Kevin's BBQ Joints

Kevin's BBQ Joints Blog

John Mueller BBQ – Brisket Delivery

I won a contest a little while back from the great blog on all things BBQ in Texas, Man Up: Tales of Texas BBQ. I don’t remember what score I had to predict or for what game it was, but I do remember what I was hoping to win. It was a brisket from legendary Texas Pitmaster John Mueller (you may know him from the Mueller BBQ Family from Taylor, TX). You don’t forget things like that, especially being a BBQ addict from California who longs for a trip to Texas to try the 50+ joints on my list.

I figured I would give you a play by play view of my brisket arrival and ensuing Texas BBQ meal I put together (I do have a disclaimer. After reheating carefully I was so hungry that I sort of ‘butchered’ the slicing (John even mentioned I needed slicing lessons). Please disregard the slicing and simply enjoy the photos).

First off there was I a well placed and well intentioned copy of the Taylor Daily Press. Although I had no doubt, this further identified the contents as coming from Taylor.

I would have been content with just a brisket, but Mr. Mueller was kind enough to include a vintage JMBBQ tee (actually there were two tees – white and red. I’m very proud to be the new owner of them).

OK. Here’s the BBQ money shot. Really a sight for sore eyes. Seriously, look how gorgeous this looks. Simply salt, pepper, and passion in this brisket.

Another shot of the brisket waiting for me to slice for sandwiches.

My flash was a little too bright, but you get the picture.

Here’s what I put together. Not an authentic Texas platter, but I did have white bread, sharp cheddar, pickled jalapenos and of course the JMBBQ brisket.

Another shot of the plate with the white bread spanned like cards.

Lastly, I had asked I asked Gary Vayenrchuk from Wine Library what wine paired best with BBQ and he recommended Gigondas. Here’s the bottle I chose:

You won’t find Gigondas at every wine shop (won’t find it at any market most likely), but it’s worth the effort to try. It paired perfectly with the brisket since on it’s own it’s a very in-your-face red. I can see it working with pulled pork, ribs, sausage, or chicken.

So how was the brisket? In a word, incredible. You would think that a brisket cooked in Taylor, Texas and shipped to California would dry out upon reheating, but instead it was moist and flavorful. I was careful to keep it in the foil to slowly bring to temperature, however I think it has less to do with my warming skills and more to do with John Mueller’s BBQ skills.

I want to thank Drew at Man Up: Tales of Texas BBQ for setting up the contest and John from John Mueller Barbecue for killing it with the brisket. John isn’t in a fixed location as of yet, but you can get a hold of him via email at

Posted in BBQ Joints on by kevin - Comments (7)


  1. That’s awesome!!!

    Comment by Man Up Texas BBQ — December 22, 2010 @ 8:56 pm

  2. Red wine? Meh.

    Next time get yourself some Big Red. Don’t have any? Ask if it can be shipped out with the Q.

    I’m glad to see a Johnny M. sighting; you ARE aware that the oft suggested # 1 in the state (Franklin) has ties to John’s history, right?

    & That’s a nice looking hunk of man meat you have up there.

    Comment by NCAAFBALLROX — December 23, 2010 @ 3:25 pm

  3. That’s quite the nice haul there!

    Comment by Wayne Brown — June 6, 2011 @ 1:04 am

  4. Muellers briskets have always been way over peppered and John’s were always inconsistent on Manor Road. The guy was a jerk anyway. Its a shame he didnt inherit that gold mine in Taylor.

    Comment by James Rockford — June 19, 2011 @ 10:54 pm

  5. Wine with brisket? Now THAT’S funny….

    Comment by James Rockford — July 2, 2011 @ 2:27 pm

  6. Looks great. how many hrs and what type of woods?

    Comment by Mikel — July 9, 2011 @ 10:20 am


    photo of John Mueller’s new joint
    rl reeves jr

    Comment by RL Reeves Jr — January 27, 2012 @ 8:01 pm

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