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.
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.
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
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