Damn, man Im goin on 10 hours and now Im starving. Thanks alot

 

wow....man, you need to venture to TX!! yes, you can do this on a gas grill..you will need to offset smoke it.

first, set it up for indirect grilling...and then make a smoke puch...foil/with wood chips., make a pouch with wood chips and foil...cut a few slots in the top of the foil pouch and set it on the burner that is lit. that will be your smoke...

now for the brisket...dry rub it...some brown sugar, paprika, salt, black pepper, onion salt, garlic salt, cayenne pepper, dry mustard, coffee....then smoke/cook for a few hours until you get the dark skin, then foil it (wrap in foil) for about 2 more hours or 3...then un foil it and cook for 1-2 more hours...until done. should be an internal temp of 185-190then let it rest for 30 minutes...

 

You Texans sure know how to use the BBQ . Im gonna have to check out that new Texas steak house that opened up. Bout as close as I can get

 

well, that brisket was off the smoker...but I have improvised my gas grill...lol

anyway, man Im always happy to share some grub with kind folks...thats why I cook..


that steakhouse is probably BOGUS....what's the name?

 

Hmm looks like I may have to invest in a smoker some day. I cant wait to fire up the grill again, even if I wanted too its so cold the propane is useless :santa:
Hell, I just changed the tank on the forklift and it wont start

I think its actually called the Texas Steak House

 

if it's cold...smokers the only way to cook...just needs some TLC while doing it. where you from?

also, Texas Steak house...ummm????

 

Ya Im not expecting too much from some city people who call the place Texas Steak House. But Ill give it a try, wasnt expecting much from Montana's but I love all you can eat ribs Tuesdays

In the cold barren wasteland of Manitoba :santa:

 

www.thesmokering.com a few people from canada and that Northern frigid zone....you will learn a lot

 

Looks like I may have a few new treats this summer

 

Texas Steak house is a chain, we have 'em here. About as authentic as taco bell is to texican food, lol. Still, the food ain't bad in a pinch.

I was born in KS, and we always had our own beef so dad would get it cut nice and thick, we always had really good steak and such. Now out east, well, beef is just food, ya see?

Anyway, I was tdy in houston and in el paso and both times I tried to find a good texas beef joint to get some bbq or steak and damned if I could find one either place. I will likely be going back to houston at some point, and hope to find something then.

It is hard to find a good place in a town you don't know, when you are only there for a few days.

I like the gas grill recipe you posted a few posts up, I think I might try it out this weekend, since that brisket pic posted earlier is making me crazy...

You got any amounts for the dry rub ingredients or do you just wing it? Also, do you use mesquite or hickory, and do you soak the wood chips first?

Thanks...

 

I more wing it than anything...but 1 1/2 cups of Brown sugar...thats the main stay,,and then couple tablespoons of the mustard black pepper, salt and onion powder...teaspoon or bit of paprika, cayenne, garlic and cayenne...coffeee only if you wnat...it's a made up rub.,,,

I prefer Hickory over anything...and soaked if gas grilling/smoking...

 

Thanks, man!