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.
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.