Why a BBQ spot’s quality hinges on its brisket.
Barbecue lovers across the U.S. often engage in spirited discussions over their favorite regional barbecue styles, but aside from unique specialties and sauces, how can one discern whether a barbecue restaurant excels? To help, we consulted barbecue expert Robbie Shoults, a celebrity chef, third-generation proprietor of Bear Creek Smokehouse, and owner of the restaurant High Horse 1898, alongside the historic Marshall Mercantile building.
Shoults highlighted that one dish can quickly reveal if a restaurant is up to par. “I consider brisket the holy grail of barbecue; if they smoke a brisket well, it indicates that everything else about the restaurant is likely in line,” he shared. Brisket is from the cow’s front section, between the shanks and chuck cut, available either as a whole beef brisket or in cuts known as the flat and deckle.
Given that brisket can be quite tough (both in texture and in the cooking process), many mistakes could ruin it. However, Shoults notes that if a restaurant is doing it right, you can often spot it easily — look for a well-defined dark bark on the outside and a pink ring just below the surface of the meat.
Further barbecue advice from Robbie Shoults includes cooking methods, spice blends, and refining your grilling techniques for superior taste.
Your palate can also inform you if a BBQ venue knows how to prepare the challenging brisket properly. Robbie Shoults emphasizes that a well-prepared brisket should burst with flavor, with a moist and tender texture. If you wish to avoid spending money just to assess a restaurant’s worth (in salt, smoke, and spices), Shoults offers other evaluation methods. A quick inspection of the exterior can provide clues: “Does the place appear as if it’s filled with smoke?” Shoults inquires. “A truly great barbecue restaurant will have smoke wafting out from somewhere!”
A scarcity of smoke can be a red flag that the food might also lack that rich smoky taste. “Another detail to observe from outside is whether the parking lot is packed,” Shoults continues. Unless it’s a highly anticipated grand opening, a crowded parking lot at a well-established location usually indicates the kitchen is preparing top-notch meals. If you’re visiting a food truck or a small venue without parking, look for long queues instead. For those scouting for barbecue recommendations from a distance, Shoults advocates the time-tested approach of checking online reviews and ratings.
Additional strategies for selecting the ideal barbecue restaurant can elevate your dining adventure and guarantee excellent flavors and quality.
In addition to Robbie Shoults’ valuable insights, there are other methods to determine if your barbecue experience is set to be a delightful one. If you’re already browsing for reviews online, take a moment to check out the restaurant’s menu. Although it’s essential to see what the restaurant offers, you can also gain insight into the anticipated quality.
Check if the meats and other components are sourced locally, and determine whether the menu predominantly emphasizes barbecue. If the kitchen staff is preoccupied with a lengthy array of other dishes, the barbecue — which demands considerable time and care — might be compromised. A restaurant focused mainly on perfecting smoked meats is likely a wiser choice.
If you’re exploring or have recently moved to a new area, consider following Anthony Bourdain’s advice on discovering restaurants and consult the locals. Whether you strike up a conversation with a bartender for recommendations, browse through local food writers’ critiques, or search social media for popular opinions, fellow diners can steer you toward cherished barbecue spots that feature smoke billowing from the roof and brisket showcasing a rich dark bark.
