Wednesday, October 13, 2010

Smoked Beef Brisket (Photos Only)

This is my husband's specialty!!!  He smokes brisket, ribs, pork shoulder, and sausage.  But brisket seems to be everybody's favorite.  He uses a special dry rub mixture, smokes it using Hickory and Pecan wood, then finishes it in the oven.  The end product is moist, tender, smoky delicious brisket.  We serve up some of my homemade Sweet 'N Tangy BBQ sauce on the side for those who like it Kansas City style (like me) instead of Texas style.  I can only share pictures since this is a secret family recipe.  But come on over and we will be happy to serve you up some of our good BBQ and all the fixins.

It starts out looking like this...

After several hours of low and slow smoking and roasting...

Sliced up and ready to pass me some BBQ sauce!

1 comment:

  1. That must be delicious! Smoked meat is much better than fried meat because it doesn't have too much oil and cholesterol. I'm sure your kids loved this dish.. =]


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