Once considered a down market cut of beef, the humble brisket has reached new heights in popularity. With that popularity comes higher prices, add a drought-stricken beef market and prices fly still higher.
The U.S. cattle herd size hit a 63-year low in 2014, and the federal Department of Agriculture doesn't predict full recoveryuntil 2018. A shortageof briskets has been reported.
With prices this high, the unscrupulous have seen opportunities; three break ins have occurred at San Antonio BBQ eateries, targeting smoking briskets and other meats. Hundreds of pounds in product, worth thousands of dollars, have been stolen.
What will these prices mean for the barbecue market? Will we see changing habits in Texas?
Guests:
- Jason Dady, San Antonio Chef and Restaurateur who owns among others Two Bros BBQ and B&D Icehouse
- Daniel Vaughn, Barbecue Editor for Texas Monthly and author of the book "The Prophets of Smoked Meat"
