Posted on 01/05/2015 3:55:40 PM PST by Kaslin
The sauce poured over the salad is to die fer.
As far as I am concerned there is no such thing as bad smoked brisket in TX. In 2011 I had a project requiring me to wake up at 3:30am, drive 90 miles to Monahans, TX... kick ass sometimes until 8 or 9pm then drive 90 miles back to the hotel. Often, I would stop at this BBQ joint in Monaahans and grab 2 lbs of fatty smoked brisket cut into thicker chunks than normal for dinner on the drive home... Just brisket... and a couple half liter glass bottles of Mexican Cokes poured into a huge cup with crushed ice. I would eat it with my hands dipping the chunks in sauce if I felt like sauce that night and just wipe my hands on my shirt. I miss having access to good smoked brisket. Northwestern PA is just... lacking in that department.
we are driving to Texas in April to see the blue bonnets and visit Cooper’s BBQ in Llano. Having consumed massive quantities of BBQ from all over I can say with certainty that Coopers is the best in the world for pork and brisket
We also hope to visit Fredrick and the Nimitz museum
We will drive 4 or 5000 miles for blue bonnets and the world’s best bbq
Coopers is a great one.
I have not been there in 15 years but recall it being tasty.
lol, no. They were closed the day I took the picture and the stories that other freepers told when I first posted it were enough to keep me away.
That’s too bad! Good bbq is a wonderful thing.
Really? Yer joshin; me, right?
Six of one, half dozen of the other.
PS....
Don’t tell anyone but I am a pork fan here in Tx.
Bring on the OINK!
I ate at the Rudys in Waco.
The brisket was just fine, their pickled jalapenos were OUTSTANDING. *Still crispy fresh* The corn on the cob was boiled to death.
I ate at the Rudys in Denton.
Everything sucked.
My mother cooked Jewish style pot roast like that. Brisket plus potatoes plus carrots plus onions plus a cooking gravy or sauce
People in Tx are oddball purists when it comes to BBQ.
Some will not even allow sauce on the side.
But Brother, a brined and smoked brisket is yummy!
The Salt Lick a ways outside of Austin is a wonderful place. Good BBQ. The setting and open pit is truly amazing.
I will add it to the roadtrip list.
lol
I smoked a 16 pounder with oak and mesquite for 6 hours then into the oven for another 16 hours leading up to Christmas morning.
Learned a lesson that six meals straight is my limit on brisket.
I don’t like BBQ sauce. It spoils the flavor of the meat and the wood smoke.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.