Pond Boss Forums INTRO Questions & Observations The Texas BBQ Forum

Hey Eddie,

The brisket history goes back a long ways around here, but bottom line is that it was cheap meat, nobody else would eat and the only way to make it edible was to slow smoke it to get it tender enough to enjoy.

Lots of guys use tri-tip too these days.

Honestly, the GREAT BBQ (brisket) joints are in central Texas, IMO. Lockhart TX, Llano, Taylor and Austin have some of the best. And, like you said, a lot of those folks dont use sauces on their beef. IMO, cooked right, a brisket only needs salt/pepper/garlic for seasoning, but folks (and BBQ judges) like everything all doctored up, hence why Im in business.

I have a recommendation for you. Head on over to The Country Tavern in Kilgore, Hwy 31, one Friday night and treat yourself to THE finest BBQ ribs in Texas. Just say "Rib Plate" and "beer". Done.

Thanks and I hope to see you on the TBBQF.
Gator