Texas Bar B-Q

Well here it is with Labor day just passed someone asked me to give a brief how to if you will on Texas Bar B-Q The first thing you have to have is a good off set cooker one box for the fire and another for the meat no direct heat you have to smoke low and slow about 250 degrees. Now everybody who smokes meat knows this but hear in Texas there are a few things that are different. One is we pick the worst cut of meat you can get the brisket A big tuff piece of meat from the shoulder of a cow. You can marinade it in your favorite spices or you can just salt and pepper it Your call on that. Now the wood I am sorry but there is only one kind of wood in Texas to smoke with and that is mesquite. If you don't use it You don't have real Texas Bar B-Q. Period  end of discussion. The sauce it is  generally  a tomato base Nothing out of the ordinary you can buy it anywhere. Or make your own recipes are all over the net. The key is the wood. Now here is how you do it Get your pit fired up get your temperature right or close now put that brisket leave it there with the fat down 5 hours Now take it out and wrap it in foil and cover it with your sauce and put it in a pan then put it back in the pit for 6 more hours and you will have some of the best smoked brisket of your life tender falling apart juice meat. Slice it thin and put some sauce on the side with Potato salad pinto beans, pickles, jalapenos peppers, some fresh onions. Dinner rolls or a plane slice of bread. Ribs Chicken Pulled pork are all the same just change how much time in the smoker..