During our recent First Biannual Texas Meat-up for 2021, we stayed in the little town of Rockdale in Central Texas just 20 minutes or so north of Lexington where the now famous Snow’s BBQ has their fine establishment. I think the original intent was that everyone would get up early and line up and enjoy Snow’s but for some of us (actually turned out to be most of us) getting up at 2:30 or 3:00 am wasn’t in the cards after a night of good eats and many adult beverages.
That said, our good friend 58limited had the clarity and wherewithal to order a whole packer brisket to go from Snow's which he was kind enough to share with those of us who petered out on the Snow’s wait-a-thon. He also introduced us, and was again kind enough, to bring along another whole packer brisket from a barbecue joint called 1701 over in Beaumont, Texas that he’s been raving about.
For us lucky and lazy few then we got to do a brisket taste off. A few of us got to immediately sample a few pieces from both the point and the flat cut from each. We then had several others try the same two briskets in a blind taste test and we all gave our opinions. To both those in the know as well as those who tasted in the blind, the overall consensus was that Snow’s indeed was the clear winner.
(Snow's on the left and 1702 on the right)
Don’t get me wrong, the 1701 packer was nothing short of excellent. I'm occasionally in Beaumont a couple of times a month on business and look forward to having lunch there soon. The brisket was perfectly rendered and retained moistness even in the first few slices of the flat, which as most of us know tends to be the driest. It had a good smoke ring and a pronounced peppery bark. In short it was an excellent brisket.
Yet as good as that was, the Snow’s packer was just a little bit better. Where the 1701 was a bit over pronounced with pepper, the bark on Snow’s was close to perfect. The smoke ring was deep, the tenderness and juiciness were on point. The pull on a piece of flat was great without, but almost, falling apart. The flavor was robust and beefy, exactly what you’d expect in Central Texas smoked brisket. In short it was as close to as good as I’ve had in a while.
(Snow's full packer brisket)
(1701 full packer brisket)
Again let me emphasize both were excellent and I would definitely stand in line for either. It’s just when you're declared the best of the best, it’s hard to beat the Snow’s magic touch. So is it still the Best Texas has to offer? Bring on something better, I’m ready to sample more !!
(Thanks once again to 58limited for his kind generosity)
That said, our good friend 58limited had the clarity and wherewithal to order a whole packer brisket to go from Snow's which he was kind enough to share with those of us who petered out on the Snow’s wait-a-thon. He also introduced us, and was again kind enough, to bring along another whole packer brisket from a barbecue joint called 1701 over in Beaumont, Texas that he’s been raving about.
For us lucky and lazy few then we got to do a brisket taste off. A few of us got to immediately sample a few pieces from both the point and the flat cut from each. We then had several others try the same two briskets in a blind taste test and we all gave our opinions. To both those in the know as well as those who tasted in the blind, the overall consensus was that Snow’s indeed was the clear winner.
(Snow's on the left and 1702 on the right)
Don’t get me wrong, the 1701 packer was nothing short of excellent. I'm occasionally in Beaumont a couple of times a month on business and look forward to having lunch there soon. The brisket was perfectly rendered and retained moistness even in the first few slices of the flat, which as most of us know tends to be the driest. It had a good smoke ring and a pronounced peppery bark. In short it was an excellent brisket.
Yet as good as that was, the Snow’s packer was just a little bit better. Where the 1701 was a bit over pronounced with pepper, the bark on Snow’s was close to perfect. The smoke ring was deep, the tenderness and juiciness were on point. The pull on a piece of flat was great without, but almost, falling apart. The flavor was robust and beefy, exactly what you’d expect in Central Texas smoked brisket. In short it was as close to as good as I’ve had in a while.
(Snow's full packer brisket)
(1701 full packer brisket)
Again let me emphasize both were excellent and I would definitely stand in line for either. It’s just when you're declared the best of the best, it’s hard to beat the Snow’s magic touch. So is it still the Best Texas has to offer? Bring on something better, I’m ready to sample more !!
(Thanks once again to 58limited for his kind generosity)
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