Saturday, November 12, 2011

Straight-cut brisket at PoK-e-Jo's (Austin, TX)

A while back, a group of us had a Saturday lunch at PoK-e-Jo's, and the main event was a new cut of brisket they're serving up at a couple of locations. The straight-cut brisket is smoked without the fat trimmed, and toward the end of the smoking, they pull the brisket, trim most of the fat (leaving a small layer of fat), season the whole thing (including the thin layer of fat), and then put it back in the smoker for a couple more hours. I didn't have my camera that day, but Brad took some pics with his phone. He emailed them to me, and they just got buried in my inbox. Found 'em today. Here is the first of two rounds of pics:

Pok-E-Jo's Smokehouse on Urbanspoon

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