After stopping at 31 barbecue restaurants in the Lone Star state, it’s clear that the best BBQ in Texas is all about the beef. Tasty sausages and beef ribs are plentiful, but brisket is the go-to when you’re craving serious Texas BBQ. For truly authentic regional flavor, start with high quality beef seasoned simply with black pepper and salt so the flavor of the smoked meat stands out. Check out all the great 'Cue Tips, great BBQ joints and of course Texas spices, seasonings, and recipes!
'Cue Tip #12: Trim the Fat
"In the old days we used to leave all the fat on briskets and skin them after cooking, along with all the seasonings we put on them. As our barbecue knowledge evolved, we learn to trim the fat down ¼ inch before smoking. Now our seasoning can truly penetrate the meat and provide real depth of flavor throughout. So trim your briskets first—before seasoning."
Wayne Kammerl – Pitmaster and Owner of Brisket House, Houston, TX
Black’s BBQ: Lockhart, TX
Black's BBQ's Lockhart location is the oldest BBQ business that is still run by the original family that started it and at the original location. It opened in 1932 and 4 generations of the Black family have run this business ever since. Clint Nevill, part of the Black family, gave me a great tour of the back of the house.
As for the 'cue, I stuck with beef here and enjoyed the beef rib...ginormous! I also tried some old fashioned banana pudding, If I keep doing that for breakfast, I...
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