The smell of smoke and barbecue fills the kitchen as the chef slices the brisket everyone has been waiting for. The anticipation builds—twelve hours of slow cooking feels like an eternity when you’re starving. But everyone knows the wait will be worth it.
“I don’t know anything about brisket. I just know it tastes good,” said middle schooler Damian Treviño. His statement reflects how many people enjoy brisket without knowing its deep cultural roots.
Although most associate brisket with Texas barbecue, its history runs much deeper. According to A History of Brisket: From Passover to Texas by One Hot Mama’s BBQ, brisket originated as a Jewish dish.
In Jewish tradition, food must adhere to kosher dietary laws, meaning it must be processed, prepared, and inspected according to specific religious guidelines. Certain animals, such as pigs, are not considered kosher because they do not have split hooves. While fish are generally kosher, shellfish like shrimp are not. Brisket, however, met the kosher requirements as long as it was properly prepared.
A Wikipedia article titled Brisket (Jewish Dish) states that brisket became popular during Jewish holidays because it was affordable. When Jewish refugees fled to the United States, they needed a food source that was both inexpensive and compliant with their religious practices.
Since brisket was cheaper than other cuts of meat, Jewish immigrants often chose it for their meals. According to Jewish-Style Braised Brisket With Onions and Carrots by Daniel Gritzer, the first cut of brisket was considered the best due to its high collagen content, which helped strengthen muscles—a useful benefit for those enduring long journeys.
Another reason brisket was an ideal travel food was its ability to be preserved. According to Wikipedia, brisket was introduced to Texas in the late 1800s. At the time, one of the most effective meat preservation methods was salting. Preserving the Harvest in the 18th Century by Washington Crossing Historic Park explains that salting involved rubbing meat with salt, placing it in a wooden barrel, and covering it with water to create a brine that retained moisture.
Over the years, brisket remained a staple in Jewish culture but also became synonymous with Texas barbecue. While many associate brisket with Texas today, it still holds special significance in Jewish traditions.
A Tradition of Gathering and Celebration
“When our family gets together, we always eat brisket,” Treviño said. He shared how his father makes brisket for every birthday or holiday, a tradition he hopes to continue. “I just hope my cooking is as good as my dad’s.”
For many, brisket is about more than just food—it’s about family and memories.
“I don’t have many memories about eating brisket, but it does remind me of my tío,” said Camila Garcia. She explained that since her mother doesn’t particularly like brisket, they only eat it when her tío is around. “When we eat brisket, we usually sit outside with my cousins. It gives me the perfect mix of nostalgia and reality.”
A Dish Rich in History and Culture
Many people assume foods originate from the regions where they are most popular, but brisket’s history tells a different story. Although today’s brisket has been shaped by many influences, it remains deeply connected to its Jewish origins while being embraced as a Texas barbecue staple.
Brisket isn’t just a dish—it’s a tradition, rich in culture and history, holding a special place in the hearts of those who share it.
