Moist Brisket from Texas BBQ House

TexasBBQHouseMoistBrisket.jpg
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 laura.hahnefeld@newtimes.com.

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.

Miss a dish? 

100: Beckett's Original Grilled Cheese from Beckett's Table

99: Golden Gazpacho from Rita's Kitchen

98: The Med Plate from La Bocca

97: Cash Sandwich from Main Ingredient Ale House

96: Sonoran Hot Dog from Nogales Hot Dogs

95: Fattoush Salad from Al-Hana Restaurant at Baiz Market

94: Croissant from Essence Bakery Cafe

93: Funghi Pizza from The Parlor

92: Baynchaiv Crepes from Sekong by Night

91: Caldo de Res from Pitic

90: Slice of Pepperoni Pizza from Mamma Mia

89: Hot Bollix Spicy Potato Balls from Rula Bula 

88: Chicken Lo Mein from Desert Jade

87: Spicy Broccoli from FnB

86: Barra Vieja Shrimp from Mucho Gusto

85: Wild Mushroom Ravioli from Merc Bar

84: Cochinta Pobil from Taberna Mexico

83: Filet and Crab Cake from Cheuvront

82: The Dragon Roll from Stingray Sushi

81: Cornmeal Crusted Calamari from Kitchen 56

80: Mongolian Delight from Loving Hut

79: Pappardelle Bolognese from Amaro Pizzeria

78: Torta El Rey from Torta El Rey

77: Artichoke and Clams from Iruna

76: Animal Fries from RnR

75: Gollo Burro from Casa Reynoso

74: Chicken Lettuce Wraps from Ticoz Resto-Bar

73: Brussels Sprout Salad from Chelsea's Kitchen

72: Short Rib Hash from Bonfire Grill

71: Grilled, Double-Pork Chop from Tarbell's

70: Horchata from La Condesa

69: Paprika Schnitzel from Haus Murphy's

68: Roast Beef Sandwich from Hanny's

67: Lebanese Chicken from Middle Eastern Bakery & Deli

66: Shrimp Corfu from Romeo's Euro Café

65: Hawaiian Butterfish from Trader Vic's

64: Barbecue Rib Tips from Stacy's Smokehouse

63: Meatball Sandwich from DeFalco's Italian Grocery & Deli

62: The Chicago Brizza from Scramble

61: White Braise de Clams from Cave & Ive's Portico Grill

60: Chicken Quesadilla from Papago Brewing

59: Asparagus and Havarti Panini from Bertha's Cafe

58: Foie Gras Creme Brulee from Petite Maison

57: Italian Sausage Sub from Calabria Italian Kitchen

56: Caribbean Candy Bar from Havana Café

55: The Oggie from Cornish Pasty Co.

54: Chicken Handi from the Curry Corner

53: Chocolate Fry Bread from The Fry Bread House

52: Gruyere Popovers from BLT Steak

51: Pho Filet Dac Biet from Pho Thanh

50: Cheddar Jalapeño Biscuits and Sausage Gravy from Over Easy

49: Manti from Golden Valley Restaurant

48: Tinga Quesadilla from Los Reyes de la Torta

47: Bob's Big Burger from Renegade Canteen

46: Tableside S'mores from Frank & Albert's

45: Red Velvet Pancakes from The Herb Box

44: Kung Pao Soy Chicken from Fresh Mint

43: Hummus Trio from Pita Jungle

42: Beer-Battered Green Beans from Tryst Cafe

41: Raw Ahi Tuna Starter at House of Tricks

40: Toffee Banofi Sundae from Sweet Republic

39: Rib Combo One from Big Earl's BBQ

38: The Small Box from Rock-N-Roll Fingers

37: Sweet and Sour Corn Cakes from Thai Elephant

36: Nutella and Strawberry Crepe from Cibo

35: Carne Asada Burrito from La Frontera Comida Mexicana

34: Southern Fried Chicken from Mrs. White's Golden Rule Cafe

33: The Doughboy from Cheese 'n Stuff

32: Banana Cream Pie from Zinburger

31: Egg Rolls From Wahsun

30: Al Amir Combo from Cafe Istanbul & Market

29: Spam Sliders from Maui Dog

28: New Mexican Potstickers from Carlsbad Tavern

27: Lee's Combination Sandwich from Lee's Sandwiches

26: Pollo Lombardo from Pizza A Metro

25: Raspberry Puffs from Jimmy Woo's

24: Parrillada from Asadero Norte de Sonora

23: Jewish Sliders from Chompie's

22: Gyro Feta Pita from Crazy Jim's

21: Champs d'Elysee Sandwich from The Paisley Violin

20: Osaka Style Pressed Sushi from Hillstone

19: The Combo Plate from El Pollo Supremo

18: #1 Super Everything Pho from Khai Hoan

17: Steak and Kidney Pie from George and Dragon Pub

16: Achiote Pork Tacos from Canteen Modern Tequila

15: Chorizo Breakfast Burritos from Los Favoritos


Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

Follow Chow Bella on Facebook and Twitter.

Location Info

Texas BBQ House

5037 S. 24th St., Phoenix, AZ

Category: Restaurant


Sponsor Content

My Voice Nation Help
12 comments
D.I.
D.I.

#14!  That's awesome!!!  Totally agree.  Actually, it should be number one.  I just had some today and it is the BEST!

Steve R
Steve R

Come here at least once a week. Love the Lean brisket, turkey and the chicken the best. I've tried almost everything at this place and these guys can do no wrong. It seems that most great food places tend to be in some odd locations at times, but that adds fun to the discovery.

Jennifercullop
Jennifercullop

We tried this place for the very first time this past weekend and the only disappointing thing was it was been open for months and we have missed out on all the goodness up until now!  The brisket is AMAZING!  The name says it all, it is the most moist brisket I have ever had.  No knife needed, heck you dont even need a fork just eat it with your hands!  Delicious!

Brumbaw5
Brumbaw5

I have tried a few briskets and never liked them...too tough or too salty or to fatty! Mike convinced me to try his and as much as I hate to say it....he was right! But don't let him know I said that. It literally melts in your mouth....savory with just enough fat...you don't need the BBQ sauce but you won't be disappointed with the sauce either! But don't just stop at the brisket....the turkey is my sons favorite....we have to stop him after a pound and he's only 10!!! Great job guys! Now get more locations!!

Dominic Armato
Dominic Armato

"The meat is wonderful -- tender, salty, and fatty, with a bit of crust."

Weird. I stopped by a few weeks ago, and the first thing they did before slicing was remove all of the bark.  Needless to say, it was disappointing.  But I've been wanting to make a second pass.

High maintenance
High maintenance

I'm sure it is very good, but the fact that the building is joined with a Braid and Fade really grosses me out!

Mike
Mike

Dominic sorry disappointing or not thats the way the brisket is trimmed. If you want the bark then we can sell you the fat and all..... All you have to do is don't be shy and speak up. Most don't want it. Come back and try with it if you would like. We would be more than happy to serve it to you. Mike

Brumbaw5.
Brumbaw5.

If you give it a try you will not be disappointed!! Plus if you decide where you will eat based on what is next to it you are not a food lover...come on...be adventurous!!!

Mike
Mike

Don't let it gross you out!!! There is two buildings with walls so not joined literally. Come out give it a try you will not be disappointed.

Mike Todd
Mike Todd

Interesting. When I've been served brisket in the high temples of CenTex BBQ (e.g., Kruez, Smitty's, City Market), it has come with dark crusty edges and the fatty bits, no questions asked, no special orders required. Some places will ask you if want lean or fatty, but I've never been asked if I wanted bark or no bark.

Dominic Armato
Dominic Armato

Hey, Mike!

Actually, before I even saw the brisket, the first thing I did was ask if you guys served burnt ends, or if I could get an outside cut, and she looked at me like I was speaking Latin  :-)

But I definitely intend to get back.  Thanks for the invite!

Now Trending

From the Vault

 

Loading...