Painstaking process behind meat at Ten50 BBQ in Richardson

Diners at Ten50 BBQ can choose from a selection of barbecued meats as well as hot and cold sides.

Diners at Ten50 BBQ can choose from a selection of barbecued meats as well as hot and cold sides.

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Ten50 BBQ
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Ten50 BBQ

William Weisiger’s career trajectory often strayed from the status quo. He got his start in finance, but an entrepreneurial spirit led him to pursue self-employment gigs, such as professional poker player and purveyor of items from repossessed storage units.


Six years ago, he was plotting his next career move, one that would have taken him out west to open a barbecue restaurant.


“I learned to smoke meat from my grandfather and his brother ... starting at about the age of 9, where they literally used to dig a pit in the ground, line it with bricks and make a makeshift smokestack—seriously old school,” he said.


So when the original owners of Ten50 BBQ invited him on as chief pitmaster around 2013, Weisiger was not sure the job was a good fit. For one, it would derail a plan he had in the works with friend Greg Woodward to open a barbecue restaurant in Utah.


Eventually, with encouragement from Woodward, Weisiger accepted the position. It has been five years since Ten50 BBQ opened in the former K&G Men’s Supply Store off US 75. Every day, hungry masses craving Central Texas-style barbecue fill the 10,000-square-foot space.


The secret to perfectly smoked meats is time and consistency, Weisiger said. At Ten50 BBQ, meats like brisket and pork butt spend upwards of 10 hours cooking “low and slow” over post-oak wood chips. On any given day, three Oyler pits smoke anywhere between 3,000-4,500 pounds of meat, Weisiger said.


The crown jewel of Ten50 BBQ’s menu is the prime brisket, which takes between 10-12 hours to cook at 200-225 degrees, Weisiger said. All of the brisket is trimmed down to quarter-inch slices that boast a healthy layer of fat and a flavorful, smoky rind known as “bark.”


“We work painstakingly long hours to create that bark,” he said.

By Olivia Lueckemeyer
Olivia Lueckemeyer graduated in 2013 from Loyola University New Orleans with a degree in journalism. She joined Community Impact Newspaper in October 2016 as reporter for the Southwest Austin edition before her promotion to editor in March 2017. In July 2018 she returned home to the Dallas area and became editor of the Richardson edition.


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