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Posted on 8/1/24 at 5:24 pm to BenHOGan1
If you think pork is better than brisket, you haven't had good brisket.
The answer to this question is Central Texas (Austin if it's a campus) and it really isn't even close. Texas-style brisket beats the hell out of every one else. I say this as an OU guy. It's just not close at all.
The answer to this question is Central Texas (Austin if it's a campus) and it really isn't even close. Texas-style brisket beats the hell out of every one else. I say this as an OU guy. It's just not close at all.
Posted on 8/1/24 at 5:32 pm to robot55
I'm with you. I've had it all. For beef, there's nobody else even close to Texas. But I'm with the OP on Memphis being really good. My favorite though is Kansas City burnt ends at the place in KC. Amazing stuff.
Posted on 8/1/24 at 5:37 pm to Yokelhoma
The problem is that it appears there are only five or six places in the entire world to get this melt in your mouth brisket everyone talks about. Most of the rest is as tender and delicious as an old worn out leather boot sole soaked in grease and barbecue sauce overnight.
Pulled pork and ribs on the other hand? You could randomly put your finger down on a map of Alabama or Mississippi and it would be within 20 miles of some really good pulled pork or some good ribs.
Pulled pork and ribs on the other hand? You could randomly put your finger down on a map of Alabama or Mississippi and it would be within 20 miles of some really good pulled pork or some good ribs.
Posted on 8/1/24 at 5:40 pm to captdalton
No one in their right might puts sauce on BBQ beef. Let the meat speak for itself.
Posted on 8/1/24 at 7:09 pm to Old Horn
Charleston is underrated when it comes to que. My favorites:
1. Lewis’ BBQ. His pork is outstanding, and I give his brisket a solid A-. Close enough to downtown to make it worth the while for tourists.
2. Rodney Scott’s. I always check beforehand to see if Rodney himself is manning the pit though. His understudies are good, but none of them know how to apply mop sauce like the master.
3. Cherrywood’s BBQ and Ale House. This place is a dark horse that came up from off the pace. 1st of all, it’s on Kiawah Island. The last thing I expected was good que on a tourist resort. I don’t know who the pit boss is, but I mean to find out!
1. Lewis’ BBQ. His pork is outstanding, and I give his brisket a solid A-. Close enough to downtown to make it worth the while for tourists.
2. Rodney Scott’s. I always check beforehand to see if Rodney himself is manning the pit though. His understudies are good, but none of them know how to apply mop sauce like the master.
3. Cherrywood’s BBQ and Ale House. This place is a dark horse that came up from off the pace. 1st of all, it’s on Kiawah Island. The last thing I expected was good que on a tourist resort. I don’t know who the pit boss is, but I mean to find out!
Posted on 8/1/24 at 7:31 pm to TheFourHorsemen
Memphis in May if you haven’t been then you should plan a trip.
Just get back to the hotel before dark.
Just get back to the hotel before dark.
Posted on 8/1/24 at 7:39 pm to captdalton
quote:
The problem is that it appears there are only five or six places in the entire world to get this melt in your mouth brisket everyone talks about.
Not the case at all. There are hundreds of terrific places with brisket all over Texas. None as good as Lockhart/Central TX, but damn good all the same. I grew up in the bar b q desert of Baton Rouge and loved chicken and pork and still do. I will eat a beef rib and brisket over either one every time though.
And no place worth a shite is smothering beef bar b q in sauce. I do agree with you about the Bama/Miss comment on pork ribs. Its great, just not the best imo.
Posted on 8/1/24 at 7:57 pm to TheFourHorsemen
I lived in Mississippi and then Memphis. Moved to Dallas 2 years ago. There are very few places over here that do pork right but when you do they are fantastic. My top 3 BBQ joints are:
#1) Cattleack’s….they use nothing but duroc pork or Waygu beef. Try thier jerked pork ribs and by all means get a beef rib (brisket is nothing compared to a good beef rib). Oh their sides are incredible, don’t tell my ex-MIL, but their cornbread is off the hoof and the Crack Cake!!!!
Tied #2) Hurtado’s and Goldees. Freaking fantastic. Goldee’s is traditional BBQ while Hurtado’s is MexiQ!
#1) Cattleack’s….they use nothing but duroc pork or Waygu beef. Try thier jerked pork ribs and by all means get a beef rib (brisket is nothing compared to a good beef rib). Oh their sides are incredible, don’t tell my ex-MIL, but their cornbread is off the hoof and the Crack Cake!!!!
Tied #2) Hurtado’s and Goldees. Freaking fantastic. Goldee’s is traditional BBQ while Hurtado’s is MexiQ!
This post was edited on 8/1/24 at 8:59 pm
Posted on 8/1/24 at 8:01 pm to TheFourHorsemen
What’s your go to in Memphis? Interested because I’m from there. It’s not the best IMO.
Edleys in Nashville is as good as anything Memphis has
Edleys in Nashville is as good as anything Memphis has
This post was edited on 8/1/24 at 8:02 pm
Posted on 8/1/24 at 8:03 pm to BigOrangeKen
Memphis and May started sucking a few years ago. They changed the park up. Half the teams
Posted on 8/1/24 at 8:07 pm to TheTideMustRoll
quote:
All I know is that when Mojo Nixon met a space alien trucker that was looking for some BBQ, he took him to Dreamland BBQ
If you don’t know Mojo Nixon then your store could use some fixin
Posted on 8/1/24 at 8:13 pm to Violent Hip Swivel
quote:
Austin and it's not even close.
Thus you identify yourself as a BBQ newb! You realize Lockhart is just a short drive from Austin and blows Austin away!
Posted on 8/1/24 at 8:21 pm to Old Horn
Been to Coopers many times. Bought a lot of lunhes there in Llano. Also about every other place in Texas and Oklahoma.
Posted on 8/1/24 at 8:57 pm to Captain Rumbeard
quote:
My favorite though is Kansas City burnt ends at the place in KC. Amazing stuff.
I have to agree when it comes to pork. I used to say Q39’s burnt ends were the best I ever had until Brian Hurtado insisted I give his a try. If in Arlington swing but Hurtado’s….oh get their smoked quail it’s like poultry bacon!
Also Goldee’s is actually in Ft Worth, somebody earlier said they were in Arlington.
And a suggestion to the true BBQ aficionados, talk to the pit masters at places you really respect and ask them if they were going to another pit which one would it be. I have had my top 3 in an earlier post all say The Burnt Bean in Seguin….cant wait to go try it.
This post was edited on 8/1/24 at 9:01 pm
Posted on 8/1/24 at 9:31 pm to scottydoesntknow
quote:
Memphis is probably #1
I do love some Memphis barbecue. Dry rub particularly. There’s a place on Union Ave. in midtown called The Barbecue Shoppe that I hit whenever I’m there. It’s freaking delicious. Best ribs ever put in my mouth.
As for brisket, there’s a place in Atlanta called DAS BBQ has the best brisket I’ve ever tasted. Absolutely melts in your mouth.
This post was edited on 8/1/24 at 9:32 pm
Posted on 8/1/24 at 10:00 pm to ABearsFanNMS
We would stop to eat at Coopers in Llano a long time ago as we'd head to Junction to deer hunt every year. That place is a shrine to meat to me. Unbelievably good. That pork chop is not to be believed but their beef is just hard to get your mind around.
Posted on 8/1/24 at 10:23 pm to TheFourHorsemen
Owensboro, KY has really good BBQ
Owensboro also known for ribs, pulled pork and brisket. The smell of hickory smoke. Yes sir.
Owensboro also known for ribs, pulled pork and brisket. The smell of hickory smoke. Yes sir.
This post was edited on 8/1/24 at 10:25 pm
Posted on 8/1/24 at 10:39 pm to lewis and herschel
quote:Cooper's used to be near the top tier for beef ribs, (other meats not bad, but also not top tier) but last time I passed through Llano and ate there I wasn't impressed at all. Maybe I caught them on a bad day, but it was prime lunchtime (about 1pm) and the meat was a little dry and tough. Very disappointed, first time I ever used a knife and fork there.
Been to Coopers many times. Bought a lot of lunhes there in Llano. Also about every other place in Texas and Oklahoma.
Posted on 8/1/24 at 11:15 pm to Old Horn
quote:
No one in their right might puts sauce on BBQ beef. Let the meat speak for itself.
That must be that mythical melt in your mouth brisket. Most I have had needed sauce and a dozen beers to make it palatable.
There may be people in Texas that know how to cook brisket. But I know for a fact there are a lot that don’t.
Maybe I have just been unlucky. But at this point I think I’d rather have a microwaved salisbury steak than waste another $40 on Texas brisket.
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