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Picture this.

You’ve got your shiny new cowboy boots and hat on, kicking up dust as you walk to your seat at the rodeo. The sun is beating down on your face, an ice cold beer sits in your hand to quench your thirst. Excitement fills the air and an enticing smell wafts your way – the best smoked beef brisket this side of Texas.

No, you’re not at the Houston Livestock Show and Rodeo!

But don’t despair.

If you crave the taste of The South in one, juicy, mouth-watering bite, Fry’s American BBQ Brisket Sandwich will will do it for you:

Mounds of sliced beef brisket and delicious crunchy bark piled into a sweet, toasted brioche bun. The tender meat is smothered in our moreish spice rub and slow-smoked to set your world on fire.

Here at Fry’s American BBQ we’re obsessed with American food culture and barbecuing. The taste of Texas is yours with with our authentic smoking and barbecue techniques.

We take our meat smoking very seriously. So dig out your Stetson and enjoy this blog – you’ll be a fan too by the end!

Get your smoke on!

”What IS smoking anyway?” Great question, glad you asked.

Smoking is the process of cooking meat by exposing it to smoke from burning wood which gives it flavour. Well, yeah! But it’s a bit more exciting than that.

Experts use smoke-roasters, closed wood-fired ovens or traditional barbecue pits to ensure meat is glazed to perfection with rich, sumptuous flavours. The best brisket in town is developed using just the right woodchips or pellets. To create melt-in-the-mouth beef with bold smoky aromas the right kindling is essential:

Mild flavour – alder, apple, apricot, ash, birch, cherry, maple, peach, pear

Medium flavour – almond, hickory, pecan, post oak, pasania

Strong flavour – acacia, black walnut, chokecherry, grapevine, mesquite

For best results, most control and juiciest final product, the recommended heat of a smoker is between 225-250° F.

This bark has bite

Authentic brisket is soft and tender, but one of the tastiest parts is the bark. This outer layer is formed by smoke reacting with the meat, moisture and sweet-tangy spice rub. The stellar combination of a dark, chewy, blackened outside complements the blush flesh when you slice it.

Don’t bother with trashy disposable barbecues that make sausages look anaemic. If you want succulent meat that’s soft and falls off the bone, smoking is the way to go. Smoking is a refined way to put meat centre stage and it’s the ONLY way to cook in our view.

Smoking’s traditional past

The BBQ has been a staple in the American way of life for centuries.  From spare ribs to corn on the cob, everything is fired-up, it’s in their DNA and enjoyed by all the family. Each state relishes feasting from a pit, car-b-ques or tailgating at football matches.

But where did it all begin?

Historians believe food smoking began accidentally in the palaeolithic era. After a hard days’ hunting (and a side hustle of discovering fire), early humans hung meat away from pests and near the fire. Over centuries not much has changed, basic steps remain the same today as they were thousands of years ago.

Barbecuing is an art in the U.S.A and competitions are held throughout the year. Most famous are:

Skilled pitmasters from around the globe hone their craft to compete for big prizes and glory!

Different strokes for different folks

American barbecuing styles are diverse dependent on region. The type of BBQ methods reflects each state’s culture and history; from smoked brisket and pulled pork to sticky ribs and burnt ends, with preferences of meats, spices, fuel and fixings.

Yum! Feel like blazing a trail to the U.S.? Let’s start Texas-style:

Everything is bigger in Texas – it’s the second-largest state in the U.S. Texas’ variety of landscapes plays a part in what’s on offer.  Using traditional wood-burning techniques, you can load up on smoked brisket, beef short ribs, smoked sausage, chicken, pork chops, loin and pulled pork.

North Carolina – Piedmont style pork shoulder is the favoured here with vinegar & ketchup-based sauce

South Carolina – loves a whole hog or shoulder with a mustard-based sauce

Western Tennessee and Memphis – famous for their dry rub ribs

Kentucky –  mutton, pork shoulder and whole hog are popular

Kansas City – barbecue is more about the sauce, often used with smoked pork, lamb, chicken, beef and turkey

Easy Brisket Recipe

Have no fear! We mere mortals can use conventional ovens to conjure up the spirit of Texan soul food. Tune in to your favourite country station playing Dolly and go for it.

  • 1 (3lbs) beef brisket, trimmed of fat
  • 1 medium onion, thinly sliced
  • Salt and pepper to taste
  • 1 (330ml) can of beer
  • 1 (330ml) bottle tomato-based chilli sauce
  • 10 tbsp cup brown sugar
  1. Preheat the oven to 225° F (105°C).
  2. Season the brisket on all sides with salt and pepper. Place in a glass baking dish and cover with a layer of sliced onions.
  3. In a medium bowl, mix the beer, chilli sauce, and brown sugar. Pour over the meat and cover the dish tightly with aluminium foil. Cook for 3 hours in the oven.
  4. Remove the aluminium foil and cook for an extra 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish.
  5. Reheat in the oven with the sauce spooned over the sliced meat.


Now you know how smoking works, the centuries of tradition and reasons why it’s one THE top ways to flavour meat.

If this has whetted your appetite, try our totally irresistible Brisket Sandwich and let us transport you to Texas. It’s a steal at £5.95 and our secret Fry’s Signature Sauce comes FREE.

Want more? Order from our menu, get social on Facebook or come in store to sample the delights TODAY!

Fanatical about BBQing like us? Head over to our website to learn more about our unique smoking process.

Fry’s America BBQ – Bringing the taste of the USA BBQ to the UK.

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