Texas brisket barbecue used to be a
cheap meal. It used to be tossed on brown paper and eaten with a fork, or with fingers.
Lately it has become so popular that
in Austin, Franklin Barbecue, one of the nations leading sellers, attracts
hordes of people daily. Some have even spent the night in a tent in order to be
in line. The daily supply usually runs out by 3 p.m.
Since brisket comes from the tough pectoral muscle, proper brisket needs lots of heat to tenderize it, so it is smoked with wood for up to 18 hours to develop a proper crust on the outside and a juicy tender interior. History shows that the idea comes from German and Czech meat markets who tossed meat hard to sell into smokers.
The fast food chain Arby’s swallowed
up 5% of the available supply when it reintroduced its Smokehouse Brisket sandwich last summer.
Foodways Texas last January organized
a “Camp Brisket”. And the 5 spots available were snapped up in 5 minutes. Cooks who spend $495.00
to trim, smoke, and eat brisket for two days.
So,
when you have an opportunity, try some Texas barbecue brisket.
GPD 2/5/15
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