Brisket

It was a match made in heaven when European immigrants introduced their love of brisket to Texas cattle country in the 1800s (via MasterClass). The delicious smoked brisket that you know today is not an instant result of this perfect marriage. The 1950s saw the introduction of smoked brisket into barbecue restaurants, a development fueled by the Texas custom of grilling meat over blazing open pits. In the years that followed, the smoked brisket was linked to Texas.

There are many locations in Houston where you may enjoy excellent smoked brisket. Gatlin's BBQ offers a brisket combo platter that comes with your choice of two sides, including mac 'n' cheese, fried okra, and baked beans. The Pit Room's brisket was named "best barbecue brisket" by the Houston Press in 2021 for its delicate slices and just-right peppery crust. Consider Blood Bros. BBQ, where pitmaster Quy Hoang infuses flavors from his Vietnamese roots if you're searching for a distinctive take on Texas brisket.