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Here’so how to smoke a beef brisket Texas style! Ingredients: Beef Brisket – 12 to 15 pounds (Packer Cut) Kosher Salt Coarse Ground Black Pepper Vegetable Oil Aluminium Foil – Heavy Duty Hickory, Pecan, Oak or Mesquite chunks/logs Charcoal (optional) Equipment: Smoker Meat Thermometer Method: 1.) Build fire in smoker & stabilize at 250-275 degrees Fahrenheit 2.) Trim brisket leaving about 3/8″ fat 3.) Rub brisket with vegetable oil 4.) Rub brisket with 50/50 mix of kosher salt and coarse ground black pepper. 5.) Place brisket directly on rack in smoker (250-275 degrees) for 4 hours 6.) Remove Continue reading
We entered our first chili cook-off this weekend. It was the 2014 Southwest Airlines 41st & Last Chili Cook-Off. We cooked on behalf of the Spirit of Dallas culture committee for Southwest Airlines. We took Third Place in Showmanship out of about 28 entries. Our chili entry was solid, but we made a couple of rookie mistakes and placed “out-of-the-money.” Associate Cook Team Members Sam & Tanya Hill placed Fifth Place with their chili entry. Congrats guys—’ya beat us fair and square! We look forward to competing in the State Fair of Texas Chili Cook-Off in September of 2014. This contest was first held in 1967 Continue reading