Central Texas Style BBQ

While there are a number of Styles of Texas BBQ, there is little debate that Central Texas style BBQ is the style that is world famous.  However, what constitutes "authentic" Central Texas BBQ is a highly debated topic.  Much of the legend of Central Texas BBQ is tied to the restaurants in Lockhart - The Barbecue Capital of Texas - but other cities and newer restaurants like Aaron Franklins are what many people now associate with Central Texas style BBQ.

Authentic “Central Texas” Style BBQ

Central Texas BBQ traces its roots a confluence of cultures - including Plains Indians, Hispanic vaqueros, and German immigrants - that combined to establish barbecue as a favorite food in Texas.  Its first restaurants evolved from the butcher shops of these Czech and German immigrants who smoked meats to not only preserve them, but to make the less desirable cuts more tender.  As butcher's, they also became famous for using their scraps and such to make some of the world's most famous sausage.

The Key Elements of Authentic Central Texas Style BBQ

As the former pitmaster for Lockhart Smokehouse in Dallas, Texas, Tim McLaughlin spent more than a decade of his life studying BBQ and smoking meats using Central Texas style methods.  Here were some of his views on the subject.

Wood-Fired Smokers

First, Central Texas BBQ is fueled by burning wood logs...not gas, charcoal or even wood pellets.  However, what type of smoker one uses is not as critical.  The historic restaurants in Lockhart use brick pit smokers.  Aaron Franklin uses barrel smokers.   Many others use box smokers.  To a large degree, all of these smokers work well...the keys to success are being able to control the temps and the smoke and all designs can work well.  Learn about Crossbuck's Smokers.

The Wood and Smoke

Central Texas BBQ is known for using post oak as its primary fuel.  Not only is it plentiful and readily available in central Texas, but it provides a nice, consistent heat with a very mellow flavor.  Many pitmasters will blend in other mild woods - like fruit or pecan - or even enhance the smoke with a bit of more powerful woods like hickory or mesquite.  Learn about Crossbuck's Smoke.

Dry Rubs

Most pitmasters use rubs heavy in salt and pepper as the goal is to allow the meat to "speak for itself" or "be the star of the show."  On this topic, Tim disagrees a bit...at least for the people of Dallas.  He subscribes to a rub with a bit of white sugar and other spices that enhance the flavor of the brisket a bit and give it the "sugar-cookie-bark" that helped make him famous in Dallas.  Learn more about Crossbuck's Rubs.

Time and Temperature

Texas BBQ is most known for its brisket - a very tough piece of meat that requires a Low ‘n Slow cooking process to make it tender.  At Crossbuck BBQ, Tim and Damian not only use this low 'n slow method for all of their meats, but they utilize what many would call a "VERY Low 'n Slow" style - typically smoking meats at about 225°F. 

Dry Smoking (No Wrapping) 

Tim strongly believes that to create Authentic Central Texas style brisket, you don't use a water pan, you don't spritz and you never wrap it in the cooking process.  Not in butcher paper.  Not in foil.  Not in anything.  As a Le Cordon Bleu educated chef, he feels steaming meats is cheating - trying to create juiciness from brisket-flavored water as opposed to rendered fat.  He will spritz pork and others, but when it comes to beef...he is committed to a dry smoking process.

Central Texas Style BBQ Service, Sauces & Sides

For people outside of Texas...and even many in Texas, the "Authentic" Central Texas style of BBQ is about more than just the food, it's about the experience.  And to many, it's an odd experience.

Overview

Given that many of the original Central Texas BBQ joints evolved from butcher shops, they still operate in a similar manner.  Essentially, they utilize counter-service ordering where your meat is cut-to-order, priced by the pound and served to you on butcher paper.  Historically, that was it.  Sides consisted of sliced onions, pickles, and some basic white bread.  There was no sauce and some restaurants grew famous for not even offering forks.

Serving & Sandwiches

Since most Central Texas BBQ joints utilized the counter-service, butcher shop style ordering, sandwiches were often ignored and many patrons would be perplexed by their bills.  Given this, many restaurants switched to plates and platters and offering a number of sandwiches.  At Crossbuck BBQ, for instance, we offer plates or a la carte ordering and feature sandwiches on the menu periodically.  We also let people build their own...we just butterfly one of our fresh baked rolls and ask them how much meat they want.  Sauces, onions, pickles and relish are complimentary. See our menu.

Sauces

Purists in Central Texas style BBQ will argue that the meat should be the undisputed star of the show - it does not need to be brushed, dipped or coated in sauce.  While this may be fine for brisket and Crossbuck's ribs definitely don't require additional sauce, many BBQ lovers expect sauce.  Over the years, most Central Texas style BBQ restaurants have complied.  Learn about Crossbuck's BBQ sauces.

Sides

Historically speaking, since many Central Texas BBQ restaurants evolved from butcher shops, they did not initially offer sides.  Over time, most evolved to at least offer some of the basics like baked beans, cole slaw, mac 'n cheese and potato salad.  When Tim opened Crossbuck BBQ, he wanted his menu to have a bit more variety and some sides to offset the heavy meats so he added options like salads and vegetables.  Learn about Crossbuck's sides.

White Bread 

Why so few Central Texas Style BBQ joints have evolved from offering basic white bread is beyond us.  We all agreed that some things need to evolve and I am so happy that Tim replaced this tradition with fresh baked rolls that are actually one of my favorite parts of my meals at Crossbuck!  Learn about Crossbuck's fresh baked rolls.