Menu Part: 
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Texans love their barbecue, so the dining services team at Dell, whose headquarters are in Round Rock, Texas, decided to open a weekly station that served up some barbecue favorites. Bryan Norris, district executive chef with Eurest, says customers voted on which sauce and rub they liked best. For his Texas locations—Dell also has operations in Oklahoma and Tennessee—he uses a Dr Pepper sauce. The station called DD’s BBQ (after Dell Dining), offers four meats: ribs, brisket, chicken and pork. The meats are smoked in house after being cured overnight. In addition to the meats, between four and six sides are offered at the station. They include barbecue favorites such as green beans, potato salad, cole slaw, creamed corn and jalapeño cornbread.  


16 lb. whole beef brisket
¼ cup brown sugar
¼ cup kosher salt
2 tbsp. chili powder
1 tbsp. garlic powder
2 tbsp. cracked black pepper
2 tbsp. dry mustard
1 tbsp. cumin
2 tbsp. paprika


  1. Rub brisket with little oil.
  2. Mix all spices and rub brisket with rub.
  3. Place fat side down in smoker on bottom two shelves and fat side up on top three shelves. Cook for 15 minutes at 200°F for 10 hours, and hold at 140°F. Use mixture of 1/4 hickory and 3/5 mesquite wood chips.
  4. Take brisket out and wrap in film and then foil. Hold at 140°F or above.
  5. Let rest for 30 minutes before slicing. 

Recipe by Round Rock, Texas

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