What Makes Texas Brisket Different From The Rest?
NEWS
BY NIKITA EPHANOV
In the U.S., barbecue is a highly regional cuisine; one such example is Texas beef brisket. As the saying goes, everything is bigger in Texas — and this also applies to brisket.
Texas barbecue restaurants favor using a whole cut with fat attached. This includes the point cut, which is richly marbled and also allows you to get delicious burnt ends.
The go-to preparation for Texas brisket is low-and-slow smoking at 250 degrees Fahrenheit for up to eight hours. This melts down the fat, creating fall-apart tender slices.
Meanwhile, external seasonings are light-handed: a simple salt and pepper dry rub. To make the meat shine, pit masters use pecan, hickory, oak, or mesquite wood.
The dedication required to successfully make Texas-style brisket has made it legendary, with enthusiasts waiting in line for hours to try out brisket at the best restaurants.
