Originally Posted by
Herb687
I'm going to have to disagree with that. I've found that pulled pork is the easiest to do well. Even mediocre pulled pork is tasty and quite
edible. Bad brisket, on the other hand, is horrendous.
Originally Posted by
Herb687
Black's in Lockhart (while it seems to get less publicity, Black's gets my pick among the Big Three of Lockhart; I've been disappointed by
both Kreuz and Smitty's)
I could have written that myself. I can't see the appeal of Kreuz
and Smitty's. On the other hand, last month at Black's I asked
for moist brisket, and the girl sold me some overcooked nonsense
that even to visually handicapped me looked dubious, and when
challenged, she said, oh, it's really marbled. So I took it, and lo
and behold my tired eyes hadn't misled me. Giving them full
marks, though, I cut the line and complained, and some guy cut
me a full new order; the original went into the bin.
Originally Posted by
Herb687
Louie Mueller in Taylor (beef rib!!!)
Do they have a booze license? When I was there a couple years
ago, not even beer. For that reason I would recommend Taylor
Cafe down the street, if Vencil Mares is still alive - but ask for
the sauce on the side.
By the way, I found a new favorite to put in the pantheon with
Black's, Franklin, Snow's, and the Ironworks - Two Brothers in
of all places San Antonio; this might be the best of all if you
like heavy smoke and a salty bark.