Pecos Pit BBQ
2260 1st Ave S
Seattle, WA
(206) 623-0629
Cuisine:
Barbecue
September 12, 2007
Smoke Ring Kings
I have had the training, and have served as one of the BBQ judges in the Pacific Northwest.
I prefer not to put sauce on my BBQ, because it hides the flavor – good or bad.
I always order “Sliced Beast – Dry” and that refers to brisket. That means my sandwich arrives stuffed with sliced brisket – plain, no sauce.
It is a plentiful portion.
Dishes I tried:
A sandwich, Sliced Beast - DRY
Pecos Pit BBQ “sliced Brisket – dry” allows me to see the product without it being hidden or masked by sauce.
The first thing I look for is the smoke ring.
I always look at the smoke ring to see how it penetrated the brisket.
The next thing is to take a piece of the sliced brisket and gently pull it apart. It usually pulls apart quite easily, inferring tenderness.
The next thing I do is take a small bite, and taste the flavor, and confirm the tenderness.
I have been gointg to Pecos Pit BBQ since 1997. In all cases, the appearance of the brisket, the tenderness, and the flavor has been top quality.
For those of you who like to use sauce, ask them to put a dab on the side.
The whole point about good Q is being able to see it, feel it and taste it.
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