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Posts posted by DallasSooner
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I'd foil boat for sure.
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How much did lunch cost today at LM?
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Just chop and sauce anytime your brisket doesn't meet your expectations. Put that on a toasted bun and nobody is going to be complaining.
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Is Merritt Meats run by Truth? Isn't that right? Sure looks like it from the pics.
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1) 200 is awful low for a fire
2) Most ovens won't go lower than 170
My best briskets usually get that long rest. 8 hours minimum.
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About ten minutes, there was no line. I rarely ever see a line at Micklewaithe. That's why it's one of the best locations to hit for sure.
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- Popular Post
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Question for you ice chest holders vs. oven at 170 (cause that's how I been doing it) are you pulling your brisket at 205 or whatever then letting it rest for say and hour on the counter to bring the internal temp down then tossing it in the cooler? Or do you pull from smoker and put in the ice chest almost immediately?
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Hit Austin this weekend for the day grabbed a 1/2 lb of moist at Rolling Smoke, 1/2 lb of moist and a sausage at Micklewaithe and got full meals at Stiles Switch. Pics coming later today. (Wasn't disappointed with any of it.)
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IF I made it to Ft. Worth on Saturday. Where would be my best BBQ bets? I am not standing in line at Goldees so that's out. I'm thinking Panther City and Daynes. Anywhere else you might suggest on that level? Brix? Thanks!
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1 hour ago, dcbc said:
I get it. I live here. I love Stanley's. I know the owners well. My older son works there. Rudy's is not in the same league. But sometimes, despite my preference, I have found myself, as a matter of convenience or at the whim of others, at Rudy's.
Okay when I go to East Texas I hit 1) Sunbird 2) Jeffersons Riverport (because I love Stephen Joseph) and 3. Bodacious Hallsville.
I have never stopped at the Country Tavern in Kilgore and I have always wanted to. What's your thoughts on it??
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Leaving Dallas early on Saturday morning and taking a trip down to Lampasas (buddy wants to look at some cows) anyway on way back home later I'm thinking Helberg for lunch. That's the best option I know of, if anyone has any other ideas I'm open. Not keen on Millers in Belton.
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I've gone to ordering all my burgers on toast and some creamy pepper dressing. Has elevated my burger experience once again.
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16 hours ago, deft said:
I’ve said before but I like Rudy’s in the Austin area for consistency sake and not needing to be in a line at 7 am. I’ve never had them cut or scrape the bark off. In fact, they’ll do you right (as right as they can I suppose) if you ask for moist outside cut.
There is a sliding scale though. The farther north you travel, the worse the Rudy’s get. It’s science or something.I don't believe you... https://www.facebook.com/watch/?v=649503753855230
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Nothing like stringy brisket. If you gonna chop it you better chop it.
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26 minutes ago, Cajun said:
On a day in/day out basis I've still never had better than Franklin brisket.
Just haven't.
I've only had Franklin once and it was so long ago that it was Aaron who was working the block. I do remember the brisket being brilliant but everything else was kinda average in my memory bank. I need to go back and sample some more all these years later.
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If I'm having a last meal i might need Truth. Only had it twice now but it was perfect from start to finish both times. I will say my favorite place to go to is Stiles Switch though. Just like the setup of that whole place.
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6 hours ago, NoName said:
any news on their location on High Street? haven't been back to ETX in forever but really hope that Longview works out for them, just so so so many more folks there = way easier to make a living for both of their families.
Bryan is a good dude.
Just a mess dealing with the city of Longview is all I can tell you. From what I can see they bend over backwards unless youre a small business. They have to get a pitroom built over their smoker with a lot of specifics about that and then they should be good to go. I know their working hard to get in the building.
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Some of these joints stretching the profit margin as far as it will stretch. At some point customers will say no.
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I'm not sure you are supposed to go to brisket and rice and not get rice. Just seems wrong.
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48 minutes ago, Jerry Callo said:
I thought more about the earlier discussion regarding La BBQ's statement about being the first women and lesbian owned barbecue joint in the state. Probably just a post for Pride month as opposed to a specific reaction to Barbs-B-Q's entry into the barbecue scene.
Here's Daniel Vaughn's article about LeAnn Mueller - sounds like a heart attack or something similar.
That's a good article and a reminder of how quick this world can end. Be kind, mend fences and don't forget to tell people you love them. RIP to the Mueller family.
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All Things Brisket
in Food and Travel
Posted
I think the foil boat just takes the place of the wrap. I'm guessing 170ish you could foil boat. I'm not sure if it makes a big difference what temp if the bark is set, etc. But I have a long history of mid briskets soooooooo.