TexasCHLforum.com

Now I am really wanting some BBQ, but every place seems to be closed on Sunday.

In the mid 1980s there was a place in Taylor called Louie Mueller's. They specialized in "moist" brisket -- I guess as opposed to dried out brisket. Anyway, it was pretty good. And if the old fella behind the counter was in a good mood, he would toss a piece of burnt fat onto your plate just for good measure. Those burnt fat morsels probably lowered my life expectancy, but dang they were tasty.

J.R.@A&M wrote:In the mid 1980s there was a place in Taylor called Louie Mueller's. They specialized in "moist" brisket -- I guess as opposed to dried out brisket. Anyway, it was pretty good. And if the old fella behind the counter was in a good mood, he would toss a piece of burnt fat onto your plate just for good measure. Those burnt fat morsels probably lowered my life expectancy, but dang they were tasty.

It may be the part of the brisket it comes from, one end has the fat and a different grain, but I never totally understood the "moist" brisket thing either. To me it is like asking if you want a juicy tender steak or a dried out tough steak.

Cousins in Fort Worth (three locations). Good stuff!

Their claim to fame is that Papa Bush had some flown to the White House for his Super Bowl spread one year.

Here's two that I haven't seen mentioned:

If you are a Coopers fan, I urge you to try Opies on US 71 between Marble Falls and Bee Cave. IMO it's consistently better than Coopers.

In Marble Falls, try Peete Mesquite on US 281 North. Friday lunch special is ribs and they are awesome.

doncom wrote:Here's two that I haven't seen mentioned:

If you are a Coopers fan, I urge you to try Opies on US 71 between Marble Falls and Bee Cave. IMO it's consistently better than Coopers.

In Marble Falls, try Peete Mesquite on US 281 North. Friday lunch special is ribs and they are awesome.

+1 for Opies. Closer to Austin.

Oldgringo wrote:

RoyGBiv wrote:
I arrived in Texas about 8 years ago from NC. To me, BBQ will always mean PORK. Beef is nice for variety, on occasion.

pbwalker wrote: As for the pork critics, booo! I love me a slow smoked pork butt soaking up all the apple wood smoke it can. After a while, mesquite and brisket grows old. I can cook a mean brisket as good as anyone else (yeah, I'm bragging), but chopped pork in a vinegar based sauce is the best. No sugar in my sauce thank you.

There it is folks, we have two WINNERS. Give each of these gents a cigar, Bill and save one for me.

Two years later and the winner is still pulled pork shoulder with vinegar/mustard sauce. YMMV.

Rib Tickler in Tomball is pretty good.

Hand's down, the best place I've ever had is Franklin's. It is worth the hype. Best brisket . . . IN MY LIFE. If I'm in Austin, I'm there.

I've had Pecal Lodge in DFW & it was good, way better than average. Just not as good as Franklin's. Although, they have THE BEST Mac & Cheese I've had.

Living in the Tyler area...the best we have is Stanleys and it is very good! The Country Tavern in Kilgore used to be the spot...but new owners and changes over the years have had an effect on things. It is still good and a neat place...it really is a beer tavern that became a bbq joint. There is an upstart on the East Texas scene called RibMasters. They started with a food cart out in the country near Lake Palestine, moved to Whitehouse, then expanded to include Murchison. Their ribs are top shelf (a little sweet) and their turkey is very good...but the brisket is just OK.

A-R wrote:If you're touting "good barbecue" in Kalifornia, I think the Texas Rangers can run you out of the state for such transgressions. It's one thing to prefer Deep South pulled pork over Texas brisket (a matter of taste), but to actually enjoy BBQ from a communist state is akin to treason.

When we were in Southern Cali the best barbeque we found was an expatriate couple from the independent nation that is Louisiana who set up a barbeque joint. A little island of civilization in a sea of Taco Bell.

Soulman's in Royse City. They have several locations popping up around North Texas, but the one in Royse City is different than the others. As far as I know, they are the only location that serves an all you eat breakfeast buffet and will also cook special orders if not on the buffet and meats are better than the other locations in my opinion. My father in law is a retired trucker and says most truckers make sure they stop there on their routes from D/FW to Ark. My family eats there at least once a week. I can't say they are the BEST in Texas, but the best I've had so far.

WildBill wrote:

SQLGeek wrote:And this isn't Texas but if you ever find yourself in Huntington Beach, CA or San Luis Obispo, CA do stop in at Mo's and enjoy a meal there. Their North Carolina style pulled pork topped with slaw is indescribably good.

Mo's has great coleslaw and freshly fried potato chips. They also have a location in Pismo Beach.

Thanks for the validation, Bill! You are correct of course about the Pismo Beach location. I overlooked them because if I was in Pismo I was eating at Splash Cafe, Steamers or F. McLintock's.

In defense of my recommendation, the founder of Mo's toured the greater south in search of the best BBQ recipes meshing them into his own.

And that's all I'm going to say before I risk getting run out on a rail.

Dare I try to make an recommendation for tri-tip?

LAYGO wrote:Hand's down, the best place I've ever had is Franklin's. It is worth the hype. Best brisket . . . IN MY LIFE. If I'm in Austin, I'm there.

I've had Pecal Lodge in DFW & it was good, way better than average. Just not as good as Franklin's. Although, they have THE BEST Mac & Cheese I've had.

I have traveled all over this state and grazed at a lot of BBQ joints. I will admit you hit the nail on the head about Franklin's. In Austin today, and at 9AM the line was around the block. People bring their chairs for the wait. They were telling folks at 9 that the wait may be until 2pm provided they still have BBQ left. Now I don't have that kind of time to kill but the food is worth it in my opinion. So, due to the wait, we went over to the Iron Works and had beef ribs.

There's no way I'd wait that long to get barbecue. However, I would get a group together and order over $100 worth so we could get the express service. Not sure if that's still the limit or not.