This is a followup to yankee fan's post below: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1032888&catid=1
in which I linked to City BBQ in Giddings, Texas.
I went back to City BBQ's site and read about it and how they cook brisket. I found this part interesting:
"Birkelbach and his staff begin their days around 5:30 in the morning when the fire in the smokers is stoked and the first briskets put on to cook. During the day he'll cook several hundred pounds of brisket, sausage, pork butt, pork ribs, chicken, pork chops, pork steaks, and several different kinds of beef steaks thick enough to remain juicy in the extreme heat of the smokers.
He prefers using smaller briskets because they have less fat and tend to be more tender. Birkelbach also likes to cook them fast to add to the tenderness. The meat that is the mainstay of any Texas barbecue house is cooked until it is almost done and then it is placed in a pan with water and barbecue sauce on the grill to finish it off. Depending on their size, the briskets can be ready by about nine o'clock. The main lunch run begins about 10:30am and ends around 1:30pm."
So he stokes his fire and puts the briskets on (I'm guessing no earlier than 6:00 AM) and the briskets can be ready about 9:00 AM. Three hours!!! That's amazing, especially considering how tender and tasty they are.
He didn't say anything about trimming the briskets but my guess is that he doesn't trim. In fact, he didn't mention anything about rubs or marinades or injections. Just throw 'em on and cook 'em at high temperature for three hours. Then in a pan of water and bbq sauce.
I've gotta try that.
Spring "Soon To Be In The Sauce" Chicken
Spring Texas USA