... At a place called "Angus Pit Stop" and I have to tell you, if you life in North TX you owe it to yourself to check it out. You walk in and order meat sliced right out of the pit - they have Brisket, Chicken, Sausage, Beef Ribs, and Tri-Tip, which is pretty unusual to find outside of CA. I tried the brisket and tri-tip and found both to be just outstanding. Tri-tip is a dense cut with a thick fat cap and lean interior; it's easy to have this come off the pit very dry and tough. This was succulent, richly smoked but not over-smoked in the least (they smoke over mesquite charcoal only, no wood). The brisket was phenomenal - nearly falling apart tender but still with just a little tooth to it. Beautiful smoke ring and a simple rub of mainly cracked black pepper rounded it out. Sauces are available; there's a mild and hot version, both of which are solid though not remarkable. Sides are mostly cold except the beans, which were seasoned lightly and cooked with plenty of the various meats available off the pit.
This place was just sensational - better than anything I've found yet in the DFW area (though I will confess my sample size is quite small, so take that with a few grains of salt). If you're driving to or from Tulsa, or if you're going up to Lake Texoma, this place is pretty convenient - about 10 miles north of the Red River on 69. It's only open Thursday through Sunday. You've gotta go!
They have a web site - www.anguspitstop.com
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