HOME > Chowhound > Minneapolis-St. Paul >

Discussion

Bbq brisket recommendation

Can anyone suggest a good place to get some bbq brisket?

I had great brisket from the Buffalo House near Duluth a couple of weeks ago.

My old favorite place for bbq was O'Briens Decoy Restaurant on East Hennepin Ave in NE Mpls. Sadly they sold to Alley Katz which promptly closed. Their babyback ribs were heavenly!

I know there are a few new fast food style bbq restaurants in town (Dickie's BBQ) but the reviews I've read & heard haven't been very positive.

Looking for ideas...

Thank you!!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Not sure if they smoke brisket or another cut but the smoked beef at Brasa is good (http://brasa.us/). Famous Dave's is a semi-national chain with ok brisket, though some of their sauces are too sweet for my tastes. Market BBQ, Rudolph's are a few others to check out.

    12 Replies
    1. re: bkmnus

      Brisket is an occasional special at Brasa.

      1. re: KTFoley

        Brasa isn't BBQ

        In all honesty, you are better off learning how to do this at home as most of the BBQ brisket in this town is GOD awful. I'd suggest either Q-Fanatic or Bayport BBQ if you are really hankering to eat out on it.

        1. re: Db Cooper

          Big Daddy's doesn't rate with you? (Sorry, Big Daddy's doesn't have brisket. Ignore if you're not up for a discussion of Big Daddy's.)

          Have you ever heard of Willinghams? I see that it's available (including brisket) through Coborns delivers and am curious what a person who has high BBQ standards thinks.. http://www.whambbq.com/order_now/Meats/

          ~TDQ

          1. re: The Dairy Queen

            I didn't suggest BD's because it doesn't have brisket. And because it's not a restaurant. It's a take-out joint.

            And finally, because it isn't all that great. I've been three times and have found it uneven at best. If you time it right, it can be pretty good. But if you miss, you will be disappointed in dry, flavorless ribs.

            I rarely go out for BBQ because I built myself a modified barrel smoker for my backyard and can do it at home. I make my own rubs and sauces too.

            1. re: Db Cooper

              I agree if you have the patience and a little skill, DIY BBQ and Smoking is the way to go.

              1. re: Db Cooper

                Any thoughts about Willinghams? (Neither a restaurant nor a take-out joint). I see that it's available (including brisket) through Coborns delivers. http://www.whambbq.com/order_now/Meats/

                ~TDQ

                1. re: The Dairy Queen

                  Never bought it, never will. I can do it myself and pretty much guarantee it will be better.

                  1. re: The Dairy Queen

                    I tried their pulled chicken. It was pretty nasty.

                    1. re: Jordan

                      Well, that's pretty much all I need to know. Thank you for saving me from having a similar unfortunate experience!

                      ~TDQ

                      1. re: The Dairy Queen

                        Even the best places struggle with chicken and turkey. Poultry is quite delicate and thus you need to use woods that give off the same smoke like apple, cherry, maple, etc. Most BBQ joints use oak or hickory which can easily overpower the birds.

                1. re: Db Cooper

                  What do you mean Brasa isn't BBQ? I talked with the Chef and the BBQ guy at the Minneapolis location and they showed me a pretty nice commercial slow smoker device at the Minneapolis location. The cooker uses hardwood for smoke and propane for heat.

                  I'm not sure which of their offerings come from this smoker, perhaps the brisket doesn't?

            2. Everywhere I go, it is hit and miss. Q Fanatic and Bayport BBQ have served me great brisket, and they've also served dry brisket. Unfortunately, I can't think of a place that consistently nails it.

              3 Replies
              1. re: BigE

                That's why they call brisket the King of BBQ. If you can master it, you can do anything. It's by far the toughest of meats to get right and even harder to get it right consistently. I'll be honest, I rarely order it unless I'm at one of the country's temples to BBQ because they are the only ones I trust to get it right.

                1. re: BigE

                  At Bayport BBq, ask for your brisket "wet." They will slice it off the fatty side of the brisket, and it almost melts in your mouth. I've had dry poultry from there, but never dry brisket.

                  1. re: rp1760

                    If you cook brisket properly, none of it should be dry. I can make a flat at home and keep it moist by being smart and preparing it properly before cooking (beef stock injections).

                    I stand by my original post. If you want great brisket, head south 6 hours until you reach Brooklyn Avenue in KC. That's frankly the closest place.

                2. The original comment has been removed
                  1. Bayport BBQ's brisket is awesome. Slices of deliciousness that go great with their house sauce. I make the detour every time I venture into WI. Bring cash.

                    3 Replies
                    1. re: NugarifiK

                      I moved about a month ago, now I'm 3 miles from Bayport, and I haven't been there yet. Shameful.

                      1. re: BigE

                        I think theirs might be the best brisket I've had at a BBQ place.

                        Based on your proximity, it's on you to make it through their not insignificant selection of sides and report back. You can skip the beans :)

                        1. re: splatgirl

                          +1 on the brisket - very juicy although I have seen the comments about it being dry. Glad I caught them on a good day. I thought the links were meh(too finely ground for me) as well as the ribs. Big Daddy's ribs are better imho. I did not try the chicken. Agree with the beans. The au gratin taters were awesome the day I was there.

                    2. does anybody cook deckle?