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Pearson'sTexas Barbecue


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Pearson'sTexas Barbecue

Rich | May 29, 2003 08:46 PM

I think I have found the key to Pearson's. You get the Brisket when The guy with the mustache carves it. When the other guy is there you get the Pulled stuff or the North Carolina Pork( which is fantastic). I was there last Sunday and had the best Brisket I ever had. New pplace or old place.

I also realized they were not that busy and the guy just pulled a fresh one out, When it sits under those lamps they must dry out.

I also heard that they are going to open alot more now. Everyday for Lunch and Dinner except Monday's. I can't tell you how many times I went there and sat at the bar waiting for my friends to tell them they were closed.( The draft beer is very good though they now have Yuengling Beer on tap)

Well you can have all the Jazz at Phillys, and all the ambiance at Blue, and all the lights at Virgil,s I will take the Brisket at Pearsons over all of them even if they don't have outdoor seating anymore.

If anyone find's out the new hours please post them.


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