Originally Posted by
deubster
Next week. Trust me, I'm serious about my brisket. Great Texas brisket: Smitty's, Black's, & Kreuz's in Lockhart,
I've heard a lot about Kreuz's--worth a trip (worth a mileage run
)?
City Market in Luling, Cooper's in Llano, Louie Mueller's in Taylor, and
deubster's in Lubbock! Being 350 miles away from Lockhart matters not, because I have a large pile of Central Texas post oak in the back yard.
I'm rather pleased with our first smoked pork butt. I fork shredded it all last night. The roast had one bone that didn't look all that large after cooking. All fat and connective tissues were completely gone - distributed through the meat and into the water pan. The 6.5 lb roast filled a two quart tub, after our dinner (four piled-on sandwiches). We pulled the tub out of the fridge today and just nibbled on the cold bits. Very, very tasty!
Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.
Nothing like smoking a pork butt on the grill and then shredding and eating it right there in your kitchen--gives you a real sense of accomplishment (and maybe delusions of grandeur--it's always tempting to quit your job and go into the BBQ business, right when it comes off the grill and before you do the cleanup).