The Secret to Kevin Bludso's Famous Texas Brisket | BBQ: Smoke Out

Barbecue: Smoke Out follows longtime friends Kevin Bludso—legendary pitmaster, restaurateur, and owner of Bludso's BBQ—and Noah Galuten, James Beard Award-winning food writer, cookbook author, and outdoor cooking obsessive, as they bring their friendship, barbecue expertise, and passion for cooking outdoors to every episode. From low-and-slow smoking to hot-and-fast grilling, Kevin and Noah share techniques, stories, and plenty of laughs along the way. In this episode, the duo tackles the undisputed king of Texas barbecue: the low-and-slow beef brisket. Battling a brutal Texas windstorm in Corsicana, Kevin and Noah lock down the smoker for an epic 14-hour cook, keeping it authentically simple with no fancy trimming, a yellow mustard binder, and a heavy coat of Kevin's signature SPG (Salt, Pepper, Garlic) rub. Smoked over a blend of Texas post oak, mesquite, and pecan, the brisket emerges with the perfect bark, tenderness, and legendary jiggle. While the brisket slowly renders, Kevin and Noah build a full Southern comfort feast. Kevin prepares his family's heirloom Wind Tunnel Potato Salad, packed with mustard and sweet relish, while Noah lends a hand with the fresh herbs. Together, they whip up a batch of Dump-and-Stir Barbecue Baked Beans loaded with brown sugar, bell peppers, and smoky brisket chunks. Then Noah flips the script on traditional barbecue with a recipe from his new cookbook: a flash-grilled Vietnamese-Style Brisket Noodle Bowl marinated in a sweet, sour, and spicy fish sauce that leaves Kevin thoroughly impressed. In this episode: • The No-Trim Truth: Why leaving the fat cap intact helps protect your brisket from drying out. • Warm Potato Magic: The secret to seasoning potatoes while they're still warm for maximum flavor. • Hot & Fast Brisket: Noah turns paper-thin slices of brisket into a Vietnamese-inspired grilled noodle bowl in minutes. • The Butcher Paper Shield: Kevin explains why peach butcher paper is the key to preserving bark while retaining moisture. • The Rest Rule: The science behind letting a brisket rest for a full hour before slicing.