The proprietors of Copper Moon, one of our favorite local joints for a po’boy, have expanded from Cajun to barbecue. The delicious post oak–smoked Prime brisket was very moist, and the tasty pork ribs came off the bone with just a little pull. The Akaushi beef sausage is made in-house, along with all of the sides, but we were most impressed by the Luna Street Corn, a nod to the border, with roasted kernels, crema, and cotija cheese. We want to go back with a bigger appetite to attack the giant beef “Dinorib” and relax in the comfortable beer garden with one of the 25 craft beers on tap.
Method: Post oak in a wood-fired rotisserie
Pitmaster: Joel Garcia
From juicy chicken to a hulking brisket sandwich, the joint offers some of the best barbecue in Hidalgo County.