Fire up the grill everyone! We’re at the legendary Stubb’s Bar-B-Q in Austin. If Austin is the ‘Live Music Capital of the World,’ consider Stubb’s at the epicenter of the action.
Situated downtown just off Red River near I-35, it’s a high-profile performance venue that sees the biggest names in the music industry on its stage, combined with a BBQ spot that sets a new standard for finger-lickin’ excellence.
For our purposes, brisket was on the mind — and how to make the best of it from the comfort of home. Manager Mike Anderson dished on several must-do tips, including his first consideration: the wood. It might surprise you to learn that Stubb’s uses naturally grown, locally sourced Post Oak. According to our expert, it burns longer and hotter…and that’s where the flavor comes from!
We all have our own techniques, but Stubb’s cooks their brisket for 10-12 hours at around 200 degrees (or lower and you’ll be fine). Seasoning is also crucial — what’s in it, and how you apply it. The Stubb’s Rub includes cayenne, papricka, house-ground coarse black pepper and sea salt. Since there’s no sauce used to coat the meat, this dry rub becomes the smokey crust on the outer edge.
One thing they did tell me was sacrilegious was to start your brisket out in a smoker for the first few hours only to finish off, low and slow, in the oven. So needless to say, don’t. 🙂 Let it steep in the smoker, in order to maximize the juiciness of your meat.
We also talked some out-of-this-world sides like their mashed yams, and especially their Serrano Cheese Spinach. Oh man. It was so delicious I asked for the recipe on the spot!
Stubb’s is simply the best. Some say their line of BBQ Sauce ties it all together. I have to agree…I’ve been buying it for years! For more delicious recipes, fun food for your grill and wine pairing ideas, head over to Goodtaste.tv. Be sure to sign up for my newsletter too — it’s FREE!