gonna try to hit meshacks today, will report back.

thanks Ill try that one if I go through town on an off day for Post Mountain!

Went to Lockhart smokehouse today in Dallas... I went today and was not impressed.... They don't distinguish between moist and lean brisket, you just get what the have on the block. I always order brisket off the fatty point at kreuz but today at lsh I had to pay premium price for meat from the flat.... I have no reason to go back.

I'm with ya Bob. Been there twice and was not impressed either time. Food is ok but not at that price. They seem to concerned with being something other than a BBQ joint. Primr rib isn't BBQ to me!
It's ok but just not that good! At that price!!

OFBHWG...I agree Lockhart BBQ in the Arts district is not very good..BUT...The original Kruez market has served smoked ribeye for as long as I can remember..If you ever make it there, ask for a end cut chop or end cut ribeye...to die for...Also it kills me that they sell those Kruez Rings for 5.00 a piece and brisket for 7.50 for a 1/2 lb...That is what most dont pay attention too...They also charged for extra bread the time I went...The guy cutting the meat had no clue what he was doing when someone behind me asked for a end cut chop..He cut 2 bones...He looked like a guy using a knife that had 5 thumbs..lol

Coopers & Hard 8 sell steak also but pushing it as prime rib just ain't right to me.
Their side are a little outside the box , I prefer standard beans, Mac cheese coleslaw etc.
I have been accused of being hard headed! At least once anyways!

I was meaning that Kruez smokes the whole ribeye and slices it by the quarter lb...They never have it with pink..But it has great marbeling so never dry....

I like to consider myself a BBQ aficionado, I can smoke with the best of them and have eaten with them too. Two rules, if its in someones backyard-THERE IS NO BAD BBQ. Second, if you are charging me an arm and a leg, it better be damn good. I agree that most of Dallas is a bunch of carpetbaggers, come over to Ft Worth, where the West begins. We do have a Cousins so yes, we have bad BBQ over here. Most of the joint in Ft Worth are decent, Angelo's has gone way down hill in recent years. Longoria's BBQ in Everman is good, give it a try. Haven't tried Tim Love's joint on the Trinity, surely someone on THF has to give us a report.
I am suprised no Panhandle folks have mentioned Joe Daddy's in Amarillo, recipes from the old Sutphens BBQ is the rumor I heard.

Went to Stacy's in Jacksonville today... had heard some good things about it.... maybe it was just an off day but it was all under cooked... ribs were tough and the fatty brisket that I ordered had no flavor and was under cooked

I agree that Whoop's Boomerang in Marlin is pretty darn good, but I don't think anybody accidentally finds the place. It's off the beaten path and I don't think there is any advertising to draw people in off the road.

Martin's in Bryan is worth consideration, too.

Go see Eddie at Off the Bone on Mansfield Hwy. Excellent baby backs on pecan and brisket is good.

Nate, have you been to Fargo's in Bryan or Blue Moon East of Hearn? Both are excellent.

For those that don't read the Dallas Morning News, Sunday's Travel section featured DMN's annual BBQ Posse's top Texas Faves:

1. Franklin's, Austin
2. Pecan Lodge, Dallas
3. Snow's, Lexington
4. Kreuz, Lockhart
5. Louie Mueller, Taylor
6. Fargo's, Bryan
Then, a notch below, mainly due to so-so sausage:
7. Stanley's, Tyler
8. Baby J's, Palestine
9. Chisholm Trail, Lockhart
10. Smitty's, Lockhart

No doubt, one's appreciation of Texas BBQ is as subjective as beauty in a woman or desirability of a whitetail rack. But one thing's for sure, I am truly proud that Texas has the best BBQ in the country!

nice! thanks for posting... I go to palestine and havent been to baby j's... ill have to check it out

This looks like it might be a good read for all us BBQ connoisseurs on here. Due out in May.
http://www.amazon.com/Prophets-Smoked-Me...8097&sr=1-1

So true! Bow to the BBQ Gods!

bbq on the brazos in cresson at the race track is pretty darn good.try the sliced sammich

by race track, do you mean that sports car country club? been a long time since ive been through there.

I finally got around to trying Pecan Lodge down at the Dallas Farmer's Market. It was outstanding. I thought the brisket was better than Franklin's and I liked the sausage better than Kreuz. The beef ribs were dang good too, but I was disappointed that they were out of pork ribs by the time I got to the counter. The only thing that I didn't like, was the fact that I had to stand in line for an hour and a half. I got there at 10:30 on a Thursday and finally got to the counter at Noon. When it opened at 11:00, there were 150+ people behind me. I love good BBQ, but I detest lines.

Brisket and Beef Ribs

Sausage

I thought this was funny. As we finished eating, I saw the owner talk to this guy who was in line and give him a sign. Sadly, there were still about 100 people in line behind this guy!

NDN

I was in line at Pecan Lodge Friday from 10.30 until we finally got food around 12.15. Overall food was excellent . As we know brisket is subjective and while very good, this was not as good as Snow's, Franklins or Muellers in Taylor. The mesquite was heavy, not bitter but made the meat "rich" as my wife said. I agree. Pork ribs were spares and okay. I have had many better. The sides were Money with the mac n cheese and greens being A plus. Your take on the sausage was spot on as it was in the top 3 I have ever had.

I will be back but the wait has to slow down before I return

thanks for the report back on pecan lodge.... haven't been there yet...

I did finally go to Snow's on Saturday. They open at 8AM.... I got there at 7:30 and was the first one there... they have a small line that builds up but its not too bad.

The brisket was smokey and had nice salt / pepper seasoning on the bark... it was the most tender brisket ive had I believe.

I purchased a brisket and brought it back to the house.

One thing I noticed - their briskets are very small... 3 to 4 lbs...

I dont know if this is part of the reason why they turn out so tender.... maybe b/c they are using briskets from young cattle? not sure... but it was extremely good, just as the legend reads

I have had Pecan Lodge, Muellers, Franklins and Snows and Snows is hands down my favorite. It just has a unique flavor, like you said the combo of smoke and seasoning on the bark is just outstanding, and unique. And you are right, their briskets are smaller than the others.

Let's face it, these shops with the top end brisket are getting great meat. That is the number one factor in my opinion in their consistency.

I think Snows only smokes brisket flats

that may be... there was quite a bit of deckle on one end... even if it was mostly flat, it was still a lot thinner win width than the 13lb choice briskets i buy at the market

Indeed my friend.... Aaron Franklin talks about that a lot... .the quality of the meat he is buying and how important that is