Quote:
Originally Posted by CaptCroakers
We do have some good food here in the DC area. But I'd gladly trade for some texas brisket any day.
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Anyone with a good smoker, a good piece of brisket and patience can make "Texas" brisket. It is an acquired but not impossible skill. My brisket is very favorably received, but I follow the protocol of Aaron Franklin.
Here are three reputable brisket joints in the DC area:
1. Texas Jack's. Pit master Matt Lang has perfected the art of smoking briskets. Order from the moist, or deckle, side and marvel at how this ungainly slab of meat can be transformed into something so rich and rewarding with only a few seasonings, smoke and time.
2. Smokehouse Live. Co-owner Jim Foss used to be the director of D.C. operations at Hill Country, where he mastered the techniques of Texas-style brisket. Smokehouse Live's briskets now surpass those at the Penn Quarter meat market.
3. Hill Country. This East Coast ode to Central Texas barbecue produces a solid brisket, even if the meat cutters will, without permission, chop the beef instead of serving it in slices.