Enjoyed Lockhart

[MizzouCowboy4]

Terry Black was great. Blacks and Kuertz market was nice as well. Went to old pal tavern that was a neat place. Lockhart downtown was charming. Texas really keeps the down towns of small towns nice. I stayed in Denison on way back to Missouri. Fixing up that area a lot.

 

[Tabascocat]

I told ya Terry Black’s was the best in the area

 

[MizzouCowboy4]

On my vacation I wanted to avoid rush of I 35. 281 was a nice drive. Really enjoyed town of Burnett. Great place and food people.

 

[rags747]

On my vacation I wanted to avoid rush of I 35. 281 was a nice drive. Really enjoyed town of Burnett. Great place and food people.

What Country?!

 

[MizzouCowboy4]

What Country?!

Texas usa

 

[Mikexike]

loved Terry Blacks when i was in dallas!

 

[CalPolyTechnique]

Eugene Lockhart was an all time Cowboy LB.

 

[Vtwin]

Eugene Lockhart was an all time Cowboy LB.

Eugene the Hitting Machine Lockhart.

Sure could use him now.

 

[IndieCowboy]

I have to give my experience with all things Lockhart. I’m sorry my experience didn’t match yours. Enough said.

My recipe for hickory smoked brisket:

Ingredients: room temp packer brisket, lots of iced cold beer, 1 large Weber kettle, real hardwood briquettes (not generic charcoal), hickory wood chunks (not mesquite), your own rub - don’t use a liquid starter or your meat will taste like gas, and your own sauce. Mine is vinegar heavy not sweet.

Use the “snake” technique, your grill vent, and your metal thermometer through the vent to keep the proper temp, HD grill foil for wrapping after the cook, and a clock.
I know what temperature and time including the after cook finishing/resting technique I use, but use your own preferences here. Cook it unwrapped except for the rest/finishing process which is essential.

Ribs are similar except on cook times and other nuances like prepping by removing membrane. Lots of YouTube’s on this.

 

[IndieCowboy]

One the best: aaron franklin:

He’s also got an online masterclass in BBQ but his YouTube’s should get you started.

 

[IndieCowboy]

You can get a great basic sauce right here and notice the 2 “secret spices.”
Vinegar based and only needs you to make it your own but try the recipe before making changes. You can taste it by buying a jar of classic at SC or online.

https://cooking.sundown360.com/spring-creek-q-sauce-copycat-totry/

 

[Tabascocat]

I have to give my experience with all things Lockhart. I’m sorry my experience didn’t match yours. Enough said.

My recipe for hickory smoked brisket:

Ingredients: room temp packer brisket, lots of iced cold beer, 1 large Weber kettle, real hardwood briquettes (not generic charcoal), hickory wood chunks (not mesquite), your own rub - don’t use a liquid starter or your meat will taste like gas, and your own sauce. Mine is vinegar heavy not sweet.

Use the “snake” technique, your grill vent, and your metal thermometer through the vent to keep the proper temp, HD grill foil for wrapping after the cook, and a clock.
I know what temperature and time including the after cook finishing/resting technique I use, but use your own preferences here. Cook it unwrapped except for the rest/finishing process which is essential.

Ribs are similar except on cook times and other nuances like prepping by removing membrane. Lots of YouTube’s on this.

This is all good but never let anything get to room temperature before putting on the smoker. It should be straight from the fridge because it allows more smoke penetration and a better smoke ring.

 

[IndieCowboy]

oh thank you!! And you’re absolutely right of course! NO ROOM TEMP PEEPS!!
Keep it cold until starting the cook!