Mary: So lots of you think the barbeque has hamburgers and hotdogs well in Texas that’s on how we do it. That’s not the real deal, I bought you out to Texas heal country of Southlake barbeque restaurant for the best, the absolute best brisket you will ever put your lips on. Now, what if you’re not in Texas we’re going to show how you can make it for that on Father’s Day. Something special here is an always to be at the girl, give me more tree so big kiss of meat. Here is Scott Robert the owner of Southlake he was going to show us his tricks of the trade that most people think the barbeque they just store it on the grill, cook it out and it’s done in any come out with like a dry burger. He is near to show us how to make the juiciest to be awesome.
Scott Robert: The first thing you want to do with the brisket is you want to make sure that you start with high quality piece of meat. Certified beef are better you should do real of right before you put it on the fire.
Mary: Why before you put it on the fire.
Scott Robert: Otherwise the salt will fall to moisture. From here what we do is we will put it on a high direct heat. And we are trying to do is sear the outside of the meat.
Mary: That’s a lot of fat on the meat.
Scott Robert: I know but that’s adds a lot of flavor to the meat, and if you know that we don’t see in there bad side because you end of slicing it off being would. So just leave it here until it makes the a little scars like I little stay.
Mary: Okay.
Scott Robert: And you can turn it a little while and the peppers and the pieces will stick to the meat. And then meaty into up a calling indirect heat which is just far away from the fire you can get it instead of close smokers you have the time to keep that temperature about 190 degrees.
Mary: Right.
Scott Robert: It maybe go 16 hours directly all you do is get in the temperature of around of 160 degrees in this piece of meat here. During the cooking process you want to come in and----
Mary: I think the messier is the better right.
Scott Robert: It is, that’s exactly. And you can use any kind of barbeque sauce you want as long as it doesn’t have tomato sauce.
Mary: As long that say, salt like on it.
Scott Robert: The following with the tomatoes is they might burn and turn bitter. You really need to have something with the high sugar content on it.
Mary: Okay.
Scott Robert: Because what we are doing is you can see on this other brisket, it turn into stuff that black stuff is smoke and caramelize barbeque sauce.
Mary: And that just look likes the yummy inspired. Sizes are goodness for you right there.
[Brake]
Mary: This is very intense process here, I mean this is the best Father’s Day present you did ever again if you got some really good brisket going on.
Scott Robert: We are going to give you a right sauce we make when we have tackle of time but you are only going to be there three times.
Mary: Good time for Margaritas or cocktail.
Scott Robert: If you can sing about in there we are cutting against the grain.
Mary: Right.
Scott Robert: If you cut with the grain it is really chewy.
Mary: Got you. Can I see it man if I’ve got your skills.
Scott Robert: There you go.
Mary: Alright.
Scott Robert: We’ve got juice coming out in here.
Mary: Oh I’ve got juice coming out of mine. Who wants by brisket baby? We thought you how to cook it, we don’t need to teach you how to it. I fill them off long enough it’s time to dig in to the best Texas barbeque. Hope you have some for Father’s Day and give daddy a big of hug and kiss because you know he deserve it. Bye.
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