Eddie Deen’s BBQ
Slices of the white meat chicken were remarkably moist. Chicken breasts are brined before being smoked, so that’s got to help them stay juicy, but I’m guessing my visit early in the day also helped. The chicken had a mild, but adequate smokiness too. Of all the meats, the brisket was the most impressive. It was heavily seasoned with salt and cracked black pepper. Each slice had a line of well rendered fat along the edge, and it was all moist, tender, and smoky. This was brisket worth seeking out whether or not it came from a smoker a few miles down the road.
Method: Hickory in a wood-fired rotisserie
Pitmaster: Eddie Deen
East of Dallas, there’s a twenty mile stretch of Highway 205 that connects Rockwall and Terrell. Right in the middle is a converted barn, complete with a grain silo, that houses Eddie Deen’s BBQ. You might know that name because you’ve had a catered meal at the Eddie Deen Ranch in downtown Dallas, or maybe …