Cooking

Sorted by Date

marshall2

Smoking brisket in a grocery sack

Jason Hoskins writes: First of all, I enjoy your blog. Check in on it everyday. I have one question. I am planning on smoking a brisket this weekend and I wanted to try the butcher paper method you all wrote about. The problem, I can’t find any plain brown butcher paper and I don’t have time to order it. I was wondering if you all thought a plain brown paper sack (grocery bag) would work? I figured it is basically the same as butcher paper but I’m not totally sure. Thanks for your time. Posse Pitmaster Marshall Cooper responds: Interesting…
 - 04/21/2011
smoke1

Pit Talk: Finding the best level of BBQ smoke

Here’s a new feature on our blog, Pit Talk. Texas BBQ Posse pitmaster Marshall Cooper will share insights he’s gained in almost 30 years manning a backyard smoker. Here are a few of his thoughts on smoke and BBQ. Marshall writes: So, it seems there could be a big disparity on desired smoke levels between competition judges, BBQ restaurants and everyone else. In talking to several competition guys, “the judges just want a very subtle layer of smoke, so you can taste smoke but not enough smoke that it makes you burp” is one comment. “I always lose points if…
 - 04/15/2011
marshall1

Posse pitmaster Marshall Cooper talks butcher paper wrapped cooking with Mr. BBQ

Mr. BBQ Bruce Bjorkman has once again called on the Texas BBQ Posse to talk barbecue on his syndicated radio show. Texas BBQ Posse pitmaster Marshall Cooper will join Bruce this Saturday to talk about his test cooks smoking brisket and ribs with butcher paper wrap, rather than foil, during the cooking process. Posse lead writer Gary Jacobson has visited the show three times over the past year to share stories from our Texas BBQ tours, but this is Marshall’s first appearance. He’s a master backyard pitmaster, with over 25 years of experience manning the smokers. We first saw the…
 - 01/21/2011
butcherSTART

Pit Talk: Butcher paper wrapped brisket – Pitmaster Marshall Cooper shows you how

*We have an updated article Cooking butcher paper wrapped brisket, which includes a step-by-step video. Our recent Central Texas 5-Star Anniversary BBQ Tour yielded an unexpected discovery as we talked technique with Aaron Franklin, owner of Franklin Barbecue in Austin. Several Texas BBQ Posse members are backyard pitmasters, so we are always pestering BBQ joint pit bosses for their tricks of the trade. This one stopped us in our tracks though, when Aaron casually mentioned that he wraps his award-winning brisket in butcher paper, rather than foil, during the cooking process. What was that? Butcher paper wrapped brisket? Pitmaster Marshall Cooper…
 - 12/23/2010
ledeoc

The Barbecue Chronicles: Blues, Bandits & BBQ festival, the Posse’s first cookoff

As the Texas BBQ Posse, a small group of us from the The Dallas Morning News, and friends, have traveled much of the state in search of the best smoked meats we can find. Then we tell readers what we think of the joints we visit. Anyone can talk a good game, some readers have gently reminded us since we began our Barbecue Chronicles in late 2009. So we decided to see if we could also walk the barbecue walk. Last September, we entered our first competition, the Blues, Bandits & BBQ festival in Oak Cliff. It was an exhausting,…
 - 09/14/2010
hat

Texas BBQ Posse! “Converting the vegetarian, one diner at a time!”

One of the Posse’s proudest accomplishments this weekend was converting not ONE, but TWO vegetarians at the Blues, Bandits & BBQ cook off in Oak Cliff. After a taste of Bryan Gooding’s award-winning chicken, they could not help but join the ranks of carnivores again. The photo below, shot by competition organizer Rob Shearer, shows the decisive moment as our first convert, in the center wearing a dark red jacket, bites into sample of Bryan’s chicken at the Posse’s Saturday night dinner party on Clinton Avenue. On Sunday, a second meat-free person rejoined the ranks of meat lovers after sampling…
 - 09/13/2010
teamfoto

Victory in the OC: The Posse wins for chicken and brisket

What an incredible two days camped out at the corner of Clinton Ave. & Seventh St. in Oak Cliff! The Blues, Bandits & BBQ cook off was our first competition and the Posse rose to the occasion. Posse cook team member Bryan “Chicken a la KIng” Gooding, below, won first place for his chicken. He had perfected a rub and cooking technique for organic chicken and executed his plan to perfection on Sunday. Our lead cook Marshall Cooper also nailed second place with a 15-pound monster organic brisket, smoking it for a full 24 hours at 220 degrees. After five…
 - 09/13/2010
tay2

Fear & Loathing at the Taylor International Barbeque Cookoff

We had an absolutely amazing weekend starting Friday night in Taylor, Texas. The primary purpose of the trip was to attend the Taylor International Barbeque Cookoff on Saturday, but the weekend began on Friday night with a dinner visit at Louie Mueler Barbecue followed by wine, cigars and great music on the back deck at the Talbot Street Bed & Breakfast in Taylor. Saturday morning brought the Texas BBQ bloggers round table at Louie Mueller, arranged by our friend Daniel Vaughn. Then on to the Taylor cookoff for some BBQ 101. Fellow posse member Gary Jacobson and I need all…
 - 08/23/2010
wood

The secret to a great brisket is in the wood

There’s a really good article on the wood and barbeque on page one of The Dallas Morning News this morning. Writer Erinn Connor takes a look at Arnold Brothers Forest Products, who supplies wood to most of the barbeque joints around the region. Texas BBQ Posse member Marshall Cooper is quoted in the article. He’s been a long-time customer of Arnold Brothers and sums up the importance of good wood in the story. “A lot of people who don’t do this don’t realize the wood is really important,” Marshall said. “The smoke gives the meat the flavor.” Click here to…
 - 07/18/2010
mc4

Hangin’ with Mr. Cooper

Texas BBQ Posse members were treated to a special stop on the barbeque trail on Saturday afternoon. Expert backyard pitmaster Marshall Cooper invited us to join his family and friends for an incredible spread of smoked meats and sides. Marshall began following our BBQ tours through Gary Jacobson’s stories in The Dallas Morning News. He wrote Gary, “I would like nothing more than to include you and your entourage at my next backyard BBQ. I will slow smoke beef brisket, pork ribs and pork shoulder and make sure there is enough for everybody to eat until they are stuffed! Just…
 - 05/09/2010

Copyright 2017 © All Rights Reserved