Hickory House Bar B Que
In these parts you normally need to beg for any crust to be left on the meat. The fatty end is usually chopped for sandwiches, and the sauce on the side is a foreign concept. But Johnny Doyle does it differently. A nice line of rendered fat hid beneath a crunchy bark created from hours in the pit, and few on the steam table. Brisket in the mid-afternoon is usually dried out when held in this manner, but the Hickory House beef was juicy and tender. There was plenty of smoke, pepper, and salt to flavor it too.
Address: 630 West Woodard, Denison, TX, 75020
Last updated: May 3, 2013