What cut of beef is central to Texas-style barbecue?

The cut of beef central to Texas-style barbecue is brisket.

Brisket comes from the lower chest of the cow, a heavily worked area with substantial connective tissue. Low-and-slow smoking gradually converts that tough collagen into gelatin, producing the tender slices associated with Texas barbecue when the meat is cooked well.

Central Texas pit barbecue typically keeps the seasoning simple: salt and black pepper, with smoke from woods such as post oak, pecan, or mesquite providing much of the flavor. Sauce is often served on the side rather than used to hide the meat’s bark, smoke, and rendered fat.

Texas barbecue has several regional styles, and brisket is not the only meat served. Pork ribs and sausage are also common, while East Texas barbecue may feature chopped beef or pork with a sweeter sauce. Still, brisket is the signature cut most strongly associated with the state’s modern barbecue identity.

The tradition grew from European smoking practices brought by German and Czech immigrants, alongside Texas’s abundant cattle industry. Jewish Texans also helped establish smoked brisket traditions in the early twentieth century.