TEXAS Meat!!!!!!!!!!!

[mgoad1971]

Here is how I do it.

There are many 'methods' and this is mine.


Disclaimer: Do whatever YOU DO. If you use "Sugar" instead of "Brown Sugar" or "Cinnamon" in your rub, then do it.
If you prefer "French's Mustard" then use it!! I am not claiming that one is better than the other.
I've been to plenty of BBQ "Contests" and know for a FACT: It's What You Like!!!!!


Who cares about anyone else anyway right?


Here is the start:

[mgoad1971]

I"ll update this in 12 hours!!



Maybe...

[XxWickedz28xX]

Great, 10 am and im craving meat 2 days in a row!! Looks yummy.

I got everything 'cept some Texas...I can hit the local Home Depot for some Mexico. Lol

[mgoad1971]

Originally Posted by XxWickedz28xX

Great, 10 am and im craving meat 2 days in a row!! Looks yummy.

I got everything 'cept some Texas...I can hit the local Home Depot for some Mexico. Lol

They won't be on the shelves, they'll be in the parking lot!!!

[Marks71BB]

Nice tenderloin ya got there

One ingredient yer not mentioning but is most important is the rays from the glowing orb in the sky. Yeah, you could do it during bad weather or even at night in the absence of the sun but its just not the same

Send me some of them Texas mesquite chips and I'll send ya some California black oak in exchange

[mgoad1971]

Originally Posted by Marks71BB

Nice tenderloin ya got there

One ingredient yer not mentioning but is most important is the rays from the glowing orb in the sky. Yeah, you could do it during bad weather or even at night in the absence of the sun but its just not the same

Send me some of them Texas mesquite chips and I'll send ya some California black oak in exchange

now that's a deal!!!!!

[mgoad1971]

OK, so after a slow smoke and the neighbors coming over, there are no pics to post. The meat is gone.


Sorry!!






And so is the house.





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[camaro75LT]

Wtf?

[Marks71BB]

I'm thinking hes kidding.......Let's hope....I already mailed the oak chips.

[mgoad1971]

Alright, still no pics of the meat when it's done.

After you soak your wood you mix it in with charcoal and light.



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[mgoad1971]

Place the top pan in (Very F'ing Quickly!!) and add whatever mix you like. I use a little vinegar and water. Don't go too crazy with this as it doesn't really affect the meat taste. Don't waste your time with expensive wines.

[mgoad1971]

Place your meat on (Fat side down, but it's personal taste)

smoke for no less than 8 hours IMO. Try to go for 10!! Just check the temp and add wood chips and/or shavings and keep water in the top pan. Don't let it go dry!!! Flip it over 2 hours before pulling it out. Meat thermometers are your freind!!

[Marks71BB]

What? two weeks to get the smoker lit? Ya tease...

[mgoad1971]

Cover with BBQ sauce of choice, wrap in foil and leave on another hour, or pu in broiler or oven at this point. The smoke ring should be well in place by now

[mgoad1971]

Next week we will show y'all how to BBQ chicken properly!!!



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