Barbecue is sacrosanct in the Lone Star State, with brisket being arguably the most Texan of dishes. But since 2006, Texas' extended drought has proved a problem for ranchers. In 2011 – the driest year on record – many cattle ranchers gave up, choosing to sell off as they watched their land dry up.
That wave of sell-offs not only affected Texas ranchers, but also affected the bounty of beef ribs, chopped beef and beautifully marbled brisket throughout the state. Texas Monthly BBQ editor Daniel Vaughn tells Texas Standard's David Brown it's not only caused beef prices to rise, but could affect the taste and quality of Texas barbecue for years to come.