Texas Bar-Be-Que, that means Bar-be-que, sweet smokey bar-be-que plus Texas. What could be more American? Above you see the prep, about 6 pounds of USDA choice brisket, rubbed with my signature bar-be-que rub before I dropped it in the fridge over night. Then in the morning, I dropped it in the smoke: seven hours under hot cherry/hickory smoke. It was tender, it was juice, it was sweet and smokey beef. Brisket.
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