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That famous brisket spot in Lockhart left me cold, and I think the line is why
Stopped at one of the big names in Lockhart on a Saturday in April and walked away shrugging. The brisket was fine, but the flat was dry at the edges and the bark came off soft, like it had been sitting in a warmer for 2 hours, which it probably had. Here is where I disagree with everyone: the line is not proof of greatness, it is proof of volume, and volume means meat sliced ahead and stacked. I have had better brisket from a guy in a grocery store parking lot in San Antonio with one offset and 14 briskets on at 5 a.m. Give me a pitmaster who cuts to order over a legend with a rope line any day. Am I the only one who thinks a long line is a warning, not a badge? Would love to hear if I just hit them on a bad day.
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felixm297h ago
Reminds me of this little drive through burger stand near me that always has cars wrapped around the block, and the food is just okay, nothing special. Ends up the wait is really the whole thing, people want the story more than the burger.
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