The Travelin Man
It would seem that the grass is always greener, my friend. Bubbalou's is pretty good, but I almost always attach my caveat of "for Florida." I can't think of too many of the Texas places where I've eaten that I wouldn't choose over Bubbalou's.
Have you tried Lockhart Smokehouse in Dallas or Cooper's in the Fort Worth stockyards? I think both of those places have really ramped up the BBQ choices in the Metroplex.
I've got to reveal my prejudice here: I'm not big on brisket. Smoking the sinew out of a cheap cut of beef pales in comparison to what the Eastern Carolinians do to a whole hog. So, even in Texas I go for the ribs or pulled pork (on which I slather my own vinegar/pepper sauce - Scott's Barbecue Sauce
, Goldsboro, NC).
As my wife "doesn't do pork" she always gets the brisket and I always take a nibble or two if it has a little bark. To me, Texas brisket is better with Lee & Perrins than with any of the local goop they cook-up. The reason I like Bubbalou's is because they serve most every "style" of Q - nothing great, but all of it is decent to good; many places here in Texas are brisket only.
post edited by MetroplexJim - 2012/01/05 17:01:54