The cut of meat’s newfound popularity is driving up prices, reports the Wall Street Journal:
“Smoked brisket, a spice-rubbed hunk of slowly cooked meat traditionally eaten without sauce or cutlery, has always been treated with near-religious zeal by devotees in the Lone Star State.
“But the infatuation with Texas-style brisket is spreading across the country. Foodies are stampeding to restaurants in New York, Chicago and San Francisco, waiting in long lines to secure a few slices from a true practitioner of the smoking arts. Connoisseurs are embarking on barbecue-joint pilgrimages, ingesting pounds of meat a day and waxing eloquent about its perfectly rendered fat and crusty exterior.”