Had the good fortune of eating at two of the best barbecue places in Texas (in the Dallas area) this week.
On Monday, it was brisket, shoulder clod and sausage at Lockhart Smokehouse in Dallas.
On Friday it was brisket and sausage at Pecan Lodge in Dallas.
The brisket and clod at Lockhart both tasted a bit pot-roasty. This was a surprise to me as they don't wrap their brisket at all (I think) during their cooking, and when I ate at the Lochkart Smokehouse location in Plano last year it did not taste that way.
The brisket at Pecan Lodge was great, amazing even. So moist and succulent. It was a religious experience. And not post-roasty at all.
So what's the deal? What makes a brisket taste like a pot roast when it has been cooked unwrapped in a smoker for the entire time?
Lockhart Smokehouse, Dallas, TX
Pecan Lodge, Dallas, TX