Smitty's Market

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    Brisket - Big cap of fat but dry insides suggests their technique may be off and let the meat lose too much moisture.
    Pork ribs - This was one of the ribs towards the shorter end and was very tender, with the bone easily pulled off, which is overcooked by Central Texas barbecue standards. I can only speculate if the ribs on the longer end were better or not.
    Sausage - Nice give on the casing, but not as incredibly juicy as some of the sausage in Elgin that I've had though.

    1. Jerry Lee Que IV [deleted] 106 months ago | reply

      Hi, I'm an admin for a group called BBQ, Grilled, Smoked and Campfire Cooking, and we'd love to have this added to the group!

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