Good news for lovers of peppery brisket bark: These slices from both the point and the flat were well seasoned, smoky, and picture perfect. The lean side was as moist as you could hope for, and the fatty side was nicely rendered with an admirable pull-apart tenderness. This was great brisket. A plate of smoked turkey, chopped brisket, and pulled pork wasn’t bad either. It was hard to pick a favorite, but the pulled pork was about as good as you can get. There was plenty of crust in the mix of moist, smoky chunks. A bad bite couldn’t be found.
Method: Hickory in a wood-fired rotisserie
Pitmaster: Mike Thomas
Something moved Mike Thomas to purchase his first barbecue pit at the State Fair of Texas in 1988, and Kaufman County should be grateful for that. His backyard hobby slowly became a passion, and, after losing his telecom job in …
For weeks 4-T’s Bar-B-Q courted me via Twitter. They would regularly send out photos of their brisket or of the Friday-only burnt ends. All of this was with the intent of getting me to drive the twenty minutes east of …