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Red's Place Custom & Restoration [ View ] [ Email ] [ Website ] 4905 Holly Vista Dr. Charlotte North Carolina 28269-0000 Phone: 704-509-6397

Went to texas one time and wanted some BBQ me being from North Carolina and knowing we are the best for BBQ I got me some. Alittle tough sorta not a good taste said it was briscket. Now shine what part of a pig is this briscket come from huh.

Comments

Posted by sellersrodshop  -  11/29/2007 11:39 PM we puts gravy on our briskets in tn. right next to the eggs & bacon...... lol! sellersrodshop [ View ] [ Email ] [ Blogs ] [ Car Ads ] old hickory, Tennessee   Posted by blksheep  -  11/30/2007 12:01 AM Careful, Red..... I heard that's how a Texan retires his saddle. blksheep...Carolina BBQ dependent...in Charlotte blksheep [ View ] [ Email ] [ Blogs ] [ Car Ads ] Charlotte, North Carolina   Posted by Crazyhorse Rod Shop  -  11/30/2007 07:41 AM i dont eat no q that i dont cook. i avoid eating out. 9 out of 10 q joints suck. if you see sauce on the table they caint cook. been known to return it from the table. hell if you caint cook brisket you caint cook dont poke the porchdog........he bites [ View ] [ Email ] [ Blogs ] [ Car Ads ] BLUFF DALE, Texas Charter Member since March 2003   Posted by ol bear  -  11/30/2007 09:18 AM NOW WRE TALKING ,, BBQ I LOVE IT ,,,, HELL I MAKE THE BEST BACK RIBS YALL D EVER EAT ,, DYING TO SMOKE A BRISKET ,,ANY TIPS SHINE ?? OL BEAR OL BEAR [ View ] [ Email ] [ Blogs ] [ Car Ads ] crown point, Indiana   Posted by Crazyhorse Rod Shop  -  11/30/2007 09:29 AM smoke on mesquite ONLY at about 200-250 for around 4 hrs. i put mine on at 5 to 6 oclock. then wrap up tight in foil and cook it all night in the oven at 150. use a large turkey pan. as for taste you'll have to use your own stuff. one big tip on brisket is never cut it. tear it like a roast. you cut thru it and it will be dry as hell in 5 min. sliced is the best way to ruin good meat. dont poke the porchdog........he bites [ View ] [ Email ] [ Blogs ] [ Car Ads ] BLUFF DALE, Texas Charter Member since March 2003   Posted by ol bear  -  11/30/2007 09:33 AM ILL GIVE IT A TRY ,, SOUNDS LIKE A WINNER , WE USE 50 PERCENT MASTERPIECE AND 50 PERCENT OPEN PIT , PLENTY OF BROWN SUGAR AND HONEY ,, AND A HUGE DASH OF CYANE PEPPER ,,,, STICKS LIKE GLUE ,, OL BEAR OL BEAR [ View ] [ Email ] [ Blogs ] [ Car Ads ] crown point, Indiana   Posted by Crazyhorse Rod Shop  -  11/30/2007 09:39 AM i have a dry mix that i use on all meat. i'd tell you the recipe ..............but then i'd have to send bubbaearl and cooter after you. dont poke the porchdog........he bites [ View ] [ Email ] [ Blogs ] [ Car Ads ] BLUFF DALE, Texas Charter Member since March 2003   Posted by orphans2  -  11/30/2007 12:23 PM "..................what part of a pig is this briscket come from huh?" Pig??? Don't ya mean 'dilla", fella??? orphans2 [ View ] [ Email ] [ Blogs ] [ Car Ads ] Stewartstown, Pennsylvannia Charter Member since November 2001   Posted by Crazyhorse Rod Shop  -  11/30/2007 01:05 PM here ya go red . take a bite dont poke the porchdog........he bites [ View ] [ Email ] [ Blogs ] [ Car Ads ] BLUFF DALE, Texas Charter Member since March 2003   Posted by 56chevytruck  -  11/30/2007 02:11 PM Y'all making me hungry now..... Say What... [ View ] [ Email ] [ Blogs ] [ Car Ads ] Midlothian, Texas   Posted by Crazyhorse Rod Shop  -  11/30/2007 05:29 PM sent eriq some rub once. heard big al swiped it . i got into the dry rub because of friends who were diabetic . they couldn't handle the honey or molasses . dont poke the porchdog........he bites [ View ] [ Email ] [ Blogs ] [ Car Ads ] BLUFF DALE, Texas Charter Member since March 2003   Posted by Red's Place Custom & Restoration  -  11/30/2007 05:36 PM I guess it is that hind 3/4 section just behind a pigs ear would be where you would find it. Red's Place Custom & Restoration [ View ] [ Email ] [ Blogs ] [ Car Ads ] Charlotte, North Carolina   Posted by tlp1968  -  11/30/2007 05:43 PM Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. Brisket can be cooked many ways. Popular methods in the U.S. Southern States include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. Additional basting of the meat is often done during the cooking process. However, most of the tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. The brisket is almost always placed with the fat on top so that it slowly dissolves down into the meat as it cooks, resulting in a more juicy and tender meat. Small amounts of certain woods such as hickory or mesquite are sometimes added to the main heat source, and sometimes they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variation of barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. How is that for a dictionary definition? :-) StreetRodding.com Marketing Director [ View ] [ Email ] [ Blogs ] [ Car Ads ] Springfield, Illinois Charter Member since August 2003   Posted by Red's Place Custom & Restoration  -  11/30/2007 05:47 PM ok can that dictionary tell you where fat back comes from Red's Place Custom & Restoration [ View ] [ Email ] [ Blogs ] [ Car Ads ] Charlotte, North Carolina   Posted by 0fatboy2  -  11/30/2007 08:52 PM If you can find this sauce, called Show me sauce. It will be worth it. It's made by a small company in missouri. It is the best sauce I have ever had. I only use it on baby back ribs. I mix it with a little water and slow cook the ribs wraped in foil on low for 3 hours and then open the foil and baste them heavy every 10 minutes for 1/2 hour. R.I.P EVEL 0fatboy2 [ View ] [ Email ] [ Blogs ] [ Car Ads ] long branch, New Jersey

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