Memorial Day Weekend: Texas Style

We know how to do things here in Texas. We’re not as much Wallstreet as we are Willy Nelson, more Daisy Dukes than capri pants. Oh, we also know how to barbecue some serious meat. Which is why Memorial Day weekend is so dadgum important to us Southern folks: it’s our opportunity to shine (that and July 4th, we’re pretty good with settin’ fire to things, too.) So, ’tis the season to love all things Texas, and kick the summer off right with something that just says I Love the Lonestar State. Enter Chef Blythe Beck of Central 214, made famous by her series “The Naughty Chef” last season on Oxygen. If anyone knows how to cook something you’ll get guilt pounds just looking at it, Beck’s your gal. So although I’m sure you know exactly how to cook your meat, here’s her recipe for smoked brisket, which is flying off the bone at her restaurant (summer bonus: check out the newly renovated patio at Central 214 for nighttime movies all summer long!)

Smoked Brisket with Warm Potato Salad

1 whole brisket

2 cans of your favorite beer

3 Tbsp bacon

3 Tbsp diced shallots

1 tsp diced garlic

¼ cup malt vinegar

¼ cup water

2 Tbsp corn starch

¼ cup brown sugar

1-2 lbs fingerling potatoes

Kosher salt

Cracked black pepper

Procedure for Brisket:

Heavily season brisket with salt and pepper. Place brisket in smoker on low (225-250) for 8 hours. Pour beer into bowl or container suitable for smoker. Place underneath brisket. Flip brisket half way through cooking time. HINT: remember to allow your brisket to rest out of the heat for 10-15 minutes.

Procedure for Warm Potato Salad:

In sauce pot, cook bacon and render fat. While bacon is cooking, in a separate container, mix vinegar, water, corn starch, and brown sugar. When bacon is ¾ cooked, add shallots and cook until they begin to brown. Add garlic. Combine liquid mixture to bacon mixture. Allow to come to a boil until thick. Stir often to incorporate ingredients and prevent sticking. Fold in roasted halved fingerling potatoes. HINT: you can roast potatoes a couple of days before you need the salad. When roasting make sure to season with salt and pepper.


Slice brisket against the grain. Place potato salad on plate and enjoy!