MikeD said:

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Brian Ethridge said:

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SSadler said:

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You guys have absolutely RUINED my day. I'm sitting here eating cold popcorn for lunch. Still have a class to teach at 2 pm, and appointments afterward until 6 pm.

Uncle Dans better darn sure be open at 6:30 pm. And eating Dan's brisket is a compromise in quality--at best.

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What is the best BBQ in Waco?

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Red Wagon BBQ is best in Waco area, hands down. Joe is a master BBQ'er and if not super busy he will talk shop with you all day long. He credits several people, but learned much of his trade from Franklin's in Austin. Best BBQ between Dallas and Austin, but it is only open on Friday and Saturdays (during day).

http://www.redwagonbbq.com/

https://www.yelp.com/biz/red-wagon-bbq-waco

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Ugh that place is only open like 8-10 hours a week. That's near impossible to work around. Outside of Rudy's where else is there? I love Uncle Dans and Viteks (which may be better than Rudy's but I need to go back soon and compare).

Brian, why no mesquite? I love the heavy smoky flavor mesquite provides. Sometime you should cold smoke (like 2 hrs at 125 degrees) a whole ribeye, wrap overnight, then slice and cook to your liking over flame. It is the bomb!!

Beargrad said:

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MikeD said:

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Brian Ethridge said:

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SSadler said:

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You guys have absolutely RUINED my day. I'm sitting here eating cold popcorn for lunch. Still have a class to teach at 2 pm, and appointments afterward until 6 pm.

Uncle Dans better darn sure be open at 6:30 pm. And eating Dan's brisket is a compromise in quality--at best.

---

What is the best BBQ in Waco?

---

Red Wagon BBQ is best in Waco area, hands down. Joe is a master BBQ'er and if not super busy he will talk shop with you all day long. He credits several people, but learned much of his trade from Franklin's in Austin. Best BBQ between Dallas and Austin, but it is only open on Friday and Saturdays (during day).

http://www.redwagonbbq.com/

https://www.yelp.com/biz/red-wagon-bbq-waco

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Ugh that place is only open like 8-10 hours a week. That's near impossible to work around. Outside of Rudy's where else is there? I love Uncle Dans and Viteks (which may be better than Rudy's but I need to go back soon and compare).

Brian, why no mesquite? I love the heavy smoky flavor mesquite provides. Sometime you should cold smoke (like 2 hrs at 125 degrees) a whole ribeye, wrap overnight, then slice and cook to your liking over flame. It is the bomb!!

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Tony D's for me

I'll reiterate the butcher paper in place of foil technique. I've done a handful of briskets using foil and then switched to butcher paper. Butcher paper seem to give it a better smoke flavor (yes, stay away from mesquite for LONG smokes) and a better bark.

Salt and pepper, but I prefer a higher ratio of pepper (Aaron Franklin says he uses a 50/50 salt/pepper mix) and I often add just a bit of another spice depending on what I feel like - anything from cumin to Season-It-All.

Man, I love brisket.

SoTexBear said:

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I'll reiterate the butcher paper in place of foil technique. I've done a handful of briskets using foil and then switched to butcher paper. Butcher paper seem to give it a better smoke flavor (yes, stay away from mesquite for LONG smokes) and a better bark.

Salt and pepper, but I prefer a higher ratio of pepper (Aaron Franklin says he uses a 50/50 salt/pepper mix) and I often add just a bit of another spice depending on what I feel like - anything from cumin to Season-It-All.

Man, I love brisket.

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Yeah, I'm in the 'more pepper' group as well. I'll add a bit of cayenne, and occasionally a bit of onion/garlic powder as they do a good job of adhering everything to the meat. Butcher paper is all i do.

trey3216 said:

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SoTexBear said:

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I'll reiterate the butcher paper in place of foil technique. I've done a handful of briskets using foil and then switched to butcher paper. Butcher paper seem to give it a better smoke flavor (yes, stay away from mesquite for LONG smokes) and a better bark.

Salt and pepper, but I prefer a higher ratio of pepper (Aaron Franklin says he uses a 50/50 salt/pepper mix) and I often add just a bit of another spice depending on what I feel like - anything from cumin to Season-It-All.

Man, I love brisket.

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Yeah, I'm in the 'more pepper' group as well. I'll add a bit of cayenne, and occasionally a bit of onion/garlic powder as they do a good job of adhering everything to the meat. Butcher paper is all i do.

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Onion powder is awesome! I have a chef cousin who swears by it for almost anything.

i like brisket, but I find so many people willing to wait in line for hours to eat $20/lb brisket kinda funny.

I'll make my own with salt, pepper and garlic powder, but recently have run across the Meat Church Holy Cow rub. Spicer and reminds of La Barbecue.

Hubbs said:

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I'll make my own with salt, pepper and garlic powder, but recently have run across the Meat Church Holy Cow rub. Spicer and reminds of La Barbecue.

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Meat church rubs are the truth. I make my own but man theirs are good.

nein51 said:

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Hubbs said:

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I'll make my own with salt, pepper and garlic powder, but recently have run across the Meat Church Holy Cow rub. Spicer and reminds of La Barbecue.

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Meat church rubs are the truth. I make my own but man theirs are good.

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I am a Meat Church convert. Their rubs are great on almost everything. Ribs, pork, beef, brisket, steak, chicken, turkey, you name it.

I love Sous vide method, and I think I'm going to try this for a Christmas eve brisket. Will Sous vide for 72 hours and then finish the bark in my smoker the day of. Probably should make a thread and post results.

bularry said:

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i like brisket, but I find so many people willing to wait in line for hours to eat $20/lb brisket kinda funny.

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me too

If anyone wants to branch out from the typical S&P rub, I have two recommended rubs: Simple Marvellous Peppered Cow and Meat Church Holy Cow. Each has a different flavor profile from just plain S&P and are fun deviations.

This is about all you need to know about smoking brisket: