Visited May 31, 2015
The most renown regional barbecue includes Carolina, Memphis, Kansas City, Texas, and to a lesser extent St Louis and Alabama. North of the Mason Dixon is a dearth of great barbecue. Ever hear of Portland BBQ? Podnah's Pit maybe but locals praise it because there's no other local BBQ joint to give it competition.
My previous Texas BBQ experience included Otto's in Houston and Cousin's at DFW. Otto's beef brisket sucked the moisture out of my mouth. Cousin's brisket piqued my interested in brisket but didn't get me excited.
Beef rib, pork rib, jalapeno sausage, and beef brisket. The sausage was moderately spicy, good but ultimately a leave it proposition for me. The pork (spare) rib was dry on the loin end but moist and flavorful along the bone. Decent but it didn't set itself apart.
Beef is king in Texas and boy does it hold true. This was the first time I had warm moist brisket where juices flowed interstitially. Tender with a flavorful fat cap. Now I finally understand why Texans love brisket because I'm in love too. Texans will rank Cooper's brisket as OK but for me it was the best I've had to date.
Beef Rib. As good as the brisket was, it paled in comparison to the beef rib. Fall off the bone tender, good bark with a beautiful pink interior, beefy, meaty, flavor to the bone, great smokey flavor, peppery. My sole complaint and it could be classified big was the super salty rub but nothing a scrape with a fork couldn't remedy. Then it was perfect. I'm in love with Texas beef ribs. I can't imagine it being much better.
After dining here, I can say Texas by far is my favorite regional style BBQ.
Bottom Line: The Real Deal. I'd move to Texas for the BBQ.
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