When in Texas, those in the know will tell you how you cook beef brisket is considered the true measure of a pitmaster’s skill. A brisket has two distinct portions, the leaner “flat” and the fattier “point.” Some menus list both types, but even those that don’t happily will cut from whichever side of the brisket a customer prefers. I let the kitchen decide on mine. Thinly cut, the brisket at The Texan Bar-B-Q was skillfully prepared. Smokier than the prime rib and more tender, brisket arguably is the meat that holds up best and absorbs the most flavor when slow-cooked over wood. Don’t be afraid to try both the brisket and prime rib on the same plate, they’re different enough and good enough to justify the choice. A three meat combo with sides is $17.99 (add a couple of dollars if prime rib is one of your meat choices).
With a large menu featuring many different tasty sounding items, another visit to the Texan Bar-B-Q definitely is in my plans. While there are many local restaurants that do ribs and chicken very well, with the amount of barbeque lovers I run across, it’s surprising there aren’t more focused and dedicated to the art of barbecue. The Texan Bar-B-Q definitely is, and that makes me happy.
• Restaurant reviews are based on an anonymous visit. The Northwest Herald only publishes reviews of restaurants it recommends.
If you go
What: The Texan Bar-B-Q
Where: 101 N. Main St., Algonquin
Hours: 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday
n Information: 847-658-2130 or visit www.texanbbq.com