50 Foods, 50 States: The Must-Eat Roadfoods Across America

In Texas, beef rules; and as good as steak may be, brisket can be even more satisfying. As the inherently fatty cut of cow basks in the smoke of smoldering live oak wood for hours, its marbling melts and insinuates intense flavor into the meat, which becomes as tender as warm butter. The exterior, blackened by all its time in the pit, has some crunch and an even more concentrated flavor; interior fibers that are still laced with fat literally melt on your tongue.