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.
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.