Soaring Beef Prices Squeeze Texas Barbecue Joints

Texas barbecue has never been more celebrated — or more expensive to make. Across the state this summer, pitmasters are wrestling with a hard economic reality as wholesale beef prices climb to record highs.

Independent smokehouses, already squeezed by inflation and the grueling, labor-heavy work of running a pit, are feeling the pressure most. Brisket, the crown jewel of the Central Texas tradition, has become one of the priciest cuts on the menu, forcing owners to rethink how they price plates and manage waste.

Beyond brisket

The response, food writers across the state note, is a renewed appreciation for everything else that comes off the smoker. Pork ribs, sausage, turkey and beef short ribs are getting a bigger share of the tray as operators lean into cuts that stretch further. The message to diners is simple: brisket is not the only smoked meat worth ordering, and trying something new may be the best way to keep beloved neighborhood joints in business.

Sources: D Magazine, KSST Radio.