Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that is normally reserved for portions of chopped beef. The resulting fatty brisket had a silky texture with perfectly rendered fat throughout the cut. The meat was more chunked than sliced because it had already begun to fall apart. Heavily seasoned with salt, the bites with some of the well-formed crust packed a powerful flavor punch, but I could have used a good dose of smoke, which was missing. Ribs were on the verge of being overcooked but were definitely not mushy. They were well seasoned and needed a bit more smoke, but the texture was luxuriously moist with plenty of fat running through. The sausage was average, with a little kick and good moisture without being overly fatty.
Method: Pecan, hickory, and mesquite; indirect-heat pit
Pitmaster: Tim Hutchins (since 1999)
Pro-tip: The meat comes from the Local Yocal butcher down the street.
Four decades ago, when Tim Hutchins’s father first started serving food in far north Texas, catfish was king and his smoked meats were almost an afterthought. But along the way, the barbecue evolution happened, and now it’s tough to find …
Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site …
Update: This joint has recovered from their fire and are now open for business. Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a …