'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
It started with a sad photo of brisket.
Since Franklin Barbecue opened, pitmasters have turned to the more expensive cuts of meat. And that's a good thing.
Stuffed with brisket and cheddar, these long, crisp "potato sausages" are a revelation at Austin joint.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
Texas toast makes everything better at this new classic-menu spot in Celina.
It took nine years for him to meat his match.
Judging the effects of extreme wet-aging on brisket.
Welcome to the golden age of Texas barbecue.
After thousands of barbecue meals, I’ve never been struck ill by smoked meat. Maybe it’s the long cooking time, or the preservative qualities provided by a layer of wood smoke, or maybe I’ve just been lucky. Either way, I put that streak to the test over the weekend. “How long…