after a cook. I'll push out anything that needs some help getting down the drain. The next day, I either sweep out or hose down the inside of the firebox. Often, I'll wipe off the grates, again, before putting anything in to cook. That's about all I do.


TL

[BBQ Angel]

I just use a stiff wire brush over the inside occassionally and then use my shop-vac to clean it up. Quick and easy.

[infamousterry2]

sounds like there is as many ways to take care and clean your smoker as there is ways to fix a brisket. All good Ideas tho.

Well after reading some of these post's here or another thread, I went and picked up a et 73 meat therm, with double probes, so if there is any thing special to know about them , go ahead and let me hear it.
I also picked up some pepper jelly, I heard that mentioned before, don't know if you cook with it or put it on the pulled pork on a sandwich. What do you pro's suggest.

[TexLaw]

I just use a stiff wire brush over the inside occassionally and then use my shop-vac to clean it up. Quick and easy.

I do take a wire brush to the lid and upper parts of the chamber from time to time, but I've never taken the stuff out with a a vacuum. I usually just hose it out. I may have to try it with a vacuum sometime. Thanks for the idea!


TL