Texas Barbecue Platte
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 2-4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smokers
• BBQ claws (meat claws)
Ingredients
Beef Brisket
• 1 brisket
• medium coarse grain
Salt
• Steak pepper
Pulled Pork
• 1 pork butt (shoulder or
Neck piece, depending on
Availability)
• Mustard
• Rub of choice with higher
Salinity
• Liquid of your choice
For the Sriracha Coleslaw:
• ½ head of white cabbage, finely chopped
• 2 large carrots, coarsely grated
• 1 part soy milk + 2 parts rapeseed oil
• Salt, Sichuan pepper
• some lemon juice
• Chili sauce
• Decoration: chopped coriander + chili,
roasted sesame
For the Mexican Street Corn:
• 2 cans of corn, well drained
• some butter
• 1 tbsp sour cream
• 1 tbsp mayonnaise
• Juice and zest of ½ lime,
½ lime cut into wedges
• Salt, black pepper,
Cayenne pepper
• smoked paprika powder
• 150 g Queso Fresco or Feta
• Coriander or flat-leaf parsley,
chopped
Pulled Pork
• Spare ribs
• Rub of choice with less
Salinity
• Liquid for
Wetting of choice
• Glaze (e.g. favorite
BBQ sauce) after
Choice
• Wraps
BBQ Claws are available
HERE in the shop.
preparation
Beef Brisket
➊ Trim the beef brisket with a boning knife. Rub generously with salt and steak pepper all over, but do not massage it in. Immediately after rubbing, place the meat in the smoker at 130 °C-150 °C
➋ After about 4 hours, an even, mahogany-brown crust should have formed and the plateau phase should begin.
➌ Now wrap the brisket in aluminum foil or butcher paper and cook for another 4-6 hours (depending on size). The finished brisket feels about the same as a raw brisket, is soft throughout and gives noticeably when pressed. Then let it rest for a while (at least 1 hour).
➍ Only cut after the resting period.
Pulled pork with Sriracha coleslaw and street corn
➊ Rub the pork butt thickly with mustard and sprinkle with an intensive rub of your choice. The meat is not sprayed, but placed in the smoker at 130 °C–150 °C immediately after rubbing.
➋ After about 4 hours, an even crust should have formed and the plateau phase should begin. Wrap in aluminum foil with a little liquid (e.g. apple cider vinegar, apple juice, water with BBQ sauce, etc.) and cook for a further 4-6 hours (depending on size). Then allow to rest sufficiently (at least 1 hour). Only pick apart after the resting phase.
➌ For the Sriracha coleslaw, mix the white cabbage and carrots in a bowl and add salt. Beat the soy milk, rapeseed oil, salt, Sichuan pepper and lemon juice in a tall, narrow bowl with a hand mixer until stiff. Add the chili sauce and then mix everything well with the vegetables. Garnish with fresh coriander, roasted sesame seeds and chopped chili.
Pork Ribs
➊ Trim the ribs to a St. Louis cut using a boning knife. The silver skin can be left on. Rub on all sides and place directly in the smoker. After 1 ½ hours at the earliest, moisten with liquid from a spray bottle (e.g. apple cider vinegar, apple juice, water with BBQ sauce, etc.).
➋ After two hours, wrap in aluminum foil with a little liquid and cook for a further 1½–2 hours (depending on size). The rib bones should protrude from the meat. Unwrap the rib, coat or spray thinly with glaze and smoke for a further hour.
➌ Allow to rest for a while before cutting. Pork ribs should not be "fall off the bone" tender. The meat should have a bit of bite and come off the bone easily and without leaving any residue. If the ribs fall apart or the bones fall out, the ribs are "overcooked".
R ecipe by Robert and Norman Grützner
The brothers Robert and Norman Grützner are bringing Texas barbecue to Upper Lusatia. After a road trip through Texas in 2011, the brothers started out as a hobby, then professionally with barbecue catering from the smoker and their own food truck, and finally with their SMOKED BARBECUE MEAT MARKET. The temporarily open MEAT MARKET in an old boiler house is now the number 1 destination for BBQ fans in Bischofswerda and the surrounding area and offers a BBQ buffet and various pop-up events as well as a Sunday School for smoker workshops. More information is available here: www.smoked-barbecue.de
Recipe from FIRE&FOOD issue 03/2020
