How This Pitmaster Makes Texas-Style Barbecue That Ranks Among the State’s Best
In the heart of North Texas, the pitmasters at Hutchins BBQ in McKinney and Frisco have earned a reputation for producing some of the most consistently outstanding barbecue in a state that takes its smoked meats very seriously. A widely viewed video titled “How This Pitmaster Makes Texas #1 BBQ” put their process in the spotlight, showcasing the dedication, technique, and restraint that define elite Central Texas-style barbecue—even if the “#1” claim is proudly subjective in a field full of fierce contenders.
While publications like Texas Monthly crown different champions in each ranking cycle (recent winners include Goldee’s in Fort Worth and Snow’s in Lexington), Hutchins remains a perennial favorite among locals and visitors for its melt-in-your-mouth brisket, fall-off-the-bone ribs, and creative sides like the famous Texas Twinkies—jalapeños stuffed with cream cheese, wrapped in brisket, and finished with bacon.
So what sets top-tier Texas barbecue apart, and how do pitmasters like those at Hutchins achieve it?
The Foundations of Great Texas Barbecue
At its core, authentic Central Texas barbecue is about simplicity and patience. The goal is to let high-quality beef speak for itself, enhanced only by smoke, salt, and time.
- Wood Selection
Post oak is the preferred wood across most of Texas’s legendary pits. It burns hot and clean, delivering a mild, steady smoke that complements rather than overwhelms the meat. Experienced pitmasters burn logs down to coals in a separate firebox, then shovel those glowing embers into the main chamber of an offset smoker for precise temperature control. - Meat and Seasoning
Full-packer briskets (point and flat together, with a generous fat cap) from Prime or high Choice grades form the centerpiece. Pork spare ribs and house-made beef sausage round out the menu. Trimming is minimal—fat renders slowly and bastes the meat during the long cook.
The rub is famously straightforward: coarse black pepper and kosher salt, often in a 50/50 ratio. Some pits add a touch of seasoned salt or garlic powder for subtle depth, but the hallmark of Texas style is restraint. No sugary rubs, no heavy herbs, no mopping or spritzing during the cook. - Low and Slow Smoking
Temperatures hover between 225°F and 275°F in large offset smokers. A single brisket can take 12 to 18 hours, depending on size, weather, and the quirks of that particular piece of meat. Pitmasters stay vigilant, feeding the fire, rotating meats for even exposure, and watching for the telltale signs of doneness: a dark mahogany bark, a probe sliding in like butter, and the signature “jiggle” when lifted.
Internal temperature targets around 200–203°F serve as a guide, but feel and experience ultimately decide when the brisket is ready. - Resting and Serving
Once off the pit, briskets are wrapped in butcher paper and rested for several hours. This crucial step allows juices to redistribute and collagen to further break down, resulting in extraordinary tenderness. Meats are sliced to order—thick, juicy slices with a pronounced smoke ring—and served unadorned on butcher paper. Sauce, if offered at all, is a thin, tangy concoction on the side.
The Real Secret: Attention and Experience
Beyond equipment and ingredients, the true art lies in constant vigilance. Humidity, wind, wood moisture, and even the marbling of each individual brisket introduce variables that no recipe can fully predict. Veteran pitmasters describe their craft simply: “Watch the fire. Watch the meat.”
That hands-on mastery is what separates good barbecue from unforgettable barbecue. Places like Hutchins demonstrate it daily, turning out brisket with deep smoky flavor, a crisp yet yielding bark, and succulence that has earned them lines out the door and loyal fans across Texas.
Whether you’re standing in line at Hutchins or firing up your own backyard pit, the lesson is clear: great Texas barbecue isn’t about complicated techniques or flashy ingredients. It’s about quality meat, clean post-oak smoke, simple seasoning, and the patience to let time and fire work their magic.
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