What meat is typically used in Texas-style barbecue?

What meat is typically used in Texas-style barbecue? Beef brisket is the classic answer. Texas barbecue can include sausage, pork ribs, turkey, and other meats, but slow-smoked beef brisket is its defining specialty.

Brisket comes from the lower breast of cattle and contains substantial connective tissue. Smoking it for many hours at a low temperature gradually converts that collagen into gelatin, producing tender meat while preserving a pronounced smoke flavor. Texas pitmasters commonly season it simply with salt and black pepper so the beef remains the focus.

The tradition reflects Texas's cattle industry as well as the state's German, Czech, and Jewish immigrant communities. Smoked brisket appeared on Jewish deli menus in Texas by the early 20th century, and barbecue restaurants increasingly adopted it during the mid-20th century. Lockhart, near Austin, became especially famous for the style.

A common mix-up is assuming Texas barbecue means ribs or pulled pork, which are strongly associated with other regional traditions. Texas barbecue has several regional variations, but brisket is the meat most closely identified with the state.