I had to take my bride to Austin for a meeting today, so on the way back to Houston, I made a slight detour through Lockhart to my favorite BBQ joint on the planet - Blacks.
We got brisket and ribs and a couple of sides. But the good part is that they gave me a tour of the pits in the back. Not much being cooked, since it was 2:00 on a Tuesday, but there was enough to get the idea. I'm posting this because of the info he gave me. They cook their meats at 300 - 350 degrees. I thought it would have been in the low 200s. He also said they don't cook to time or temperature, but feel. He got out a probe and pretended to stick the brisket. I said "kinda like the toothpick method?" and he said "exactly".
So, next time, I'm upping the temp and getting the toothpicks out.
Dripping Springs, Texas.
Just west of Austintatious