Travel Reference
In-Depth Information
of the state, oak in central Texas and mesquite out west. (Mesquite was considered all but
a weed until someone realized how nice a flavor it lent to wood chips.)
The Meat
Texas barbecue leans heavily toward beef - a logical outgrowth of the state's cattle in-
dustry - and most signature dishes come straight from the sacred cow. The most common
is beef brisket, a cut often used for corned beef. With a combination of patience, experien-
ce and skill, a seasoned pit boss can transform this notoriously tough meat into a perfectly
smoked, tender slab of heaven. Even tougher cuts of meat enter the smokehouse and
emerge hours later, deeply flavorful and tender to the tooth. Sliced thin and internally
moistened by natural fat, a well-smoked brisket falls apart with the slightest touch and can
rival more expensive cuts for butter-smooth consistency.
