“Because, while barbecued brisket on butcher paper with some white bread is great, brined and smoked brisket—pastrami —on grilled rye is better.” Say what, Matthew Odam? This profile of Tootsie Tomanetz is front-page news: From the front page of today’s @HoustonChron: Tootsie’s barbecue pulls pilgrims across Texas https://t.co/V6alZuhrWD with photos by @MichaelCiaglo pic.twitter.com/lXujLhEMVj — Emily Foxhall (@emfoxhall) April 1, 2018 Aaron Franklin got his first tips on how to smoke a brisket by using the Ask Jeeves search engine. Dave Thomas of the Austin American-Statesman does not like barbecue apps, Top 50 BBQ lists, Instagram, or smiling, but if you’re an old barbecue joint, he’s got your back. New BBQ in an old venue in Austin: There’s a new/old place for barbecue in Austin…View Original PostThe post The BBQ News Roundup, From Texas and Beyond appeared first on Texas Monthly.