Them’s fightin’ words…my family, from Austin with roots in the Panhandle, would consider no such thing. Now, here’s the way we do barbecue, which with us means brisket.
First, make a spice rub:
(nb: one US tablespoon = approx. 15 ml)
6 tablespoons salt
3 tablespoons black pepper
2 tablespoons MSG
2 tablespoons garlic powder
2 tablespoons ground bay leaves
(about 15 g whole leaves)
1 tablespoon paprika
2 tablespoons dry mustard
Grind bay leaves in blender or food processor, then add all other ingredients. Keeps for years in refrigerator or freezer.
Then, get a nice, evenly cut boneless brisket, no smaller than 5 lb (2.3 kilos) - don’t even think of using one that’s smaller. You’ll need one that’s got some marbling and a good layer of fat on one side - much of which will cook off).
Slice garlic cloves (you’ll need at least a bud’s worth) into about 1/4" (2-3mm) thicknesses. With a small knife, poke holes about 1" (2.5cm) apart and about halfway into the brisket. Force one or two garlic slices into each hole. Make sure to put garlic at all depths of the meat, on both sides.
Now, rub the spice mixture generously over the whole brisket. Insert brisket into plastic zipper or garbage bag, then refrigerate at least 24 hours (preferably 48).
Slow barbecuing is easiest with a rectangular grill, rather than a Weber kettle - preferably a model with a thermometer set into the lid, so you don’t have to open it very often. (I think there are also electronic thermometers that work remotely.) The goal: you’re going to make a fire (charcoal is best) that’s about 200 to 210 degrees farenheit (94-99 celsius), and keep it there for 6-8 hours. (about 1.5 hours per pound/half kilo).
Now, the very very best thing is to have some mesquite or hickory chips available, about 1 1/2 lb (700 g). Soak in cold water for at least 1 hour before you set the fire. (My grandfather is endlessly amused that people pay for mesquite, which grows - rapidly - on his land as a noxious weed.)
Make the fire, then move the bricquets to either side of the grill. Add about 1/4 of the soaked wood chips, if you have them. Set the brisket, fat side up, on an aluminum foil pan (or you can make one with heavy-grade foil) set on the cooking grate. Baste the brisket from time to time with the fat and juices that accumulate in the pan. If using charcoal, add 10 to 12 fresh coals per side every hour and toss more wood chips on the fresh coals. (Add about 1/2 cup/250 ml chips per side every time you replenish the coals.)
After 5 hours or so, you may want to wrap the brisket in foil, especially if you’re fire’s been running a little hot. The interior temperature you’re looking for is about 165 farenheit/74 celsius.
When you remove it from the grill, let it rest at least 15 minutes before serving. Slice thinly across the grain.
It refers to pork, cooked slowly over a fire (usually a hickory wood fire), typically served chopped with a vineagar and pepper based sauce. There is a dividing line down the middle of the state; the people on the western half of the state typically add a bit of tomato in their vinegar based sauce, but in the east, they are purists who insist on the vinegar and pepper sauce. It is served with slaw and hushpuppies (cornbread batter, sometimes flavored with a bit of finely chopped onion, deep fat fried.) The event of cooking this up is referred to a pig pickin’.
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