Most of the menu items are smoked, but four different woods are used in four different smokers in the smoker room. The ribs are smoked with pecan wood while the brisket and sausage are smoked with hickory. The hickory smoked brisket can be ordered by the quarter pound. At five dollars per portion (twenty dollars per pound) this might be the most expensive brisket in Texas.
What we got were two big slices from the fatty end that in all fairness was more than a quarter pound. It was overcooked and fell apart as we tried to pick it up. All in all, we much prefer overcooked and over seasoned brisket to undercooked brisket that is tough.
City: Fort Worth
Method: Indirect Smokers
Pitmaster: Jorge Rebollo
Woodshed Smokehouse is a reflection of its owner and chef Tim Love. He’s an ambitious chef with several restaurants and a face made for television. He is a busy man with many talents and the menu at Woodshed Smokehouse is as busy. There are many genres of food to cover, but I was there for …