How to Make a Texas BBQ With Cheap Beef

Texas barbecue is not about specific flavors -- it's about technique and presentation. This means that you can take any kind of meat and turn it into a Texas barbecue delight. In fact, due to the style's requirement for smoking and slow cooking, the higher fat content found in cheaper cuts of beef can actually be preferred, as it will lend itself to a more moist finished product.

Things You'll Need

  • A pound or more of cheap beef with high fat content
  • Simple dry seasoning
  • Smoker with indirect heat
  • Butcher paper

Instructions

  1. Season the meat, using minimal flavors in a barbecue dry rub. Texas style barbecue is all about letting the meat shine; don't overdo it with extra flavors.

  2. Smoke your meat over low, indirect heat. Smoking time required will be 4 to 8 hours depending on the size of your beef. For a brisket -- the king of Texas barbecue -- check your temperature at 5 hours. For larger roast-sized cuts, start testing your temp at 6 hours.

  3. Remove from heat when your meat's internal temperature reaches 160 degrees Fahrenheit.

  4. Let your meat rest for at least 5 minutes prior to serving, allowing any juices remaining in the meat to be reabsorbed into the protein molecules.

  5. Serve with minimal accompaniments. To make your Texas barbecue most authentic, slice or shred it and serve it simply wrapped in butcher paper with a sliced pickle.

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