The barbecue menu is limited to brisket and sausage. Roy Jeffrey will serve ribs, chicken and smoked ham some Friday nights, but he just doesn’t have the volume to keep them on the daily menu. He also has to hold his brisket for a long while, sometimes a day or so. What results is a somewhat dry crumbly brisket. What fat is left is nicely rendered and the smokiness and flavor are great. The sides aren’t bad either. A potato salad is homemade with a bit of diced pickle, and the beans are well seasoned.
Method: Oak in an indirect heat pit
Pitmaster: Roy Jeffrey
Roy Jeffrey started working at City Market in Luling when he was ten. He then took that sauce and sausage recipe to Houston where he opened Luling City Market with a couple of business partners in 1981. He tired of the city life after a decade as the pitmaster there, and moved back to his …
2011: When we arrived at about 2:00 in the afternoon, the place was empty. We grabbed a couple cans of High Life at $1.75 a piece, then settled down for a snack. The sausage link was well seasoned with plenty of smoke, but it was obvious that it had been sitting around a while. The …