Third-generation pitmaster Wayne Mueller starts lighting the fires and loading the meats as early as 3 a.m. at this joint. Such dedication pays off: The brisket is so juicy that no sauce is needed, and the monstrous beef ribs feature a thick, peppery crust that gives way to tender, luscious meat.
Special Dishes: Beef Brisket, Texas Beef Ribs, Beef Sausage
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