Surprised to not see Franklin’s in Austin mentioned anywhere here, given all the hype it’s been getting everywhere else (and where you need to get in line by around 9AM - a couple of hours before they open - if you want to be sure to get in to eat before they’re sold out for the day.)
Ate Wilber’s last year, Going downhill. Still good. In the top five of Eastern Carolina Q.
Best Eastern is Allen & Sons in Chapel Hill. Period.
I’d put Allen’s in my top 2 or 3, but B’s in Greenville beats it.
I won’t dispute you as I’ve not eaten there.
You might be interested in the reason that Dave Lineback rates B’s Barbecue as a “Fallen Angel” and behind Allen and Sons in his seminal BBQ website on North Carolina Q. Masterful work from the past. He downgrades them because they no longer use wood. 'Course wood is a vanishing method as environmental regulations have come into play the last 20+ years.
Hope you enjoy the website.
I am firmly of the mind that BBQ should be judged on the quality of the brisket. Further, if your BBQ needs sauce, it is automatically inferior. With this in mind, I’m not 100% sure that the best BBQ resides in Texas, but I would be incredibly surprised if it didn’t. Any supposed top BBQ place I’ve been to outside of the state is laughable compared to Kreuz’s, Cooper’s, Franklin’s, and Luling City Market.
When I think of New York BBQ, I basically think of people grilling hot dogs and hamburgers.
Really? I think it’s serviceable, but I don’t think I’d put it in my top 20 places in Texas. Don’t know how anyone could put it above the big time central Texas places.
Hmm. Sorry to hear that. I’m heading to NC on vacation next week and will pass through Goldsboro, so will check it out. And I’ll definitely give Allen & Sons a try if I’m ever in Chapel Hill.
I do think brisket is the toughest to do well and consistently. But it depends what part of the country you’re in. I’m not going to judge the Carolinas or whatever by their brisket, that’s for sure. To me, barbecue is pork, first and foremost, but I understand it’s different down there in Texas.
Preach it, brother! And any sauce you happen to serve it with had better not contain any liquid smoke. Why are you wasting your time smoking the meat if you’re going to cover it with that crap. (No offense to anyone who likes liquid smoked barbecue sauce).
Yep. Right there with you. I was deliberately snarking the Texans when I said that nothing not made in the Carolinas is barbecue, but I do think there’s an element of truth that in the Carolinas, Virginia and Georgia “barbecue” is a noun, while in the rest of the country it’s a verb.
I think the terminology goes a little beyond that geographic area. I personally don’t use “barbecue” as a noun to specifically mean pork, but for me, barbecue is centered around pork. That said, I’ve noticed that in Tennessee and Mississippi, a “barbecue sandwich” will get you pulled or chopped pork, which to me makes barbecue synonymous with pork as well. I’m not sure how far it extends, but it’s certainly beyond the Carolinas, Virginia, and Georgia, from what I’ve noticed in my travels.
When I introduced my Boston-born wife to BBQ, it was at Smitty’s. Brisket done the way it’s supposed to be done. She learned to eat with her fingers and eschew sides, much less sauce. And the wonderful person that she is, she recognized the greatness that is Lockhart BBQ.
But I still think Lexington #1 is better!
Brisket is almost unheard of in Alabama. BBQ means pork.
That website’s been up for a long time. I remember going there (to B’s) after he rated it as a fallen angel and thinking he was out of his mind. I think he rates his barbecue too heavily on technique and not enough on flavor. Besides, they cook their meat directly over the coals, which provides the smoke from drippings that Bob Garner believes is the real necessity of whole-hog barbecue.
Thanks for putting that up. I haven’t seen it in years. It’s a good resource.
Wow. It was really good BBQ. Not mind-numbing bbq but very good especially for a chain. The ribs weren’t falling off the bone but came cleaning off (I prefer it off the bone but can appreciate the skill it takes to cook thusly). The brisket wasn’t dry though a hint overcooked/chewy. The sauces left a little bit to be desired - too sweet on all fronts. The mac and cheese was cheesy but still solid enough that you could eat it with a fork without it gooping everywhere. The potato salad was potato salad. No fun twists like dill, paprika, or anything like that but it was simple and well executed. I was expecting Dave’s but got a much better product.
So in summary bad sauce, good meat, good sides, a solid B in the BBQ department but hardly top 10 joints in the US.
Probably what everyone assumed to begin with.
Yeah, this is the method I like, where it’s cooked directly over coals and/or wood so you get that fat-in-the-fire flavor in addition to the wood flavor (if using). I’ve been doing more and more barbecue like this (in a Weber Smokey Mountain without the water pan) instead of the typical indirect method. It’s a bit fussier and takes a little more care, but I love the results.
I’ve raised the grate in my BGE via a workaround so that I can do the same. I still wish I could get it several inches higher, though. I believe you can get more distance between the fire and the meat in a Smokey Mtn, right?
Most hard-core BBQ joints won’t ever cook ribs so that they’re falling off the bone. You basically can’t get them that way from dry heat (smoking) alone.
I went to one of their locations last night, and got the three meat plate so I could try everything. I thought the brisket itself was good, but I definitely agree with you on the sauce. It was cloyingly sweet. The pulled pork was good but again the sauce was too sweet. The smoked sausage was meh, and I’ll definitely skip that. I think I would have enjoyed it more without the sauce. If I go back, I’ll try the ribs. I had to go somewhere afterwards and wanted a less messy meal than ribs.
It didn’t seem any better than Red Hot and Blue, but I thought that the sauce completely overwhelmed everything.
I actually don’t know for certain what the distance is on either. I’m guessing on the WSM it’s about two feet. As for the BGE, I’ve only seen those in my dreams. 
(Actually, not true. I once saw one in person.)
If you want to roll on down to Atlanta, I’ll take you to the HQ store. A nice Large will easily fit in your back seat.
The way it’s set up, the grate is about 8 inches off the fire, maybe. With some tinkering (I use fire bricks), you can raise it up another 6 or 8.
Oh, I know where they sell them around here if I really wanted one. I just can’t bring myself to do it. You can get a lot of meat to barbecue for what one of those puppies cost.