I think it's fair to say Texas has more variations in its barbecue styles than any other state. And more disagreements about them.

— Robb Walsh

Legends of Texas Barbecue

The Zen of Brisket and Zin

 

Thanks to Matt Thompson and James Jordan of wineposte.com and Justin and Diane Fourton from Pecan Lodge for putting together a Zinfandal and Brisket pairing that was, for lack of a better term, awesome.  The selected zinfandels were delicious, and the casual atmosphere at The Wine Poste struck a tone that matched the event.

The Pecan Lodge brisket lived up to the hype that comes with Texas Monthly Top 4 rating.  Brisket is one of those things that just can't be rushed, and if tonight was any indication, Justin will serve no brisket before its time.  The texture was luscious, the smoke was thick, and the rub was bold.  A small crowd and very short lines were a bonus!

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