Short Line BBQ
“Somebody knows how to cook barbecue,” was our first thought as we savored a bite of fatty brisket. We then mentally canceled the rest of the day’s planned barbecue stops, knowing this was a tray of barbecue that wouldn’t go to waste. The buttery fat of the moist brisket was a treat, and the lean brisket beneath was even juicy, balanced out with the perfect ratio of salt and smoky bark. Pork ribs were tender and sweet, with a layer of sauce dabbed on at the end that hadn’t had time to set. It was a good flavor complement to the pork, but we like a rib with a stouter bark.
Method: Oak in an offset smoker
Pitmaster: Jeremy and Jason Daugherty
The line might be short at this Dallas-area joint, but the barbecue deserves a crowd.