BBQ Joint Reviews|
May 21, 2008

Coleman’s BBQ

Northeast Texas may be populated with more pine trees than people, but at three in the afternoon, this small shack, located about a quarter mile off Main Street, was brimming with locals ordering the hickory-smoked brisket, served in a broth of beef juices and savory barbecue sauce. The crackly crust

BBQ Joint Reviews|
May 21, 2008

Schoepf’s Old Time Pit Bar-B-Que

The moment we entered the smoke-filled patio and beheld the meats-a-plenty (brisket, chicken, pork ribs, pork chops, sausage, sirloin, turkey breast, and venison sausage), we knew we were in business. The pitman was patient as we made our exacting selections, then—plop, joy: the tenderest of briskets, the thickest of pork

BBQ Joint Reviews|
May 21, 2008

Mann’s Smokehouse Bar-B-Que

Owner Jim Mann and his jovial staff served us fatty brisket, pork ribs, and pulled pork that offered a surplus of smokiness and juice. (The salty sauce worked well with the loin.) Jim’s wife, Sallie, makes sides from Southern family recipes. Her black-eyed peas, lima beans, and cornbread perfectly accompanied

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