Back in 1941 when Travis Dickey, Sr. developed the original Dickey’s menu there were three barbecue staples found on it: beef brisket, pit hams and barbecue beans. The menu has expanded a lot since then to include items like pulled pork, marinated chicken and even polish sausage! But, to be true to our roots we thought we would pay homage to the humble beef brisket, a barbecue standby.
Located on the lower chest portion of a cow this muscular area supports nearly 60% of the cow’s body weight due to the fact that cows do not have collar bones. Who knew? What this means is that this particular cut of meat is fibrous and can be tough if not cooked long and slow. The upside is it is inexpensive and well-suited to barbecue cooking.
Oh, and one other detail to mention is there is a difference between corned beef and fresh beef brisket. Corned beef has been preserved with salt and flavorings and is generally not used in barbecue recipes. Fresh unadulterated meat works best for that! Known throughout Texas as the true beef barbecue, other areas in the country hold the same sentiment.
Come on in to enjoy some of the most delicious, tender beef brisket around at a Dickey’s near you!