Texas Style Bbq Recipe

Mesquite-Smoked Bone-in Chicken

1. Prepare the chicken: Rinse and pat dry 1 whole chicken cut into 8 pieces. Combine 1 tbs kosher salt, 1 tbs brown sugar, 1 tbs paprika, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp mustard powder and 1 tbs oil to make a dry rub paste. Rub evenly under skin and over all surfaces. Refrigerate uncovered for 1 hour (or up to overnight) to dry the skin for better smoke penetration. 2. Preheat smoker to 275°F (135°C) using mesquite wood. If using a charcoal grill, set for indirect heat and add soaked mesquite chips to the coals. 3. Place chicken skin-side up on the smoker grates. Maintain smoker at 275°F. Smoke for 1 hour 15 minutes to 1 hour 40 minutes, or until internal temperature at thickest part of thigh reaches 175°F (79°C). For juicier meat you may pull at 170°F then rest; for traditional Texas texture aim for 175°F. 4. Optional mop: combine 1 cup apple cider vinegar with 1 tbs brown sugar and brush every 30 minutes in the last hour to keep surface moist and add tang. 5. Remove chicken and rest 10 minutes before serving. Brush with BBQ sauce in the final 5 minutes on the smoker if a glazed finish is desired.

Mesquite-Smoked Brisket (Sliced or Shredded)

1. Prep brisket: Trim excessive hard fat leaving a thin cap (about 1/4 inch). Pat dry. Combine 2 tbs kosher salt, 1 tbs brown sugar, 1 tbs paprika, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp mustard powder. Rub all over brisket and let sit at room temperature 45–60 minutes (or refrigerate overnight wrapped). 2. Preheat smoker to 225–250°F (107–121°C) with mesquite wood for strong flavor. 3. Place brisket fat-side up on smoker. Smoke unwrapped until internal temperature reaches 150–160°F (65–71°C) — approximately 4–6 hours depending on size. Spritz or mop with apple cider vinegar every 60–90 minutes to maintain moisture. 4. When brisket hits 150–160°F and has good bark, wrap tightly in butcher paper or foil (the ‘Texas crutch’) and return to smoker until internal temperature reaches 200–205°F (93–96°C), another 2–4 hours. 5. Remove and rest wrapped in a cooler or warm oven for at least 1 hour (up to 2 hours). Unwrap, slice against the grain for sliced brisket. For shredded brisket, pull apart with forks and stir in 2 tbs butter and a splash of reserved braising liquid or beef stock to moisten. Optionally finish by brushing with BBQ sauce before serving.

If you choose brisket and prefer a faster braised method: sear brisket 3–4 minutes per side in a hot pan, transfer to a roasting pan with 2 cups water or stock, cover tightly and braise in a 300°F oven for 3–4 hours until fork-tender, then shred or slice and finish with butter and a bit of smoked paprika for mesquite flavor.

1. Mix the rub ingredients listed (salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne, mustard powder) in a bowl until evenly combined. 2. For chicken, combine 1 tbs oil with 1–2 tbs of the rub to make a paste and massage under skin and over surface. For brisket, press the dry rub firmly into the meat surface. 3. Use apple cider vinegar as a mop or injection to add acidity and moisture during smoking; combine with a bit of water and keep in a spray bottle or baster.

1. Prepare smoker with mesquite wood (2 cups chips or several chunks). Bring to target temperature (225–275°F depending on protein). 2. Maintain consistent temperature and airflow; add wood as needed to maintain smoke for the duration. 3. For finishing, optionally brush meats with up to 1 cup BBQ sauce during the final 10–15 minutes on the smoker for a tacky glaze. For brisket, add 2 tbs butter to shredded meat to finish and coat for shine and moisture.

1. In a large bowl combine 4 cups shredded cabbage and 1 grated carrot. 2. In a separate bowl whisk together 1 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 1 tsp salt and 1 tsp black pepper until smooth. 3. Toss dressing with cabbage and carrot until evenly coated. 4. Chill at least 30 minutes before serving to let flavors meld. Taste and adjust salt/sugar as needed.

1. Preheat oven to 350°F (175°C). In a skillet over medium heat cook 4 slices diced bacon until crisp. Remove bacon and reserve 1–2 tbs fat in skillet. 2. Sauté 1 diced yellow onion in reserved bacon fat until translucent, about 5 minutes. 3. Add 3 cups drained canned beans, cooked bacon, 1 cup ketchup, 3 tbs brown sugar, 1 tbs Worcestershire sauce, 1 tsp chipotle or smoked paprika, and 1 tsp mustard to the skillet. Stir to combine and heat through. 4. Transfer mixture to an oven-safe dish and bake 25–30 minutes until bubbling and slightly thickened. Remove and let sit 5 minutes before serving.

1. Carve chicken or slice/shred brisket as directed in protein section. 2. Garnish meats with chopped fresh parsley and serve with pickles if desired. 3. Portion two sides per order: coleslaw and baked beans. Serve with sandwich buns if making BBQ sandwiches or serve directly on plates with butcher paper for a Texas presentation. 4. Provide BBQ sauce on the side for guests who prefer additional sauce.