Has there ever been a better time to barbecue? We think not. Has any Texan ever let you down with a recipe, a meal, or a meat that was grilled in their backyard, their makeshift smoker, or over a buddy’s bad breakup? Also a “no.” Why? Because we’re known for great barbecue. It’s like a Lone Star State rite of passage. We’re especially good at doing “real deal Texas-style brisket.” Steven Raichlen, author of “The Brisket Chronicles” was featured in the Epoch Times for just such works of art, one of which we’re sharing here. The Big Kahuna Barbecued Packer Brisket is second to none. You can thank us later.
A full packer brisket takes its name from how it’s shipped. To hear that doesn’t necessarily strike a chord with the traditional gourmand. But it’s like the tuning fork with which your Texas barbecue goes from a standard grill to a portal from which the tastiest meal you’ve ever had in your life will emerge. Picture a glowing light you’d almost be drawn into were it not for the family and friends you realize are staring intently as you produce this megalodon from your barbecue. You could almost hear angels singing gleefully in the background. That’s how good this is!
It’s only seasoned lightly, and as Raichlen defines it to the Epoch Times, it’s “then slow-smoked Texas Hill Country-style for the better part of a day or night. The sort of glorious slab of meat—all smoke, spice, and rich, fatty beef—you line up for…” Again, you can thank us later.
