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Old 01-10-2013, 02:17 PM   #10
is one Smokin' Farker
neuyawk's Avatar
Join Date: 03-15-12
Location: Flushing, Queens NYC

Originally Posted by chad View Post
I notice everyone BUT the Texans are chiming in:
I left San Antonio in 1997 and prior to that we cooked and ate a LOT of brisket. Bought the $.79 a pound "specials" at HEB (limit 2 per customer). My kids learned at an early age how to stand in line to buy two brisket.
So, commercially, brisket may be a new "mass" market meat - but it's been on the menu for a long time.
Not saying it hasn't been on the menu for a long time. The fact that it's popular enough now to be considered one of the Big 3 of Texas BBQ is a recent development though. Even when I was living in Texas "BBQ Brisket" was smoked first and then simmered in a crockpot with sauce to tenderize.

So no doubt it's not a popular texan meat but the care and attention to detail now given to it is far from a historical tradition.

I left Lubbock in 2003 btw
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC
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