I’m a big fan of Serious Eats and always love when there’s a post by James Boo as it’s generally about BBQ or insane food I love to eat. This one struck me a little deeper as I just spent half a day on Sunday smoking a brisket that turned out to really ‘suck’ (and I received a really bad sunburn on top of it). James really hits all of the notes about how difficult it is to make a brisket properly and how many joints out there really don’t do a good job (these are the ones that generally cover their brisket in a ton of sauce to hide the overcooked qualities and overall dryness).
He did a comparison of two top notch joints in New York to their competition, which is basically all good BBQ joints in Texas.
Here are the two he featured:
Hill Country Barbecue Market
Check out the complete story here
I have a trip planned to Texas in the next month of two so I expect to get my fair share of brisket. Of course, I’ll be logging the entire thing as I’ve set the bar extremely high for Texas brisket and hope to not be disappointed.
If you love food, check out The Eaten Path here