How Louie Mueller Barbecue Smokes its Brisket

Categories: Barbecue

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Louie Mueller Barbecue + Alice Laussade
In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, I'm asking Wayne Mueller (pit master and supreme badass at Louie Mueller Barbecue in Taylor, Texas) how he smokes his brisket. After hearing his answers, I have decided that he is my new favorite meat person on the planet.

What is the name of your smoker?
I have four ladies, and their names depend on how temperamental they act on any given day -- but mostly (and privately) -- I refer to them as Hera, Athena, Aphrodite and Persephone (plus the occasional colorful metaphor).



What kind of smoker is she?
It's interesting that you would presume that my smoker is a female...I think you know more than your letting on, Ms. Laussade...I have two vertical flow pits (all steel), one horizontal flow (brick with a steel lid system) and one hybrid of the two (all steel and mobile) and all are totally female.

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How The Grape's Brian Luscher Smokes Brisket

Categories: Barbecue

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Nicholas McWhirter
Briskeeeeet.
In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week I'm changing things up a little from the regular pit master path, and I'm asking Chef Brian C. Luscher of The Grape Restaurant how he smokes his brisket. Luscher is a two-time competitor at a barbecue competition and charity event that I invented called Meat Fight (drink a beer and chug a brisket every time you see the words "Meat Fight" from this day forward Meat Fight Meat Fight). Last year, Luscher took home the Meat Fight trophy for Best Brisket. In short, the man smokes a good meat. And he does it all while rocking a solid beard. Behold: Luscher's meat wisdoms.

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How Stanley's Famous Pit Barbecue Smokes its Brisket

Categories: Barbecue

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Stanley's Famous Pit Barbecue
Yums.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Nick Pencis of Stanley's Famous Pit Barbecue (525 S Beckham Ave in Tyler, and a joint that's on Texas Monthly's list of the 50 Best BBQ Joints In the World) how he smokes his brisket.

Here are his answers to our shigging:

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Ten50 BBQ, Whose Owner Says He's "Matched" Franklin, Sold Out on its First Day

Categories: Barbecue

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Kellie Reynolds
The meat in question.
Months ago, when Larry Lavine, the founder of Chili's, and I shouted at each other over the sounds of drilling and hammering at his new restaurant's construction site, it was hard to imagine that that restaurant, Ten50 BBQ, would evolve into become what it has today.

Which is, for starters, a restaurant that is finally open, and already full.

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How Tim Byres Smokes His Brisket

Categories: Barbecue

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Smoke
Eat this.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Tim Byres of Smoke how he smokes his brisket. (You might have heard that The Mr. Chef Byres won a James Beard award this year for his cookbook, Smoke: New Firewood Cooking. No big.)

Here are his answers to our shigging:

What is the name of your smoker?


El Jefe for the smoker and War Dragon for the grill out back (which was the original name my boys wanted to give my dog because it sounds badass).


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How Joseph's Riverport BBQ Smokes Brisket

Categories: Barbecue

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Joseph's Riverport BBQ Facebook
Jethro's full.

In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Stephen Joseph of Joseph's Riverport Barbecue (201 N. Polk St in Jefferson and a joint that's on Texas Monthly's list of the 50 Best BBQ Joints In the World) how he smokes his brisket. Behold: the answers you seek.

What's your smoker's name?
Jethro

What kind of smoker is it?
A.N. Bewley

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How The Slow Bone Smokes its Brisket

Categories: Barbecue

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Slow Bone
Fact: This brisket is puffed with werewolf farts.

In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking everyone's favorite teddy bear, Jack Perkins at Slow Bone, how he smokes his brisket.


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How Pecan Lodge Smokes its Brisket

Categories: Barbecue

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Pecan Lodge
Pitmaster sandwich at Pecan Lodge: sliced brisket, pulled pork, sausage, coleslaw, jalapeños and food boner.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Justin Fourton, pitmaster at Pecan Lodge in Deep Ellum (maybe you've heard of it), how he smokes his brisket.

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How Lockhart Smokehouse Smokes its Brisket

Categories: Barbecue

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Lockhart Smokehouse
Damian Avila, pitmaster at Lockhart Smokehouse, smokes delicious meats and tells us how he does it.
In a new series we're calling Shigging, we'll be asking pitmasters to give us some specifics about how they smoke their meats.

If you're unfamiliar with the term "shigging," here's our definition: An attempt to steal secrets from a barbecue badass in order to make your own barbecue better. Some people try to sneakily shig. They creep up to the wood pile and try to figure out whether it's oak or mesquite. They lean over the pitmaster's shoulder as he sprinkles the rub. They offer the pitmaster a beer and then ask how many pounds his average brisket weighs. And much, much worse.

We won't be sneaky about our shigging -- we're going to be obnoxiously upfront and direct about it. And if you've ever been obnoxiously upfront and direct about trying to steal secrets from someone, you know that one or two of the answers they give you back are probably a little bit of a stretch from the truth.

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Here's the Trailer for Central Texas Barbecue, a New Doc That Has Us Salivating

Categories: Barbecue

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Patrick Michels
The beautiful brisket of Aaron Franklin.
If Aaron Franklin's cameo in Chef has you itching to see blackened brisket on the big screen, a new film by a pair of South Australian film makers might have you drooling soon.

Matthew Salleh and Rose Tucker are the duo behind Urtext Films, and they make short movies that capture portraits of people, among other things. Pablo's Villa features an 83-year-old man who's been waiting half his life for a town that was destroyed by a flood to be rebuilt. He's just living there all alone, waiting for something that's never going to happen. It's haunting.

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