Comments on: messin’ with texas

By: Texas Barbecue: An Ode to Beef | Foodily Blog

Texas Barbecue: An Ode to Beef | Foodily Blog — Wed, 09 Mar 2011 23:39:40 +0000

[...] When In Texas Texas, however, is cow country, and so invariably in the Lone Star State barbecue means beef. Typically, the beef is a sizable brisket that’s been coated all over with a dry rub of spices and cooked in a smoker at a relatively low temperature for eight to ten hours and periodically basted with a vinegary sauce known as a “wet mop.” The final product is then sliced rather than pulled, slathered with a tangy-spicy barbecue sauce and served on white bread. (Pro tip: Try to nab one of the well-encrusted end pieces. Good eats indeed.) Wanna make your own? Jen of use real butter breaks it down for you. [...]

By: Kathleen

Kathleen — Thu, 10 Dec 2009 00:07:17 +0000

Well, enought trashing of Texas folks!!! I am a transplant to Texas from NJ, “but I got here as fast as I could” LOL. One suggestion to “smoke” your recipe, use liquid smoke in your rub, just a tablespoon will do it, then you don’t have to put it on the grill, and it will be moister!!

By: barbecue beef brisket | A Hungry Bear

barbecue beef brisket | A Hungry Bear — Wed, 15 Apr 2009 22:24:46 +0000

[...] 2 recipes I borrowed from to figure out a dry rub and mop recipe are this one on Epicurious, and this incredibly helpful write-up on the Eat Real Butter food [...]

By: jenyu

jenyu — Tue, 01 Jul 2008 03:41:01 +0000

datdamwuf – I only remove the fat after the cooking is done. It melts and bastes the meat during the oven time and some of it goes into the drippings (which are put in the bbq sauce). But eating the only fat I willingly eat whole is on bacon!

By: datdamwuf

datdamwuf — Wed, 25 Jun 2008 20:59:06 +0000

Why in the world would you remove the fat???? that is where the flavor is! I know I know, I’ll have a heart attack, but I’ll die happy!