Bull’s Eye Barbeque
2010: GUEST CONTRIBUTOR: Jeff Kramer offers this review for Bull’s Eye Barbeque. He was the runner-up in the Texas Monthly BBQ Festival ticket giveaway. Pulling into the Bull’s Eye parking lot, the smell of smoke hits me, getting my hopes up for a good meal. Walking in, I realize there’s been some changes at Bull’s Eye since I had last been there, namely a full service meat market, with some delicious looking thick-cut bacon. Bull’s Eye keeps it simple. You can order brisket, ribs, sausage, and—a rarity in Texas—sliced pork. The meats are sold by the pound, by the sandwich, or in a combo plate, and the sides are limited to beans, coleslaw, or potato salad. Biting into the ribs, I could taste the smoke, the rub, and the rendered fat. The meat was moist and came off the bone without much effort. I should have ordered more. The brisket was a disappointment, though. The meat was dry with very little smoke flavor, and since it was sliced so thin, the crust didn’t stick to the meat. Not one to let barbecue go to waste, I grabbed white bread, added some pickles and sauce, and made a sandwich.