HOME > Chowhound > Greater Boston Area >

Discussion

Best BBQ Brisket

  • n
  • NobbieluvsBBQ Aug 6, 2001 01:04 PM

Who makes the best slow smoked BBQ brisket it the Boston area?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I'd have to nominate Blue Ribbon BBq in West Newton or Arlington.

    1 Reply
    1. re: David
      s
      ScoobieSnack

      I would have to second that. There Brisket is the best in the boston area. Jake's Boss in Jamica Plain has a damn good Brisket as well.

    2. Guys -- I just wanted to remind everyone about Blue Ribbon's freaking amazing brisket. (Thought I'd reuse an old thread here).

      I know it's too hot to think about big plates of meat, but I had a plate of brisket, grits, and beets on Sunday and was reminded how good their smoke ring is, how succulent the brisket, and what a good value it all is -- under $15 with a glass of sweet tea.

      If you have central air and are looking to take home food tonight, remember Blue Ribbon in Arlington and West Newton. I've found little to no variation between the two spots.

      How's the brisket at Soul Fire?

      2 Replies
      1. re: yumyum

        Soul Fire is disappointing. I didn't taste the brisket, but the ribs were dry, the mac and cheese tasted like easy mac, and the collards (w/ bacon) were sweet... yuck. I only had a little bite of chicken, but it tasted ok, fairly moist but no smoke flavor. The sausage has a tiny spice kick but it's dry. Nothing amazing, but my nonhound friends liked the place a lot.

        1. re: yumyum

          I had Blue Ribbon brisket yesterday for lunch and, as usual, it was as delicious as it was voluminous. I generally lean towards ribs and pulled pork when having BBQ, but my favorites for brisket in the area are:

          - Blue Ribbon
          - East Coast Grill
          - Lester's

          The one time I had brisket at SoulFire it was just OK. In 4 visits to SoulFire, I've had high highs and low lows, with more highs than lows.

        2. it used to be jake's boss for me, but now it's east coast grill. had it a couple of weeks ago, and it was so tender, juicy, and, well, fatty. the brisket i had at soul fire wass dry, but the owner said you could ask for an untrimmed piece. i had to slather on some sauce, which for me is a no-no. good brisket should be eaten sans sauce, if done correctly! haven't had blue ribbon in a while, but i remember it being good . . .

          1. For BBQ brisket, I also have to go with Blue Ribbon. While their ribs are WAY behind the beauties at Uncle Pete's, their brisket is consistently delicious.

            1 Reply
            1. re: Bostonbob3

              Wow, gotta differ with you on the ribs, Bostonbob. IMHO, Blue Ribbon's are a thing of beauty. Big, meaty, smokey, and tender with just enough chew. Uncle Pete's, on the other hand, I thought were small (babybacks perhaps?) and way overcooked to the point of being dried out. In all fairness, I've been to Blue Ribbon probably a hundred times and to Uncle Pete's once, but there's a reason for that.

              :)
              BK

            2. Uh-oh, it's a rib Battle Royale! Regarding the small ribs you ate at Uncle Pete's, you may have actually had their baby backs. Which I NEVER order at any true BBQ place. Try the pork spare ribs, or if you're more into beef, the Texas ribs. I love my BBQ, and have attended Memphis in May and the American Royale competitions more times than I can count. IMHO, Uncle Pete's pork spare ribs (I believe they're called Wicked Pork Ribs on the menu) absolutely blow away Blue Ribbon's. On the other hand, I think Blue Ribbon's brisket kills Uncle Pete's.

              1 Reply
              1. re: Bostonbob3

                Hmmm. Maybe I didn't order right. I, too, will always go for the pork spare ribs, not the baby backs. I'll have to give Uncle Pete another shot next time I'm in Revere.

                :)
                BK

              2. Lester's Roadhouse in Burlington also has an exceptional brisket -- my buddy from Kansas City claims that it's the best he's found in the Boston area. Personally, I'm partial to their pulled pork, but everything I've tried there is good.

                1. it's east coast grill for me, for now. had it a couple of weeks ago, and it was so tender, juicy, and, well, fatty. the brisket i had at soul fire was dry, but the owner said you could ask for an untrimmed piece. i had to slather on some sauce, which for me is a no-no. good brisket should be eaten sans sauce, if done correctly! haven't had blue ribbon in a while, but i remember it being good . . .

                  1. FWIW, unaware of this thread I had the brisket at Uncle Pete's last Friday and was not that impressed (my first visit since they moved from Day Sq). I would normally go for the Beef Ribs there, but I have smoked and roasted my own enough lately that I wanted to give it a rest... and they didn't have burnt ends which I was craving.

                    The brisket had a nice smoke ring and was very lean, but was quite dry and it didn't appear to have much of a rub. It was served sauced, even though I asked for the sauce on the side. I got the impression that they honestly didn't sell much brisket and might have smoked a smaller trimmed brisket, but that is complete speculation. In any case, it wouldn't get my vote for best in Boston.

                    The sides were a mixed bag. The fries were quite tasty (singly fried), the mac and cheese was good (no white sauce, just cheese), but the mashed potatoes were just bad (they tasted like dining service potatoes made from a mix). We also tried the chicken fried chicken (my DC wouldn't try the steak, called cowboy chicken/steak) and it was a success, although the jury is still out on the sausage gravy.... lots of sage, but it was sweet. I also wasn't certain why someone who runs around the restaurant talking about south of the mason dixon line was serving sweet biscuits with gravy.

                    I do like Uncle Pete's and would go back for the beef ribs anytime. I was also glad to see a potential for chicken fried steak (I used to love the porterhouse cafe for this and the soul food places don't do it), but I wish the gravy was a bit better and they had savory biscuits. Also FWIW they only had Sam and Bud Light on draft.

                    1. Uncle Pete's pork ribs are tasty. I agree the brisket there is not on the same level as other pit masters'.

                      I would be relcutant to try the chicken fried steak. I too remember Jim Fahey's memorable rendition at the Porterhouse Cafe back in '92 & '93. Anything less would not be the same.

                      1. Managers/owners of "barbecue" restaurants that sauce their barbecue meat of choice before serving should be taken out back and flogged.

                        Those sweet potatoe biscuits are an abomination.

                        I hear Three Yolks in Revere does chicken fried steak.

                        1. I haven't tried Blue Ribbon, but Redbones in Somerville is where I go for a brisket fix.

                          I'm not a fan of their pulled pork, but the brisket reminds me of my old haunt, Goode Company BBQ, in Houston, TX.

                          But, 2x when I went to Redbones they were out of brisket, so maybe I shouldn't be telling y'all to go there and eat it!!!