Central Texas Smoked Brisket

The style comes from Czech and German meat markets that smoked unsold beef to preserve it, and it's still served the old way: sliced onto butcher paper with no sauce, no plate, no fork.

Beef brisket is rubbed with just salt and pepper and smoked low over post oak for 12 hours or more until it develops a black bark and a smoke ring. Meat markets and trailer pits sell it by the pound, sliced to order onto a sheet of pink butcher paper.

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