100 Favorite Dishes, No. 87: The Brisket at Pecan Lodge

100 Favorite Dishes, No. 87: The Brisket at Pecan Lodge

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

My first Texas brisket was eye opening. Back in DC, there were a few barbecue places that did an OK job. (Or so I thought.) Besides, brisket is comprised of nothing more than salt, pepper, heat, smoke and beef. How much variation can there be?

Apparently a lot. I was blown away how the fat in Pecan Lodge's meat melted away in my mouth and how those simple ingredients came together to create something so much greater than the sum of their parts. Brisket will never be the same to me again.

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