I came across this article a few days ago: Barbecue field trip: A Marysville joint takes its brisket very seriously (from the Seattle Times). I work in Marysville, but on the other end of town from Jeff’s Texas Style BBQ. Now, I’ve driven by it multiple times, and had several friends recommend it. And I hadn’t made it IN there. I decided it was time for a BBQ field trip on my own. Thus, today I did that. My boss and I were running around visiting a few projects and the article above drove home the need to give it a try.
My original plan was to try the pulled pork, but they’d sold out. FYI, they do their best to gauge demand and only prepare as much as they expect to sell. And when it’s gone, it’s gone. Nothing is frozen or microwaved. Though inconvenient for me, I do like the model. It’s what takes food from commodity to ethereal.
So I opted for brisket. The verdict? Amazing! I’ve never had brisket to tender I can cut it with a flimsy plastic fork. Smoky, but not too much. Solid pepper notes, but nothing overwhelming. Very well balanced and flavorful. I tried the sauce, and found it lived up to the article. Though I’m quite fond of the sweet BBQ, too.
It is a place I’ll go back to. Multiple times, I hope. Give them a try and let me know what you think. Or if there’s some other place I need to try, leave a note in the comments as well.
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