Terry Black’s Barbecue
It’s a good sign when the lean brisket is still juicy in the middle of the afternoon. The juiciness was evident on the cutting block where my order was deconstructed from hulking chunk of jet black brisket. As promised, they cook with all wood here (to the ire of some neighbors) and it comes through in the finished product. So does a good dose of black pepper and salt, and more salt. Other than the slices of juicy, well-seasoned turkey breast, all of the meats suffered from too heavy a hand with the salt shaker.
Method: Post oak in an indirect heat pit
Pitmaster: Michael and Mark Black
It was big news when the Austin American Statesman announced fourteen months ago that Black’s Barbecue was opening an Austin branch. It looked like the Black barbecue family from Lockhart was expanding. Running the place would be twins Michael and Mark Black, nephews of Kent Black who manages the legendary Lockhart location. Everyone seemed excited …