From the keyboard of guest blogger Daniel Vaughn, aka @bbqsnob.
The mantra of the backyard pitboss or the competition guru may be "Low & Slow" when it comes to barbecue, but that isn't always the rule in Texas. Of course, many Lone Star barbecue joints hew to tradition. Franklin Barbecue gets plenty of accolades with its eighteen-hour brisket, and in the extreme case of Clark's in Tioga, it takes upwards of three days in the smoker to transform tough red meat into tender beef and hard white fat into a buttery chaser. This is low & slow, but it ain't all done this way.
|Kreuz Market. Photos by Nicholas McWhirter|
|Brisket and a pork chop from Cooper's.|
|The offerings at Cooper's.|
Even among cooks who use the new-fangled contraptions called indirect smokers, there are those who prefer hot & fast. Roy Perez of the famous Kreuz Market boasts smoker temps that reach 600 degrees routinely, while third generation pitmaster John Mueller cranks it up to 450 when cooking some of the best beef in Texas. All of these are just examples about how difficult and fruitless it is to impose rules and restrictions on what is and what is not barbecue. Meat and smoke can come together in many beautiful ways.