Texas brisket
Low-and-slow meat
Texas brisket is beef brisket prepared in the Central Texas barbecue tradition—rubbed with salt and black pepper, smoked low and slow over post oak or other hardwood for many hours until the meat develops a dark, peppery crust (the bark) and becomes tender enough to pull apart.
It's the centerpiece of Texas barbecue culture, served sliced with minimal sauce: We waited three hours in line for that brisket and it was worth every minute.
- smokedExposed to wood fumes
- barbecueSlow-cook over coals
- beefBovine meat for eating
- pitmasterBarbecue cooking specialist
- rubApply friction manually
bark · smoke ring · oak · mesquite · low and slow · fat cap · beef tallow · burnt ends · paper wrap · meat sweats · sliced · tender · juicy · salt · pepper · butcher paper · drippings · Austin
- local foodslocal favorite, regional cuisine, local produce, local seafood, regional specialty
- regional cuisineNew England clam chowder, Chicago deep dish, Detroit pizza, New York pizza, Chicago hot dog
- smoked beefpastrami