Smoked brisket is a signature dish of United States; we have verified places to eat it in Austin. Austin's defining plate: a post-oak-smoked whole-packer brisket, sliced thick against the grain, served on butcher paper with white bread, pickles and onions. Start with where to eat Smoked brisket in Austin.
Smoked brisket · Austin
Austin's defining plate: a post-oak-smoked whole-packer brisket, sliced thick against the grain, served on butcher paper with white bread, pickles and onions.
Central Texas brisket is German and Czech immigrant butchers' adaptation of the meat counter, dating to the 1860s smokehouses of Lockhart and Elgin. The Lockhart trio (Kreuz, Smitty's, Black's) refined slow-smoked beef in the 1900s; Aaron Franklin opened Franklin Barbecue in Austin in 2009 and rebuilt the technique for a James Beard run. The post-oak twelve-hour cook with salt-and-pepper rub is the canonical version, served by weight on butcher paper. The 'brisket trinity' of Franklin, Terry Black's and La Barbecue runs the current city benchmark.
Where to eat in Austin:
- Franklin Barbecue
- Terry Black's Barbecue
- La Barbecue
- InterStellar BBQ
- Micklethwait Craft Meats
- LeRoy and Lewis Barbecue
- Distant Relatives
Where to eat Smoked brisket in Austin: the editor picks