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Beef Brisket
I travel to west Texas a lot with work. There is a small chain of BBQ joints/country stores out there called Rudy's.
Best beef brisket sandwich I have ever tasted, served sliced between two pieces of white bread with their own sauce.
I have their rub and sauce and starting the prep on this 13lb one in a few moments. Going over hickory wood about midnight
tonight for lunch tomorrow. Stay tuned
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Last edited by ecu1984; 04-27-2018 at 12:56 PM.
Senior Member
I ate at Rudy's just north of San Antonio last time I was there, and I agree...best brisket I have ever had. I brought back as much of that sauce as I could carry on the plane.
When it comes your time to die, be not like those whose hearts are filled with the fear of death, so that when their time comes they weep and pray for a little more time to live their lives over again in a different way. Sing your death song and die like a hero going home. -Tecumseh-
Originally Posted by Griffin
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Drop a pin and shoot it to me. I'll bring beer.
"My mother never saw the irony in calling me a son-of-a-bitch." - Jack Nicholson
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Ahh sookie!!!
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Might have to give that rub and sauce a try. I saw you can order some online.
"run and gun guide service"
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It is the friggin bomb.......trust me and it's reasonably priced to. The rub container is larger than it looks too, pretty good size.
They will mail you a cooked brisket too. Real authentic west Texas beef bbq
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My man! I am impressed in deed
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Rudy's is good. So is Bill Miller's. Great brisket aint hard to find in TX..
F**K Cancer
Just Damn.
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I use an Oklahoma Joe offset smoker. About to start the hickory and put it on in an hour or two.
Trimmed and almost room temperature
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Last edited by ecu1984; 04-28-2018 at 06:31 PM.
Senior Member
Oh lawd.... that should be some more good...
F**K Cancer
Just Damn.
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Damn I haven’t heard anyone mention Rudy’s in ten years, but man that place was delicious. I hope it turns out great!
Never confuse enthusiasm for capability
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Rudy's is good stuff.
"Let us cross over the river, and rest under the shade of the trees"- Gen. Thomas "Stonewall" Jackson
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Brisket when cooked right is hands down my favorite meat. I’ll have to check them out if it’s along my route to Texas in November
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I had the 3 meat combo at Bill Millers in San Antonio and it was great , but I still like eastern SC BBQ best.
Bud Light
Try Stoney’s new place. It’s on 81 at exit 27 about two miles from 85. Best Q and brisket in SC I promise.
Go Tigers!!!
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On the hot grate at 10:40pm
When it hits the stall period at around 160 degrees, which I think will be in about 4.5 to 5 hours, I will then wrap it and
let it roll without smoke, just heat until 195 or 200ish degrees. Then wrap in towel and place in closed cooler for
an hour or two.
Last edited by ecu1984; 04-27-2018 at 09:54 PM.
Senior Member
5am and getting wrapped, back on the heat at 230 degrees until it reaches 200 degrees internally. probably another 3 to 4 hours
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The bark on this thing tastes amazing. Looking forward to a bowl of burnt ends
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