Texas Smokehouse Bar-B-Que
2008: This part of town is home to a variety of businesses that vary from high tech to transmission service. At 11:35 a.m. on a Thursday I appeared to be the first customer of the day. Everything looked as it should. The brisket displayed a promising black crust and pink banding. But looks can be deceiving. A hint of smoke made it’s way through the beef, and the crust turned out to be a mirage of texture with no bark or crunch at all. Ribs were similarly unremarkable. Their sauce a thinner, sweet-and-tangy one.