Two Bros. BBQ Market
2010: My second trip to Two Bros. was just a month after the first, but I had to get back there to see if the brisket would be great twice in a row. The smoked beef was good, but not as good as the first time. The slightly tough slices were surrounded by a nice smoky crust and a line of well rendered fat. All of the flavor was still there, it just needed more time on the smoker. A cut I didn’t try on the first trip was the sliced pork, and I was glad I got the opportunity because it proved tender, moist, and full of flavor from the slightly spicy seasoning. Even after a second visit, this joint still holds up.
City: San Antonio
Method: Oak; indirect-heat pit
Pitmaster: Javier Rodriguez
Pro-tip: The "Two Bros." are well-known local chefs Jason and Jake Dady.
Local celebrity chef Jason Dady—who co-owns the place with his brother Jake and wife, Crystal—has gone the route of high-end barbecue in this north San Antonio location. Here, just about everything is done by hand and recipes are original. The brisket has a deep, rich taste; the crust is thick and crumbly with a lot …
My second trip to Two Bros. was just a month after the first, but I had to get back there to see if the brisket was great twice in a row, and I forgot to try the cold smoked shrimp and stuffed jalapenos back in January. It was a great day, so I headed right …
I know we’re well into the last week of January, but this is my official first review of the New Year. I visited this joint when most others were closed on New Year’s day. It was nearly empty, so I had the place to myself, and I was free to snap away with the camera …