As I’ve talked about before, smoked brisket wasn’t always the cornerstone of Texas barbecue. Before the beef purveyor IBP started shipping individual cuts to meat markets, these establishments (if they smoked meats at all) were cooking the entire beef forequarter. This meant they were smoking both the cuts familiar to us
Texans love to say that everything’s bigger here, but when it comes to the waistlines in one in four of our largest cities, that’s nothing to brag about.
You can always spot a smoker. He fiddles with matches, his shirt pocket bulges in a tiny rectangle, and fumes emerge from his mouth and nose. But what should we do about him?
