Howdy! Welcome to Texas BBQ!
About Us
Our mission is to help you cook better backyard barbecue. To do that, we’ll deliver stories directly to your inbox each week that include tips, advice, and recipes on how to enhance your barbecue game. What’s the best way to wrap a brisket? What’s the best wood to use for beef, chicken, or pork? What should you look for when buying a smoker? We’ll answer those questions and more every Thursday — just in time for you to take the tips in each issue and apply them to what you’re smoking that weekend.
We’d love to hear your ideas, stories, or thoughts with me in the comments or at howdy@bourboncue.com.
Do I Have to Pay to Subscribe?
The Texas BBQ newsletter will always be free, but if you’d like to support our work, you can do so by purchasing a monthly ($5) or annual ($50) subscription. All proceeds go towards testing new recipes and barbecue techniques, reviewing equipment, and helping you cook better backyard barbecue.
You can also support Texas BBQ by buying from our affiliate links: ThermoWorks • Amazon
Best Of Texas BBQ
1. This is what you should look for when buying a smoker
2. Do NOT cook your briskets like this
3. The foil boat wrap is a game changer
Also Check Out
Here are a couple of great resources to improve your barbecue from Texas’ best.
1. Video: Chuds BBQ reveals his secrets to a great brisket
Bradley Robinson, aka Chuds BBQ, shares some great tips here about how to smoke a solid Texas-style brisket. His videos are a must watch.
2. Article: Texas Monthly’s top 50 BBQ joints in Texas (2021 edition)
Looking for the best of the best in Texas barbecue? Look no further than Texas Monthly’s top 50 list. Released every four years, the TM staff puts in meticulous work in finding the best in Texas.
Tough job, right?
3. Podcast: Tales From The Pits
Hosts Bryan and Andrew sit down and talk with some of the best pitmasters in the state, creating a riveting podcast that gives great insight into the world of Texas BBQ.
About the Author
Matt Keyser is the owner of Bourbon Brothers BBQ in Conroe, Texas. Prior to starting a barbecue pop-up, Keyser spent 15 years as a reporter covering Texas, including small-town government, major league sports, and investigations.
His work has appeared in the Washington Post, USA Today, CNN, Forensic Files, and in newspapers and TV stations across the country.
Although he made a career of sharing people’s stories, Keyser is constantly in the kitchen: cooking for family and friends, testing new recipes, and always improving his culinary skills.
Facing burnout at the start of the COVID-19 pandemic, Keyser left journalism full time to pursue a more active career in cooking. He and his longtime friend Caleb Johnson founded Bourbon Brothers BBQ in April 2021.
