There are all sorts of , from Memphis to Kansas City to Alabama. Heck, there are four distinct styles that make up alone. But when it comes to smoked meats, maybe nowhere values barbecue more highly than Texas — and no meat is more highly valued in the Lone Star State than brisket.
In general, , and it's a challenge that Texas pitmasters take very, very seriously. has a bunch of unique steps in its cooking process when compared to other barbecue varieties. It typically uses a less complex spice rub, utilizes a specific type of wood, cooks the entire cut of brisket (both the flat and the point), and gets cooked for a very, very long time.
All of these factors combine to form the distinctive crispy bark that makes Texas brisket stand head and shoulders above other regional smoked briskets (at least, according to Texans). Texas brisket takes its time and doesn't waste meat The smoking process is the key with Texas brisket. After all, , as high heat for short periods will just cause it to tighten up and become tough.
The way brisket is typically cooked in Texas, though, goes as far as possible in the other direction from this problem. To say that Texas brisket takes a while to cook compared to other barbecue is a bit like describing the Pacific Ocean as "mildly damp;" technically accurate, but somewhat incomplete. Texas brisket can be cooked for upwards of 20 hours on low temperatures, meaning this is a meal you have to prepare for well in advance.
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