Originally Posted by landarc
I notice that all of you Texans put raw onion on you brisket plates, now, this is something that I have not seen, even back when all the BBQ places around here were good, and all run by Texans and Oklahomans, is that a sweet yellow onion? Like a vidalia?
It's a staple to serve raw white onion, dill pickle chips and soft white bread. In lockhart you can get saltine crackers added to the mix as well as a chunk of cheddar cheese. All goes back to what was at there when they were cooking up brisket in the back. Good stuff served on butcher paper.