A Texas Treat
The following post was written by Gant
BBQ in Texas means brisket. And brisket is the featured item in the inaugural edition of the 70’s Big Cookbook.
Brisket might be the ideal 70’s Big food because it has massive amounts of protein, a good bit of fat, and no carbs until you break out the Stubb’s BBQ sauce. Brisket comes from the tough underside of the cow and must be cooked for a long time at low temperatures to break down the collagen and other fibers to make it tender.
The following video shows me preparing a brisket and removing it from the smoker 20 hours later. The first segment runs about five minutes because I talk about the virtue of brisket as a 70’s Big food. Yes, I could have simply written these comments out and saved you four minutes of viewing, but you will be a better person for having stared at 24 pounds of red meat.
The second segment shows me removing the meat from the smoker and includes cameos from pork ribs and sausage, as well as a little post-cooking commentary.
The total yield from this cook, and their respective smoking times, is two briskets (20 hours), pork ribs (6 hours), and sausage (3 hours).
Brisket is easy to make and good to eat on damn near anything. Like linear progression, there are no secrets to good briskets. It simply takes raw flesh, a willing participant, and TIME.