Brisketeering

mesquite.jpg“One for all and all for brisket” is the motto. Still lamenting the loss of the downtown Pit and finding that the Iron Works, although handiest for grab-it-and-go after work, is not the right substitutesky, we tried Green Mesquite on Barton for the first time in ages. The pound of to-go brisket was all brisket and without substantial percentages of non-rendered fat. The brisket was half lean and half not-lean as sliced. The smoke ring had made inroads from the surface. There was no hint of ketchup or other tomato flavoring on the outside of the brisket. These are pluses. The non-purist who asked for chopped BBQ on a bun was well pleased. Pickles were crinkle-cut bread-and-butter slices; jalapenos were large. This was more than respectable brisket. A return visit will give a better sense of whether that’s consistently so.

1 Comment so far

  1. wae (unregistered) on August 16th, 2006 @ 5:17 pm

    I wouldn’t ever claim that Green Mesquite has the best BBQ in town, but their grub is always damn satisfying. Bubba tacos with corn on the cob sounds pretty appealing right about now …



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