For those chasing the holy grail, aka Brisket- some Central Texas insights-Should you make the trip-

lousubcap

An early Christmas rambling for the forum:  You may have seen this under the "Franks Adventure" here so you can pass on this.  However, given the new members here and that fact that many may not know the name of the horse supposedly with no name that crossed the desert...

Here you go. Around every 30 months I make a trip to CT to enjoy and learn about how the true experts work their craft. 
In the interest of spreading my limited experience with chasing brisket in Central Texas I will offer the following:
First my summary from a power dense trip in June 2019:
9 different brisket venues (Franklin's twice-and talked with the Pope) and I have decided on two simple categories; Bark taste and Texture/Goodness (my subjective term for all other than texture).  (1 is top of my list).
Bark: (remember I like pepper...) 1-Salt Lick (cayenne for the win); 2-Valentinas;  3 Louie Mueller; 4 Franklin; 5 Mickelwait; 6 Snow's and Truth (tie); 8 Smittys; 10+ (intentional downgrade) City Meat Market.
Texture/Goodness: 1 Franklins; 3 (intentional drop below 2) Valentinas; 4 Louie Mueller; 5 Truth; 6 Mickelwait; 7 Snow's; 8 Salt Lick; 9 Smittys; 10+ (by design) City Meat Market.  
Obviously the reason Snow's is rated as the best BBQ is not their brisket:  I talked with Tootsie and the brisketeer (Clayton).  They get grass fed lean briskets well-trimmed around 7 lbs before cooking.  As soon as they get to the friggin jiggle (there it is again...) they wrap them in foil and then hold til serving.  The brisket comes straight from the foil to you and is pretty bland flavor-wise but tender (would not go so far as pot-roast).
Truth:  Talked with the founder for a bit before they opened (rub is S&P-not to the level of salt like Franklin) and start with 12-14 lb grain fed briskets.  Cook til they get the bark they want then butcher paper until the jiggle.  Then held around 145 til serving (same process as Franklin).  
One thing that really stood out was that the quality of meat going in was a huge driver in the outcome even at the "pro" level.  Some things you just cannot finesse.
Of course in the lines at Snow's and Truth it was predominantly local so I was given lots of other suggestions for great Q including what to order besides brisket as many places specialize in other meats.   Next time  "

And a quick assessment from the latest completed brisket-wise bender on Saturday:
First let me say that all the brisket I had was great texture wise, so the assessment is purely personal.  You cannot go wrong with any (save one-see below) , and the more the better meat coma! 
Intersteller at the top (ranked #2 in the state), talked with the pit master and their pepper forward rub is great. 
Brisket-wise I would place Burnt Bean second (another pit master conversation)  Their rub and finish has a definite abodo flavor that was unique. #4 in the state. 
Overall #2 however was LeRoy and Lewis but for the beef cheeks.  Bark and rub were exceptional. #5 overall in the rankings.
Louie Mueller's in Taylor is #4.  Great brisket, great bark and flavor.  Got around a minute or so with Wayne Mueller.
#5 was Franklin- the brisket was incredible (as always) but I am not a fan of the higher salt content of the rub.  ( Did get around 3 minutes with the Pope).
#7 (intentional drop) Micklethwait-brisket was almost an order of magnitude below the others but if you go, get the jalapeno cheese grits.  Worth it.

Separate comment: Valentina's Tex-Mex is the only place that does not open at 11 AM.  Opens at 7:30 AM and the Real Deal Holyfield breakfast tortilla with an over easy egg, slice of bacon and slice of great brisket is about the best breakfast food going.  (Ask for the breakfast menu).  Spent some time with the pit master.
Valentina's cook on mesquite, all other post oak.  
Definitely worth the road trip.  FWIW-

On a side note I have compiled a few notes and linked youtube videos that should improve your brisket outcomes.  PM and I will readily send along.  
Always remember, "The cow drives the cook."
Stay healthy and safe out there.  

lkapigian

Thanks for sharing 

CornfedMA

Good stuff Cap! Curious about City Meat Market- are you referring to the spot in Giddings? Or City Market in Luling? I’ve never been to Giddings. Went to Luling and while the brisket wasn’t the most memorable I’ve ever had, their sausage was phenomenal. I found their supposed recipe in an old cookbook from the early 80’s called “Texas on the Half Shell.” I haven’t nailed it yet, but haven’t had any results that were totally disappointing either. 

lousubcap

@CornfedMA - I was referring to the Giddings location.  I stayed there prior to visiting Snow's.  

Langner91

@lousubcap, what do you mean in your writeup when you say "intentional downgrade" or "intentional drop"?  Were these places that much "worse"?

Thanks for the write up!

The Cen-Tex Smoker

lousubcap said:

@CornfedMA - I was referring to the Giddings location.  I stayed there prior to visiting Snow's.  

That is where Tootsie got her start but it has fallen a long way from those days. It's one of those places you want to be good but it is so not.

buzd504

I'm generally not a fan of mesquite, but Valentina's is one of the best things I've ever eaten.

The Cen-Tex Smoker

buzd504 said:

I'm generally not a fan of mesquite, but Valentina's is one of the best things I've ever eaten.

mesquite is awesome when done right and terrible when not. They do it right. If you do not run a very clean, hot fire, mesquite is super acrid but it's sweet and nutty if you do it right. I cook with mesquite on my KBQ often because it takes all the guess work out of it (the only thing that makes it inside the box has be pulled through the coal bed and the acrid smoke billows off the top).

nolaegghead

Some of the best bbq I've ever eaten was smoked on mesquite.  Centex is dead on.

Also, some of the worst lump I've ever used was mesquite.  Probably not the mesquite's fault.

SGH

The Cen-Tex Smoker said:

mesquite is awesome when done right and terrible when not. 

This ^^^^^ times 1,000. 

SGH

When I was working for TransCanada I was fortunate to get to spend the better of four years in Mexico. It was a reminder of just how good mesquite really is. Wish I had easier access to it here. 

lousubcap

Langner91 said:

@lousubcap, what do you mean in your writeup when you say "intentional downgrade" or "intentional drop"?  Were these places that much "worse"?

Thanks for the write up!

@L@Langner91 - The downgrade or drop is intentional.  The top tier of any of the places I have been are at such a level of expertise that the ranking becomes personal.  However, when there is a spot that I felt was definitely not in that group I tried to segregate it.  
The level of great brisket stops in CT is increasing at a rapid pace.  Several of the top tier in the latest Texas Monthly rankings did not exist that last time TM published their list which was 2017.  FWIW-

The Cen-Tex Smoker

Good thing you got in when you did. They shut down again this week due to covid. 1/3 of his workforce tested positive for covid this week. All 100% vaccinated and boosted. None experiencing severe symptoms which is a good thing. Careful out there boys and girls. 

lousubcap

Tough to read @The Cen-Tex Smoker .  Aaron was ecstatic that he was able to open November 23rd.  What a kick.