Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...

Texas Monthly is celebrating its 50th anniversary this year, and there have been a lot of firsts in that time, including the hiring of the first barbecue editor of any national publication in the ...

This article is part of Texas Monthly’s special fiftieth-anniversary issue. Read about the other icons that have defined Texas since 1973. The dominance of brisket on the Texas barbecue scene is ...

Last year, I bought a whole beef carcass for the first time. I was helping with a barbecue event where the main attraction was the full steer cooked over wood in a pit built with concrete blocks. The ...

One of the few certainties of life in Texas is finding brisket on a barbecue menu. This was not always the case. Brisket only became a regular menu item in the 1960s, when Midwest meatpackers made ...

Those who worship the Holy Trinity of Texas barbecue might see the weekday menu at LeRoy and Lewis Barbecue and cry, “Blasphemy!” You can’t order pork ribs at the restaurant in the Garrison Park ...

Also known as “Baja steak”, the petite tender is a boneless, cylindrical portion of a beef shoulder clod — the same area from which the top-blade or flat-iron steak is taken — and shaped like a ...

Texas Monthly editor Daniel Vaughn dives into barbecue’s role in the state for the magazine’s 50th anniversary issue. Texas Monthly is celebrating its 50th anniversary this year, and there have been a ...