apologies to the entire state of Texas (and some other places)

hounddog

I have not been a big fan of beef barbecue. Pork has always seemed the thing. The first time I tried a brisket on the egg, I didn't cook it long enough. It wasn't any good. So my low and slow pretty much focused on pork.[p]Well, this weekend I gave it another try. And it turned out well. And I must apologize for my previous point of view. The reason I was not a fan of beef barbecue was because I had never had good beef barbecue.[p]One thing that seemed to help me. I had tried what amounted to a trimmed brisket that I got from price club. It was something like 5 or 6 pounds. This time around I went to walmart and got an entire one. It cooked better, and it cooked in a way that I was able to comprehend. I think now I could knock a half one out and do it well, but if you are frustrated, try a full one before you give up.[p]Chunk o chest down, next up squid[p]seeya