[Music]
Davalos barbecue is serving up
mesquite-smoked eat pork ribs brush link
sausage and of course smoked brisket
when it smells wonderful and Adrian
Davila owner and pitmaster is here to
share a brisket recipe that you can make
at home good afternoon sir Obie here you
can see you're here with the good stuff
like that yeah alright once again like
we were talking about right at the top
the show the proper way to cut won't any
any cut of meat but especially something
like a brisket yeah the brisket you
don't want to do all that hard work all
day smoker for 12 hours and then cut it
with the grain and the you just ruined
all that hard work okay so another you
know in order to identify that if you
look at the injures where there's a
whole point it right at at Ted's camera
the grain is the end of it and these are
the fibers so you want to cut across it
and if you cut across it it'll be a much
more tender result than cutting with it
but you don't want to because as
delicious as this is yeah I mean you
play tug-of-war well yeah yeah that's
the muscle to eventually come apart but
there again so we'll do this one which
is not a party every bit there you know
good they both taste a little bit easier
the taco building no yes okay so we're
heating up some tortillas you ever made
xxx and you can find most of these
recipes are actually my cookbook that I
wrote the the tortillas that because a
guy owned the brisket so we're gonna
take our tortilla and you do this on a
dry on a dry Comal
dry skillet right yes kumail skillet
okay so you put some avocado some pico
de gallo
so barbecue sauce go ahead and you know
so some of the great tips to doing the
proper brisket because I know a lot of
folks we were talking about guys yeah I
can't I can't do a brisket ah that makes
Kidder number one it was
tip number one is season and Emily okay
I put enough on there too thick cut of
meat if you don't have enough rub on
there and you don't let it marinate for
12 or 24 hours it's not gonna get all
the way through and you stick it in the
fridge yeah do that
yes alright and then let's go back to
tip number two as far as temperature is
concerned yes make sure you get your tip
your pit all the way to its desired
temperature between 250 and 275
get all that ugly smoke burns away you
can't put the meat in there and then
light it because you've got to get that
fire going and get that even the
evenness of the smoke in the heat and
speaking of temperature you have to also
take the meat out of the fridge and let
it get up to room temperature correct on
cold yes you don't want to take it right
out of refrigeration and put it right on
the pit you want to take it back to room
temperature before you start cooking it
and that's with any any meat anything
cut roast beef anything that you're
putting in the oven and tip number three
which we've already talked about but the
also important thing before you cut into
it after you take it off the grill rest
yes I'm not you're gonna have all of his
juices and everything just release all
over your board when you let it rest for
like 20 to 25 minutes it's like out
there a lot of people think that when
you let me but it's gonna get cold it
won't though well no not at all it's a
matter of fact you'll take it out and
it's at a certain internal temperature
and you really want to allow that to
continue to rise because it will okay
you have a book I have a book thing
cowboy BBQ is released last year
mhm again you can find these recipes and
a lot of other recipes like filet or
Mamas Papas you know three paws other
ways to put um used tortillas and even
even for the homemade tortillas even for
the homemade tortillas exactly corn and
flour in there and some of course
different versions of tacos so like I
got this board at this from one of what
the Mexico and that's for mini tacos
from Mexico and that also if you ever
experienced mini tacos in Mexico they'll
become numb pom-pom on this board right
and those recipes you can also find in
the book okay a lot of through my
experiences and some of my travels but
funnest part is we get to eat like that
I'll give it a taste give it a taste
whew how is it mmm really good
that tastes that against the grain yeah
that's right here makes all the
difference Wow it all goes together very
San Antonio the Pico there guy of
avocado the brisk kid that's at every
backyard BBQ you know here but we put
everything in a tortilla and the
tortillas a new barbecue bread you know
our barbecue place people ask we serve
it with flour tortillas we serve the
taco but a lot of times people just ask
for 30 years now and I think as our
flavors change what we desire you know
that
to continue to become the new barbecue
bread now what sets da beulas apart what
sets us apart is you know we really want
you to feel like you're at home on our
table we're a family-owned restaurant
we're family-run restaurant and that's
where we've been
since our inception since 1959 we're
celebrating 60 years this year but if
you walk in you can still feel that home
town small family operation and we
really want you to feel like you're at
home at our table and we're can you find
the book do you find the book at Barnes
and noble.com amazon.com or you can come
and get a signed copy at the restaurant
you can find them here at the restaurant
or you go onto our website and we can
have it shipped to you yeah you might as
well go to the Russian cuz then you get
to taste something I've made it on the
facebook so yes ooh that was tasty all
right for this recipe and more of course
from Davalos barbecue just head to our
website you know what to do click on the
as seen on si live tab all right