The Best Barbecue in Texas
(Which of course means the world?)

BBQ Sauce
1 large bottle ketchup
1/2 cup brown sugar
1/4 cup water
1 cup white vinegar (any kind)
4 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp liquid smoke
i/2 cup molasses
coarse black pepper to taste
1 tbsp of brisket rub
I usually put a little scotch or whiskey in it.
Mix in sauce pan and bring to a simmer then bottle.
I try to put some drippings from the brisket into the sauce when I slice the meat, for extra flavor when serving. Do not save left over sauce with meat drippings as it will go rancid. Add drippings to just enough sauce to serve at the time.

Brisket/Wild Game Rub and Steak Seasoning
8 Parts Salt
5 Parts Course Ground Black Pepper
2 Parts Garlic Powder (Not Garlic Salt)
1/2 Part Allspice
1/2 Part Paprika


The Best Brisket in Texas

First off pick out a brisket that is very flexible and less fatty if possible. In other words you pick it up and it bends easy back and forth. Start fire in pit. I prefer oak and or dry mesquite. Trim brisket of all excess membrane on lean side. Cut out hard section of fat on lean side up by point and any other hard fat on the brisket. This fat will not render so cut it off. Rinse meat well and pat dry with paper towels.
Rub down entire brisket with Liquid Worcestershire sauce and cover with Brisket Rub.

Make sure your lump charcoal or wood coals are burning well and around 225-250 degrees or close. Place the brisket directly on the grating and put it fat side down on a smoker or away from the fire on a barrel. This will protect the lean from the heat of your fire and keep it from drying out. I cook it at a constant 225-250 degrees for about an hour per pound or an internal temperature of 185 degrees. Place in brown paper sack for last hour or more. Take it off and place brisket still in greasy sack in ice chest with out ice of course for a minimum of 1/2 hour. Then remove and slice across the grain. Cooking in this method will produce a crust or "bark" on the out side of the meat. The meat will be extremely juicy and tender.
Do not place brisket in foil as this will steam the brisket and make it like pot roast and not Texas BBQ.


Pork/Wild Hog and Rib Rub

4 Parts Brown Sugar
8 Parts Salt
5 Parts Course Ground Black Pepper
2 Parts Garlic Powder (Not Garlic Salt)
1/2 Part Allspice
1 Part Paprika

Cook pork or ribs the same as a brisket just use the Pork Rub. BBQ sauce is to be served on the side as a dipping sauce and not basted on the meat.

You now have the secrets to great Texas style barbecue. Enjoy!
Wild Ed

Ohhhh man,,, does that look good. Gotta love that smoke ring.

Thanks for sharing Ed.