Thick slices of pork belly were silky tender, but the heavy rub could be a little less sweet and the smoke flavor could be more developed. The spare ribs had plenty of smoke. The black bark held juicy meat beneath. The bits came away from the bone nicely, but again, the rub was a bit heavy. The made-in-house sausage was also very good. The links were juicy and well made with a great snappy casing. The seasoning was reserved, but it’s still a solid link with plenty of peppery flavor.
Method: Indirect heat smoker
Pitmaster: Chris McGhee
Freedmen’s is no stranger to the pages of Texas Monthly.They made our list of the best new and improved barbecue joints in 2015 under the direction of talented former pitmasters Evan LeRoy and Chris McGhee. Now Bradley Robinson has taken …
Evan LeRoy has come a long way from New York. He worked for a while at Hill Country Barbecue in Manhattan before making his way to Austin. That’s a long way to come so you can cook in the back …