November 28, 2017

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brisket-burnt-ends-01

Recipe: How to cook brisket burnt ends. . .’five pounds of absolute heaven’

Brisket burnt ends cook on the smoker, held together by steel shish kabob rods. (Photo ©Marshall Cooper) The first time I ever had brisket burnt ends was in 1967 at a barbecue shack on Maury Street located in the 5th ward of Houston, Texas. They cost $1 for a small brown paper sack full. They were really damn good and that’s when I fell in love with them. They were real, authentic, not sauced, you know cut straight off the ends, aka bark, of a brisket that had been cooked low and slow in a stick burner. Sonny Bryan would give…
 - 11/28/2017
xmas-BRISKET

A BBQ gift guide from the Posse

With Christmas fast approaching, we reached out to the Posse’s backyard pitmasters for suggestions of their favorite cooking tools so we could assemble this BBQ gift guide. Here are some ideas for the pitmaster in your family. 1. ThermoWorks Thermapen Mk4 This is the probe thermometer that all the others are judged by. It may cost a little more that some others, but its accuracy & durability are unquestioned by professional cooks. Phil Lamb calls the Thermapen his “favorite piece of grilling equipment.” –Marshall Cooper & Phil Lamb 2. Dexter Sani-Safe 12” Scalloped Roast Slicer Knife This is the go-to…
 - 11/28/2017

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