The Bold Tastes of Texas BBQ: Brisket, Sausage, and Sides

If there’s one dish that epitomizes Texas BBQ, it’s brisket. This tough cut of beef, taken from the chest of the cow, requires hours of slow cooking to break down the connective tissue and transform it into the tender, flavorful masterpiece that BBQ lovers crave.

The magic of Texas brisket lies in its simplicity. Traditionally, brisket is seasoned with little more than salt, pepper, and sometimes a touch of garlic or paprika. It’s then smoked low and slow—usually for 10 to 16 hours—over oak or mesquite wood. The long smoking process infuses the meat with a deep, smoky flavor while creating a dark, flavorful crust known as the bark.

Flavor Profile: A perfectly smoked Texas brisket has a juicy, melt-in-your-mouth interior with a well-seasoned bark that adds texture and richness. The smoke ring, a pinkish hue around the edges of the meat, is a hallmark of a properly smoked brisket.

Serving: Brisket is typically served sliced, with or without sauce. In Texas, the sauce is often an afterthought, as the meat’s natural flavors are meant to shine on their own. However, some joints offer a tangy, tomato-based sauce on the side.

A whole brisket consists of two parts:

• The Flat (Lean): This is the thinner, leaner part of the brisket and is usually sliced for serving. It’s less fatty and can dry out if not cooked properly.
• The Point (Fatty): This is the thicker, more marbled section of the brisket, known for its richness and juiciness. Many BBQ lovers prefer the point because of its extra flavor from the fat.

Both the lean and fatty portions offer a different eating experience, but together, they represent the full spectrum of brisket’s flavor potential.

In addition to brisket, sausage plays a major role in Texas BBQ, particularly in Central Texas, where German and Czech immigrants first introduced it. Known locally as hot links or Texas links, BBQ sausage is made from a blend of beef and pork, seasoned with spices, and smoked until the casing develops a satisfying snap.

Texas sausage varies by region and barbecue joint, but it’s typically coarse-ground and flavored with garlic, black pepper, and cayenne for a bit of heat. Some sausages are spicier than others, and you’ll find both smoked and fresh varieties.

Flavor Profile: Texas BBQ sausage has a bold, smoky flavor with a juicy interior. The spices give it a robust, savory taste that pairs perfectly with the richness of smoked brisket.

Serving: Sausage is usually served sliced into thick rounds or links, often accompanied by a slice of white bread and pickles. It’s sometimes eaten on its own or as part of a BBQ plate.

Many BBQ joints take great pride in making their own sausages in-house, and the type of wood used for smoking, the blend of spices, and the grind of the meat can all significantly impact the final product.

A staple at any BBQ, coleslaw offers a cool, crunchy contrast to the rich, smoky meats. Texas coleslaw is often made with shredded cabbage and carrots, and it can be either vinegar-based for a tangy flavor or mayo-based for a creamier texture.

Flavor Profile: Tangy and refreshing, coleslaw helps to cut through the richness of the BBQ while adding a crunchy texture to the meal.

Potato salad is another beloved side at Texas BBQ joints. The Texas version typically uses mustard as a base, giving it a tangy, slightly sharp flavor that complements the smokiness of the meats. Some versions also include eggs, pickles, and onions for added texture and flavor.

Flavor Profile: Creamy and tangy with a bit of sweetness from the pickles, potato salad balances out the bold flavors of the BBQ.

Pinto beans are a hearty, flavorful side dish that’s a staple in Texas BBQ. Cooked slowly with spices, bacon, or ham hock, the beans develop a rich, smoky flavor that pairs beautifully with smoked meats.

Flavor Profile: Pinto beans are savory, slightly spicy, and often have a subtle smoky undertone from the added meats.

For those looking for something indulgent, mac and cheese is a popular side that offers cheesy, creamy comfort to go along with the BBQ. Some BBQ joints add a bit of spice or smoke to their mac and cheese, enhancing the flavor.

Flavor Profile: Rich, creamy, and cheesy, mac and cheese is the ultimate comfort food side that complements BBQ’s savory meats.

A slice of Texas toast—thick, buttered, and often grilled—is a simple but essential part of the BBQ experience. It’s perfect for sopping up sauces or scooping up bits of meat. Additionally, pickles and onions are often served on the side to add a refreshing crunch and acidity that balances the richness of the BBQ.

Flavor Profile: Texas toast is buttery and crisp, while pickles add a briny, acidic bite that cuts through the heaviness of the meat.

The Central Texas style, often referred to as the “meat market” style, emphasizes simplicity. The focus is on high-quality cuts of beef, particularly brisket, seasoned with just salt and pepper and smoked over oak. Sauces are minimal or entirely absent in this style, allowing the meat’s natural flavors to shine.

Key Features: Salt-and-pepper rub, oak smoke, and no sauce.

Meats: Brisket, sausage, ribs.

In East Texas, BBQ is cooked low and slow, often to the point where the meat becomes fall-apart tender. The meats are usually served “wet” or with a thick, sweet, tomato-based sauce that’s mopped onto the meat during the cooking process.

Key Features: Tender, fall-apart meats with sweet, tomato-based sauce.

Meats: Pork ribs, pulled pork, beef ribs.

West Texas BBQ, also known as cowboy-style BBQ, is often cooked directly over mesquite wood, giving it a more pronounced, smoky flavor. This style uses a higher heat than other regions, resulting in a faster cook time.

Key Features: Direct heat, mesquite smoke, bold flavors.

Meats: Brisket, beef ribs, pork chops.

In South Texas, BBQ is influenced by Mexican cooking traditions, particularly barbacoa, where the meat (often beef cheek) is slow-cooked in a pit. The region is also known for its use of a tangy, vinegar-based sauce that adds a distinct flavor to the meats.

Key Features: Tangy vinegar-based sauces and barbacoa-style cooking.

Meats: Beef cheeks, brisket, ribs.