A Full Tray
Brisket ($25 / Pound)
Forgive us: there's very low lighting in the restaurant, and we don't have a good illustrative photo of the fatty section. But you can see the top band of fat in this photo from our taste in August. The fat in this visit's portion was even more generous, and soft enough to melt into the meat.
Ribs ($22 / Pound)
Brisket the Old Fashioned Way
Doing so comes with challenges: "When starting this project I knew that if I couldn't cook barbecue the way it has been done for years, the way it's done down in Texas, I wouldn't do it. Using an indoor pit, for me, was never a consideration—not because I have something against it, but just because it seemed to deviate too far from what I knew. So, now that we are cooking outdoors, we're facing all these weird challenges that, given our region, might be more extreme than those often found in Texas. For example, it's been very cold and rainly lately—that drastically changes our cooking time, the temperature that we need to cook at, and how moist a smoking environment the briskets are in. So it's a constant game of adaptation. It's about staying consistent when the conditions around you change drastically."