Saturday, July 11, 2009

Texas Style

This is the second in a series about the best barbecue states. Today we will be looking at the great state of Texas and all it's glorious barbecue history. What makes Texas barbecue so special? Well Texans have developed an affinity for taking the less desireable cuts of meat and turning them into masterpieces. The meat of choice for a good texas barbecue is the venerable brisket. Brisket is a cut of meat from the lower chest of the cow. You could probably take this cut of meat to a bar fight and come out the winner every time. This is one tough hombre. How do Texans take this piece of meat that a pitbull would have a hard time chewing up and turn it into something so tender and delicious? They start with a dry rub that is rubbed into the brisket. This rub consist of spices such as salt,pepper,dry mustard,paprika,brown sugar,onion powder and garlic powder among others. The meat is then cooked at a temperarure between 200 and 250 degrees for at least 10 hours. During the cooking process a vinegar based sauce is "mopped" onto the meat. This is done to add juices to the meat but also to add the crust on the outside of the brisket. Nothing that will burn is in the mopping sauce. It is mostly vinegar and dry mustard with some other spices. Once this meat has been through the cooking process it turns from one of the toughest cuts of meat known to man into one of the juiciest, most tender and delicious cuts of meat found anywhere. If you have never tried Texas Style Barbecue Brisket I urge you to mosey on down to the Lone Star State and give it a try.


2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. sugar
1 tbsp. distilled white vinegar


5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper


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