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| SLICING A BRISKET Never choose a brisket larger than 10 pounds. If you cannot bend the brisket like folding your wallet (while in the package) put it back; its to fat. Always start with TEXAS BRISKET MARINADE AND TEXAS BRISKET RUB. Brisket has a fat side and a lean side. You never want to purchase a trim brisket that fat keeps the meat moist. There is a seam between the decal and the flat cut, run the knife between (figure 1). There is some fat on the decal, but trim evenly and you find your most tender meat here. (Figure 2). Slice brisket across grain or against flow of the lean end. Slice directly starting at base of the end. For best results, tilt knife at 45-degree angle to get the perfect angle for nice even slices. (Figure3) |
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PORK SPARE RIBS Marinate ribs overnight or at least 4 hours with TEXAS PIG RUB or your favorite JOHN HENRY’S RUB SEASONING. SHOULD YOU REMOVE THE MEMBRANE? We do not recommend remove the membrane it take time to remove and is not an easy job. Some barbequers and cook-off team believe in this process and it works for them, but for the beginners this membrane is tough and will allow you to make a mistake or two with out ruing your ribs. Trim chime bones and short ribs (Fig. 1) Cut off the back flap if desired (Fig. 2) Slice ribs (Fig. 3) |
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