Seoul
3 hours
Seoul: Taste of Korea, Authentic Home-Style Cooking Class
Experience the magic of Korean cuisine through an authentic home-style and hands-on cooking workshop in Seoul. Prepare a meal, then savor it with...
from$95Check dates
History
Oklahoma barbecue developed alongside the state's cattle ranching economy in the late 19th and early 20th centuries, drawing on both Texas beef-smoking traditions to the south and Kansas City pork-smoking traditions to the north. The result is a mixed-protein plate culture that predates the regional specialization that defines Texas and Carolina BBQ today.
Book a food experience
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Tokyo
2.5 hours
Shinjuku Tokyo: Authentic Japanese Home-Style Culinary Class
Learn how to make a complete Japanese-style meal set, including classics like okonomiyaki, yakisoba, or sushi at a bustling kitchen studio in...
from¥13,300Check dates
Marrakech
Day trip · 3h 30m
Marrakech: Home-Style Tajine & Mint Tea Cooking Class
Cook a traditional Moroccan tajine and brew authentic mint tea in a welcoming Marrakech family kitchen, then share the meal together.
from$27Check dates
Common allergens: Gluten
Make it at home
Ingredients
- 1.8kg beef brisket, flat cut
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 chunks hickory or oak wood (for smoking)
- White bread, dill pickles, and raw white onion to serve
Method
- Combine salt, pepper, garlic powder, and onion powder. Rub mixture evenly over all surfaces of the brisket. Rest uncovered in the refrigerator for at least 2 hours or overnight.
- Set a charcoal or wood smoker to 107 degrees C (225 degrees F). Add wood chunks and wait until the smoke runs clean and pale rather than thick and white.
- Place brisket fat-side up on the smoker grate. Cook for 8 to 12 hours without opening the lid more than once every 2 hours, until the internal temperature reaches 95 degrees C (203 degrees F).
- Wrap tightly in butcher paper when the bark is set (usually around 73 degrees C / 163 degrees F internal) and return to smoker until done.
- Rest wrapped brisket in a cooler or warm oven for at least 1 hour before slicing against the grain.
Tip from the editors. The stall at 70 to 75 degrees C internal is normal; resist the urge to raise the heat and push through it slowly.
Where to eat oklahoma-style bbq
Oklahoma-style BBQ in Tulsa
Albert G's BBQ Downtown ★ 3.9
Downtown BBQ counter with cafeteria-style tray service, slow-smoked brisket plates, pulled pork sandwiches, and Oklahoma sausage at prices that haven't kept.
More cities are in research. Want oklahoma-style bbq covered somewhere specific? Tell us where you want to eat.