{"id":174408,"date":"2025-04-06T22:20:58","date_gmt":"2025-04-06T22:20:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/texas-barbecue-myths-part-2-of-2\/"},"modified":"2025-04-06T22:20:58","modified_gmt":"2025-04-06T22:20:58","slug":"texas-barbecue-myths-part-2-of-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=174408","title":{"rendered":"Texas Barbecue Myths \u2013 Part 2 of 2"},"content":{"rendered":"


\n<\/p>\n

\n<\/p>\n
\nThis is part 2 of the post Texas Barbecue Myths<\/i>. For Texas Barbecue Myths \u2013 Part 1<\/i> \u2013 Click Here<\/a>.<\/span><\/div>\n

\nMyth #5 \u2013 Texas-style Barbecue must be Cooked Low and Slow<\/b><\/span><\/p>\n

\n

If you do an Internet search on Texas-style barbecue brisket
\nrecipes, you\u2019d think that Texans have nothing to do all day and night but tend
\na barbecue smoker. Numerous recipes tell the reader that the \u201cproper\u201d way to
\nbarbecue a brisket is to do so at low-and-slow temperatures for upwards of 12
\nto 18 hours. The truth of the matter is, some of the most famous barbecue
\nrestaurants in Texas take no more than 5 hours to barbecue a brisket. In fact,
\nsome very famous restaurants there \u201cbarbecue\u201d their briskets with temperatures
\nas high as 600 degrees. Aaron Franklin of Franklin\u2019s Barbecue in Austin has
\ngiven several temperatures for barbecuing brisket over the years but all of
\nthem are in the 275- to 326-degree range.<\/span><\/div>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n

\nThe glorious barbecue smoker at Smitty’s Barbecue<\/p>\n

\nthat greets you when you come through the back door.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

If you think about it, it is kind of ridiculous to take 12
\nhours to cook a 10-pound cut of beef especially when you consider the fact that
\nan entire hog or side of beef can be perfectly barbecued in 8 hours. If you are
\ncooking 25 briskets, perhaps the extra time is needed. If you are cooking one at
\na time like we do at home, perhaps we should rethink what \u201clow and slow\u201d
\nactually means in terms of cooking barbecue. Some of the greats in Texas
\ncertainly have.<\/span><\/div>\n

\nMyth #6 \u2013 Brisket is the Hardest Cut to Barbecue<\/b><\/span><\/p>\n

\nPeople who believe that brisket is the toughest cut of meat
\nto barbecue have never tried to barbecue venison, beef round (a Virginia thing),
\nbeef shoulder (also a Virginia thing) or a whole hog (also a Virginia thing). The famous Texas barbecue
\ncook Walter Jetton didn\u2019t believe that brisket was the hardest meat to
\nbarbecue. In fact, he used to recommend the cut to people without experience
\ncooking barbecue because, according to Jetton, \u201cit\u2019s a self-basting cut.\u201d (from
\nLegends of Texas Barbecue Cookbook<\/i>)<\/span><\/p>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Brisket being served at Kreuz Market.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

In my opinion, one of the reasons people fail so often when
\nbarbecuing brisket is the plethora of ridiculous instructions found on the
\nInternet. When someone instructs you to barbecue a 10 pound brisket for 12
\nhours at 200 degrees, it should raise a big, red flag. That sounds more like a
\nbeef jerky recipe to me than a barbecue recipe. It\u2019s not the cut of meat that makes it so difficult, it\u2019s
\nall of the bad barbecue cooking methods floating around.<\/span><\/div>\n

\nNot only is brisket not the hardest meat to barbecue, it\u2019s
\nalso not the tastiest. Though a well barbecued brisket is delicious (think John
\nLewis Barbecue in Charleston), so is well barbecued pork, chicken, round roast
\nand chuck. I think that many Texas barbecue restaurant owners, deep down
\ninside, know that. That\u2019s why so many are now resorting to cooking prime grade
\nbrisket. At least one famous Texas barbecue restaurant, Killen\u2019s Barbecue in
\nHouston, cooks Wagyu brisket that they sell for $30.00 per pound while claiming
\nthat they make no profit from it at all. If you have to resort to the highest
\nprice grade of meat for barbecue (where the tradition is to turn low quality
\ncuts into a delicacy) to make the barbecue delicious, perhaps that cut of meat
\nisn\u2019t so great tasting to begin with.<\/span><\/p>\n

\nMyth #7 \u2013 Texas Barbecue is the Best Barbecue in the World<\/b><\/span><\/p>\n

\nHow many times have you read a review of barbecue in Texas
\nand it included some kind of outrageous statement such as, \u201cTexas barbecue is
\nthe best in the world!\u201d When I read things like that I think one of two things:
\neither the writer is actually a salesperson masquerading as a writer or the
\nperson writing the review hasn\u2019t eaten much barbecue in their life. The truth
\nis, you can find very tasty and exceptional barbecue in Texas. However, you can
\nfind very tasty and exceptional barbecue in Kansas City, Virginia, South
\nCarolina, North Carolina, Georgia, Alabama, Kentucky and a slew of other
\nplaces. To claim that Texas barbecue is the best in the world is a far-fetched
\nfantasy. To be correct, I\u2019d say that some Texas barbecue is among the best in
\nthe world. But, I\u2019d say the same about South Carolina and Virginia. That\u2019s a
\nfact-based statement that recognizes the succulent barbecue in those states
\nwhile leaving room for other places like Texas to also have delicious barbecue.
\nIt\u2019s truth, not salesmanship or myth.<\/span><\/p>\n

\nThe Truth About Texas Barbecue. What\u2019s Really Unique about It?<\/b><\/span><\/p>\n

\nThe truth about Texas barbecue is that there are very few
\nthings about it that are unique. Like some Californians, some Texans cook
\n\u201cbarbecue\u201d by burying it in holes after wrapping it in burlap. Like
\nCalifornians, some Texans also claim to be able to barbecue steaks (west Texas
\nbarbecue). Texans barbecue brisket much like people in Kansas City barbecue it.
\nThe barbecue sauces in Texas aren\u2019t much different from the sauces you find all
\naround the South. Serving barbecue with only a vinegary hot sauce on the side
\nas they do at Kreuz isn\u2019t confined to Texas. It\u2019s done in North Carolina, too
\nand is probably more of a \u201cNorth Carolina thing\u201d than a \u201cTexas thing.\u201d Rubs
\nmade with only salt and pepper are old hat in Virginia. King\u2019s Barbecue in
\nPetersburg has been in business for 70 years. They serve delicious Virginia-style
\nbarbecued beef (not briskets) that they season with a rub made with only salt
\nand pepper. Texans cook their barbecue using white oak (called post oak in
\nTexas and in Virginia for as long as I can remember) just like many southerners.
\nThere is even a district in my county in Virginia named Post Oak. My Mother’s family is from an area named White Oak.<\/span>

<\/span>
\nIt\u2019s also a centuries old tradition in the South to eat barbecue with your
\nfingers. That\u2019s not just a \u201cTexas thing\u201d and was a \u201cVirginia thing\u201d and a
\n\u201cNorth Carolina thing\u201d for well over 200 years before it ever became a \u201cTexas
\nthing.\u201d Barbecue served on butcher paper has also been done outside of Texas
\nfor a long time. Barbecue restaurants and stands in Kansas City have been
\nserving barbecue on or wrapped in butcher paper at least as far back as the
\nlate 19th<\/span><\/sup> century when the Father of Kansas City barbecue Henry
\nPerry opened his barbecue stand.<\/span><\/p>\n

\nTexas lacks its own barbecue stew. Virginia has Brunswick
\nstew. South Carolina has barbecue hash. Texas lacks a defining barbecue sauce
\nflavor profile. Eastern North Carolina has its undiluted vinegar with salt and
\npeppers. Virginia has its spiced sauces of the central region and the tangy
\nsauces with a hint of mustard in the southside. Texas lacks a true brisket
\nburnt ends tradition like that found in Kansas City. When I visit Texas, I miss
\nbarbecue sandwiches with coleslaw on them. The lack of these things is not
\nnecessarily a bad thing; it\u2019s a Texas thing.<\/span><\/p>\n

\nOne of the most unique things about Texas barbecue is a
\npopular magazine that devotes reams of paper, gallons of ink and uncountable
\nnumbers of electrons producing lavish and glowing praise on barbecue found in
\nthe state or at least in one part of Texas. Texas is a huge state but it only
\nhas four barbecue styles found in four regions: Eastern Texas with its
\nsouthern-style barbecue, Central Texas with its butcher shop-style barbecue, South
\nTexas with its Mexican-style barbacoa, and the cowboy \u2018que of West Texas.
\nHowever, all of the styles of barbecue found in Texas are mostly ignored by the
\n\u201cpress\u201d except central Texas-style barbecue. One wonders why there is a
\nnoticeable lack of pride in the other styles. I have some ideas about it but
\nthey are for another post.<\/span><\/p>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Pork “steaks” at Snow’s Barbecue.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Some in Texas like to cut pork butts into three sections before
\nbarbecuing them. They call them \u201cpork steaks\u201d (Snow\u2019s in Lexington does this).
\nWhen I tried them, though tasty, they weren\u2019t exactly pull tender. Though the
\nsauce served at The Salt Lick is tangy reflecting its Alabama roots, many Texas-style
\nbarbecue sauces lack a pronounced tanginess. In North Carolina, some there use
\nwhat\u2019s pretty much undiluted vinegar. In Virginia, we like to tame the vinegar just
\na little with \u201cspicy condiments\u201d such as Worcestershire, mustard or tomato
\nsauce. Many Texas-style barbecue sauce makers tame the vinegar so much it\u2019s
\nhard to tell it\u2019s there. Perhaps, it isn\u2019t.<\/span><\/div>\n

\nAnother unique feature that you can find in some Texas
\nbarbecue restaurants is the barbecue pit with an open fire at the end. The
\nfirst time I walked through the backdoor at Smitty\u2019s Barbecue in Lockhart, I
\nwas amazed, thrilled and mildly shocked to see an open fire at my feet situated
\nat the end of a barbecue pit with no fence, walls or other safety barrier to
\nprevent someone from stumbling into it. I don\u2019t know of any other state that
\nwould allow such a thing due to safety regulations. Even so, to me, the pits at
\nSmitty\u2019s barbecue are nothing less than national treasures and shrines to
\nbarbecue history. That\u2019s a true Texas barbecue thing.<\/span><\/p>\n

\nI\u2019m all for enjoying Texas-style barbecue. When it\u2019s done right,
\nit is delicious. However, I refuse to close my eyes and blindly accept the
\nTexas barbecue myths that are so blatantly spread nowadays by slick writers and
\nover-enthusiastic TV hosts. As they say, “Everything is bigger in Texas” and that includes their barbecue myths.<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

This is part 2 of the post Texas Barbecue Myths. For Texas Barbecue Myths \u2013 Part 1 \u2013 Click Here. Myth #5 \u2013 Texas-style Barbecue must be Cooked Low and Slow If you do an Internet search on Texas-style barbecue brisket recipes, you\u2019d think that Texans have nothing to do all day and night but […]<\/p>\n","protected":false},"author":1,"featured_media":174409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[17009,12671,3341,12700],"dealstore":[],"offerexpiration":[],"class_list":["post-174408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-barbecue","tag-myths","tag-part","tag-texas"],"yoast_head":"\nTexas Barbecue Myths \u2013 Part 2 of 2 - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=174408\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Texas Barbecue Myths \u2013 Part 2 of 2 - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is part 2 of the post Texas Barbecue Myths. For Texas Barbecue Myths \u2013 Part 1 \u2013 Click Here. 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For Texas Barbecue Myths \u2013 Part 1 \u2013 Click Here. Myth #5 \u2013 Texas-style Barbecue must be Cooked Low and Slow If you do an Internet search on Texas-style barbecue brisket recipes, you\u2019d think that Texans have nothing to do all day and night but […]","og_url":"https:\/\/fivemor.com\/?p=174408","og_site_name":"Som2ny Network","article_published_time":"2025-04-06T22:20:58+00:00","og_image":[{"width":557,"height":293,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/SmittysPit.PNG","type":"image\/png"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=174408#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=174408"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Texas Barbecue Myths \u2013 Part 2 of 2","datePublished":"2025-04-06T22:20:58+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=174408"},"wordCount":1623,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=174408#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/SmittysPit.PNG","keywords":["Barbecue","Myths","PART","Texas"],"articleSection":["Barbecue"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=174408#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=174408","url":"https:\/\/fivemor.com\/?p=174408","name":"Texas Barbecue Myths \u2013 Part 2 of 2 - 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