Texas barbecue means long and slow smoking.
Texans love barbecue--and so do millions of other Americans. There is nothing like firing up the grill or smoker and smoking large cuts of meat for several hours. To make a good thing even better, try accompanying your favorite Texas-style barbecue with traditional side dishes like sweet and smoky baked beans and corn bread.
Indirect Grilling
Indirect grilling is designed to cook larger or tougher foods that would burn if cooked directly over the fire. The food is placed next to, rather than directly above, the flames. The grill lid is closed to hold in the heat. Indirect grilling is used to cook large pieces of meat, like pork shoulders and whole chickens. The method is also used in Texas barbecue for making brisket and ribs. Just add a handful of soaked, drained wood chips or chunks on the coals before cooking. Hickory and oak are popular choices among Texas smoke masters.
Rubs
You’ll want to add a rub to season the meat before cooking. You can sprinkle it on just before cooking, or apply it several hours or even a day ahead to both season and cure the meat. The main rub ingredients are salt, pepper, paprika and brown sugar. You can then add your choice of spices such as onion powder, garlic powder, cayenne pepper or celery seed.
Cooking
Texas barbecue means low and slow cooking, usually 225 to 240 degrees Fahrenheit. You can use a smoker, gas grill or charcoal grill. You should count on cooking a brisket for six or so hours, until the internal temperature reaches 190 F. Spareribs will take two to three hours to smoke.
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