If you’re in the market for brisket, be sure to get the fatty rather than the lean, and be sure they leave the crust on when cutting your order. We didn’t know to say anything on our first visit, and our brisket came out looking scalped. When the bark is on, it’s commendable stuff. The smoke ring is dark and well defined, and the pecan wood gives the meat a nice flavor kick—not as strong as mesquite but less mild than hickory or post oak. As long as you’re getting a three-meat plate, your second choice should be pork ribs, firm in texture with a better-than-average crust and porky flavor enhanced by a salt-and-pepper rub. Your third meat (actually, your first) should be the excellent and richly flavorful beef-and-pork sausage, firm to the tooth, flecked with ample bits of fat, and possessing a coarse texture that you never get with the commercial stuff.
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