Oklahoma barbecue is a mixed-plate tradition: slow-smoked brisket, pork ribs, pulled pork, and thick-sliced smoked sausage served together on butcher paper with white bread, dill pickles, and raw onion. The smoke source is typically hickory or oak, and the cooking time runs 12 to 16 hours at low heat. Sauce is offered on the side rather than applied during cooking, putting the focus on the quality of the smoke ring.

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.

Where to eat Oklahoma-style BBQ in Tulsa

1 editor pick for Oklahoma-style BBQ in Tulsa, ranked by editorial score. All Tulsa signature dishes · Oklahoma-style BBQ across every city.

More places near Albert G's BBQ Downtown

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Make it at home

Serves Serves 614 hrIntermediate

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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Rest wrapped brisket in a cooler or warm oven for at least 1 hour before slicing against the grain.

Editor tip. The stall at 70 to 75 degrees C internal is normal; resist the urge to raise the heat and push through it slowly.

Common allergens: Gluten.