Inspired by the Salt Lick’s brisket, Jordan Wright left a comfortable corporate life to pursue his smoked-meat dreams.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Hundreds of Whataburger meals, tons of tacos, and other staples to consider before this astronomically expensive meal.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Plus: a visit to Lockhart to see how custom smokers are built.
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
Nobody likes dry brisket. Nobody should serve it, either.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.