The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...

Instructions: Trim the fat from the shoulder clod as needed. Poke around the meat with your finger, and if you find hard pockets of fat, remove with a knife. If the fat is think or spongy, it’s OK to ...

Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

Texas Monthly is celebrating its 50th anniversary this year, and there have been a lot of firsts in that time, including the hiring of the first barbecue editor of any national publication in the ...

This article is part of Texas Monthly’s special fiftieth-anniversary issue. Read about the other icons that have defined Texas since 1973. The dominance of brisket on the Texas barbecue scene is ...

Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...