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 #33: Can't Always Go Low & Slow
"Everyone wants to try to cook low and slow, but I tell backyard guys that they have to increase their smoker temperature from 225 to 275-300 degrees. It does two things: one, it will set a better bark so you’ll get better flavor on the outside of your meat; two, it will help your cooking process go a little quicker without losing out on tenderness. Ain’t no one have time to cook for 20 hours anymore!"
Mike Pearce – Pitmaster and Co-Owner of Slap’s BBQ, Kansas City, KS
Chasing BBQ: Memphis Stops
Believe it or not, after 31 stops in Texas I was still raring for more barbecue. So I headed up to Memphis next to find out what makes their regional take on this much loved-cuisine different from the Lone Star State’s. In Texas, I found the secrets of making a standout backyard brisket (along with inspiration for plenty of other tasty morsels), but in Memphis, it was all about pork ribs and rib tips.
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