EditorialSmoked oxtails, fried corn on the cob, sausage, ribs and brisket, left, with catfish and hush puppies served at Ray’s Real Pit BBQ Shack, in Houston in May 2023. (Jessica Attie/The New York Times)
EditorialVolunteers prep brisket sandwiches for a fundraiser across the street from Oasis Outback, the store where the gunman purchased rifles days before killing 19 students and two teachers at an elementary school in Uvalde, Texas, May 27, 2022. (Meridith Kohut/The New York Times)
EditorialA mixed tray that includes smoked chicken and brisket, pulled pork, a variety of sausage links and house-made pickles, at Horn Barbecue in Oakland, Calif., April 8, 2022. (Carolyn Fong/The New York Times)
EditorialSteak and frites along with salad of air-dried brisket, plums and marigolds (far left); poppy-seed crackers made with rendered beef fat (center left); and a dish of preserved foraged baby apples, unripe plums and green walnuts, at Bateau in Seattle, Aug. 25, 2021. (Kyle Johnson/The New York Times)
EditorialPinto beans, potato salad, pork ribs, pulled pork, sausage, pickles, onions, brisket, turkey and cole slaw from Franklin Barbecue in Austin, Texas, March 7, 2017. (Drew Anthony Smith/The New York Times)
EditorialA Reuben sandwich piled high with corned beef at Pastrami Masters, a new Jewish deli in Brooklyn, Feb. 29, 2020. (Sasha Maslov/The New York Times)