Brisket & Ribs

[T-Horn]

coachdave-
I have always heard some of the better known BBQ places in Memphis have incorporated mustard into their sauces. That has always surprised me because I can't see how mustard and BBQ fit but it seems to work for them.

Here is a recipe I found that uses yellow mustard in the sauce.

• 1 tablespoon butter
• 1/4 cup finely chopped onion
• 1 1/2 cups ketchup
• 1/4 cup chili sauce
• 3 t o 4 tablespoons brown sugar
• 3 to 4 tablespoons molasses
• 2 tablespoons prepared yellow mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid hickory smoke flavoring
• 1/2 teaspoon garlic powder or granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chili powder
• dash cayenne pepper, or to taste

Preparation:

In a saucepan, slowly sauté the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken.

Here is a rub recipe that includes dry mustard-

1/2 Cup Light brown sugar, packed
1/2 Cup White vinegar
1/4 Cup Seasoned salt
1/4 Cup Onion powder
1/4 Cup Paprika
2 Tablespoons Pepper
2 Tablespoons Chile powder
2 Tablespoons Dry mustard
1 Teaspoon Poultry seasoning
1 Teaspoon Thyme
1 Teaspoon Tarragon
1 Teaspoon Ginger
1/2 Teaspoon Allspice

I usually like things simpler when I am smoking or BBQing but I'm tempted to try both of these recipes out this weekend, just to see how the mustard changes the taste.

[coachdave44]

Ten, exactly. That is also the time to pour in any sauce you may want to add. I have a buddie that pours in a can of beer that has the butter melted in it and some more of the dry rub to keep the flavor going while it is sealed up. Works just fine but I have not seen that big a difference when I do that.
I also think I want to try the mustard deal with St. Louis syle ribs instead of baby backs. That might have something to do with it also, but they are hard to find up here in Denton.
I am cooking for a grad party for our departing OT's next weekend, going to make 4 brisquets, 3 butts and 5 pound of sausage. Think I'll try one of your reciepes then since I'll be out there all day anyway.

[SAhornfan]

For those of you who can shop at HEB, may I suggest you try their fully-cooked brisket. I know it's not as fun as doing your own but it's been smoked for 18 hours and only takes 1 hour to heat. Being a lazy sod, it's the perfect way to go and the brisket is dang good.

[NCHornFan]

Dang !!! Brisket, Ribs, Golf, beer, and football all in one place...This site is worth every penny !!

[A L BEVO]

What kind of wood do you guys use?
I like to cook with oak, but I like to use some hickory for the flavor.
I only use dry rub & never put the lean side up.
S.A. I still havn't called you yet & am sorry for being deralect in my duty.
Will call you soon.
Hope to be coming to San A. more this summer.

Catfish

[TENHORN]

Originally Posted by A L BEVO

What kind of wood do you guys use?
I like to cook with oak, but I like to use some hickory for the flavor.
I only use dry rub & never put the lean side up.
S.A. I still havn't called you yet & am sorry for being deralect in my duty.
Will call you soon.
Hope to be coming to San A. more this summer.

Catfish

Catfish, I use mesquite for brisket and hickory for pork.

[cctxfan]

Originally Posted by T-Horn

coachdave-
I have always heard some of the better known BBQ places in Memphis have incorporated mustard into their sauces. That has always surprised me because I can't see how mustard and BBQ fit but it seems to work for them.

As far as BBQ sauce goes, there are many mustard-based sauces. That's exactly what the Salt Lick uses. In fact, my BBQ sauce is mustard-based.

As far as ribs go, I smoke mine in a water smoker for 2 hours, then finish them off in foil for another hour in the smoker. Temp is probably around 225. I use a typical dry rub (paprika, onion powder, garlic powder, cayenne pepper, sugar, salt, etc) with a healthy dose of brown sugar mixed in.

[T-Horn]

Originally Posted by cctxfan

As far as BBQ sauce goes, there are many mustard-based sauces. That's exactly what the Salt Lick uses. In fact, my BBQ sauce is mustard-based.

Now that you mentioned it, I do remember hearing that Salt Lick uses a mustard based sauce. Whatever they use is pretty damn good. Do you make the sauce yourself? I'm in need of a good sauce recipe.

[scout3dave]

Originally Posted by TENHORN

dblack, I have heard from more than one source that meat will absorb smoke for a max. of 3 hrs. I smoke my briskets for 2-3 hrs depending on their size. I also put the fat side up and don't turn them. After the smoking, I use heavy duty aluminum foil and tent it. Most of the time, I then finish cooking it in the oven unless I just want to sit around outside drinking beer with some friends. Mine are always fork cutting tender and have a great smoke taste. I use Harley's seasoning on the brisket and put it on the night before if possible.

Hey Ten, I need to cook a couple briskets in the next couple of weeks. Mind sharing Harley's recipe?

[TENHORN]

Originally Posted by scout3dave

Hey Ten, I need to cook a couple briskets in the next couple of weeks. Mind sharing Harley's recipe?

Don't mind at all, Scout, but Harley's is a brand of seasoning that I order out of Texas. I'm at the office but I'll try to find a phone number for you. I use 2 kinds from that company, the rib seasoning and the beef seasoning.

[SAhornfan]

Originally Posted by scout3dave

Hey Ten, I need to cook a couple briskets in the next couple of weeks. Mind sharing Harley's recipe?

dave
I don't know if you're familiar with Bolner's spices but they make damn good products Here's a link to their brisket rub: http://www.fiestaspices.com/?page=brisketrub
Their fajita marinade is also very good.

[TENHORN]

Scout, Harley's is located in Giddings, Tx. What I use on brisket is called Harley's Texas Style Bar-B-Que and all purpose Seasoning. Phone numbers-- 1 800 573-9070 and 979- 542 -3281. Get a bottle of their Sweet Rib Rub if you cook a lot of ribs or porkchops. The all purpose is good on chicken and pork also. This and mesquite smoke will give your briskets a great taste. After smoking for 2 hrs., tent them in heavy duty foil and finish cooking somewhere around 200 degrees for 3-4 more hours depending on the size. I guarantee they will be excellent. Good luck.

[scout3dave]

Thanks SA and Ten, I was thinking it might have been a recipe from old Harley Horn.

[scout3dave]

Their website if anyone else is interested

http://www.harleysseasoning.net/

[TENHORN]

Originally Posted by scout3dave

Thanks SA and Ten, I was thinking it might have been a recipe from old Harley Horn.

Harley and I still correspond on occassion, but the last time I really talked to him, he was living in Vegas. Guess I need to connect again, but I don't think he can cook anything, but the boy sure can eat.

[TENHORN]

Originally Posted by scout3dave

Their website if anyone else is interested

http://www.harleysseasoning.net/

thanks, Scout, they have lowered their prices since I last ordered. I need to order again while the prices are down.

[scout3dave]

Originally Posted by TENHORN

thanks, Scout, they have lowered their prices since I last ordered. I need to order again while the prices are down.

They might have lowered the prices but they made up for it in the shipping charge.

But what the hell it's like fishing or hunting, you can't justify it on a cost basis!

Looking forward to trying it out!

[NeverAgain]

Originally Posted by OldestHorn

I'm surprised the ribs are ready that quickly at 200 degrees. I'm aim for that temp, maybe a little lower, and have them going 5-6 hours.

I thought the same thing - mine go 3 hours at 250 and are droolin' good.

[NeverAgain]

Originally Posted by dblackmor

I know some of you could compete with your excellent recipes. I'm always learning and have come a long way since my first brisket

I make real good ribs.

My specialty is smoked chicken.

I have yet to cook a brisket that anyone could eat - I've tried low and slow, marinades, tenting, venting, oven, smoker, oven and smoker, and everything in between - I gave up and moved to NM where such things aren't impt.

[TENHORN]

Originally Posted by NeverAgain

I make real good ribs.

My specialty is smoked chicken.

I have yet to cook a brisket that anyone could eat - I've tried low and slow, marinades, tenting, venting, oven, smoker, oven and smoker, and everything in between - I gave up and moved to NM where such things aren't impt.

Negatory, brisket is always important. I lived for many years here in Tenn. where one couldn't find a decent brisket. I ruined several trying to learn to cook them. I would stuff myself with brisket when I went back to Texas. I would buy a brisket and haul it back to Tenn. Finally, I learned to cook one myself and now I'll put mine up against any in Texas.

Here are some simple steps that will guarantee you a good brisket:

1 Buy a grill with a firebox on the side. Also buy a chimney type charcoal lighter. Buy some mesquite chunks. Buy a good seasoning, I use Harley's, but there are others such as Emerils, Stubbs etc. Buy a small brisket to start with, I buy the trimmed half briskets at Krogers.
2 Sprinkle the seasoning on both sides of the brisket the night before
3 Start the charcoal then add the mesquite wood chunks
4 Place the brisket on the grill fat side up
5Add mesquite to keep the smoke going and smoke the brisket for 2 hours.
6 Remove the brisket and place on several layers of aluminum foil, Make a tent
7 Cook the brisket around 200 degrees for 4 more hours either in the oven or on your grill.

It has to be good and tender if you follow these directions.
2