This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Two Brothers BBQ Market, San Antonio

  • Filter
  • Time
  • Show
Clear All
new posts

    Two Brothers BBQ Market, San Antonio

    Accolades: Texas Monthly top 50 BBQ joints, cover photo of Prophets of Smoked Meat published by Anthony Bourdain.
    Setting: old school Texas type building with great Oaks hanging low and a wonderful outdoor seating area with a kids playground.
    Converstation with pit master (about 20ish year old, very attractive young lady, obviously excited to be talking about her job, and exceptionally nice):
    Me: wow, you get to learn all about smoking meats and get paid too! Man, I may quit my job and come learn from you. You must be making a lot of friends! (standing in the outdoor pit area where she was kind enough to give me the grand tour)
    Her: oh yeah! Everybody asks me what I do, cause I always smell like smoke. I've only been working the pits for about 8 months. I shadowed the pitmaster for 2 months, then he quit. So now I'm still learning.
    Me: That's impressive! You have a lot of responsibility here. So are you also the lucky one who gets to stick around all night and tend to the smokers (two beautiful special made long brick pits with a steel firebox on one end. Tremendous cooking capacity).
    Her: oh no. These briskets we put on around noon today. I'll just build a big fire and then before we leave tonight, I'll close off the vents and basically stop the oxygen flow so the fire just burns low and slow all night. Then I'll come back in the morning and check on them.
    In steps Dr. Blonder's voice to the back of my mind...
    So if you don't know why I'm not completing this review, please go and watch the archived presentation with Doc Blonder and Meathead on Smoke.
    Understand, this is about restaurant management, not a young apprentice pitmaster.
    My dog got plenty of leftovers.

    Holy cow. "soot city"

    I saw a video of a place in Texas that does something pretty neat. They cook the briskets to about 185 internal. One guy uses a thermometer, the owner and others use a min-pitch fork to see how well it turns in the meat. The briskets then get wrapped in butcher paper and PACKED into a cooler, and it is sealed tight. Those are next days briskets.
    Last edited by Jerod Broussard; December 16, 2014, 06:16 PM.


      Plenty of people rave about it, I've never been impressed. I've been maybe 5 or 6 times. That would go along way to explain the issue.


      • Voodoo
        Voodoo commented
        Editing a comment
        Yep. In a way, I hate to write things like that, but I know the audience here and its best to give the simple facts.
        It's kind of comforting to know a fellow AR member has some of the same feelings I do about a bbq shack many others are so impressed with.

      • mtford72
        mtford72 commented
        Editing a comment
        I can't shake the feeling of 'disrespect' with 2 Bros. BBQ mastery takes many years of dedication, and I kind of feel with 2 Bros that a 'celebrity chef' just wandered in a gave it a go. For non-San Antonians, the owner has several other very well respected restaurants. I'd probably think much the same if he opened a Sushi house.

        Fast forward a year or two and you've got the 20 something running the pits because she was the closest warm body to hand when the previous warm body quit. (No disrespect to her intended, just commenting on pressures of small business - all hands on deck kind of thing).

        Compare and contrast with T Muellers in Austin. Scion of BBQ family. You take a bite and just stop. The world turns slowly. All peripheral vision blurs, and the beef ribs comes into acute focus. He only cooks a couple of things, but they are sublime.

      • Voodoo
        Voodoo commented
        Editing a comment
        Mtford you're a mind reader. I've been thinking those exact same sentiments about the place, it's origins and probable downfalls.
        I did laugh about the sushi bit. I tale you didn't know he owns an Asian restaurant too?

      Now, I loved my decade or so in Austin and Dallas, feel more Texan than anything else, and obviously love my Texas 'Cue, but there are going to be Texans who have crappy tastebuds and/or ill-conceived opinions.

      And I come across people everyday - people who know or at least claim to know about cooking, etc. - who not only buy into a lot of cooking myths, but refuse to even consider the science like we get to learn from Dr. B

      But I tell you what, if there's a beautiful 20-something female pitmaster who's willing to hang out and talk to me about Cue, she can believe whatever she wants
      Last edited by The Burn; December 17, 2014, 02:27 PM.


        Hmmm.... That place is just around the corner from Jeff's Backyard where I bought my WSM. Only place I found the 22.5 at here in San Antonio. (That may have changed since I got it almost a year ago.)


          The brisket I got there 2 times that I've been was dry and over cooked...won't go back..
          Last edited by Coop505; March 23, 2016, 09:23 AM.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourácomplete review

          Compact Powerful Sear Machine For Your Next Tailgater

          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourácompleteáreview

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker

          GrillGrates Take Gas Grills To The InfraredáZone

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special