In Texas cuisine, brisket has been around for ages
One of the earliest references to brisket in Texas cooking comes from a rather ominous advertisement in the November 12, 1876 edition of The Galveston Daily News. “Proposals are invited … for furnishing supplies for the Asylums for the Blind, Deaf and Dumb, and Lunatic.” Among the many food staples solicited — flour, rice, beans, lard — is a request for “Fresh beef, 12 lbs. of good round steak and 18 lbs. good brisket each day, to be delivered by 6 o’clock A.M.” Round steak and brisket were cheaper cuts used to make stews and other dishes that combine meat with fillers like beans and rice to stretch the ingredients