Pinkerton's Barbecue: A Thanksgiving Feast for Football Fans
Imagine waking up on Thanksgiving Day, not to the aroma of a family dinner, but to the anticipation of smoking 60 briskets! That's exactly what the pit crew from Pinkerton's Barbecue did, all in preparation for the Texas vs. Texas A&M game. But why? Well, let's dive in.
This wasn't just any game; it was the first time in 15 years that the Longhorns faced their rivals, the Aggies, on their home turf at Darrell K Royal-Texas Memorial Stadium. Pinkerton's, a Houston-based barbecue joint, has been running a pop-up at the stadium for regular season games since last year. Grant Pinkerton, the owner and a third-generation Longhorn graduate, shared his excitement, recalling his college days tailgating and cooking barbecue near the stadium. He never imagined he'd be invited to be a part of the official game-day experience.
The Art of the Brisket:
The process is a labor of love, with the pit crew working in shifts. The briskets, smoked for 16 hours on Thanksgiving Day, then rested in shams for 12 hours, are the heart of Pinkerton's magic. But that's just the beginning.
More Than Just Brisket:
Pinkerton's offers a special game-day menu that goes beyond their regular offerings. Think turkey and pimento cheese sandwiches and Texas street corn cups. You can also find chopped pork shoulder sandwiches and sausage wraps. Kayla Webber, the Chief Operating Officer, leads an eight-person crew on game day, arriving early to get everything ready. They prepare ribs, cold-smoked turkey, and more, all sliced fresh at the restaurant.
The Logistics:
The team loads six 40-pound coolers of meat into vehicles and heads to Austin. The pop-up aims to be up and running four hours before each game, with a setup time of about two hours. Pinkerton emphasizes that everything is fresh, sliced right in front of the customers. During some games, like last year's Georgia matchup, they went through 85 briskets in just three hours, along with about 30 pork butts. They estimated they brought a similar amount to this year's Lone Star Showdown, potentially close to a metric ton of meat!
A Bold Move in a Barbecue Hotspot:
Webber expressed excitement about bringing their barbecue to Austin, a city known for its barbecue scene. She noted that while Austin has its established favorites, Pinkerton's aims to win over fans with its unique offerings.
What do you think? Do you agree that Pinkerton's can make a mark in the competitive Austin barbecue scene? Share your thoughts in the comments!
