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…beef brisket, Polish sausage, and a rib. The brisket was tender but dry. Sweet and sour barbecue sauce, presented warm in a Corona beer bottle, did a good job of…

…Blue Moon BBQ? The menu board is right above the ordering station, and right in front of you lays this huge hunk of smoked brisket, ready to be sliced to…

…(a minimal wait compared to the lunchtime rush), we ordered a Pulled Pork La Chopped Sandwich and a Sliced Brisket Sandwich as well as potato salad, warm pinto beans, and…

…giant cafeteria, but I’ve yet to find anything that is less than excellent. Brisket is a big surprise. BBQ-wise, this is pork country, and Fish Eye pork is swell; but…

…most well known, is good, she says. But it’s just another pork sandwich. For something special, she suggests Brisket. If we need a nap, try a Pork Belly Hoagie (that…

…the way out the door of COWBOY’S SMOKEHOUSE in Panguitch. Pork ribs along with beef brisket, chicken, and turkey are all slow-smoked to succulent tenderness in this colorful eatery where…

…and indirect heat. The brisket is made in the classic Central Texas style but its spice rub is more complicated and aligned with East Texas, reflecting nearby Louisiana and its…

…which you carry to a table. The brisket is a thing of beauty. It is sliced relatively thick, each individual slice halved by the ribbon of fat that runs through…

…is barbecue. Brisket is slow-cooked over applewood coals until pot-roast tender, juicy, and perfumed with smoke. There are two ways to have it: in a sandwich, veiled in a tangy…