Determining the best barbecue in Texas is a hotly contested subject. However, while there will likely never be a consensus on which barbecue is the very best, one thing we can all agree on is that turning beloved Texas brisket into brisket sandwiches was a stroke of pure genius.
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Brisket sandwiches are more of a concept than a prescriptive recipe. With no requirements on toppings, buns, or quantity, the only thing that holds constant across all renditions of this barbecue sandwich is the use of slow-smoked brisket.
With so many variations on this classic, you need to know what you're getting into before you arrive. Therefore here are the top 10 brisket sandwiches in the state of Texas, per USA Today.
1. Cooper's Old Time Pit Bar-B-Que
Llano
Austinites are often found venturing to the small town of Llano in search of Cooper's famous Lone Star brisket. With a peppery outside and a luscious inside, when it's chopped up and put on a sandwich you may consider leaving the bbq sauce off and enjoy meat in the BBQ beef brisket sandwich like it was intended to be.
2. Joseph's Riverport Bar-B-Que
Jefferson
At Joseph's Bar-B-Que you can find one of the finest specimens of East Texas barbecue. With a perfectly seasoned bark to complement a juicy inside, sliced or chopped, the brisket meat is incredible in sandwich form.
Don't forget to ask about the Swamp Fries. It's a Texas take on cheese fries that are perfect with your brisket.
3. Hutchins BBQ
McKinney
In 1978, Hutchins BBQ introduced North Texans to their brand of brisket. And ever since then, the crowds haven't slowed. Order your beef sliced or chopped by the pound or between slices of white bread. Any way you do it, once you drizzle on some of their black pepper barbecue sauce you'll be forgiven if you think you've fallen in love.
You'll want to make this brisket recipe at home.
4. Heim Barbecue
Fort Worth
Everything at this Fort Worth barbecue trailer is made from scratch. It's so good that you won't even mind their unenthusiastic stance on barbecue sauce - everything is no-sauce-needed, and if anything, just a few drops of hot sauce will suffice.
If you want to jazz up classic brisket sandwiches, however, try the BBQsnob. This BBQ brisket sandwich is bursting with brisket, jalapeno cheddar cheese sausage, and bacon burnt ends. Ask for a side of coleslaw.
5. Hays County Barbeque Restaurant
San Marcos
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Piled between two buns and slathered in a thick peppery sauce, the brisket at the Hays CountyBarbeque Restaurant is worth waiting 18 hours for it to come off its wood smoking pit and between two pieces of Texas toast.
6. Salt Lick BBQ
Driftwood
At the Salt Lick, brisket sandwiches are "as big as Texas" and are available on the menu or you can just make one yourself. Topped with onions, pickles, and the iconic Salt Lick sauce, you're about to find a recipe for mouthwatering perfection.
7. Luling City Market
Luling
8. Kreuz Market
Lockhart & Bryan
Since 1900 knives and sauce have been banned at this Lockhart institution. For over 100 years meat has been steadily being smoked and the quality has transformed Kreuz Market into an institution.
Although there are many great cuts of meat, make sure to try their brisket sandwiches. All it is is chopped or sliced beef on a sourdough bun. Simple and delicious.
9. Killen's Barbecue
Pearland
The brisket at Killen's Barbecue is so good that you'll have to start limiting your portions before you even step in the door. Smoked on a triad of mesquite, pecan, and oak wood, the brisket is deeply infused with a woodiness that will drive barbecue fanatics wild.
Though you don't need it, you have three types of sauce to choose from to top off your brisket sandwich for an absolutely tantalizing taste experience.
10. Cousin's Bar-B-Q
Fort Worth
Since 1983 Cousin's has been satisfying residents of Fort Worth with their smoked meats. Cooked low and slow over hardwood, the brisket here is decadent in its smokiness.
Sliced or chopped, the staff at Cousin's piles it on Texas toast and tops the sandwich with a choice of pickles, onions, and sauce.
This article was originally published on Jan 19, 2018
