Texas style barbecue is a regional style of barbecue that originated in the Lone Star State. It is known for its smoky, savory flavors and emphasis on beef. Here is an in-depth look at what makes Texas barbecue unique.
A Brief History of Texas BBQ
Texas barbecue traces its roots back to the late 1800s when German and Czech immigrants brought Old World meat smoking traditions to Central Texas. Cowboys adapted these techniques to cook less desirable cuts of beef over indirect heat using local woods like post oak and pecan.
This style of “cowboy barbecue” spread from cattle towns like Taylor and Lockhart across the state. Each Texas barbecue region evolved subtly different flavors based on local preferences. But the unifying thread is cooking premium cuts like brisket “low and slow” over an indirect wood fire.
Distinctive Features of Texas BBQ
Texas barbecue has several characteristics that set it apart from other regional styles:
The Focus is on Beef
While other southern barbecue regions like Kansas City and Memphis focus on pork, beef brisket is king in Texas. It’s lovingly smoked for up to 18 hours until it reaches tender, melt-in-your-mouth perfection. Smoky beef ribs and sausage are also barbecue staples.
It’s All About the Smoke
The Lone Star State’s hot and dry climate requires meat to be smoked low and slow using indirect heat. This draws out the cooking process and imparts maximum hickory, oak and mesquite smoke flavor. Texas pitmasters are masters at controlling temperature and smoke.
Hometown Pride
Each Texas town claims to have the best barbecue style. Famous pit stops include Kreuz Market in Lockhart, Snow’s in Lexington and Franklin Barbecue in Austin. People take great pride in local flavors and old family recipes.
Sauce on the Side
Unlike heavily sauced Memphis ribs, most Texas barbecue is served sauce on the side. If used at all, sauce serves as an accent rather than smothering flavors. The emphasis is on savoring high-quality smoked meat.
Texas BBQ Cuts and Styles
Beyond signature brisket, Texas barbecue features prime cuts of beef prepared in different ways:
Brisket
- The hallmark of Texas BBQ. A whole brisket contains two separate muscles – the fattier “point” and leaner “flat.” Pitmasters trims and rubs them with spices before smoking for up to 18 hours. The finished meat pulls apart easily and is moist, tender and full of flavor.
Beef Ribs
- Mouthwatering beef short ribs or plate ribs cooked for hours over an indirect fire. Well-smoked beef ribs have a pink smoke ring and tender meat that pulls cleanly off the bone. They’re served dry-rubbed or with a light coating of sauce.
Smoked Sausage
- Texas barbecue joints often make their own sausages from high-quality cuts of beef. Popular varieties include Elgin sausage, spicy Chorizo links and smoky Jalapeño Cheddar sausage.
Burnt Ends
- The highly coveted smoked trimmings cut from the fatty point of a smoked brisket. Burnt ends offer an intense concentration of smoke and beefy flavor. They’re double-smoked to get caramelized, crispy bits.
Beef Ribs
- Texas-style beef ribs are usually plate short ribs or chuck short ribs. They contain a generous amount of highly-marbled meat and connective tissue that needs to be cooked low and slow to reach tender, fall-off-the-bone perfection. A good crust or “bark” forms on the ribs during smoking.
How is Texas BBQ Prepared?
Authentic Texas barbecue demands patience and skill. Here are some signature steps:
- Meat Selection – Top-notch briskets have excellent marbling. Cooks trim them to remove excess fat before rubbing them with spices.
- Dry Rub – A salt, pepper and spice blend flavors the meat before smoking. Common additions include cayenne, garlic, brown sugar and cumin.
- Smokers – Traditionally indirect heat comes from wood-fired offset smokers. Some places use gas-assisted smokers for convenience.
- Wood Choice – Texas barbecue is flavored with hickory, oak or mesquite smoke depending on the region. Pecan wood adds a sweeter note.
- Low and Slow – Meat is cooked “low and slow,” averaging 225-250°F for up to 12-18 hours. This breakdowns tough cuts and gives great smoke penetration.
- Mopping – Periodically “mopping” meat with a vinegar/stock solution adds moisture and flavor.
- Wrapping – At the halfway point, meat may be wrapped in butcher paper to push through the stall period where cooking slows.
- Resting – Once cooked, meat is wrapped and rests for 1-2 hours. This allows juices to be reabsorbed.
- Slicing – Brisket is sliced across the grain before serving. Properly smoked brisket should have a smoke ring and be moist and tender.
The Best Sides for Texas BBQ
Beyond legendary meats, Texas barbecue joints serve classic southern side dishes:
- Baked Beans – Slow-cooked with brisket trimmings and brown sugar.
- Coleslaw – Crunchy cabbage slaw provides cooling balance.
- Potato Salad – Creamy with a touch of mustard and onion.
- Mac and Cheese – Gooey, cheesy and rich.
- Collard Greens – Slow-simmered with smoked ham hocks.
- Cornbread – Sweet yellow cornbread with a crispy crust.
- Pickles – Tart, briny pickle slices help cut fatty meats.
The Saucy Debate
Unlike heavily sauced Memphis barbecue, most Texas joints serve sauce on the side. The focus is on tasting pure smoked meat flavors rather than covering them up. But sauce styles still vary across Texas:
- Central Texas – More purist. Use little if any sauce so meat flavors shine.
- East Texas – Thin, tomato-based sauces with sweet and tangy vinegar notes.
- West Texas – Thicker, molasses-based sauces with more robust spice.
- South Texas – More Mexican chili influences like ancho, chipotle and cumin.
Even when served on the side, sauce remains contentious. “Sauce” can be a fighting word among Texas barbecue traditionalists!
Major Texas Barbecue Styles and Regions
Texas is a big state, and unique local barbecue styles have emerged in different cities and regions:
Central Texas Style
Central Texas is considered the heart of Texas barbecue culture. Its slow-smoked beef brisket and prime cuts set the standard:
- Austin – Franklin Barbecue has epic 5+ hour waits for tender brisket and ribs. Also try La Barbecue, Valentina’s and Micklethwait.
- Lockhart – Historic barbecue town with Kreuz Market known for zero-sauce brisket done over post oak coals.
- Taylor – Louis Mueller Barbecue opened in the 1950s and specializes in peppery over oak.
- Elgin – Southside Market created the classic Texas hot sausage. Try it with their tender, fatty brisket.
East Texas Style
East Texas barbecue mixes Southern and Southwestern influences like pork shoulder, hickory smoke and tangy tomato-based sauces:
- Houston – Define Texas diversity with Goode Co. Barbeque and Burns Original BBQ.
- Pearland – Killen’s Barbecue earns raves for exemplary prime brisket.
- Giddings – Baker Boys BBQ cooks consistent brisket served with housemade giardiniera pickles.
West Texas Style
As Texas barbecue spread west, it absorbed Mexican and cowboy chuck wagon influences. Expect spice rubs, mesquite smoke and thicker sauces:
- El Paso – Try hybrid Texas/Mexico-style smoked cabrito (goat) and brisket at Rufas Cocina.
- Pecos – Hit early barbecue trail stops like Kent Black’s in Pecos for mesquite-smoked beef and sausage.
- Llano – Coopers Old Time Pit Bar-B-Que opened in the 1950s and plates hearty servings of meat.
South Texas Style
Proximity to Mexico brings unique Mexican-Texas fusion. Expect beef dishes like barbacoa, sweet and spicy sauces and flour tortillas:
- Corpus Christi – Vera’s Backyard Bar-B-Que draws crowds for smoked entrees and homemade sides.
- Rio Grande Valley – Delia’s serves up smoked brisket tacos and other South Texas classics.
- San Antonio – Two Mules serves up quality smoked meats with house salsa options.
Best Practices for Enjoying Texas BBQ
Texas barbecue is a cherished tradition with its own rituals. Here are tips for getting the most from your Texas barbecue experience:
- Go early – Many top joints sell out daily and lines start hours before opening. Avoid peak mealtimes.
- Bring cash – Some old school spots are cash only. Avoid ATM fees.
- Get fatty brisket – Well-marbled fatty brisket has the best flavor and moisture. Lean brisket can dry out.
- Sample moist and lean – For the best taste, sample slices from both the fattier point and leaner flat.
- Try sides – Go beyond meat to experience classic sides like beans, coleslaw and potato salad.
- Use sauce sparingly – Try meat without sauce first to taste pure smoke flavors. Add sauce if desired.
- Go crust first – The flavorful, peppery crust or “bark” is the barbecue prize.
- Drink local beer – Many joints serve great local and regional craft beers. Suds help cut fatty meat.
The Future of Texas Barbecue
Texas barbecue has come a long way from humble beginnings. So what does the future hold for this Lone Star institution?
- New school innovation – A new generation of pitmasters is putting modern spins on old traditions, like barbecue tacos.
- Food truck freedom – Food trucks allow creative barbecue makers to bring their craft directly to the people.
- Meat upgrades – Some chefs are taking Texas barbecue to new quality heights with premium steak cuts and Wagyu.
- National spotlight – Spotlight from shows like Netflix’s Chef’s Table introduce Texas ‘cue to new audiences.
- Backyard smokers – High-tech backyard smokers and pellet grills let more folks make competition-quality barbecue at home.
- Sustainability – Regional wood shortages may force increased recycling of woodsmoke. Larger operations look to more sustainable meats.
- Seasoning updates – Texas barbecue rubs and sauces continue evolving with global spice blends.
Come for the legendary brisket. Stay for inventive new twists. The story of Texas barbecue continues evolving as it wins over new fans worldwide.
Frequently Asked Questions About Texas Barbecue
Texas barbecue inspires lots of questions for newcomers. Here are answers to some common FAQs:
What is the difference between barbecue and grilling?
Barbecuing uses indirect heat and smoke over a long cook time. Grilling uses direct high heat quickly over hot coals.
What makes a good barbecue brisket?
A thick, well-marbled whole packer brisket with nice fat distribution. Quality grade like Prime or Choice.
What wood do Texas pitmasters use?
Most classically post oak or pecan wood. Also hickory, mesquite and fruit woods like cherry or apple for flavor.
Why do you wrap brisket in paper at some point?
Wrapping pushes past the cooking stall stage faster so the brisket finishes sooner. It keeps moisture in.
How do you know when brisket is done?
It jiggles like firm Jell-O. The meat probe slides in easily. Slice to check doneness based on tenderness.
Why rest brisket after smoking?
Resting for 1-2 hours allows juices to redistribute through the meat so they aren’t lost when slicing.
What are the best Texas barbecue side dishes?
Classic choices like beans, coleslaw, potato salad, mac & cheese, cornbread and pickles.
What is the best way to reheat brisket?
Wrap it in foil and reheat gently in a low oven, avoiding the microwave, until warmed through.
Final Thoughts on Texas Barbecue
Texas barbecue is all about savoring high-quality smoked meats enhanced with spice rubs but not buried under sauce. Each region has its own flair, but what unites them is skillfully smoking premium beef cuts like brisket over oak or pecan wood using age-old traditions. When done right, a few bites of tender brisket or beef rib at a heritage Texas barbecue joint is all it takes to make a devoted fan for life. So next time you’re in the Lone Star State, loosen your belt buckle and experience authentic regional barbecue done the Texas way.
Conclusion
Texas barbecue is a source of great regional pride rooted in generations-old smoking methods. From signature brisket to mesquite-smoked links, Texas ‘cue sings with savory, smoky flavors thanks to quality meats, spice rubs and patient pitmasters dedicated to low and slow perfection. Every Texas town puts its own spin on classics, so there’s always more to discover on the Texas barbecue trail. Just be ready for amazing meats, memorable sides and plenty of sauce debate. After all, barbecue is not just what’s cooking in Texas – it’s part of who Texans are.