| Texas ranchers thought it would be funny (and | | | | Cook the meat for about 3 1/2 hours in the middle |
| profitable) to send the toughest cuts of meat East | | | | of the smoker and then turn the meat so the other |
| at prime rates while they kept the more tender | | | | side is towards the firebox. Continue cooking for |
| steaks and roasts for themselves. | | | | another 3 1/2 hours. |
| They pictured their brothers in the East gnawing | | | | After seven hours of total cooking has elapsed, |
| away on shoe leather while they enjoyed tender and | | | | baste both sides with barbecue sauce and wrap the |
| juicy steaks. Boy, were they mistaken! | | | | brisket in aluminum foil. Continue cooking the meat |
| Since the price of the brisket was SO outrageous, | | | | another |
| people started talking about this wonderful Texas | | | | 4 hours. |
| import and then they began visiting Texas looking to | | | | Do not let the smoker get too hot! A long cooking |
| try some authentic beef brisket for themselves. | | | | time at low temperatures (150-250 degrees) is what |
| With that, the Texas ranchers sure had their work | | | | will turn that tough piece of meat tender and juicy. |
| cut out for them. They had to figure out how to | | | | After cooking for a total 10-12 hours, remove the |
| make shoe leather taste great or risk losing all their | | | | meat and let stand for 10-15 minutes. Carve or gently |
| credibility with their buyers back East. | | | | pull the tender meat and it's ready to impress your |
| Using their natural barbecue instincts, the Texans | | | | guests! |
| cooked up the brisket the only way they knew how, | | | | In case you're in need of a favorite Cajun rub and |
| low and slow, adding rubs and sauces along the way, | | | | BBQ sauce, here are two of my favorites from the |
| and when they were done, they made a magnificient | | | | book: |
| discovery - the beef brisket was even better than | | | | Cajun "Take No Prisoners" Spice Rub |
| their roasts and steaks! | | | | 1 cup Sweet paprika |
| The relationship with their fellow Americans was | | | | 1 tsp Paprika |
| saved, a second Civil War was averted, and they all | | | | 1 tbsp Black pepper |
| lived to barbecue another day! | | | | 1 tbsp White pepper |
| Just goes to show that those Eastern boys sure | | | | 3 tbsp Cayenne |
| know their meats and those Texas boys can | | | | 1 tbsp Garlic powder |
| barbecue just about anything, even the soles of their | | | | 1 tbsp Onion powder |
| shoes! | | | | 1 tbsp Salt |
| So if ever you're up to trying your own hand at | | | | 1 tbsp Rosemary |
| smoking up some great brisket, here's the recipe for | | | | Blend spices together and rub into meat. |
| Texas Style Beef Brisket from the book, "Barbecue | | | | Amazing All Purpose Barbecue Sauce |
| Secrets Revealed!," available at ... | | | | 1 cup Catsup |
| Texas Style Beef Brisket | | | | 1 tbsp Worcestershire sauce |
| 12 -15 pound Brisket | | | | 2 dashes Bottled hot pepper sauce |
| Cajun seasoning or dry rub | | | | 1 cup Water |
| Your favorite BBQ sauce | | | | 1/4 cup Vinegar |
| Salt and pepper | | | | 1 tbsp Brown sugar |
| Begin by mixing together the Cajun seasoning, salt | | | | 1 tsp Salt |
| and pepper and rub into the brisket. | | | | 1 tsp Celery seed |
| Get the charcoal going in the smoker and add a large | | | | 1 tbsp Minced onions |
| chunk of hickory wood, which has soaked in water | | | | Combine ingredients in slow-cooking pot. |
| over night. | | | | Cover and cook on low 2 to 3 hours. |
| Put the meat on and keep the temperature between | | | | Makes 2 to 2 1/4 cups sauce. |
| 150 and 250 degrees during the entire smoking cycle. | | | | And that ought to do it! |
| Put a water pan under the meat and add quartered | | | | Happy smokin'! |
| potatoes, celery, onion and carrots to the water. | | | | |