I was craving smoky beef, so we got the Texas brisket from Merle's last night. It was fine, but had hardly any smoke flavor. Only a small section of 2 slices had that pink "smoke ring" and I didn't get much if any spices from the edges of the meat. It is supposedly smoked over hickory wood, but the texture was just like my brisket - baked in liquid in the oven.
Perhaps I've been spoiled, but VI's brisket was so much better that I think I just need to get my own smoker to do this correctly. Sigh.
Merle's Benson St. Ribs
1727 Benson Ave., Evanston