Unless you get to Heim Barbecue early, you’ll probably see the line of people before the trailer. Prepare to wait, but know that the line moves fast. The menu is small. You won’t find a poultry option, and there’s only one sausage, a jalapeño-cheese variety. The best things on the menu are the brisket and pork ribs. The brisket needs no adornment. It has great flavor and is imbued with melted fat to the point of decadence. There’s a little sweetness in the salty rub on the ribs, with just enough pepper and smoke. They also exhibit the exemplary doneness of a pork rib that’s not tough, but not falling off the bone either.
City: Fort Worth
Method: Oak in an indirect heat pit
Pitmaster: Travis Heim
For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came early in his career, during a …