I got so excited when I found out that Chuck's BBQ (5557 W.79th, Burbank, IL 708.229.8700) served brisket that I cancelled some afternoon appointments to make my journey from DesPlaines to Burbank for lunch at Chuck's. While I'm glad I made the trip, was able to cancel another BBQ "need to visit" off my list, I was disappointed.

I had the "Super Sampler" which one can choose three meats, two sides. I sampled the brisket, pulled pork and a hot link.

If one has enjoyed a Texas Brisket, the brisket at Chuck's will be a HUGE disappointment. Chuck's brisket is sliced thin like corned beef, is not super tender and does not have a heavy smoke flavor. While it may make a good sandwich as posted elsewhere, it will not satisfy someone who has had "true" brisket as I was fortunate to have three weeks ago outside Dallas and San Antonio.

I was able to speak with the chef who inquired if I liked the meal. I stated it was OK and asked if he had ever been to Texas and why can't anyone around here do a Texas style brisket. He mentioned that they do not do enough volume in brisket to serve the Texas style brisket and that his is very tender when pulled out of the smoker. I don't quite buy that explanation as if the brisket was tender; he could slice it much thicker than was served to me. Also, the brisket I bring home from various parts of the US always reheats very well due to the natural fat content of the meat. So I don't buy the "volume" argument either.

I then tasted the pulled pork. Again, if one has had pulled pork in the Carolinas, Chuck's pulled pork does not come close. However, the "hot" BBQ sauce has a good molasses flavor to it and was good with the pulled pork. It would make a better sandwich than straight up on a plate like I had.

The hot link was 7 out of 10 for me. Nice kick, not too finely ground meat.

The sides I had were the potato salad and coleslaw. Potato salad was very good, but the slaw was almost a soup. I finished fishing the slaw out of the cup and was left with a ½ cup filled w/the dressing.

So I'm back to my search for good pulled pork and brisket in the North. I've been searching high and low and am beginning to think I'm not going to find it. Oh well, thank God for road trips!

[This message has been edited by Sweet Willie (edited 04-25-2002).]