{"id":186401,"date":"2025-04-15T16:37:26","date_gmt":"2025-04-15T16:37:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/texas-barbecue-myths-part-1-of-2\/"},"modified":"2025-04-15T16:37:26","modified_gmt":"2025-04-15T16:37:26","slug":"texas-barbecue-myths-part-1-of-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=186401","title":{"rendered":"Texas Barbecue Myths \u2013 Part 1 of 2"},"content":{"rendered":"


\n<\/p>\n

\n<\/p>\n
\nThis is part 1 of the 2 part post Texas Barbecue Myth<\/b>s<\/i>.<\/p>\n

For Texas Barbecue Myths \u2013 Part 2<\/i> \u2013 Click Here<\/a>.<\/b><\/span><\/p>\n

<\/span><\/div>\n

\nI often hear people say something like, \u201cI like my brisket
\nTexas-style seasoned only with salt and pepper, cooked low and slow and served
\nwithout sauce because my barbecue has nothing to hide.\u201d Though the message is
\nconveyed with relatively few words, it\u2019s an encyclopedia of innuendo, backhanded
\ninsults and, frankly, ignorance of barbecue as it exists in Texas. Such a
\nstatement goes to show just how far today\u2019s shallow, barbecue themed TV shows
\nand drive-by magazine articles have dumbed down people\u2019s knowledge of barbecue.<\/span><\/p>\n

Though there is more information about barbecue available
\nnowadays than ever in the history of the world, thanks to the Internet, TV, magazines,
\nbooks and newspapers, some of the popularized portions of that \u201cknowledge\u201d are nothing
\nmore than half-truths and downright falsehoods. The worst part is the fact that
\ntoo many writers with amplified outlets lazily take turns regurgitating faulty
\ninformation and echoing each other\u2019s errors ad nauseam. Sadly, the old adage,
\n\u201cA lie travels around the world while the truth is still putting on its shoes\u201d
\nis still true; so is the old adage, \u201cIf you repeatedly tell a lie, people will
\ncome to believe it.\u201d All of the false information about barbecue available
\ntoday is a witness to the truth of those old sayings.<\/span><\/p>\n

\nSo, what\u2019s the truth about Texas barbecue? Is barbecue only
\nseasoned with salt and pepper uniquely Texan? Is sauced barbecue shunned in
\nTexas? Is barbecue supposed to be wrapped in butcher paper? Is brisket really a
\ndifficult cut of meat to barbecue? Doesn\u2019t everyone \u201cwho knows what they are
\ndoing\u201d barbecue a brisket for 12 to 18 hours? What about barbecued sausage? Let\u2019s
\nturn off the echo chamber of monkey-see-monkey-do writers and examine the
\nfacts.<\/span><\/p>\n

\nMyth #1 – Texas-Style Barbecue is Seasoned Only with Salt
\nand Black Pepper<\/b><\/span><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Black’s Barbecue Rub.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I know of only one place in Texas that MIGHT season its
\nbarbecue with only salt and black pepper. The majority use additional
\ningredients including sugar. Kreuz (pronounced Kr\u012b<\/span>tes) Market in Lockhart uses
\nsalt, pepper and cayenne. The same is true of the rub at the Salt Lick in
\nDriftwood. Black\u2019s Barbecue in Lockhart uses additional ingredients in their
\nrub including what looks like red pepper flakes (much like a Virginia-style
\nrub).<\/span><\/p>\n

\nHowever, beyond the rub, Texans add other things to season
\ntheir barbecue through the use of mops, spritzes and bastes. The people at
\nSnow\u2019s barbecue in Lexington season their barbecue with salt and pepper; some
\nclaim that they have also spotted some red pepper flakes. They add other
\nseasonings to the barbecue when they baste it. Snow\u2019s pit masters mop their
\nbarbecue as it cooks with a liquid that includes seasonings such as
\nWorcestershire sauce, citrus juice, onions, oil and vinegar. There is much
\nfanfare over Aaron Franklin\u2019s claim that he only seasons his briskets with salt
\nand pepper. But then, he spritzes the briskets as they cook with an amber
\ncolored liquid that is yet to be revealed. Unless <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n

\nThe pot of mop in the background<\/p>\n

\nwith Tootsie Tomanetz at Snow’s<\/p>\n

\nBarbecue.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

there is some secret liquid
\nsalt and pepper in Texas, something more is being used to season the barbecue. John
\nLewis grew up in El Paso and honed his Texas barbecue cooking skills at
\nFranklin Barbecue in Austin for 2 \u00bd years. He flat out stated, \u201cI\u2019ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper.\u201d<\/a> Mopping and spritzing
\nadds seasonings and flavor to the barbecue and the use of a seasoning liquid
\nduring the cooking process invalidates the claim that \u201conly salt and black pepper\u201d
\nis used to season the barbecue cooked \u201cTexas-style.\u201d<\/span><\/div>\n

\nMyth #2 – Texas Barbecue Doesn\u2019t Need Sauce<\/b><\/span><\/p>\n

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

\nThe famous sign that greets<\/p>\n

\ncustomers at Kreuz Market.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Apparently, everyone, except Texans, knows that Texas-style
\nbarbecue shouldn\u2019t be served with sauce. Writing about barbecue in Texas in
\n1937, a reporter for a Dallas newspaper wrote, “Good <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sauce for sale at Black’s Barbecue.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

barbecue requires
\nmuch sauce.” He went on to describe the Texas-style barbecue sauce that
\nwas made with vinegar, hot water, melted butter, sometimes rendered beef suet,
\nsalt, black pepper, red pepper, tomato ketchup, Worcestershire sauce, onions
\nand thickened with flour. The writer concluded, “It is useless to ask a
\nTexan for a barbecue sauce recipe in small amounts.” That hasn\u2019t changed
\nto this day. If you\u2019ve ever been to Texas and eaten at a barbecue restaurant
\nthere, you know that Texans love their barbecue sauces. The stuff is on display
\nat barbecue restaurants there like precious jewels. In fact, I know of NO
\nbarbecue restaurant in Texas that doesn\u2019t serve sauce with its barbecue. That\u2019s
\nright, there is NO restaurant in Texas that doesn\u2019t serve sauce with its
\nbarbecue; NONE.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n

\nBarbecue Sauce for sale at<\/p>\n

\nIron Works BBQ in Austin.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span><\/div>\n

\nApparently, we have Kreuz Market to thank for the Texas no-barbecue-sauce
\nmyth. Kreuz Market has a sign hanging in the restaurant with the words \u201cNO
\nBARBECUE SAUCE (NOTHING TO HIDE).\u201d That sign has a lot to do with the myth that
\nTexas barbecue isn\u2019t eaten with sauce on it. Even so, Kreuz Market does serve
\nsauce with its barbecue. I\u2019ve had their barbecue topped with it. The way they
\nskirt the issue is by calling the sauce in the bottles on their tables hot
\nsauce. However, the sauce is meant to be put on their barbecue which makes it a
\nbarbecue sauce regardless of what they choose to call it. Further, the families
\nbehind Smitty\u2019s and Kreuz Market (both in Lockhart) opened a restaurant near
\nAustin. Squeeze bottles full of barbecue sauce are prominent features on the
\ntables. At the famed \u201cCathedral of Smoke,\u201d Louie Mueller Barbecue in Taylor,
\nTexas, they serve a sauce that\u2019s made with such ingredients as tomato ketchup, high<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n

\nBarbecue served at Kreuz Market with<\/p>\n

\nsauce bottle in upper right corner.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

fructose corn syrup, MSG, sugar and molasses. Interestingly, black pepper and salt
\nare the last two items listed in the ingredients indicating that the quantity
\nof those two is the smallest. Two interesting omissions are jalapeno and cumin.
\nAren\u2019t they unique Texas ingredients? John Mueller, prot\u00e9g\u00e9 of the famous Louie
\nMueller, has been known to dress his pork ribs using a sweet sauce made with
\nItalian dressing and Karo syrup. That\u2019s real Texas barbecue; or is it Italian
\nbarbecue being cooked in Texas? When I was served barbecue at The Salt Lick in
\nDriftwood, Texas, it came with barbecue sauce drizzled over it.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n

\nBarbecue slathered with sauce served by<\/p>\n

\nThe Salt Lick in Driftwood, TX.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span><\/div>\n

\nRegarding the \u201cnothing to hide\u201d remark about barbecue sauce,
\napparently, according to people who hold to that philosophy, every barbecue
\nrestaurant in Texas has something to hide. However, in truth, serving barbecue
\nsauce on the side is a long-held tradition in the United States that goes back
\nto at least the earliest years of the 19th<\/span><\/sup> century.<\/span><\/p>\n

\nBarbecue served with sauce on the side rather than on the barbecue is not merely a
\n\u201cTexas thing.\u201d Many places in the United States serve barbecue with sauce on the side and have done so for a long time.<\/span>

<\/span>
\nActually, barbecue sauce isn\u2019t a bad thing. Barbecue sauce can
\ncomplement the flavor of barbecue in several ways. It can intensify the flavor of the meat, introduce a counterpoint flavor (vinegar countering the
\nrichness of the meat, for example), and, as every competition barbecue cook
\nknows, sauce can enhance barbecue\u2019s appearance.<\/span><\/p>\n

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

\nBarbecue Sauce served at Smitty’s<\/p>\n

\nBarbecue in Lockhart.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Some variations of southern barbecue have sauce mixed into
\nthe meat, other styles call for it to be served on the side. I\u2019m all for it and
\nso are Texans. If you want to cook \u201creal\u201d Texas-style barbecue, fill up that
\nsauce bottle and serve it with the barbecue. Otherwise, your \u201cTexas\u201d brisket is
\na poser. In Virginia, many old-time barbecue restaurants not only serve delicious barbecue with the sauce on the side, they don\u2019t even put a barbecue rub on the meat
\nbefore barbecuing it. That makes it a \u201cVirginia thing,\u201d doesn\u2019t it? So, let\u2019s
\nput this Texas no-sauce myth to bed for good.<\/span><\/div>\n

\nMyth #3 \u2013 Texas-style Barbecued Sausage<\/b><\/span><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The smoke roaster at Snow’s Barbecue.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Texas-style horizontal barbecue smokers may cook what we
\ncall today good barbecue, but they are relatively new devices that only started
\nshowing up in Texas around the 1950s. Cooking meat in them is more of a
\nroast-smoking technique than a traditional southern barbecuing technique. The
\nTexas horizontal cookers are a major contributor of the origin of the custom of calling a
\nsmoke roaster a barbecue smoker. As a result, central Texas-style barbecue is
\nnot a traditional southern-style of barbecue.<\/span><\/p>\n

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

\n“Barbecued” sausage at Franklin<\/p>\n

\nBarbecue in Austin.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Traditional southern barbecue isn\u2019t cooked with indirect
\nheat or in a \u201csmokehouse.\u201d Traditional southern barbecue is cooked while being suspended directly
\nover a pit filled with hot coals (not flames). A smokehouse is used to smoke Virginia ham and
\nbacon. Smoked meat in Virginia is a very different thing than barbecued meat. That\u2019s
\nwhy old school barbecue joints in Virginia and North Carolina advertise their
\n\u201cpit cooked\u201d barbecue rather than their \u201csmoked barbecue.\u201d<\/span><\/div>\n

\nLike backyard \u201cbarbecuers,\u201d Texans claim to be able to
\nbarbecue sausages. We can\u2019t do that in Virginia. Neither can North <\/span>Carolinians.
\nWe can smoke roast them, braise them or grill them, but not barbecue them. Hot
\ndogs are sausages and they can\u2019t be barbecued any more than Texas hot links can
\nbe barbecued. Texans smoke roast their sausages and some there use temperatures
\nabove 400 degrees Fahrenheit to do so and they call those sausages \u201cbarbecue\u201d just
\nlike some New Yorkers call their grilled hot dogs \u201cbarbecue.\u201c<\/span><\/p>\n

\nMyth #4 \u2013 Texas-style Barbecued Brisket Must be Wrapped in
\nButcher Paper<\/b><\/span><\/p>\n

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

\nBarbecue at Snow’s Barbecue<\/p>\n

\nwrapped in foil.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Someone please tell Tootsie Tomanetz that Texas-style
\nbrisket must be wrapped in butcher paper while barbecuing it. Ms. Tomanetz is
\nthe pit master at Snow\u2019s Barbecue in Lexington. She is an expert who has cooked
\nbarbecue in Texas for 50 years. Snow\u2019s barbecue was named the best barbecue in
\nTexas back in 2008 and still today routinely shows up in top-5 and top-10 lists
\nof Texas barbecue restaurants. Ms. Tomanetz wraps her award-winning brisket in
\naluminum foil while it cooks. The people at Black\u2019s Barbecue do the same thing.
\nThere is a reason why <\/span><\/p>\n

aluminum foil is known as \u201cthe Texas crutch\u201d and butcher
\npaper isn\u2019t. Both are crutches but foil is the crutch of choice in Texas just
\nas it is everywhere else in the country.\u00a0<\/span><\/div>\n

\nFor Texas Barbecue Myths \u2013 Part 2<\/i> \u2013 Click Here<\/a>.<\/b><\/span><\/div>\n

<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

This is part 1 of the 2 part post Texas Barbecue Myths. For Texas Barbecue Myths \u2013 Part 2 \u2013 Click Here. I often hear people say something like, \u201cI like my brisket Texas-style seasoned only with salt and pepper, cooked low and slow and served without sauce because my barbecue has nothing to hide.\u201d […]<\/p>\n","protected":false},"author":1,"featured_media":186402,"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-186401","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 1 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=186401\" \/>\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 1 of 2 - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is part 1 of the 2 part post Texas Barbecue Myths. For Texas Barbecue Myths \u2013 Part 2 \u2013 Click Here. I often hear people say something like, \u201cI like my brisket Texas-style seasoned only with salt and pepper, cooked low and slow and served without sauce because my barbecue has nothing to hide.\u201d […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=186401\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-15T16:37:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/BlacksRub.PNG\" \/>\n\t<meta property=\"og:image:width\" content=\"241\" \/>\n\t<meta property=\"og:image:height\" content=\"127\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=186401#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=186401\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Texas Barbecue Myths \u2013 Part 1 of 2\",\"datePublished\":\"2025-04-15T16:37:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=186401\"},\"wordCount\":1827,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=186401#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/BlacksRub.PNG\",\"keywords\":[\"Barbecue\",\"Myths\",\"PART\",\"Texas\"],\"articleSection\":[\"Barbecue\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=186401#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=186401\",\"url\":\"https:\/\/fivemor.com\/?p=186401\",\"name\":\"Texas Barbecue Myths \u2013 Part 1 of 2 - 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For Texas Barbecue Myths \u2013 Part 2 \u2013 Click Here. I often hear people say something like, \u201cI like my brisket Texas-style seasoned only with salt and pepper, cooked low and slow and served without sauce because my barbecue has nothing to hide.\u201d […]","og_url":"https:\/\/fivemor.com\/?p=186401","og_site_name":"Som2ny Network","article_published_time":"2025-04-15T16:37:26+00:00","og_image":[{"width":241,"height":127,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/BlacksRub.PNG","type":"image\/png"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=186401#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=186401"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Texas Barbecue Myths \u2013 Part 1 of 2","datePublished":"2025-04-15T16:37:26+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=186401"},"wordCount":1827,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=186401#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/BlacksRub.PNG","keywords":["Barbecue","Myths","PART","Texas"],"articleSection":["Barbecue"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=186401#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=186401","url":"https:\/\/fivemor.com\/?p=186401","name":"Texas Barbecue Myths \u2013 Part 1 of 2 - 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