A sweetened smashed potato salad sat alongside smoky pinto beans. Brisket had good smokiness, but the meat was a bit dry and tough. The sauce helped it quite a bit, but this beef needed more smoker time. Ribs were still plenty moist—the tender meat pulled easily from the bone, and the fat within was nicely rendered. When the meat is pre-sauced, it normally takes away considerably from the flavor of the meat, but it only complimented the ribs whose smokiness was bold enough to cut through the slightly sweet sauce. A tangy banana pudding finished things off.
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Hardeman’s BBQ Is a Dallas Institution for a Reason
Says longtime pitmaster George 'Slim' Miller: 'If that meat don’t feel you, and you don’t feel that meat, ain’t nobody gonna enjoy it.'