Since we're into BBQ, this is appropriate, I think. Especially since I got it from Houston's Texas BBQ Grill...I think...
Texas BBQ: HOW-TO
A distinguished Texan, Earl Campbell, gives us the basics of
"fixin" a brisket:
The day before you cook it, pour three or four packs of brown sugar--about two pounds'
worth--into a container. Mix in black pepper, garlic, meat tenderizer, and Lawry's salt. Put
the brisket in the container and rub the stuff all over it. Then take the brisket out and let it sit
overnight in a cool place.
The next day, get some mesquite wood and put it in your pit. Get the pit up to about 300
degrees. Set the brisket on the pit about three or four feet from the fire and smoke it for
three to four hours. Don't touch it while it's smoking--don't even turn it over. If you turn it
over, you'll mess it up. When it's done and you're ready to cut it, go with the grain. If you go
against the grain, it makes the meat tougher.
What kind of wood works best when BBQing? Does it really
matter... will anybody be able to tell the difference? Can I do it
wrong?
First Tip: Pecan wood is only for smoking. Why you ask... Well pecan burns very quickly
and completely, leaving no coal to be a heat source. You can't be in control cooking over a
flame, especially one that flares up and then dies without warning.
Soak pecan limbs/chunks about the size of your thumb in water and then place these on your
coals to get a controlled source of smoke. Burn oak or mesquite to create the coals; you'll be
happy with the results.
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