| In the late 1800's when the cowboys had nothing to | | | | oven. After it is done partially, it can be transferred |
| eat other than Brisket which was nothing more than | | | | to the smoker where the slow heat would give the |
| hard beef meat, they had to think of ways of | | | | flesh their tenderness. |
| improvising on the food. Cattle barons were more | | | | Some of the early cooks loved to cook the meat in |
| interested on their profits than the welfare of the | | | | a grill. A grill can be used to cook beef, pork and |
| cowboys, so they had to learn to survive. Soon they | | | | chicken and either charcoal or gas was used as fuel. |
| knew that if the brisket was cooked for 5-7 hours, it | | | | After the meat was grilled, a thick coat of barbecue |
| would make the flesh tender. But there was a trick | | | | sauce was applied which would make the meat |
| to these early barbecue recipes. The brisket was to | | | | tastier. There is one thing that should be |
| be cooked in low heat. | | | | remembered while cooking barbecued chicken recipes. |
| It was a well-hidden trade secret for years. And that | | | | Generally the outside gets burned even before the |
| is why Texas became the undisputed maker of | | | | inside of the chicken is cooked properly. In order to |
| some of the best barbecue recipes all over the | | | | avoid this, only a little amount of black pepper and |
| world. Later chefs made other improvisations. The | | | | salt should be used for seasoning. The black pepper |
| meat was cooked in a smoker so that meat was | | | | and salt should be ground. Once the chicken gets the |
| cooked slowly. However the taste was undeniably | | | | grill marks, it must be removed immediately from the |
| the best. If you are in a hurry, you can always cook | | | | grill and sauce should be applied. |
| the Brisket. It can be cooked in 200 degrees in the | | | | |