A Fiery History of BBQ

Rest In Peace

The Primal Urge:

Before there were fancy rubs and competition BBQ, there was just fire, meat, and a primal urge to cook it. Our cave-dwelling ancestors weren't messing around with sous-vide or molecular gastronomy. They were throwing a hunk of woolly mammoth over an open flame and letting it sizzle.

From Smoke Signals to Smokers

The art of cooking over fire has evolved, but the core principle remains the same: Low N Slow (See what we did there) heat and a whole lot of smoke. Whether it was the Taino people of the Caribbean or the ancient Greeks, cultures around the world have embraced this method of cooking, each adding their own unique twist.

God Bless The American BBQ Boom

In the United States, barbecue has become a cultural phenomenon, with regional styles as diverse as the country itself. From the vinegar-based sauces of Carolina to the dry rubs and mesquite smoke of Texas, each region has its own take on this smoky tradition.

But Texas First

Texas barbecue is more than just food; it's a cultural experience, a culinary tradition deeply rooted in the state's history. From the smoky pits to the tender meats, every bite tells a story. Let's dive into the world of Texas BBQ and explore what makes it so special. There is also a rich tapestry of Texas barbecue that is interwoven with the vibrant flavors and techniques of Mexican culture.

The Future of BBQ

As barbecue continues to evolve, one thing is certain: the primal appeal of fire and meat will never go out of style. Whether you're a purist who prefers a classic pitmaster's approach or an adventurous foodie who's always on the lookout for the next big BBQ trend, there's always something new to discover in the world of barbecue.

Ingredients:

• Brisket: Choose a packer cut or a flat cut.

• Dry Rub: 

  ½ cup of 16 Mesh Pepper

  ½ cup of Kosher Salt

  ½ cup of Garlic Powder

  ½ cup of 16 Mesh Pepper

  ½ cup of Kosher Salt

  ¼ cup of Onion Powder

  ¼ cup of Paprika

• Cooking Liquid (Spritz & Binder): 

  1 cup of Water or Beef Broth

  ½ cup of Soy Sauce

  ½ cup of Worcestershire Sauce

Equipment:

• Smoker

• Meat thermometer

• Foil/Butcher Paper

Instructions:

1. Prepare the Brisket:

2. Trim excess fat, leaving a thin layer to protect the meat during cooking (Roughly quarter inch.

   1. Apply a generous amount of Wet Spray then the dry rub to all sides of the brisket, ensuring even coverage.

3. Set Up the Smoker:

4. Preheat your smoker to 225°F (107°C).

   1. Add your chosen wood to the smoker's wood box. (The right answer is Pecan, Mesquite or Oak.

5. Smoke the Brisket:

   Place the brisket, fat side up, directly on the smoker grate.

   1. Maintain a steady temperature of 225°F (107°C) and monitor the internal temperature.

      Note: The cooking time will vary depending on the size of the brisket.

   2. Leave alone for the first 3 hours then you can open the pit check with your finger see if the seasoning has set

   3. After it has set use liquid that you used as a binder to spritz every 30 minutes to an hour

6. Wrapping the Brisket (Optional):

   Once the internal temperature reaches around 160°F (71°C), you can wrap the brisket in butcher paper or aluminum foil to accelerate cooking and promote tenderness.

7. Monitor and Rest:

   Continue smoking until the internal temperature reaches 200-205°F (93-96°C) for the flat and 205-210°F (96-99°C) for the point.

   1. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Additional Tips:

• Spritz: Periodically spritz the brisket. 

• Temperature Control: Maintain a consistent temperature throughout the smoking process.

• Resting: Allow the brisket to rest before slicing to redistribute the juices.

• Slicing: Slice the brisket against the grain for tender, juicy slices.