- Whole packer brisket
- Salt and coarse black pepper
- Post-oak smoke
- Patience (12+ hours)
Texas BBQ Brisket
Smoked Texas brisket. Photo via Wikimedia Commons.
Texas brisket is beef smoked low and slow over post oak for 12 to 18 hours until the bark is black, the smoke ring is pink, and the fat renders into the meat. Salt and pepper is the traditional rub; the smoke does the rest.
Central Texas BBQ is a German-Czech immigrant tradition turned pilgrimage cuisine. The lines at Franklin Barbecue in Austin (often sold out by 1 p.m.) are part of the experience; order by the pound, eat off butcher paper.
Key ingredients
How it is eaten
Central Texas BBQ is a German-Czech immigrant tradition turned pilgrimage cuisine. The lines at Franklin Barbecue in Austin (often sold out by 1 p.m.) are part of the experience; order by the pound, eat off butcher paper.
Where to try it
- Franklin Barbecue in Austin (arrive before 9 a.m.)
- Snow's BBQ in Lexington (Saturdays only) and the Lockhart joints (Kreuz, Smitty's)