A marvelous, meaty bit of Texas tradition on the Westside
by Ari Weinzweig
This is another Texas classic that has been on my Roadhouse wish list for ages. Head Chef Bob Bennett has made it happen in very fine form! He’s starting with premium briskets from Farm, Field, Table, rubbing them down with a whole bunch of Épices de Cru Tellicherry #10 black pepper, and then smoking them over oak for a good 10-plus hours. As is traditional in Texas, there’s NO sauce. (We can’t stop you from putting some on, but know that if a Texan should see you…you might be at risk of a few cynical eye rolls). It’s great on its own for dinner, on a chef’s BBQ plate, or on a sandwich.
The finished flavor is exceptional. The winey and wonderful complexity of the Tellicherry pepper forms a magical crust, the flavor the Farm, Field, Table beef is beyond great, and the oak-smoke sews it all together. One bite of the brisket will linger on your palate. This stuff is blowing my mind every time I try it—ask for a taste next time you’re in!