We went with flavorful shoulder clod, which is a little leaner than brisket and slathered that and our bread with a squeeze-bottle sauce that packed a real wallop. As for sides, we really broke out of the mold, choosing the singular smoked deviled eggs with small bits of brisket rather than traditional potato salad or baked beans (a variation on pintos that you see in East Texas more than Central). Take away the plasma TVs and the huge room could be a set for The Last Picture Show. Bar.