Great Scott! Wagyu Brisket and Burnt Ends at Pecan Lodge Make a Timeless Sandwich (Update: This is Now a Thing)
Update, January 20: This sandwich, which Justin built on his own and named the Doc Brown, is now officially a thing. And it's being served. Now.
Each week, Justin Bitner goes hunting for DFW's most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he'll check it out.
Venue: Pecan Lodge
Sandwich: The Doc Brown* (around $11)
Bread: Sesame seed encrusted bun
Toppings: Wagyu brisket and burnt ends
The Case: A fantastic side effect of the super-interconnectedness of social media is the ability of restaurants to broadcast limited-edition offerings to a wider range of people than would typically see daily specials scribbled on a chalkboard. One joint that uses this savvy tool to its fullest is Pecan Lodge Smokehouse, the oft-lauded barbecue stand in Shed 2 of the Farmers Market. Do yourself a huge favor and punch up @pecanlodge on your twitter vehicle of choice. If you see something along the lines of this ...
... get your ass down to the Farmers Market an hour ago.
For those who looked at that tweet and didn't have their Pavlovian reflexes instantly kick in, here's a brief breakdown: Wagyu beef is a very high-grade type of beef, coming from cattle that are fed a specific diet that yields a well-marbled slab of brisket. This marbling (or interlacing of fat within the muscle of the meat) pairs perfectly with the art of smoking brisket, as the low and slow cooking process renders the fatty tissue into a deliciously juicy buffer between strands of meat. Burnt ends, on the other hand, are little cubes and chunks cut from the very end of a brisket, singed on most edges from being exposed to heat on multiple sides. They are the bacon of barbecued meats.
With all that build-up in mind, I headed down to Shed 2 bright and early to stake my place in line for the masterfully-smoked goods. As I waited for the corner shop to open, I shot Gollum-esque glances to passersby as I coveted my prime spot in from of the counter, well aware of the type of frenzy that could break out once the figurative "OPEN" sign turned on. Since the sandwich isn't on the menu, I simply requested a quarter pound each of the wagyu brisket and burnt ends made into a sandwich.
The first bite of the sandwich was the ultimate gastro-sensational pleasure. The brisket, smoked over mesquite wood for around 15 hours, carried the deep flavor of smoke with the great textural offset of the rendered fat. Meanwhile, the crisp, ultra-seasoned flavor of the burnt ends elevates the sandwich beyond the plane of the extraordinary and onto another level altogether. The bun does well enough to stay in the background as the two phenomenal cuts of meat duel for the spotlight. After trying this dish, I can see why everyone and their beta fish raves about this place. This sandwich will make you want to hop in the Delorean and travel back in time to every moment in your life that you weren't eating this and correct your mistake.
The Verdict: Punch it to 88 MPH, the Doc Brown will make you want to go back again and again.
*Not the actual name of an sandwich; I built this baby myself.
More 'Wich Trials: The Challah French Toast at Coffee House Cafe The Gotham Kitchen at Eno's Pizza Tavern El Pambazo at Tortas La Hechizera The Philly Roast Pork at Jimmy's The Prosciutto Panini at Cavalli
Get the Food & Drink Newsletter
Our weekly guide to Dallas dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.