What is “Texas Style Pit Barbeque”?
“Barbeque” is actually a word used interchangeably to describe two different cooking styles. When most folks barbeque, they fire up the grill, let the charcoal briquettes glow white and slap on a steak. This process is quick, but it does little to enhance the flavor or tenderize the meat. Although Texans utilize this method (substituting mesquite wood for briquettes) for grilling steaks, they barbeque brisket, ribs, pork loin and other select cuts using an entirely different style. In Texas this style is called “pit” barbeque. Texas style pit barbeque is an art form. It requires patience, understanding, and time to master, but the rewards are well worth the trouble. The meat is seasoned and cooked in an enclosed pit at low temperatures, usually in the 200 to 275 degree range using indirect heat that’s produced by a slow burning hardwood fire. The meat is both smoked and cooked at the same time. Good barbeque is almost always cooked well done. Many Texas “Pit Men” cook their brisket 20
