Slow-smoked brisket folded into fresh flour tortillas, the Texas-by-Tennessee hybrid that Chattanooga's St. Elmo smokehouses made a local order, salsa and pinto beans on the side.
Chattanooga's barbecue tradition leaned pork until a newer generation of pitmasters imported central Texas technique, running oak-smoked brisket through Southern kitchens. The style clicked in St. Elmo, where the 2025 Michelin Bib Gourmand list found a smokehouse pressing its own tortillas and folding fatty brisket into them. The taco format solves brisket's whole-animal economics for a mid-size city and gives the valley's salsa culture something to do.
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