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Posted

Tried to go to Corkscrew in Spring for lunch yesterday.   My crew got a late start and we got there about 10:50 and the line was out of control.   As crazy as it sounds, I wondered whether Pinkertons would better so we headed down there.   The line was out the door but only undered the covered portion.  By the time we got through the line, a table had opened up.

No pics but we had pork ribs (excellent), brisket (also excellent), jalapeno cheese sausage (average) and turkey breast (above average) along with the japaneno cheese rice, mac and cheese and coleslaw (all good) with some bread pudding (good) and the blueberry cobbler (great) to end. 

  • Hook 'Em 2
Posted

Watching the Zimmern show Delicious Destinations and Austin is being featured, Franklin was the que of choice and JHC did it ever look so good. Still my favorite and get a brisket shipped to us every year. 

Posted
1 hour ago, Underdog said:

Watching the Zimmern show Delicious Destinations and Austin is being featured, Franklin was the que of choice and JHC did it ever look so good. Still my favorite and get a brisket shipped to us every year. 

I just watched that.  I took special note of the claims that (a) his briskets are 15-17 lbs (b) he smokes at 270 F for ~ 16 hours and (c) he wraps at 10 hours.  I have no idea if those are correct, but it's higher temp and longer cook times than most people cite in my exerience.

Posted

In his book he references a 12-14lb brisket, which is easier to get/cook for the layman, with smoke at 275 and wrapping around 6 hours for a 10+ hour cook.

Math seems to check out…

Posted

We're headed down to SPI for a few days this Sunday and planning on hitting Butter's in Sinton (hi Bill).  The plan is to arrive right at 9 when they open. Any of you guys been there on a sunday and have an feel for the line?  We can adjust our plan if line needed to get us there earlier. Its stop #3 on our Texas Monthly BBQ tour.

Posted
2 hours ago, Delta Charlie said:

We're headed down to SPI for a few days this Sunday and planning on hitting Butter's in Sinton (hi Bill).  The plan is to arrive right at 9 when they open. Any of you guys been there on a sunday and have an feel for the line?  We can adjust our plan if line needed to get us there earlier. Its stop #3 on our Texas Monthly BBQ tour.

I can only add that last weekend, Sunday 1pm was no line at all but they were out of barbacoa. 

Posted (edited)
On 7/24/2025 at 7:52 AM, Jerry Callo said:

I'd like to see that.  Georgetown is a barbecue desert - even the bad places have closed.  Currently the best barbecue in Georgetown is probably True Texas Barbecue at HEB.

Season 5 Nbc GIF by The Office

 

 

There was some awful place in the wolf creek center which served brisket you couldn't cut with a knife. Just inedible. They responded to my sister's review that it was way undercooked with an explanation that the red was the smoke ring.

Edited by elfenix
Posted
1 hour ago, PantsTent said:

I can only add that last weekend, Sunday 1pm was no line at all but they were out of barbacoa. 

Barbacoa is what is first on my list, so that's why we are planning on being there early. I grew up on sunday morning barbacoa with a cold Big Red, so this is a must. 

Posted
3 minutes ago, elfenix said:

Season 5 Nbc GIF by The Office

 

 

There was some awful place in the wolf creek center which served brisket you couldn't cut with a knife. Just inedible. They responded to my sister's review that it was way undercooked with an explanation that the red was the smoke ring.

You are likely talking about Smokey Mos.

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