Articles - Page 6 of 7 - Fort Worth Stockyards

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.

Fort Worth Stockyards – History (video)

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…

FWWRR 2248 Tarantula Train at the Ft. Worth Stockyards

FWWRR 2248 Tarantula Train pulling into the Ft. Worth Stockyards. This was filmed when it had the old step-top 5 chime whistle around 2000.

Fort Worth Evolving from Cow Town to Hipster City

via: USA TODAY

Longhorn cattle still roam the streets of this historic cow town.

Twice a day, grizzled men wearing authentic-looking hats, scarves and gloves climb atop of horses and slowly walk a herd of about 20 cattle – horns long enough to lance a human heart from 4 feet away – three blocks from the animals' night pens to the day pens, then back again.

It's a touristy spectacle in the city's historic stockyards sponsored by the visitor's bureau and aimed at the busloads of out-of-towners and gaggles of gawking grade-school students on field trips. But it's also a nod to the city's 19-century importance as a major cattle depot, from where thousands of head of cattle each year would slog north to Kansas City through the Chisholm Trail and onto plates in restaurants in Chicago, Boston and Washington.