According to the Salt Lick Cookbook, they go through almost a million pounds of brisket every year. Estimating an average size of 12 pounds, that’s 1,500 briskets every week.

DRIFTWOOD — Barbecue fans were treated to an early Christmas gift when Scott Roberts, owner of The Salt Lick, published “The Salt Lick Cookbook: A Story of Land, Family and Love” (UT Press ...