By most important measures, Texas-style brisket has already been hacked. Starting about 15 years ago, pitmasters in and around Austin began fine-tuning a cooking practice as old as recorded history, tweaking the time and temperature that a once inexpensive cut of beef must sit in a bath of warm smoke to transform into one more coveted these days than filet mignon.
In North Portland, Har-BQ offers slow-smoked meats, and a glimpse of barbecue’s future (review)
