European Influence
Beginning as early as the 1800’s, European immigration to the Hill Country had begun. Specifically, a large proportion of these immigrants were of German origin. According to the Texas State Historical Association, the 1990 census revealed that 1,175,888 Texans claimed pure and 1,775,838 partial German ancestry, for a total of 2,951,726, or 17.5% of the total population. By this accord, Germans constitute the third largest national-origin group in Texas. Specifically though, Germans immigrating to Texas did not settle randomly across the state. They settled in distinct, small social territories in a region termed, the “German Belt”, which stretched from Galveston to the south all the way to the Hill Country to the north.
Such specific settlements include Fredericksburg, Boerne, and New Braunfels. Within these very German settlements, immigrants passed their time by drinking German Beer (Shiner and Pearl), polkaing in dance halls, and eating sauerkraut and sausage. It’s within these colonies that the establishment and infusion of spicy sausage to Hill Country BBQ cuisine. Not until a little later though did the addition of jalapeño peppers to the sausage take place. It is our understanding that this additive, unique ingredient took place as the sausage began to absorb the Hispanic aspect of this geographic area.
Although sausage was not specifically on our radar until we actually arrived in Texas and began doing our research on Texas Hill Country BBQ, it was quickly soon apparent that a modification of the analysis would need to be done to incorporate this unique part of BBQ. Available at all of the restaurants sampled, the authoritative presence German style sausage could be seen as it was chopped, served up, and consumed by the pound.
Such specific settlements include Fredericksburg, Boerne, and New Braunfels. Within these very German settlements, immigrants passed their time by drinking German Beer (Shiner and Pearl), polkaing in dance halls, and eating sauerkraut and sausage. It’s within these colonies that the establishment and infusion of spicy sausage to Hill Country BBQ cuisine. Not until a little later though did the addition of jalapeño peppers to the sausage take place. It is our understanding that this additive, unique ingredient took place as the sausage began to absorb the Hispanic aspect of this geographic area.
Although sausage was not specifically on our radar until we actually arrived in Texas and began doing our research on Texas Hill Country BBQ, it was quickly soon apparent that a modification of the analysis would need to be done to incorporate this unique part of BBQ. Available at all of the restaurants sampled, the authoritative presence German style sausage could be seen as it was chopped, served up, and consumed by the pound.
Cuts of Meat
Although ribs, steak, and chopped beef are all slow smoked contributors to Hill Country BBQ, the delicacy of them all is brisket. Brisket, meaning cartilage derived from brusket in Middle English according to dictionary.com, is primal cut of meat that is taken from the lower breast/ chest of the cow and is a characteristically tough cut of meat. Due to the fact that cows don’t have a collar bone, the muscles that make up the brisket cut of meat support the entire upper portion of the cow’s body which leads to a type of muscle that contains a high amount of connective tissue. To break down the collagen fibers that make this cut of meat inherently tough, basting, marinating, and slow smoking are all needed to tenderize it. In addition to treating the meat with herbs, spices, and sauces, a “fat-cap” as it’s sometimes called can also be left attached to the brisket while smoking which shields the meat and allows it to stay moist.
As observed when doing the analysis for this report, there were typically two types of brisket that could be purchased at the restaurant. “Moist” as it was usually termed, was a cut of brisket that contained a higher amount of fat which lead to a much tenderer, melt in your mouth slice of meat compared to “dry” which was much more lean and crispy.
As observed when doing the analysis for this report, there were typically two types of brisket that could be purchased at the restaurant. “Moist” as it was usually termed, was a cut of brisket that contained a higher amount of fat which lead to a much tenderer, melt in your mouth slice of meat compared to “dry” which was much more lean and crispy.
Fuel Sources
In addition to all other factors, to cook the perfect BBQ, fuel choice is key. There are many ways to achieve a long lasting heat and smoke source which include charcoal, gas, and wood. While all have their tradeoffs, each can successfully produce an award winning final product.
Although sometimes expensive, there are many advantages to using charcoal as a fuel source to smoke BBQ. Achieved with a charcoal only fire is a consistently long lasting heat source that will not flare or burn too quickly. Of the two main types of charcoal typically available, briquette charcoal such as Kingsford is the charcoal of choice for BBQ pit masters rather than lump charcoal because it burns slower and more consistently.
When talking consistency and temperature control, compared to charcoal and wood, it doesn’t get much more precise than using gas as a fuel source. Although a gas smoker is much more technically advanced compared to a pit style smoker, some say that a gas smoker isn’t a smoker at all. This argument is made because the “smoke flavor” is just added to the meat in the form of smoke sauces or processed smoke chips instead of the meat taking on the natural properties of burning wood or charcoal. Gas can still do the job but it’s not too much to brag about.
Above all though, there is no comparison to the perfect flavor that can be achieved from a wood fueled smoker. Of the many types of wood in the Texas Hill Country region that are used for smoking, post oak, pecan, hickory, and mesquite are the most common. The ability to mix and match aged vs. un-aged wood allows for a precise control over temperature which is achieved form the dry, aged wood and smoke which is achieved form the greener, young wood. Typically chopped into small chunks, wood used to smoke is generally burned in a separate chamber of the smoker and then drawn trough the cooking compartment and out the stove pipe. This slow, indirect heat source is what allows to the tough, connective tissue of the brisket to slowly break down to become tender but is also the reason why it takes so long (10+ hours) to fully cook.
Although sometimes expensive, there are many advantages to using charcoal as a fuel source to smoke BBQ. Achieved with a charcoal only fire is a consistently long lasting heat source that will not flare or burn too quickly. Of the two main types of charcoal typically available, briquette charcoal such as Kingsford is the charcoal of choice for BBQ pit masters rather than lump charcoal because it burns slower and more consistently.
When talking consistency and temperature control, compared to charcoal and wood, it doesn’t get much more precise than using gas as a fuel source. Although a gas smoker is much more technically advanced compared to a pit style smoker, some say that a gas smoker isn’t a smoker at all. This argument is made because the “smoke flavor” is just added to the meat in the form of smoke sauces or processed smoke chips instead of the meat taking on the natural properties of burning wood or charcoal. Gas can still do the job but it’s not too much to brag about.
Above all though, there is no comparison to the perfect flavor that can be achieved from a wood fueled smoker. Of the many types of wood in the Texas Hill Country region that are used for smoking, post oak, pecan, hickory, and mesquite are the most common. The ability to mix and match aged vs. un-aged wood allows for a precise control over temperature which is achieved form the dry, aged wood and smoke which is achieved form the greener, young wood. Typically chopped into small chunks, wood used to smoke is generally burned in a separate chamber of the smoker and then drawn trough the cooking compartment and out the stove pipe. This slow, indirect heat source is what allows to the tough, connective tissue of the brisket to slowly break down to become tender but is also the reason why it takes so long (10+ hours) to fully cook.
Meat Preparation
To tenderize the inherently tough cut of meat that is brisket, dry and wet rubs are applied to the meat before and while smoking. Ingredients in a dry rub typically include, salt, brown sugar, chili powder, black pepper, cumin, cayenne pepper, chipotle pepper, and dry mustard seed. These dry ingredients are then applied directly to the meat and left overnight in a sealed container to allow for marination and melding of the flavors. When cooked, dry rubs leave a crispy, burnt crust to the brisket that seals in the meat juices. Specifically in the Hill Country, the most common rub mixture is a simply salt and black pepper due to the fact that in the Hill Country the focus is on the meat itself.
Much like a dry rub, wet rubs also include many of the same ingredients but are applied to the meat in a slightly different way. Instead of just dusting the meat with the dry blend of seasonings, a wet rub incorporates the application of a liquid to the meat prior to adding the spices. Common liquids applied to the meat include, soy sauce, Worcestershire sauce, Coke/ Pepsi, Dr. Pepper, mustard, tomato based sauces, hot sauce, beer, fruit juices, or water. Once applied these liquids help the dry rub spice blend to stick to the meat. Much like a dry rub, a wet rub will also caramelize to form a crispy crust that also seals in many of the meat juices that make a good brisket so tender.
Much like a dry rub, wet rubs also include many of the same ingredients but are applied to the meat in a slightly different way. Instead of just dusting the meat with the dry blend of seasonings, a wet rub incorporates the application of a liquid to the meat prior to adding the spices. Common liquids applied to the meat include, soy sauce, Worcestershire sauce, Coke/ Pepsi, Dr. Pepper, mustard, tomato based sauces, hot sauce, beer, fruit juices, or water. Once applied these liquids help the dry rub spice blend to stick to the meat. Much like a dry rub, a wet rub will also caramelize to form a crispy crust that also seals in many of the meat juices that make a good brisket so tender.