Oh baby, you are smoking…
“Smoked beef brisket is, to most aficionados, the defining statement of Texas barbecue.”
–Rob Thomas of the Pigabytes team said in the Austin Monthly.
This post is about Texas BBQ 🙂
We decided to try Rudy’s last week. Rudy’s looks like a barn. It has picnic benches, with picnic tablecloths, a kind of community style seating. First, you figure out what meats you want and how much (by the fraction of a pound), what kind of brisket you want (extra lean, extra moist, or cutter’s choice). After you did your order, it gets delivered to you in a basket.
The brisket was super moist and flavorful with the smokiness you would expect. Excellent bark, tender and well-marbled, melted in your mouth. It has great natural juices and flavor, I didn’t feel I need to dip in their special BBQ sauce.
According to Texas Monthly (2013) “The 50 Best BBQ Joints”, Franklin Barbecue in Austin is number 1. We have not tried their BBQ, I have no patience to wait for hours. We have tried the La BBQ in Austin (La stands for LuAnn) which is ranked number 8 of top 50, Black’s in Lockhart (#33) and Rudy’s in Austin, though it’s not on the list, but ranked 4 and half stars by customers.
Photos below are from Google that show the pit and waiting lines at the Franklin’s BBQ. According to the reviews, it takes 4 to 5 hour waiting, weekdays and weekends. Eaters have to bring their lounge chairs.
The line is already long at 10:30 am, some get there before 9:30. Crazy…
Lewis at the La BBQ (#8 on the ranking list) told Texas Monthly reporter that he’s been getting more smoke absorbed into the meat by using a wet rub of hot dog mustard and pickle juice and finishing it off with salt, coarse pepper, and garlic powder.The brisket, which he cooks for twelve to fifteen hours at around 275 F degrees. Btw, Lewis used to work for the Franklin. Waiting time there is 2 hours. Luckily, we waited 45 minutes. At Franklin’s, they constantly spread the meat to keep moist for a slow, long 14-16 hour cooking…
First thing first, gotta take photos and send to IG and/or FB to let your friends know you are eating at the La BBQ before you indulge. 🙂
BBQ in Texas has a long history and is a serious business.
Texas Legislature, first the House of Representatives in the Spring of 1999, then in the Fall of 2003, the Senate passed a resolution proclaiming Lockhart to be The Barbecue Capital of Texas.
The Central and East Texas varieties are generally the most well-known. In the East Texas style the beef is slowly cooked to the point that it is “falling off the bone”, typically over hickory wood, and marinated in a sweet, tomato-based sauce. In the Central Texas style the meat is rubbed with spices and cooked over indirect heat from pecan or oak.