Texas is popular acclaimed for the best barbecues in the US, and not wrongly so. There is a hint of uniqueness about the BBQ smoking in Texas that gives it a touch of Texas. The way it smells, the way it appears, and most of all – the way it tastes – all of it has roots of Texas hidden in the very depths of it. Recipes have gone from generation to generation like traditions, and are considered equally sacred.
This difference does not simply come through from the ingredients added to the BBQ at the time of smoking – no. A huge difference is also made by the way the smokers are set up and the technique of smoking. Texas believes in barbecuing ‘low and slow’ style so that large cuts are cooked without any portion being left undercooked or overcooked.
All the flavors and smells that the smoked meats produce are articulated after certain additions of ingredients. Chefs take care of cooking at certain temperatures and the appearances of the meats to determine how well it’s been cooked. It cannot remain tender. Sauces are made to perfection. No wonder many distinct restaurants all around Texas are so famous for their succulent, finger licking smoked meats.
To best cook products, it’s important to know the cuts of meats that can be cooked, and that will determine the number of servings you can get from them, their costs and versatility. Not only that, the Texas chefs know their meats in an out. They know what sides are tender, which cuts can be over cooked and have to be sought after.
Briskets are the most special and asked-for smoked dish that customers demand. The best BBQ restaurants of Texas serve briskets that are heavenly. A Texas brisket is a full packer cut brisket ranging between 8-12 pounds. It is smoked at low and slow temperatures through indirect heating for around 8 hours for it to achieve perfection. The textural appeal of a Texas brisket is like leather. Setting up a charcoal or wood smoker between 225-250 degrees Fahrenheit is important to distinguish a Texas brisket from any other.
Another necessary and impactful factor to a Texas BBQ is it’s flavor. The flavor of any smoked meat comes from seasonings, cooking methods, the way it’s the best electric smoker post on THOB, garnishing, sauces. Texas is very personal and cautious about it’s flavors for that is what gets any consumer satisfied and happy. The sauces and ingredients used are a personal choice of the chefs of Texas.
Rubs are prepared by adding a tinge of special ingredients which one would not find elsewhere. For example, for a simple pork rub, Texas chefs combine equal parts of paprika, garlic powder, black pepper and brown sugar. To add some extra flavor and moisture, Kosher salt is added to a gallon of water and the product is soaked in this mixture for an hour for brining. For a central Texas Brisket rub, equal parts salt and pepper are cooked over post oakwood or smoked until the salt begins to turn colour. Such techniques are unique to Texas.
Hence, every tiny detail is looked after and there are differences in the cooking method of the BBQ in Texas that differentiate it from barbecues of the world.