Texas BBQ
I In Texas brisket is number one when it comes to barbecue. Pulled, jerked or chopped a pork butt belongs in a hotdog and not on a smoker. Texas barbecue should not be judged by the commercial brisket, barbecue restaurants turn out. You just can not compare a lovingly-tended brisket to a commercial product. It is not even fair to compare. If you want the “Lagniappe” (a little something special) you have to talk to the pros. Texans will argue the fact that barbecue was originated on the open Texas range. Smoking up 1000’s of pounds of brisket is a Texan’s birthright. It is very important to smoke at a low temperature over a long period of time to turn out a tender product. Flavors and methods vary from chef to chef. As taste is subjective, the key is taking your brisket to a place that satisfies the chef. On the barbecue circuit the chef is the chief cook. The chief cook is more times than not, also the bottle washer. There are many decisions associated with smoking a bri
