Crossbuck Brisket
There is little debate that Brisket is the King of Texas BBQ and Tim's role in bringing Central Texas style brisket to Dallas helped cement his place as a famed pitmaster. However, seeing room for improvement, Tim set out to create an even better brisket, one with more flavor, one that truly reflected the Best of American BBQ.
The Brisket
Tim started with big, 16 pound, Texas-sized briskets - very consistent in size and wet-aged for at least 45 days to aid in the tenderizing process.
Tim's Rub
From there, Tim took those beautiful briskets, seasoned them with his Guapo Rub, and let them sit in the cooler tenderizing and absorbing the flavors for another 12-24 hours.
The Smoke
Once the meat has had time to absorb the flavors and tenderize, he moved them into Crossbuck's custom-built smokers featuring his unique blend of post oak, hickory and fruit wood smoke that heightened the flavor of the brisket and brought out the sweetness in the rub.
The Crisp, "Sugar Cookie Crust"
He then smoked the briskets for 12 to 18 hours until the feel and jiggle of the brisket told him it was done. He never wrapped them or steamed them...as he wanted his briskets to maintain their beautiful bark - or what many referr to as a crisp "Sugar Cookie Crust."
Fresh & Sliced to Order
For those lucky enough to visit Crossbuck BBQ when it was open, they got brisket freshly pulled off the smoker and sliced to order. Diners could order lean brisket, fatty brisket or a little bit of each. Whatever they chose, they could rest assured it was fresh, fresh, fresh.
Sauce or No Sauce
While central Texas BBQ die-hards will insist that sauce ain't for brisket, Tim's Midwestern roots and decades of experience in Dallas BBQ proved that some people thought "BBQ is Sauce." Rather than pass any judgment, Tim and Damian created two of their own house-recipe BBQ sauces which were sold throughout Texas.