Brisket was not invented in a single place but has origins tracing back to Jewish cuisine in Eastern and Central Europe, where it was a traditional kosher food eaten since at least the 1700s. The cooking method of smoking brisket was introduced to Texas in the 19th century by German and Central European immigrants, including Ashkenazi Jews, who adapted the practice using abundant local beef. Texas became famous for smoked brisket as immigrants and ranchers perfected the technique, making it a staple of Texas barbecue culture by the early 1900s. Originally, brisket was a common dish in Jewish households, especially for holidays like Passover, due to its suitability to dietary laws. When Jews and other Central European immigrants settled in Texas, they started smoking brisket as a way to prepare and preserve the meat, which led to the rise of brisket as a popular barbecue item in Texas. The first public restaurant serving brisket on its menu is credited to Black’s Barbecue in Lockhart, Texas, in the 1950s, further cementing Texas as the heart of smoked brisket in America. In summary, brisket as a cut of meat with cultural significance began in Jewish culinary tradition in Europe, and the distinct smoked brisket style was developed in Texas through European immigrant influence and local beef availability.