Pecan Lodge

Boileregger

I went down to Pecan Lodge with a fellow egghead from work today. We both thought that with it being a holiday week and fewer people in the office that the lunch crowd might be lighter than usual. We were wrong. Got in line at 10:37 and my ticket had a time stamp of 12:24.

I got a three meat plate with pork sausage (they were out of beef &jalapeno when I got up there) brisket, and pork ribs with a side of Mac an cheese. Sausage was great, ribs were just ok IMO (and my buddy agreed), but the brisket was unbelievable. It was just so different from every other brisket I've made myself or had at other BBQ joints. Usually you see it sliced then to make it more tender, but this was sliced very thick and it just melted in your mouth. Does anybody have any clue how that texture is even achieved??

TUTTLE871

The brisket there is incredible, only thing I can think he does is puts a lot love into it. 

Ask @griffin when he gets back, he met the guy and went backstage one day.

The Cen-Tex Smoker

That's is why you don't make burnt ends out of the point. What you are eating there is low and slow brisket point done right and sliced right. Can't beat it in my book.

DMW

The Cen-Tex Smoker said:

That's is what you don't make burnt ends out if the point. What you are eating there is low and slow brisket point done right and sliced right. Can't beat it in my book.

And that is why I've never had burnt ends. I can never bring myself to remove the point as that is my favorite part of the brisket. I always slice the flat for the kids, then the point for myself and anyone else I want to impress.

The Cen-Tex Smoker

DMW said:

The Cen-Tex Smoker said:

That's is what you don't make burnt ends out if the point. What you are eating there is low and slow brisket point done right and sliced right. Can't beat it in my book.

And that is why I've never had burnt ends. I can never bring myself to remove the point as that is my favorite part of the brisket. I always slice the flat for the kids, then the point for myself and anyone else I want to impress.

Same here. I've had them but I've never made them. And I never will.

Boileregger

So they don't serve the flat at all? I got two pieces and I was pretty sure one was from the flat and one was from the point since one was a lot fattier. The texture wasn't too different however, so I guess I'm not sure.

The Cen-Tex Smoker

Boileregger said:

So they don't serve the flat at all? I got two pieces and I was pretty sure one was from the flat and one was from the point since one was a lot fattier. The texture wasn't too different however, so I guess I'm not sure.

They do, you just got 2 pieces of point (at least the ones I see on your plate). the thick part of the flat when it joins the point is just as good and has all the fat. It does not have the fat vein running down the middle but it's the same stuff.