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Moist Brisket from Texas BBQ House

Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email [email protected]. 14: Moist...
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Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email [email protected].

14: Moist Brisket from Texas BBQ House

When we've got a hankerin' for Texas Barbecue, and only Texas Barbecue, we head down to South Phoenix for eats at Texas BBQ House.

Owner Mike Pitt and his team of ex-Texans do 'que inspired by Lockhart, Texas, sold by the pound and served up on butcher paper on a plastic Pepsi tray. The emphasis is on the meat -- brisket, barbecued chicken, pork ribs, pork loin, chopped beef, regular and jalapeño sausage, and turkey -- all smoked over oak with family-recipe dry rub.

Where to begin? How 'bout the moist brisket.

The meat is wonderful -- tender, salty, and fatty, with a bit of crust. Savoring its slow-cooked, smoky flavor is best done without distractions like the homemade sauce and the burden of silverware, but if the mood hits you to squirt on a little sauce or to pack the meat, sandwich style, between two pieces of white bread along with, onions, pickles, and perhaps a pepper or two from the pepper bar, to each his own, son.

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