Smokin’ Goode Barbecue

By Eva Freeburn, PR Director

As an international hub, Houston offers a diverse cultural milieu to satisfy the pickiest of “foodies.” But as varied as we may be culturally, many people – from cowboys to CEOs – would gladly take a heaping plate of barbecue over the tiny, albeit fancy, delicacy the next top chef has cooked up. Whether it’s from the Rodeo or from the joint down the road, there is just something about a plate of brisket and sausage smothered in your favorite barbecue sauce, served with a side of potato salad and jambalaya, that satisfies a Texan’s soul. You can get a plate of this soul-satisfying barbecue from Goode Company Barbeque, one of Houston’s best barbecue stops. If you don’t make it to the Rodeo to eat Goode Co. BBQ, stop by their restaurant on Kirby Drive, or try your hand at smoking brisket with this recipe from Follow the Smoke: 14,783 Miles of Great Texas Barbecue.

FollowSmoke2 teaspoons paprikaDM_cvr
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 boneless beef brisket (6 to 8 pounds), trimmed
½ cup water
1 bottle (12 ounces) Shiner Bock beer, divided 2 cups steak sauce, divided ½ cup finely chopped onion
2 tablespoons butter
1 cup ketchup
2 tablespoons prepared mustard
1 tablespoon brown sugar
1 tablespoon hot pepper sauce

rule-horCombine the paprika, pepper, onion powder and garlic powder; rub evenly over the surface of the brisket. Place with fat side up in a large disposable pan. Add water and about half of the beer to pan. Seal tightly with foil. Place pan in the middle of a grill rack over hot coals. Close grill cover; cook for 5 hours, turning brisket in the pan juices about every 90 minutes. Add additional water to pan as needed.   Remove foil from pan. Transfer brisket directly onto the grill rack over very low coals. Combine 1 cup pan drippings with 1 cup steak sauce and remaining beer; brush some of this sauce over meat. Set remaining drippings aside. Close grill cover; cook for 1 hour, brushing meat occasionally with remaining sauce.   Allow brisket to rest for 20 minutes. Meanwhile, in a saucepan, sauté onion in butter until transparent. Stir in the ketchup, mustard, brown sugar, hot pepper sauce, remaining steak sauce and reserved drippings. Simmer for about 10 minutes. Slice meat ¼ to ½ inch thick across the grain. Serve with warm sauce on the side.  Serves 8-10

Trek with John DeMers as he eats his way through the best barbecue from all around Texas in Follow the Smoke! For more great barbecue and southern recipes, feast on Follow the Smoke and Delicious Mischief. Where Texas meets books Goode Barbecue.