Why cheap brisket isn't returning to Texas barbecue
Chron • • business
Key Points:
- A Texas pitmaster nostalgically recalled the early days of Texas barbecue when USDA Select grade brisket was commonly used and affordable at around $1.25 a pound, sparking discussion about returning to that tradition.
- Experts, including Texas A&M livestock economist Dr. David P. Anderson, argue that returning to Select grade brisket is impractical due to changes in cattle genetics, consumer preferences, and minimal price differences between Select, Choice, and Prime grades today.
- The proportion of Select grade beef has drastically declined from 57.9% in 1938 to just 10% in 2026, while Prime beef production has increased, driven by consumer demand for higher marbling and quality.
- Pitmasters like Russell Roegels highlight that higher-grade brisket yields better cooking results with less waste, justifying the higher cost, especially as demand for premium barbecue grows domestically and internationally.
- Ultimately, the shift toward Prime and Choice brisket reflects evolved consumer tastes and market forces, making a return to leaner, cheaper Select brisket unlikely despite nostalgic appeal.
