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 ...

Today, beef fat is making a comeback in Texas barbecue. Questions about the highly-processed nature of seed oils has changed ...

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 ...

The Granary ‘Cue and Brew’s beef clod ranks as the best non-traditional cut in America. Credit: Sunni Hammer/The Granary In his ultimate countdown, Fugitt gave the fourth-place spot to the Granary ...

Last year, I bought a whole beef carcass for the first time. I was helping with a barbecue event where the main attraction was the full steer cooked over wood in a pit built with concrete blocks. The ...