Brisket’s culinary evolution

History

When most Americans think of brisket, they picture Texas-smoked meat with barbecue sauce. However, brisket actually has its roots in Jewish cuisine. At One Hot Mama’s, Chef Orchid Paulmeier offers a taste of this history with her award-winning Texas Beef Brisket, cooked low and slow for over 15 hours each day. 

Ashkenazi Jews have eaten brisket during Passover and other holidays since the 1700s. Due to kosher restrictions, they favored brisket from the cow’s chest. Its tough texture required slow roasting, making it perfect for preparing before the Sabbath and enjoying the next day.

In the late 19th century Ashkenazi Jews brought brisket to the U.S. New ingredients like ketchup, chili sauce and Coca-Cola, which became kosher in 1927 and 1935 respectively, were added to the recipe. “Atlanta brisket,” cooked with Coke, became a Southern Jewish favorite.

Texas, known for its cattle industry, initially deemed brisket undesirable. German and Czech immigrants adapted their smoking methods to these inexpensive cuts, laying the foundation for Texas barbecue. By the 1960s brisket was the star at Lyndon B. Johnson’s ranch barbecues, and the meat industry began packaging it for nationwide distribution.

Today, transforming this once-overlooked cut into a culinary delight is what makes Texas barbecue famous. In addition to its acclaimed Texas Beef Brisket, One Hot Mama’s also offers a variety of brisket dishes such as the award-winning Brisket Burnt End Chili; the epic Stack A Mac, made with fried mac ‘n cheese bites, queso, chopped brisket, Perfect 10 BBQ sauce, cole slaw and scallions; and the Big Daddy Sandwich, made with beef brisket and pulled pork piled high, pepper jack cheese, chipotle mayo, coleslaw and a golden onion haystack, served on a fresh-baked yeast roll.