Texas meat markets once filled their smokers with the beef nobody wanted. The least desirable cuts, the literal leftovers, were rescued from the trash heap and found new life as barbecue. But over the years, those leftovers have been replaced with beef briskets, and, to an increasing degree, not the cheap ones. Everything changed in 2009, when Austin’s Franklin Barbecue shook up the Texas scene with the consistency of its phenomenal brisket. Of course, the credit went to the pitmasters and the oak-fired steel smokers, but if Aaron Franklin had a secret, it was that he was paying a premium for all-natural, Prime-grade briskets. Up until then, the rest of the state’s barbecue world had been happy scooping up all the Select cuts at the…View Original PostThe post Don’t Have a Cow Over Pricey Prime-Grade Brisket appeared first on Texas Monthly.