Kevin's BBQ Joints

Kevin's BBQ Joints Blog

How to Make Brisket That Doesn’t Suck – Serious Eats – James Boo – The Eaten Path

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

Fatty ‘Cue

Check out the complete story here

Here’s the competition:

Beef brisket barbecue at Smitty’s Market in Lockhart, Texas. [Photograph: James Boo]

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

Posted in BBQ Joints on by kevin - Comments (2)


  1. I’m glad you enjoyed the story, Kevin! Many thanks for the mention. I’m honestly surprised at how many SE readers threw back the response “It’s easy!” Not to doubt their smoking skills, of course – with home cooking they do have the opportunity to really devote the attention needed for a great result. When it comes to barbecue businesses, bad brisket has always struck me to be the norm.

    I wish you the best on your Texas travels… Central TX certainly does set the bar for brisket, as Kansas City does for burnt ends and Lexington does for pulled pork. If you get the chance, check out Snow’s and let us know what you think… I’ve wanted to go ever since I read Calvin Trillin’s writeup, but it’s not exactly the most convenient weekend destination!

    Comment by James — July 28, 2010 @ 4:24 am

  2. Wow. Big thanks to James on shedding light on the subject. Well… It is easy if you know what your doing.
    Know your grill, know your timing, and know your recipe. If you go by the book and its not delicious – GET A NEW BOOK! Like mine.

    Comment by Barbecue Brisket — July 28, 2010 @ 5:06 am

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