MidnightStokersBBQ
Knows what a fatty is.
Turned 40 this year and the wife got me a trip to Austin. I guess she is tired of hearing me talk about Aaron Franklin being the God of Brisket. I'm from KC and can cook a pretty decent brisket but my taste buds weren't prepared for this meat bliss.
It was a Saturday of a Texas football game so we were expecting an extra long line and we weren't disappointed. We got there at 8:15 and there were 50+ people in front of us. Wow. They did a great job managing our expectations including coming out multiple times to update our expected eating times as well as taking a mock order so that they could let some poor folks behind us know that there was a good chance they wouldnt get any food. We brought a cooler, some bag chairs and a case of beer. Turned it into a good ole KC tailgate!
Within an hour of arriving, they came around and took our mock order and told us that we would be eating about 3pm. That meant a little less than a seven hour wait. After everyone picked their jaws up off the ground, we settled in and got to know our new friends for the next few hours. They were almost exactly right as we approached the entrance right about 230. Once you get this close the line slows to a crawl!
Approaching the counter
By the time you reach the counter, you almost cant take it anymore. The smells have been wafting through your senses for the last hour and your mouth is watering. There is no precut meat here...everything is cut to order.
By the time they asked me what I wanted I couldnt take it anymore. I completely over ordered but I was fine with that. They ask you if you want lean or moist brisket which translates into flat or point. I chose 5lbs of point. They slice it in half long ways an then cut it just like the flat. I have never seen brisket so moist, tender and jiggly. They juice literally just pours out of the meat as they slice it...all this with NO INJECTION! I've got to think the PRIME extra fatty Creekstones are the reason. We ended up taking home about 3 lbs of brisket (hand carried onto plane) and I must say its almost as good as the day we ordered it. I ended up with 5 lbs of brisket, 1lb of sausage (killer) and a beef rib. The beef rib may have been the highlight of the meal for me. I had never had one and it was incredible.
I have never seen brisket this tender. It was barely holding together and overcooked for comp standards but man, this was sooooo good. Even the unrendered fat was completely edible as it was completely jello. Heavy salt and pepper taste to the bark which I loved!
After our meal, one of my friends mentioned it was my birthday and asked if they offered a tour. The server replied "It doesnt have to be your birthday for a tour. Come on back!" They took us into their recently constructed pit room (pits used to be outside in trailers) and I got a solid 10 minute question and answer with their pitmaster. Super nice dude and he didnt hide anything. I was in awe of the operation. This cooks 1100 lbs of meat every single day. Wow.
Those are Creekstone Prime briskets around 12-14 lbs. Not sure I have ever seen such thick flats. They cook them for 18 hours and dont wrap with butcher until they are done and ready to hold. They are held in those red warming cabinets near the counter until ready to slice. Again, according to the pitmaster, the only thing that is done to them is a mild trim and a salt/pepper rub.
He's got one (his original) that he is about ready to retire. For now, he still tends it outside in it's original trailer.
Here's the best part... Since there are so many people waiting for so many hours they have no choice but to let people come in before the restaurant opens to use the restroom. On one of these trips I was coming out of the restroom and there he was. Asked for a quick pic and he was more than happy to! We chatted for a bit, he asked where I was from and I made a comment about the Thermopen in his hand. "Every Pitmaster has to have one!" he replied. This moment made the trip. Will never forget it.
Would I wait in line again. Absolutely. If you dont have fun in the line it's going to be a bad time. Bring some chairs and beers and make some new friends. There are MUCH worse ways to spend a few hours on a Saturday. You'll be handsomely rewarded when you reach the front of the line. Best brisket I have ever had. Hands down. Now I'm back in KC and will spend the entire off season trying to recreate that masterpiece of meat.
It was a Saturday of a Texas football game so we were expecting an extra long line and we weren't disappointed. We got there at 8:15 and there were 50+ people in front of us. Wow. They did a great job managing our expectations including coming out multiple times to update our expected eating times as well as taking a mock order so that they could let some poor folks behind us know that there was a good chance they wouldnt get any food. We brought a cooler, some bag chairs and a case of beer. Turned it into a good ole KC tailgate!
Within an hour of arriving, they came around and took our mock order and told us that we would be eating about 3pm. That meant a little less than a seven hour wait. After everyone picked their jaws up off the ground, we settled in and got to know our new friends for the next few hours. They were almost exactly right as we approached the entrance right about 230. Once you get this close the line slows to a crawl!
Approaching the counter
By the time you reach the counter, you almost cant take it anymore. The smells have been wafting through your senses for the last hour and your mouth is watering. There is no precut meat here...everything is cut to order.
By the time they asked me what I wanted I couldnt take it anymore. I completely over ordered but I was fine with that. They ask you if you want lean or moist brisket which translates into flat or point. I chose 5lbs of point. They slice it in half long ways an then cut it just like the flat. I have never seen brisket so moist, tender and jiggly. They juice literally just pours out of the meat as they slice it...all this with NO INJECTION! I've got to think the PRIME extra fatty Creekstones are the reason. We ended up taking home about 3 lbs of brisket (hand carried onto plane) and I must say its almost as good as the day we ordered it. I ended up with 5 lbs of brisket, 1lb of sausage (killer) and a beef rib. The beef rib may have been the highlight of the meal for me. I had never had one and it was incredible.
I have never seen brisket this tender. It was barely holding together and overcooked for comp standards but man, this was sooooo good. Even the unrendered fat was completely edible as it was completely jello. Heavy salt and pepper taste to the bark which I loved!
After our meal, one of my friends mentioned it was my birthday and asked if they offered a tour. The server replied "It doesnt have to be your birthday for a tour. Come on back!" They took us into their recently constructed pit room (pits used to be outside in trailers) and I got a solid 10 minute question and answer with their pitmaster. Super nice dude and he didnt hide anything. I was in awe of the operation. This cooks 1100 lbs of meat every single day. Wow.
Those are Creekstone Prime briskets around 12-14 lbs. Not sure I have ever seen such thick flats. They cook them for 18 hours and dont wrap with butcher until they are done and ready to hold. They are held in those red warming cabinets near the counter until ready to slice. Again, according to the pitmaster, the only thing that is done to them is a mild trim and a salt/pepper rub.
He's got one (his original) that he is about ready to retire. For now, he still tends it outside in it's original trailer.
Here's the best part... Since there are so many people waiting for so many hours they have no choice but to let people come in before the restaurant opens to use the restroom. On one of these trips I was coming out of the restroom and there he was. Asked for a quick pic and he was more than happy to! We chatted for a bit, he asked where I was from and I made a comment about the Thermopen in his hand. "Every Pitmaster has to have one!" he replied. This moment made the trip. Will never forget it.
Would I wait in line again. Absolutely. If you dont have fun in the line it's going to be a bad time. Bring some chairs and beers and make some new friends. There are MUCH worse ways to spend a few hours on a Saturday. You'll be handsomely rewarded when you reach the front of the line. Best brisket I have ever had. Hands down. Now I'm back in KC and will spend the entire off season trying to recreate that masterpiece of meat.
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