Belly's Beans

Let come to a rolling boil & boil for 45 minutes and then simmer for four to five hours, you may need to add more water at time, Taste and Salt to taste, don't over do, simmer on low heat till lunch.

Belly's Beef Sauce

Mix all together and let set all time you cooking your meat taste and adjust to your own taste

Belly's Brisket

I buy 8 to 12 pound cryovac Briskets the morning before I am cooking I cut a small hole in the sack and pour into it about a cup to cup half of Willingham Marinade & a 1/4 cup of Balsamic Vinegar & about two cups of Dr Pepper. Cover the hole with Duct Tape, Refrigerate for 24 hours turning and rubbing it about each four hours, next morning open sack and remove Brisket and pat dry, let set in air for about a half hour and then rub it good with Willingham Dry Rub and let set till fire in ol barrel is ready, till I can hold my hand over the grill for a minute to minute half put brisket on fat side up and after about four hours turn it over and add some more coals if needs check about each hour and try to keep heat about the same after four hours turn fat side back up and if you wish you may then make a mop sauce of beer, Dr pepper and red pepper and mop each 30 or 45 minutes for next two or three hours, remove brisket and let cool and firm up so it will slice nice, I like it dry, but some folks want it wet, so we use a Texas Tomato base sauce or Willingham BBQ Sauce or any one of 1/2 hundred more sauces out there, oh yes a time or two I have used some of that there Yankee sauces too, Father forgive me.