Twenty years ago, I embarked on a culinary pilgrimage that redefined my relationship with BBQ. Together with Uncle Dave, also known as Sweet Baby Ray, and our knowledgeable tour guide Steve Halen, we set out on a BBQ road trip through the legendary heartlands of Central Texas and Hill Country. The experience was nothing short of a revelation, altering not just how I cooked, but how I viewed the entire culture of BBQ.
The Old-School Heart of Texas
We touched down in the Lone Star State, appetites sharpened and expectations soaring. We were about to traverse the sacred grounds of Texas BBQ, guided by Steve Halen, a family friend and the man behind my nickname, Duce. With Steven leading the way, we embarked on a pilgrimage that took us to such storied establishments as Kreuz Market, Louie Mueller's, Taylor Café, Southside Market, and Central BBQ—places so steeped in tradition, they could make a history book blush.
A Culinary Marathon: Revelations and Realizations
We left no smoke ring unexplored, visiting 26 BBQ establishments over the course of just four days. Each stop was a master class in the art of smoked meat, offering its own unique flair and flavor profile. One revelation that struck me was the unanimous choice of wood—Post Oak. Now, contrary to popular belief and much of the literature out there, Mesquite is not the wood of choice for true Texas BBQ. Mesquite imparts a harsh smoke flavor, something we rarely came across. Instead, Post Oak reigned supreme, lending a gentle, balanced smokiness that elevated each dish.
Equally fascinating was the liberal use of coarse black pepper in the rubs. This distinctive touch added a delightful heat and complexity to the meats, further setting Texas BBQ apart. As for the meats themselves, three staples appeared on nearly every menu: Brisket, Hot Guts (also known as Sausage), and Pork Spare Ribs. Each was prepared to perfection, offering a unique twist on what I thought I knew about BBQ.
The Shiner Bock Experience
I'd be remiss if I didn't mention the quintessential Texas brew that accompanied our journey—Shiner Bock. Enjoyed from a chilled mason jar at Louie Mueller's, that simple beer became an emblematic part of the experience, still ranking as one of the most memorable beers of my life.
BBQ: A Tapestry of Tales
What I came to understand was that BBQ is about so much more than just meat; it's about the rich tapestry of stories that accompany each establishment. It's about the traditions handed down through generations, the family-run ventures that have withstood the test of time, and the tight-knit communities that form around these beloved joints.
An Experience for the Ages
While I’ve had the pleasure of making multiple trips to Texas BBQ meccas over the years, that inaugural journey with Uncle Dave and Steven Halen remains the most impactful. As I continue to evolve in my BBQ career, establishing new ventures like Duce’s Wild, I draw upon the wisdom and inspiration gleaned from that seminal road trip. It was, and always will be, a monumental chapter in my lifelong BBQ story.
So as we continue to smoke, grill, and savor, let's not forget the most crucial element that makes BBQ genuinely special: the unique stories, traditions, and people that infuse every smoky, delicious bite.
@sweetbabyrayscatering Brisket 101! Chef Duce teaches you the entire process for smoking a juicy brisket. INGREDIENTS For the Brisket: -1 whole choice brisket, 18 lbs -1 cup Duce's Wild Texas Rub -1/2 cup black pepper, freshly ground For the Wrap: -2-3 sheets of heavy-duty aluminum foil or butcher paper For the Finishing: -1 cup Duce's Wild Texas Sauce Equipment Needed: -Smoker, preheated to 250°F -Digital meat thermometer -Large cutting board -Sharp knife -Basting brush TIMELINE & METHOD Day 1: 8:00 PM - Preparing the Brisket -Remove the brisket from the refrigerator. -Trim off excess fat, leaving about 1/4-inch fat cap on the brisket. 9:00 PM - Applying the First Coat of Rub -Generously coat the brisket with Duce's Wild Texas Rub. Ensure that all sides are covered. -Let the brisket sit for about 30 minutes to allow the rub to penetrate the meat. 9:30 PM - Applying the Second Coat of Rub -Apply a second coat of freshly ground black pepper to add an extra layer of flavor. -Let the brisket sit for another 30 minutes to marinate. 10:00 PM - Preheat the Smoker -Start your smoker and preheat it to 250°F. 10:30 PM - Smoking the Brisket -Place the brisket fat-side up on the smoker. -Insert a digital meat thermometer to monitor the internal temperature. Day 2: 6:00 AM - Checking the Temperature -Check the internal temperature of the brisket. The target is around 160°F. 6:30 AM - Wrapping the Brisket -Remove the brisket from the smoker. -Lay out 2-3 sheets of heavy-duty aluminum foil or butcher paper on a large surface. -Place the brisket in the center, fat-side up. -Wrap the brisket tightly, ensuring that it's well-sealed. 7:00 AM - Finish Smoking -Return the wrapped brisket to the smoker. -Continue to cook until the internal temperature reaches around 200-205°F. 11:00 AM - Resting -Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. 12:00 PM - Slicing and Serving -Unwrap the brisket and place it on a large cutting board. -Slice against the grain for maximum tenderness. -Warm up Duce's Wild Texas Sauce. -Lightly brush the slices with the sauce or serve it on the side. #bbq #beef #howtosmokeabrisket #smokedbrisket #brisketrecipe #meat ♬ Unwritten Bracelet - DJ BAI
