Texas-Style Barbecue


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Transport yourself to the heart of Texas with our mouthwatering Texas-style barbecue recipe. Known for its rich flavors, tender meats, and signature smokiness, Texas barbecue is a true culinary delight. Whether you’re hosting a backyard cookout or craving a hearty meal, this recipe will guide you through the process of creating authentic Texas-style barbecue right in your own home. From slow-smoked brisket to succulent ribs, get ready to embark on a barbecue journey that will leave your taste buds begging for more.

Texas-style barbecue is deeply rooted in the cultural and culinary traditions of the Lone Star State. With a history dating back to the early 18th century, Texas barbecue has become an iconic and beloved American food tradition. Its origins can be traced to the influence of Mexican vaqueros (cowboys) and German and Czech immigrants who settled in the region. These diverse cultural influences combined with the abundance of cattle in Texas gave rise to a unique style of barbecue.

In Texas, barbecue is all about beef, particularly brisket. The emphasis is on simple, flavorful rubs and slow-cooked, smoked meat. Traditional Texas barbecue pits often use oak or mesquite wood for smoking, infusing the meat with a distinct smoky flavor. The sauce is typically a thin, tangy, tomato-based sauce that complements the smoky richness of the meat without overpowering it.

Texas-style barbecue is more than just a meal; it’s a social gathering that brings communities together for events like cook-offs and festivals. It’s a celebration of Texas culture and the art of slow-cooked, flavorful meat.

Texas-Style Barbecue

Texas-style barbecue is a beloved culinary tradition that showcases the art of low and slow cooking. The combination of carefully selected meats, a flavorful dry rub, and slow smoking over wood creates a distinctive flavor profile that sets Texas barbecue apart. The result is tender, juicy meat with a beautifully caramelized crust and a subtle smoky aroma. Whether you prefer beef, pork, or poultry, Texas-style barbecue has something to offer every meat lover. So fire up your smoker, grab your apron, and let's dive into the world of Texas barbecue.

Tools and Equipment

Prep Time 30 mins Rest Time 20 mins Total Time 50 mins Difficulty: Intermediate Servings: 8 Calories: 336.58 Best Season: Suitable throughout the year


For the Dry Rub:

For the Barbecue Sauce (Optional):

For the Meat:

Step-by-Step Instructions

Prepare the Dry Rub:

  1. In a small bowl, combine all the dry rub ingredients and mix well. Set aside.

Prepare the Barbecue Sauce (Optional):

  1. In a saucepan, combine all the barbecue sauce ingredients and whisk together over medium heat until the sauce reaches a simmer.

  2. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.

  3. Remove from heat and set aside.

Prepare the Meat:

  1. Trim excess fat from the meat if desired, leaving a thin layer for added flavor and moisture.

  2. Generously coat the meat with the dry rub, making sure to cover all sides. Pat the rub into the meat to ensure it adheres.

Preheat the Smoker or Grill:

  1. Preheat your smoker or grill to a low and steady temperature between 225-250°F (107-121°C).

  2. Add charcoal and wood chunks or chips to create smoke. Adjust the airflow to maintain a consistent temperature.

Smoke the Meat:

  1. Place the meat on the smoker or grill, away from direct heat if using a grill.

  2. Close the lid and allow the meat to smoke for several hours, depending on the size and type of meat. Use a meat thermometer to monitor the internal temperature.

Maintain the Temperature and Baste:

  1. Continue to maintain a steady temperature by adding charcoal and wood as needed.

  2. Every hour or so, baste the meat with the barbecue sauce (if using) using a basting brush, or spritz with a mixture of apple cider vinegar and water to keep it moist.

Check for Doneness:

  1. Use a meat thermometer to check the internal temperature of the meat. Different meats have different recommended internal temperatures for optimal doneness:

    • Brisket: 195-205°F (90-96°C)
    • Ribs: 195-203°F (90-95°C)
    • Pork shoulder: 195-203°F (90-95°C)
    • Chicken: 165°F (74°C)

Rest and Slice:

  1. Once the meat reaches the desired internal temperature, remove it from the smoker or grill and tent it loosely with foil.

  2. Allow the meat to rest for 15-30 minutes to allow the juices to redistribute.

  3. Slice the meat against the grain for tender and flavorful portions.

Serve and Enjoy:

  1. Serve the Texas-style barbecue with additional barbecue sauce on the side, if desired.

  2. Accompany with classic barbecue sides like coleslaw, baked beans, cornbread, or pickles for a complete meal.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 336.58kcal
% Daily Value *
Total Fat 14.65g23%
Saturated Fat 5.29g27%
Trans Fat 0.03g
Cholesterol 56.29mg19%
Sodium 2319.2mg97%
Potassium 711.75mg21%
Total Carbohydrate 37.37g13%
Dietary Fiber 2.78g12%
Sugars 27.26g
Protein 16.78g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • Experiment with different wood varieties, such as oak, hickory, or mesquite, to add unique smoky flavors to your barbecue.
  • For a spicier kick, add cayenne pepper or hot sauce to the dry rub or barbecue sauce.
  • If you prefer a milder flavor, reduce the amount of black pepper or cayenne pepper in the dry rub.
  • Consider marinating the meat overnight in the refrigerator with the dry rub for enhanced flavor and tenderness.
  • Customize the barbecue sauce by adjusting the sweetness, tanginess, or spiciness to your liking.
Serving Suggestions:
  • Serve Texas-style barbecue as the main course at a backyard barbecue, picnic, or family gathering.
  • Pair it with classic barbecue sides like baked beans, potato salad, corn on the cob, or grilled vegetables.
  • Offer a variety of barbecue sauces on the side to cater to different taste preferences.
Allergen Information:

When preparing Texas-style barbecue, it's important to consider potential allergens, although this style of barbecue is relatively allergen-friendly. Here's some allergen information:

  • Rub Ingredients: Check the ingredients in the rub, as some spice blends may contain allergens like garlic or onion powder. Adjust the rub to accommodate any specific allergies.

  • Barbecue Sauce: While Texas-style barbecue sauce is typically straightforward and allergen-free, commercial sauces may vary. Always read labels to ensure there are no allergens present.

Wine or Drink Pairing:

Pairing beverages with Texas-style barbecue enhances the dining experience and helps balance the rich, smoky flavors. Here are some pairing options:

  • Lager or Pilsner: Crisp and refreshing lagers or pilsners complement the smokiness of the barbecue and provide a nice contrast.

  • Bourbon or Whiskey: The sweetness and complexity of bourbon or whiskey can be a great match for the rich flavors of Texas barbecue.

  • Sweet Tea: A classic Southern choice, sweet tea's sweetness and coldness make it a perfect partner for barbecue.

  • Drinks with Citrus: Lemonade or a citrus-infused water adds a bright and refreshing element to balance the richness of the barbecue.

Storage and Leftovers:

Properly storing and reheating Texas-style barbecue ensures it remains flavorful and enjoyable:

  • Refrigeration: Allow any leftover barbecue to cool to room temperature, then store it in an airtight container in the refrigerator for up to three to four days.

  • Reheating: To reheat, wrap the barbecue in aluminum foil to retain moisture and place it in a 300°F (150°C) oven until heated through. You can also use a microwave for quicker reheating.

  • Freezing: Texas-style barbecue can be frozen for longer storage. Wrap it tightly in plastic wrap and aluminum foil before freezing. Use within a few months for best quality.

Keywords: Texas-style barbecue, smoked meats, slow-cooking, dry rub, smoky flavor, low and slow

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