Best Brisket Phoenix 2010 - Bryan's Black Mountain Barbecue
It's been open barely a year, but Bryan's Black Mountain Barbecue already has an excellent reputation among aficionados of smoked meat. Culinary Institute of America-trained chef Bryan Dooley left the swank Scottsdale restaurant he'd been working at to barbecue full time, and his training is evident across the just-a-tiny-bit-upscale-for-a-BBQ-joint menu. Witness the olive slaw and vegetarian-friendly pulled squash. Still, it's one of the Big Four traditional barbecue meats that'll draw us to Cave Creek time and time again. Simply put: The brisket is unmatched. And, yeah, we've had pretty much every smoked brisket the Valley has to offer — even that little joint your cousin from Alabama loves — and we're confident saying, unequivocally, that Bryan's is the best. The restaurant's Texas-style take on the meat is appreciated, considering all the joints you'll see chopping and saucing it up around here. The decadently smoky bark is a treat unto itself, but it's the way the brisket falls apart at the slightest brush of a fork that proves any doubters wrong.