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).
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 email@example.com.