I’m here in Chambersburg, and looking for a place to eat an early dinner. I found 65 South BBQ with a Google search. 10 minute drive from the hotel? Sure.
The sign out front doesn’t say the name of the place; it’s handwritten, “Open until 7PM or sold out!” That’s a good sign… er, a good omen!
I forgot to take the picture of the sign, though.
I ordered a combination plate: $26, pick 3 meats, 2 sides, and a can of soda. I was going to pick, and Justin (the owner) said, “All I have left is brisket, pulled pork, and ribs.” Well hell, that’s what I was going to pick! Things just work out sometimes!
5 minutes later:
Holy schniekes. Plastic fork included for scale. Minor points subtracted for the sauce, but only minor because there isn’t much sauce there. I could have asked for it on the side, I suppose, but I wasn’t thinking.
The ‘Q itself is incredible. The ribs are soft at first bite, but still stuck on the bone. The pulled pork is sweet and juicy. The beans have a touch on cumin in them that brings out my inner smile, the mac ‘n cheese is properly cheesy and bland (a compliment), and the brisket… well, look.
Thats a half inch-slice of mixed point and flat drooping like a basset hound’s ear, there. Insane.
I had a nice talk with Justin, the owner. He’s from Alabama originally, and he’s making what he calls authentic Texas BBQ. The brisket is just salt and pepper, the (minor points subtracted for) sauce is thin and balanced, the ribs are huge and meaty. He says he turns around a lot of people who say they don’t like brisket; he feels they’ve just had bad brisket, and he’s right. Because nobody would pass this up; this brisket would turn around a vegan.
This is the part I couldn’t eat.
Finally, some parting shots. Justin: good dude. With stacks of red oak. (He likes the color it gives.) The smoker is a converted 500 gallon propane tank, and the firebox is cut down from a 250 gallon propane tank.
The sign out front doesn’t say the name of the place; it’s handwritten, “Open until 7PM or sold out!” That’s a good sign… er, a good omen!
I forgot to take the picture of the sign, though.
I ordered a combination plate: $26, pick 3 meats, 2 sides, and a can of soda. I was going to pick, and Justin (the owner) said, “All I have left is brisket, pulled pork, and ribs.” Well hell, that’s what I was going to pick! Things just work out sometimes!
5 minutes later:
Holy schniekes. Plastic fork included for scale. Minor points subtracted for the sauce, but only minor because there isn’t much sauce there. I could have asked for it on the side, I suppose, but I wasn’t thinking.
The ‘Q itself is incredible. The ribs are soft at first bite, but still stuck on the bone. The pulled pork is sweet and juicy. The beans have a touch on cumin in them that brings out my inner smile, the mac ‘n cheese is properly cheesy and bland (a compliment), and the brisket… well, look.
Thats a half inch-slice of mixed point and flat drooping like a basset hound’s ear, there. Insane.
I had a nice talk with Justin, the owner. He’s from Alabama originally, and he’s making what he calls authentic Texas BBQ. The brisket is just salt and pepper, the (minor points subtracted for) sauce is thin and balanced, the ribs are huge and meaty. He says he turns around a lot of people who say they don’t like brisket; he feels they’ve just had bad brisket, and he’s right. Because nobody would pass this up; this brisket would turn around a vegan.
This is the part I couldn’t eat.
Finally, some parting shots. Justin: good dude. With stacks of red oak. (He likes the color it gives.) The smoker is a converted 500 gallon propane tank, and the firebox is cut down from a 250 gallon propane tank.
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