Just saw this... Haven't been to this THF page in a couple of days....

Yeah, I was wondering about the consistency. Kreuz was good but I like a little BBQ sauce and they don't have ANY. (I understand the whole "It's so good you don't need sauce" thing, but it's just what I grew up with (sauce on the side) in Washington County...)

Black's is the only place that I've been more than once (it was so good the first time). I couldn't believe how bad Smitty's was. I was shocked after all the good things I've heard about it. I'm gonna have to make a detour home from the lease next time to try out Muellers.

Here's to good BBQ,

Huntsman

Cele BBQ just outside of Pflugerville might be the place for you. Anyone else been? I love it.

Ive never been there... but I go to pflugerville once a month so Ill definitely check it out... do they have moist brisket there?

Yessir, I wrapped it in butcher paper after seven hours of smoking at around 250 degrees

Looks like the Salt Lick is looking in Dallas...

http://sidedish.dmagazine.com/2013/02/19...allas/#comments

That's place has amazed everyone that lives around here. Bout 6 miles down tha road and you wouldn't know it was there if you passed it. Great BBQ and glad it's doin so great. Best BBQ samich I've ever ate

they need to look in Fort Worth.... Dallas is just a bunch of transplant yankees anymore

Thanks I have heard of the butcher paper technique . It appears that it keeps moisture in but keeps the crust intact unlike cellophane. It that your feelings. Thanks again.

you're welcome... I was told to do it to keep from oversmoking the brisket... Aaron Franklin feels like that is a very frequent mistake that beginners make in smoking....I think it also helps hold in moisture like you said too though

After the meat has reached an internal temp of 140 degrees it has absorbed all of the smoke it's going to absord. It's all about keeping the meat moist after that.

Cele is only open on Fridays if I recall. And you have to make a reservation and when they are out of BBQ, that's it.

Other than that, I think its pretty dang good. It has been in some movies, music videos and commercials.. TONS of character.

Right On FWBWF. Thanks. One last ? did you wrap in the butcher paper and then put it back on the smoker? I am sure you did but thought I would ask as I have seen Aaron have briskys on his pit out back with the butcher paper on.

[i]After the meat has reached an internal temp of 140 degrees it has absorbed all of the smoke it's going to absord.[/i] It's all about keeping the meat moist after that. [/quote]

Now that is good info right there.

yessir, back no the smoker until internal temp reaches 190 and then I put it in a sealed cooler wrapped in towels for 2 hours

that is great info... appreciate it.. i didnt realize that... ive been wrapping mine later than that... I will adjust!

Great info from both of you. Thank you

My gf told me about that place in East Bernard and swears it good. I thought she was full of it, so now I guess I'll have to stop in there next time I go to Sugarland. Oh and Opie's in Spicewood is good too. Never had Prauses in LaGrange

man, I was in Luling and La Grange today but didnt have time to stop at either Prause or City Market... dad gummit!

stopped by post moutain bbq in burnet today but they are not open on Sun thru Tuesday..... had a great visit with Bill and met his wife Sarah..... top notch people.... cant wait to get back there to try the meat.

Any one tried Meshacks BBQ in Garland? It's a good'en to me!

i think it was in a magazine or on a national news channel as one of the best on the country. never had it but a buddy says it is the best ever.

i think it was in a magazine or on a national news channel as one of the best on the country. never had it but a buddy says it is the best ever.

yep, they are only open Wed. thru Sat. ... Bill and Susie Pell are the owners. really down to earth good ole country folk!

could have gone out to the Maxican on 281 south of town, they have great brisket too! I haven't been overly impressed with the Feed Store BBQ south of Burnet by the airport, the Maxican is a little bit south of there on the east side, next to the hospital.

There brisket is probably the best I have had in the DFW area. The ribs aren't bad either.

Meshacks

Sausage is store bought but still good.
Mild & hot sauce
All pecan wood smoke
Ribs are spares and done right
Occasionally the brisket is a little under done but rarely. Generally it's very very good.
Chicken is very good ( not available every day but can't remember what day it is)
It's worth a trip for sure. All orders are to go. Eat at home or in the car!