Smoked Brisket with Riscky’s Rub

Smoked Brisket with Riscky's Rub Courtesy: Riscky's BBQ Ingredients: 10 to 12 lbs Brisket 1 bottle of Riscky's Dust Wood for fire (recommend post oak, hickory, apple wood or pecan wood). Directions: 1. Start fire with small kindling and then build up with bigger pieces until you have a good bed of coals. 2. Let temperature rise to between 225-250 degrees. 3. Pour bottle of dust into a large foil pan. 4. Set brisket in pan, thoroughly covering it with the dust. 5. Place the brisket on the pit fat side up. 6. Check temperature every 30 minutes or so. 7. Cook until brisket is 190 degrees. 8. Let brisket rest for approximately 30 minutes and then slice the brisket fat side up, against the grain. 9. ENJOY! Rule of thumb: smoke brisket one hour for every pound.  
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Rusty, the Star-Telegram’s Steer, is Going to the Fort Worth Herd

via: Star-Telegram

Rusty, the Star-Telegram’s longhorn steer, is headed to one of Fort Worth’s most popular attractions.

Sometime in the next several weeks, Rusty will be donated to the Fort Worth Herd. He’s moving on because his pasture at the Star-Telegram’s printing facility is going away soon.

“With our plans to sell the South Plant facility, we’re thrilled to find a great new home for Rusty,” said Star-Telegram Publisher Gary Wortel. “By donating him to the Fort Worth Herd, we know that he’ll be very popular with tourists and business travelers alike, just as he has been with our readers for many years.”

Rusty will be used to educate folks about the history of longhorns and as a greeter for conventions and other events. His first appearance is scheduled to be in September for the Texas Society of Association Executives conventi…
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The Fort Worth Herd Celebrate 15 Years

The Fort Worth Herd celebrate their 15th birthday! On June 12, 1999, in front of 15,000 spectators, the Fort Worth Herd made its first cattle drive to the Fort Worth Stockyards Historic District. Since then, twice daily, the drovers drive the longhorns along East Exchange Avenue, harking back to a time when the great herds rumbled through the dusty streets of Fort Worth on their way to market.
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