All The Secrets

Pappas barbecue restaurant shares secrets of brisket success

Pappas Bar-B-Q, bellwether of the burgeoning Pappas family of restaurants, is celebrating its 50th anniversary this month. The chain has 17 locations in Houston, plus one in Dallas.

Brothers Chris and Harris Pappas opened their first restaurant, The Brisket House, in 1967. That started a restaurant chain that's grown to 90 restaurants with eight concepts over eight states: Pappadeaux, Pappasito's, Yia Yia Mary's, Pappas Bros. Steakhouse, Pappas Seafood, Pappas Bar-B-Q, Pappas-this, and Pappas-that. There are three dead giveaways to a Pappas restaurant: big food, impeccable service, and lines out the door.

While the Pappas Bar-B-Q anniversary party is in full swing, here are 10 questions for marketing director Christina Pappas, daughter of Pappas founding father, actually brother, Harris Pappas.

CultureMap: How much did a brisket sandwich cost the day Brisket House opened in 1967?

Christina Pappas: "Our brisket sandwich originally was only 85 cents. As time went on and costs slowly increased, we had to ask ourselves a big question: Could we go over a dollar? It was a big deal when we eventually made the decision to raise the price to a dollar."

CM: What is the top-selling item on the Pappas Bar-B-Q menu?

CP: "No. 1 is our chopped beef baked potato. If you haven’t ever eaten one, you are in for a treat. They are the biggest baked potatoes in town. We choose Idaho russets to make sure we’re getting the right size and correct taste. We cook them for about 45 minutes in the oven, and we carefully watch our hold times. We then put on all the delicious toppings. The butter goes on first, then scoops of sour cream and a heaping amount of shredded cheddar cheese, followed by your choice of meat. Our potatoes are 'Count 35,' which means there are 35 potatoes in a 50-pound box. I told you that they were big."

CM: Have you ever had a menu item that flopped?

CP: "We decided to avoid the street tacos and quesadillas you trend see at many barbecue restaurants. They did sell okay for a few weeks three or four years ago, but sometimes you need to concentrate on what you do well. We made the decision to focus on smoked meats."

CM: How long does it take to train a pitmaster at Pappas Bar-B-Q?

CP: "Training a pitmaster usually takes a minimum of two months, but to perfect the skill can take years. There is a lot of experience they must have to get the perfect product. The pitmaster needs to instinctively know when to pull the meat from the smoker. It isn’t just about instinct, though. A lot of it has to do with training, mentoring, and hiring the right people."

CM: What part of the cow does brisket come from?

CP: "The brisket comes from the lower breast of the cow. It tends to be a tougher cut due to the high amount of fat and collagen, but slow-smoking the brisket allows the collagen and fat to melt and the meat to become tender and flaky."

CM: What are the barbecue industry names for the different parts of a brisket?

CP: "There is a slew of barbecue names for both the top and bottom section of the brisket. The bottom is a leaner portion of meat and can be known as the lean or the flat. The top part of the brisket is fattier and often called the loose, the point, or the lifter."

CM: How long does Pappas BBQ smoke its brisket?

CP: "The total prep time for our beef is more than 24 hours. We start with high-quality Certified Angus Beef and then treat it with our simple salt and pepper rub. We load the pits up three times a day and cook them low and slow so they get that crispy ring on the outside of the meat. Resting the meat is just as important as cooking. It takes about seven to eight hours for the juices to reabsorb and for the meat to cool down to the optimum serving temperature. As for how long it is in the smoker, well, some things must be kept a secret."

CM: If a brisket weighs 15 pounds when you begin to prepare it, how much will it weigh when it comes out of the smoker?

CP: "About half of its original weight. Before the brisket goes into the smoker, it is trimmed, which loses about 10 percent of the weight. The brisket is going to lose about 30 to 40 percent more of its weight during the cooking process."

CM: Which restaurant was the first to have the name "Pappas" on the sign outside?

CP: "The Brisket House was our original name. We did not think about changing the name until another restaurant in town opened with a similar name: Brisket Barbecue. When we opened our sixth restaurant, we decided we needed to differentiate ourselves. That was when the brand Pappas Bar-B-Q was created. It was a hit, and we quickly changed the other stores to the same name."

CM: What is the most popular dessert at Pappas BBQ?

CP: "Cheesecake is our most popular dessert, followed by pecan pie. All of our desserts are homemade at our Pappas Bakery located in Houston. The desserts are delivered daily to our restaurants. We serve one dessert that I personally don’t think gets its fair due. Our carrot cake with cheesecake icing is absolutely amazing."

Pappas Bar-B-Q celebrates its golden anniversary.

Houston, Pappas Bar-B-Q, October 2017, Brisket, sausage and sides

Courtesy photo

Pappas Bar-B-Q celebrates its golden anniversary.

barbecue

Convention News

Reducetarian Summit had to be unlikeliest convention in Dallas ever

Reducetarian Summit

Dallas likes to promote itself as a great place to host conventions, but one of the most unpredictable would have to be the Reducetarian Summit, which took place at the end of October at the Fairmont Hotel in downtown Dallas, where 500 people from around the world met to brainstorm on ways to reduce consumption of animal products.

Unpredictable because Dallas is overrun with steakhouses, and Texas is all about the consumption and production of meat, including being the top beef producer in the U.S. Yee-haw meat, and all that.

So, not the friendliest setting for an event that advocates cutting back on meat — but that was the point, said Reducetarian founder Brian Kateman.

"We could go to New York or Los Angeles, and draw a bigger crowd, and we have done that," Kateman said. "But we want to go to the places where these ideas are not yet as popular."

Kateman founded the organization in 2015 with a goal to reduce consumption of red meat, poultry, seafood, eggs, and dairy. The key word is "reduce," and it's a controversial stance for vegans who abstain from animals entirely — some of whom protest the concessions that the Reducetarian stance allows.

The Reducetarian outlook is pragmatic, with an awareness that an all-or-nothing approach can be intimidating. Kateman's theory, which he also published in a book called The Reducetarian Solution, is that a more flexible attitude that encourages "less" rather than "none" has the potential to win over more converts.

In his keynote speech, he emphasized four major points:

Getting a lot of people to reduce consumption has a bigger impact than getting a small number of people to swear off entirely.
It's about incremental change. The idea is to "celebrate and not berate".
All motivations matter — whether you're trying to stop cruelty or get healthier or save the environment, they're all equally good reasons.
The Reducetarian movement works to be an umbrella to all efforts: vegetarianism, veganism, pescetarianism, flexitarianism.

The three-day conference included panels, lightning talks, workshops, and fireside chats, with tech entrepreneurs, investors, philanthropists, journalists, environmentalists, animal advocates, nutritionists, academics, students, and non-profits, with nearly 100 speakers, panelists, and exhibitors.

That included a number of Texans such as Troy Gardner, owner of TLC Cafe in Richardson, Brandon Waller of Bam's Vegan, and Brett Christoffel from All Y'All's Foods, maker of It's Jerky Y'all vegan jerky, plus professors from TCU, University of Texas, and even Texas A&M.

Topics included buzzy concepts such as "blended meat," the practice of combining meat with other ingredients to use less meat, such as a burger made with ground beef and diced mushroom. There were talks on how factory farming affects workers and communities, documented so effectively in the 2022 filmThe Smell of Money, and a panel called "Waste Not, Want Not: How to Decrease Animal Products That Aren't Even Eaten" (leather etc.).

One of the best parts of the event was the emphasis on networking, with different techniques to help people connect including creating makeship groups of 10 people, who would introduce themselves and share their reason for attending. It gently "forced" everyone to interact, resulting in a sense of community that was a valuable takeaway. I may have only exchanged a sentence or two with Nitish Pahwa, writer from Slate, or Cameron Harsh, director of programs at World Animal Protection, but I feel like I know them now.

Last but not least was the food, with an expo showcasing plant-based, fermented, and cell-cultured food and related services.

This was the 10th anniversary of the event, and Kateman said that even as someone who'd been involved from the beginning, there were always new things.

"I think the point of the summit is that there is probably the opportunity to learn something you don't already know," he said.

sustainability vegan

All The Secrets

Pappas barbecue restaurant shares secrets of brisket success

Pappas Bar-B-Q celebrates its golden anniversary.

Convention News

Reducetarian Summit had to be unlikeliest convention in Dallas ever

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