Brisket – From Castoff to King

---

There was a time when no one wanted the brisket.

It was the unwanted cut, the throwaway section of the cow that butchers either ground up for sausage or gave away to folks who couldn’t afford a more tender roast. Too tough for the average cook, too lean for the frying pan, too stringy for stewing. Back in the 1800s, brisket was known more for being a burden than a blessing.

Yet today, brisket is the crown jewel of Texas barbecue.

How did that happen?

Brisket comes from the breast section of the cow, a heavily worked muscle that supports more than half of the animal’s body weight. Because of that, it’s full of connective tissue and collagen, which makes it one of the toughest cuts to cook. And yet, for those with patience and smoke, it can be turned into something tender, rich, and unforgettable.

In the early 19th century, Texas cattlemen would often eat what they could not sell. German and Czech immigrants who settled in Central Texas brought with them old-world smoking traditions. They didn’t see brisket as a problem. They saw it as a challenge. Using low and slow methods and smokehouses similar to what they used for sausages and cured meats in Europe, they began cooking brisket in ways that transformed its character entirely.

That’s where brisket’s real story begins; not on a plate, but in a smokehouse.

By the early 20th century, brisket began showing up in butcher shops around Texas, especially in towns like Lockhart and Taylor. Local joints started to make a name for themselves by slow-smoking whole briskets overnight. These were not flashy operations. They were meat markets that cooked what they sold. There were no sweet sauces, no fancy presentation. Just salt, pepper, smoke, and time.

In fact, that salt-and-pepper combo, sometimes referred to as a "Dalmatian rub", remains the signature flavor profile of Central Texas brisket to this day.

But brisket was still a regional secret.

It wasn’t until the 1990s and early 2000s, when the barbecue world exploded with television shows, competitive cooking, and an online culture of pitmasters and fans, that brisket stepped into the national spotlight.

Barbecue competitions became brisket’s proving ground. Cooking a whole brisket properly takes skill, patience, and experience. It is unforgiving. Undercook it, and it’s chewy. Overcook it, and it dries out like shoe leather. But get it right, and you’ve got buttery tenderness, deep smoky bark, and that elusive pink smoke ring.

That difficulty is part of what makes brisket the pride of pitmasters. It’s also why, at nearly every major BBQ competition in the country, brisket is the main event.

And over time, new techniques were developed; some purists stuck with the salt and pepper rub, while others experimented with bold seasonings, complex brines, and flavor injections.

Injecting brisket with beef broth, Worcestershire sauce, or even rendered tallow became a way to boost moisture and flavor during the long cook. Some pitmasters wrap their briskets in butcher paper to help retain moisture without steaming the bark. Others use foil, known as the “Texas Crutch,” to speed up the cook and ensure tenderness.

Every pitmaster has their own ritual. Some spritz every hour. Some never open the lid. Some swear by oak, others by mesquite. But all of them treat brisket with the kind of respect usually reserved for sacred ground.

Today, people line up for hours just to get a slice of brisket at the best joints in Texas. The price of brisket has soared as demand continues to rise. It is no longer a cut for the poor, and no longer thrown away.

It has become a point of pride, a badge of honor, and a true symbol of what barbecue can be.

Brisket teaches patience. It rewards care. And like every good piece of barbecue, it brings people together.

Here’s a go-to combo for those who want to prep their brisket with a little more punch.

Marinade (optional but great for overnight prep):

• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
  Mix and inject into the brisket every few inches, or soak the brisket in the marinade overnight.
   

Rub:

• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
   

Pro Tip for the Low and Slow Smoke:  Place the brisket on the smoker in the late afternoon at 190°F and let it smoke overnight. If you're using a pellet smoker, place a small pan with a little cooking oil on the lower rack over the hot spot to help regulate heat and prevent the brisket from cooking too quickly on the bottom. Keep your wood or pellets stocked throughout the night to maintain a steady temperature.

Around 8 to 9 a.m. the next morning, check the internal temperature of the brisket. Once it reaches about 165°F, wrap it in foil or butcher paper and increase the smoker temperature to 275°F.

Continue cooking until the internal temperature reaches around 190°F. At that point, begin checking for tenderness by probing with a skewer or meat thermometer. The brisket is done when the probe slides in with little to no resistance, like butter.

Immediately remove it from the smoker and let it rest on the counter for 20 to 30 minutes. After that, place it in a cooler (unplugged and without ice) and let it rest until you're ready to serve. It should rest for at least 2 hours, but a 5 to 6 hour rest is perfectly fine and often leads to even better results.

Until then, stay steady with the smoke, honor the cut, and enjoy the process.

— The CTBR Team

If barbecue had royalty, pork ribs would wear the crown. They are tender, full of flavor, and iconic in the world of smoked meats. This week, we are diving deep into the world of pork ribs, exploring the differences between baby back, spare, and Saint Louis style ribs. We will also share the foolproof 3-2-1 smoking method and finish off with a sweet and tangy BBQ sauce recipe to tie it all together.

Baby Back Ribs
Baby back ribs are cut from the top of the ribcage, near the spine. They are smaller, leaner, and more curved than other rib cuts. Despite the name, they do not come from baby pigs. The term "baby" simply refers to their shorter size compared to spare ribs. Baby backs are tender and cook more quickly, making them a great choice for beginners or anyone wanting a quicker smoke.

Spare Ribs
Spare ribs come from the lower part of the ribcage, closer to the belly. They are larger, meatier, and contain more fat and connective tissue. This makes them ideal for long, slow cooking, which breaks everything down into rich, smoky perfection. Spare ribs have a bold pork flavor and a rustic appeal that many pitmasters prefer.

Saint Louis Style Ribs
Saint Louis style ribs are actually spare ribs that have been trimmed for uniformity. The breastbone, cartilage, and rib tips are removed to create a flat, rectangular rack that cooks evenly and presents well. This cut became popular in the Midwest, especially for competitions and restaurant service.

The tradition of cooking pork ribs dates back centuries, but it truly took shape in the American South. Enslaved African Americans and early settlers created pit-style cooking methods that influenced barbecue as we know it today. Saint Louis style ribs gained traction in the 1930s when local meatpackers began trimming spare ribs into cleaner cuts. Over time, ribs became a staple at church events, political rallies, fundraisers, and family reunions. They are a perfect example of how barbecue brings people together.

Whether you are using a wood-fired smoker or a pellet grill, the 3-2-1 method provides a reliable way to cook ribs to tender, flavorful perfection.

Step-by-Step:

3 Hours – Smoke
Set your smoker to 225°F and place the ribs directly on the grate, bone side down. Use wood like hickory, pecan, or apple for a balanced smoke. Let them cook undisturbed for 3 hours.

2 Hours – Wrap
Remove the ribs and wrap them tightly in aluminum foil. Add a bit of apple juice, honey, brown sugar, or butter inside the wrap to add moisture and flavor. Return them to the smoker for 2 more hours.

1 Hour – Sauce and Set
Unwrap the ribs and place them back on the smoker. Brush with your favorite BBQ sauce and let them finish for 1 hour. This final step allows the sauce to caramelize and the bark to firm up.

This technique works beautifully on both traditional smokers and pellet grills. Just make sure your temperature stays consistent throughout the cook.

Here is a classic sauce that pairs well with pork, brisket, chicken, or just about anything off the pit.

Ingredients:

• 1 3/4 cups tomato ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup worcestershire sauce
• 3/4 cup packed light brown sugar
• 2 Tbsp yellow mustard
• 1 Tbsp paprika or to taste
• 2 tsp onion powder
• 1 tsp ground black pepper, or to taste
• 4 garlic cloves, minced
• 1/2 cup water
   

Instructions:

• Combine all ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, or until the sauce has thickened.
• Taste and adjust with more sugar or seasonings if desired. Remove from heat and let cool completely to room temperature.
• Once cooled, cover and store in the refrigerator for up to 2 weeks.
• The sauce can be used immediately for grilling, but for best flavor, let it rest in the refrigerator for at least 1 hour before use.
   

Pro Tip: Brush the sauce on during the final hour of smoking to avoid burning the sugars. Serve extra on the side for dipping.

Next week, we will take a flavorful journey through America’s regional BBQ styles and uncover what makes each one unique. Until then, keep the fire steady, the sauce sticky, and the good times rolling.

— The CTBR Team

There is something primal, something sacred, about the smell of woodsmoke curling into a blue Texas sky. Barbecue is not just food. It is history, it is heritage, and at its best, it is community. As we fire up the first post in our weekly CTBR blog, let’s rewind the clock and dig into the roots of barbecue, how it found its way to America, and why it continues to bring people together in the spirit of service.

The word "barbecue" is believed to come from the Taíno word barbacoa, a term used by the Indigenous people of the Caribbean to describe a wooden framework used to slow-cook meat over a fire. Spanish explorers witnessed this technique and brought the method to the mainland, where it took root in the American South.

As European settlers arrived, so did new animals and techniques. Pigs became the centerpiece of Southern barbecue, and enslaved Africans added their own deep culinary knowledge, seasoning techniques, and cooking traditions. Over time, barbecue became uniquely American, shaped by cultural influence and regional pride. From Carolina vinegar sauces to Texas beef brisket, the story of barbecue is a story of shared heritage.

Barbecue did not start as fine dining. It was community food. A whole hog cooked low and slow could feed an entire neighborhood. Over time, the tradition grew into church picnics, political rallies, volunteer fundraisers, and neighborhood gatherings. In rural and urban America alike, if something needed doing, someone fired up a pit, and people showed up.

That same spirit drives the Central Texas BBQ Roundup (CTBR). We believe in giving back through what we do best: gathering people around great food and using that moment to support causes that matter. Whether it is helping animal rescue efforts, local emergency services, or youth programs, our mission is simple. We are building stronger communities, one plate at a time.

Barbecue is slow. It is patient. It takes time, care, and heart. So does good community work.

Let’s kick things off with a go-to dry rub that works on ribs, brisket, chicken, or anything else you want to throw on the pit.

Ingredients:

• 2 tbsp Brown Sugar (for sweetness)
• 1 tbsp White Sugar (for a slight sweetness boost)
• 1 tbsp Kosher Salt (or sea salt)
• 1 tbsp Paprika (preferably smoked for added depth)
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tsp Black Pepper
• 1 tsp Ground Mustard (adds tang and depth)
• 1 tsp Chili Powder (for a mild heat)
• 1/2 tsp Ground Cinnamon (for warmth and a hint of spice)
• 1/2 tsp Ground Ginger (optional, for a touch of zing)
• 1/2 tsp Cayenne Pepper (adjust for heat preference)
• 1/4 tsp Ground Cloves (optional, for a more complex flavor)

Instructions:

1. Mix the ingredients: In a small bowl, combine all the ingredients. Stir well to ensure an even blend.
2. Taste test: Taste your seasoning blend. If you'd like it sweeter, add a little more brown sugar. For extra heat, increase the cayenne or chili powder.
3. Store: Store the seasoning in an airtight container or spice jar. It will stay fresh for up      to 3 months.
4. Use: Rub the seasoning generously onto pork (or chicken) before grilling, smoking, or      roasting. It works especially well on ribs, pork chops, and pulled pork.

This recipe balances sweetness from the sugars with a slight tang, spice, and depth from the other spices..
 

Pro Tip: Do not rub the rub. Pat it in gently to form a flavorful crust during cooking.

Next week, we explore the world of pork ribs and the tradition they represent. From baby backs to spare ribs to Saint Louis style, each cut brings its own story and flavor to the table. Until next time, keep the smoker steady, the sauce flowing, and remember that every rib shared brings people a little closer together. 

— The CTBR Team