Brisket

BBQ Anatomy 101: Know Your Brisket

May 31, 2013 By Daniel Vaughn

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been…

VIDEO: John Mueller is on Fire

May 23, 2013 By Daniel Vaughn

John Mueller is on fire. His barbecue is better than it’s ever been, he just made it into our list of the fifty best barbecue joints in the state, and now Zagat has featured him in a slick video about the Austin barbecue scene. Where does Mueller fit…

The Barbecue Editor Disputes a Tar Heel

May 15, 2013 By Daniel Vaughn

The following is a correspondence between Daniel Vaughn and John Shelton Reed. Reed lives in Chapel Hill, North Carolina, and is the co-author, with his wife, Dale Volberg Reed, of Holy Smoke: The Big Book of North Carolina Barbecue. Vaughn is the barbecue editor of Texas Monthly and the author of Prophets of Smoked Meat: A Journey Through…

SXSW Debates BBQ For Yahoo!

Mar 11, 2013 By Jason Cohen

Carolina pulled pork, Memphis dry rub, Kansas City ribs or Texas brisket? As if there's actually "debate." Video and highlights from Jake Silverstein's SXSW BBQ panel. 

The Legend of BrisketLab Continues

Jan 21, 2013 By Jim Shahin

Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.