Don't let yer friendly neighborhood butcher
sell ya them beautifully trimmed Brisket,
they cost to much and they aint got no fat on em.
That fat cooks thru that there meat & keeps er moist
& tender,you can trim yer own fat

Always smoke or cook yer meat with the fat
side up,that way those slurpin good juices permiate
your meat as its cookin.
If you can't tell which side of it's fatty look fer
the side with the most white colur on it and pointer
towards the heaven and maybe itll get blessed.
Good Luck and Good Cookin

Beef Brisket
Buy ya one a them there brisket with all the fat
on er.(They callem Packer trimmed)Jeanorusly sprinkle
our brisket fixins all over that rascal & rap er in foil
with the shiny side out(that's the foil I am re-ferring
to with the shiny side)If yer cookin er in the house
put er in some kindof oven safe dish so's the juices won't
dirty yer modern day heat box.Make fer darn sure ya put
yer brisket in there with the fat side up,so's all them
juices will run thru yer brisket as its cookin.(This'll
keep er moist & tender)Crank er up to about 200° or 210°
an let er cook fer about 10 to 12 hours.If yer ole
brisket is done ya should be able to run the grabbin end
of any utensil into the brisket fairly easy.Then all ya
gotta do is let er cool fer about 30 minutes to an hour &
take yer knife(kitchen knife or yer trusty pocket knife
which ever ya pre fer) and trim the fat off yer brisket.
(If it's cooked just rite that xtra fat otta slide rite
off a there)Then all ya gotta do is slicer up or eat er
whole.If yer pre parin yer brisket in a hill billy oven
(that'll be yer smoker)forget about that oven safe dish &
leave the top of yer foil open as to expose yer brisket
(There ain't nothin more perty than exposing yer brisket)
to the smoke fer the 1st 4 hours of smokin then closer
and let er finish cookin.
Now remember take it from B.L."Perfection ain't easy,
so if ya don't getter the 1st time ya can always eat yer
way thru yer mistakes"

Pork Ribs
Get ya a slab of ribs,myself I refer pork cuz
they got more flavor potentule,but if pork is
against yer religion or yer just mightly fond
of them curly tailed rascals,get whatever ya want.
Lightly sprinkle our rib fixins all over yer ribs,
(the one yer gonna eat anyway)and wrap them fellers
in foil(with the shiny side of foil facin outward,
that ways you can see a reflection of the handsum
rascal chefin up them viddles)All jokin aside put
the shiny side out,then toss them rascal in yer modern
day hot box(oven)with em in a oven safe dish a sum sort
so's you wont make a mess.Set yer hot box at about 210°
to 220° fer about 3½ to 4 hours.I you's can open that
foil and jab yer finger between them ribs,them ribs
is done,now lightly sprinkle a lil bit more rib fixins
on each side & then get yourself to the troff cuz it's
time to do some sloppin(eat)If yer cookin in a hill billy
oven(smoker)leave the top of yer foil open the 1st hour
then closer up and finish cookin em.
P.S. Now fella's and fellette's don't burn yer self
when ya stick yer finger between them ribs,ya might
use a stick(a clean one)or yer friends finger that's
had a bit to much of the spiritual beverage,or maybe
just a spoon.
Thank ya now
B.L.

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