Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different?I was struck by the variety in
If you’ve traveled down I-35 between Waco and Austin, you’ve probably wondered about Schoepf’s. Red billboards in either direction beckon. The name is noticeable if only for its phonetically challenging spelling (they say it “shuffs”). It might also be in your consciousness if you’re a longtime reader of Texas Monthly, which included
Standing at the counter at Kreuz Market in Lockhart last week, I was asked, “Bread or crackers?” I thought about it for a moment, but all I wanted to say was, “How about some tortillas?”Instead, the large group I was with opted for a half sleeve of saltines (filling up on
A few months ago Schoepf’s added on a new room in the back, and a new entry where you can now order your food inside rather than in the out-of-doors. I ordered brisket, ribs, and a pork chop.The brisket had the same roast-beefiness as it did
The moment we entered the smoke-filled patio and beheld the meats-a-plenty (brisket, chicken, pork ribs, pork chops, sausage, sirloin, turkey breast, and venison sausage), we knew we were in business. The pitman was patient as we made our exacting selections, then—plop, joy: the tenderest of briskets, the thickest of pork
