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The brisket here is cooked low and slow over oak until the smoke does exactly as much work as it should, no more. This is a Central Texas-style BBQ shop in Toronto, with all the markers: smoked meats by the pound, saucy sandwiches, and weekly specials that tend toward the Flintstones end of the portion scale. The pitmaster brought the method up from Dallas, and the regulars who've figured out the beef rib schedule consider that a personal win.
The awards strongest first
One number, weighted & current 76
How we scoreThe dishes from the writeups
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Marbled brisket
“Relish in signatures like marbled brisket, cooked indirectly over oak and licked with just the perfect amount of smoke.”
Eater -
Big D
“For a handheld meal, look to the Big D, a Dallasite-approved sammy decked with brisket, turkey, and sausage that’s topped with zippy coleslaw and smoky poblano peppers.”
Eater -
Beef ribs
“Pro tip: Be on the lookout for weekly specials, like List’s Flintstones-sized beef ribs, which conceal craters of fat and spice.”
Eater
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