Ranking the BEST BBQ in Texas

Oh, we're going to get a special look. Can I film? Can I film? >> Yeah. Oh, look at that. That's fresh. Oh, that is beautiful right there. The action shot. Oh, yeah. >> Damn. >> Was good. >> Oh my gosh. The thing is >> sweating. It's beautiful. >> Oh wow. Oh wow. >> And the bark is nicely seasoned. >> Holy cow. I'm with AC. Yay. We're here at Brisket Fest. They basically bring all the best brisket in Texas. So, we're going to go through and we're going to >> excited. >> Yeah. We're going to taste test everything. We have several different categories as well that we're going to rate our meat on. Yes. >> We're going to look at the crust, the bark, if you will. So, see how crispy it is on the outside, how moist it is, >> the tenderness of the meat, and then also how well the fat is rendered. I think it's key. >> I like melt in your mouth fat. >> Yeah. We're going to take a look at all these things. We're going to get a little bit of something from everywhere. Let's go check it out. Let's start here and we'll go counterclockwise. Wait, do you want a drink first? >> Yes. >> Let's go get a drink. I got water. I think this always looks funny cuz it's like It looks like a massive beer. >> Looks like a beer, but it's just water. >> It's just water, but it looks like a massive beer. Here's the first one we're going to look at. It's probably good because clearly it's called the Good Barbecue Company. Let's check out the menu. Oh, look. They got mac and cheese. >> Should we just do sliced brisket? >> I we get a little bit of something from everywhere. >> That's a split thing. >> So, we we just do it and we split cuz we're going to get a lot. Mac and cheese will be dessert somewhere. >> Brisket first mac and cheese somewhere. >> Look guys, we're not here to eat. We're here to work. Okay, this is our job. We're not here to eat. This is very serious. So, we have to eat a very specific thing. We can't ruin our pallet with something else. We get a little bit of brisket from everywhere. It's got to be the same thing because we're very seriously trying to find out the best brisket in Texas. >> Hey, how's it going? >> Big fan. >> Oh, thanks, dude. I appreciate it. >> We haven't had anything. No, I'm not being a hater. That one's way better than this one. >> Oh, really? The KG is way better. >> KG is way better. Okay, we're going to try all of them. >> Yeah, I appreciate it. Is it a Cowboys fan? We got some claims that there's is a best here. You know, the guy came up. He said huge fan. That was the most important thing you said. And then the second thing he said that was also important was that one over there, which ironically enough would be the last one that we go to, is the best. >> Wait, no, I don't like that then. >> We'll see. I don't know. We'll see. We'll see. >> I have that second. >> We'll see. No, we got to go in order. >> It's too full. >> We We got to go in order today. >> Hello. We're doing great. Can we get a quarter pound? This is the first barbecue place we're trying again. This is the best barbecue in all of Texas. >> Touching is a little tough in some spots. >> Okay. >> Ooh, but the fat looks like melt in your mouth fat. >> Yeah, it does actually. There's three main categories that we're looking at, Chad. Like we said, the crust, the bark, if you will. >> Yep. >> The outside of the brisket, how moist it is, the tenderness of the meat. Last, we're going to see how the fat renders like melt in your mouth like like AC was saying. >> Okay. Wait, this looks good. >> I mean, it looks I think it looks really good. >> Ready? >> Ready? One, two, three. >> Oh, that's really good. >> It's flavored well, too. >> Yeah. Look at >> awkward. >> Oh, it's so good. >> Look at how this tears apart. >> Yeah. Like the fat is like very It's not chewy at all, which is great. >> You see that? It's It's just falling apart. I can bounce it off. Crazy style. See that? That's great. Falls apart super easily. The fats rendered in really well. >> Oh my god. >> Damn. Okay, let's talk about the crust. The bark. So, this right here, this is the bark of the brisket. Give a close-up look to it. Looks flavored well. >> Yeah. I like like my brisket having like a hint of like a little crunch to it. >> You need to try the bark. >> Oh my god. M. It's good. >> It's good. Tastes really good. It's not like crunchy at all. That's like a preference thing. And it's hard to get it like crunchy cuz like if you get it crunchy like a lot of times like they'll burn it or they'll overcook it. It's kind of like just right. >> It literally just like slides off. >> This is really good. >> It's very salty. >> It is pretty salty. And I can't tell if I like that or if I think it's too much. >> You know what? I would say the crust, this is for good barbecue company. Actually, you know what? You go first. >> You want me to go first? >> Yeah. Yeah, you go first. You go first. >> All right. I'm going to start with the bark. I like, but it is a little bit salty. >> Okay. >> And that doesn't like to me saltiness doesn't mean it's flavored well, right? Like the meat itself is flavored well, but the the bark was a little salty for my liking. So, I'd probably give that like a seven cuz it wasn't horrible. >> Just a little too salty. >> Okay. I found that the further away from the fat, it was a little bit more tough, but it was still moist, if that makes sense. >> Okay. >> It's not dry. It's a little more tough, but it's not dry. I'd probably give that like an eight. >> Okay. >> And then the fat, I'd probably give like a nine, maybe even a 10. >> I think the fat is really The way the fat is rendered on this is really, really good. >> Yeah. I don't like chewy fat. I like fat that's like melt in your mouth and kind of just adds flavor. >> Mhm. >> I guess overall, it kind of makes it like a a nine. >> Nine for you. Okay. >> An eight or a nine or like an 8.5. >> Okay. For me, I would say the bark is probably about an eight. I actually agree with the saltiness. It is a little salty, but it's not too bad. Tenderness. I think it's super good. It's the right amount of tenderness. I wouldn't call it tough. I would just say it's tough for >> It's Yeah, it's not chewy. It's hard to explain what that means. >> But for me, like this is this is great. The tenderness is very good. >> Yeah. >> So, I would say eight. >> Yeah. I would have this again for sure. >> And then the fat rendering. >> You said you like your fat different though than I do. >> I'm not a big fat guy from the fat. Oh, really? I love it. >> Yeah, I'm a little fat guy. >> I'm a big fat girl. >> I like some fat, but like this this is going to trigger people so bad. But my dad would like always cook everything like well done. Like you get a burger from wherever. Make sure it's well done, >> which is like the worst thing in the world for a lot of people. >> I was always medium rare, a lot of fat. Not a lot of fat, but like the as long as the fat's not chewy and it melts in your mouth, like this was >> Yeah, this was really good. I think this is really good. So, I I would actually put the fat rendering on this at 8 and a half. >> Yeah. >> So, overall, I would give this like an 8.1 overall. >> Oh, that's good. >> Yeah. 8.1. >> I give it an 8.5. >> Okay. Nice. All right. So, that was good barbecue company. >> This is the first one we had. >> This is the first one we had. There is no way we can eat this much for every single one. I just realized. >> Well, you ate the whole thing. I I picked the parts that I was rating. Like, I ate the bark, then I ate the fat, then I ate the meat. Had a little bit of meat on both sides. >> That's because one of us has no self-control. So, you need to you need to make sure you eat all your bird. >> I can't eat it all. There's no way you can eat all. >> So, our next stop is going to be Ed Smokehouse. Family operated, veteran owned. That's right, brother. Okay. Code W. Do you guys just do like like a quarter pound of brisket? >> Yeah. How's it going? >> Cool. What's up, dude? >> You still playing World of Warcraft? >> Uh, yeah, I am. Yeah. Yeah. Burning Crusade. And also I'm like getting ready for Blizzcon. I'm doing a big thing for Blizzcon actually. >> Oh, really? >> So I like I kind of took a break from WoW for a while, but then Burning Crusade came out. I was like, I got to run it back. >> Anything else interesting right now? >> I'm 36 streams into Balters Gate, >> so I'm going to finish it tomorrow. >> I never made it past the first chapter. >> It's so good. It's like addicting to me, >> dude. I love the streams. >> Thanks. I really appreciate it. >> Thank you, man. >> A little bit more than >> Oh, thanks. I appreciate it. >> Do you guys have right here? >> Thank you. Appreciate it. >> Want a chip? No, cuz we're trying to taste test everything and like I like I almost grabbed it and I was like, "No, I got to be smart about this." >> Thank you. >> Yeah, appreciate it. Chad, take a look at this. So, that was Ed's smokehouse. >> Yeah. See, this one looks a lot different than the one that we just had. >> Yeah, it does actually. Look at that. >> It's thinly sliced, too. >> Yeah. Look at that. It's a quarter pound. Pretty good. >> Me. Thank you. No, >> just kidding. >> We got taken. Everyone just looked at me like I was crazy. Like I lost twice. Is this for Ed's smokehouse? It's crazy how much different this looks. >> I know. The other one was like thicker. >> The other one like it was rendered like all the way through and it really like fell apart. I would say this is a lot more lean, >> but it's thinly sliced. So I think it's just going to be like a very like different type of texture. But I think what's good about this, the fat is just kind of on the edge. So if you're like not a big fat person, then that kind of gives you an option of being able to kind of separate it at will. Are you just biting it? >> Oh, I just went for it. >> I ate it like I would eat it. >> And to me, like this is great. >> I like how thin it is. >> This is really good. You put some barbecue sauce or something on this. So, for the sake of integrity, I thought it would be best to not have barbecue sauce on anything cuz that way we really get to see the flavor of the meat specifically. Cuz if we're like putting barbecue sauce on everything, then we're like tasting the barbecue sauce more than the meat. I feel like the barbecue sauce, it's your room for error, >> you know, so it makes up for, you know, not being good enough. >> I can already rate this. >> Really? >> I'm already ready. >> Okay, go ahead. >> I'm going to point out I like that it's really thinly sliced, >> but it's kind of harder to taste the bark on it. Actually, here's a piece. >> It's harder to taste the bark cuz it's I feel like there's not as much. Does that make sense? Cuz >> Yeah, cuz it's so thin. Yeah, it's fair. >> It's not as flavored as the last one, but then again, the last one was kind of just more on the salty side. This one's not as salty. what I which I like cuz I don't really like too salty. It's kind of hard though to have the bark cuz there's not really much there I feel like. So, I'd probably rate the bark like a five. >> Okay. I've got a big thick piece here. >> Well, maybe I just take this. But I put a piece of it in my mouth. >> I think it looks so good. >> Maybe a six. >> Okay. >> The meat itself, it's moist. It's not dry. >> And I like that it's like layered in sections, which is nice. >> There's a term for it. >> Smoke ring. >> Smoke ring. It's called >> Yeah. I like that it's very easily distinguishable. >> Yeah. >> You know what I I mean, the other one was kind of >> it was all kind of like one thing and it fell apart, which is which is cool. Yeah, >> which I liked, too. The fat on this is like another nine. Melt in your mouth. >> It's very good. >> Adds flavor. So, I'd give the fat like a nine. The meat, it's flavored well. It's not too salty, which I also like. I'm trying to compare it to the last one. >> Uh-huh. >> Probably like a seven. >> So, what would you say overall? >> Probably like a 7.5. >> 7.5. So this for Ed's smokehouse. I would say this style of brisket, the the more like lean kind of distinct thinly sliced brisket, I think is really really good. My dad would make brisket. He would get his buddy who was the neighbor to make brisket for us for Thanksgiving. >> Wait, really? >> Yeah. >> Oh [ __ ] >> Yeah. So we Yeah, we we have to have brisket. >> It was very similar to this. I might be a little bit biased towards this. It looks nice. I like the fat being split and not necessarily being like marbled too heavily throughout. >> I like that too. >> That kind of gives you the option of like look if you want. If >> you want it, you can have it. >> Yeah. you want. You can have it. >> Yeah, I agree. >> So, I would say like the bark of this right here. >> I think it's like perfect. Like the perfect amount of like toughness to it cuz I like a >> See, I don't like tough. >> See, for me, I like it a little bit of like >> It's not bad though. Tough doesn't mean dry. Like, it's not dry. >> Yeah. >> It's still very moist. >> And it doesn't necessarily mean overcooked either. >> No. Yeah, I agree. >> I like that you can taste the difference between the different parts of the brisket. So, it's like a very distinct like Okay. Like I'm on the edge, I'm on the center, I got the fat. Like I like that a lot. That's like an enjoyable experience for me. I would say the bark on this is like a nine. Yeah, I like this a lot. The tenderness, the moisture of the meat itself. >> Very good. >> For me, this one I would give like I'd give like an eight to >> And again, the big thing for me is like how distinct like the different parts of the the brisket are. For me, this is like an eight. I'll say nine on the bark, eight on the tenderness, moisture, and then for the fat, >> the rendering of the fat itself. >> Back to what I was saying. All right. >> Feel like it's pretty good. >> It's pretty good. >> As good as the last one. >> Yeah. It's super melt in your mouth, actually. >> Yeah. >> I give it like an eight and a half. >> Okay. >> So, overall, >> overall, eight and a half, actually. >> Oh, overall eight. >> I I would give it eight and a half for the rendering. And then And then overall, >> it's higher than the last one for you. I mean, that makes sense cuz you you said you >> I like this toughness a little bit more. >> Tiny little bit better. >> Yeah. I feel bad cuz I can't eat all of this. Oh my god, you ate it all. >> I might die. All right. Slow, low, and banging. >> Wait, what the hell is this place called? >> Oh, showtime. >> Hi. >> Hello. >> Were you at Sherwood 2024? >> I was actually remember when y'all were at that junk tank? >> Yes. >> I was the I was the cashier. I was >> Oh, really? All the money. Yeah. >> Oh, that's crazy. Well, good to see you again. >> I know, I guess. Is this your day job, but at night you're like a superhero at Sherwood? >> Yeah. >> Work all the Texas Renaissance fairs out here. Actually, booth manager out at TRX. So, that one's really fun. >> Is that the one closer to Houston? >> Yes, that's the one where you see um like peach jars and bins and all of them. >> Yeah. >> All there. Can we just get like a quarter pound of brisket? >> Do you want to try our mac and cheese? >> It's a smoked guda mac and cheese. >> Okay, maybe we have to try it then. But like, >> but I'm not eating the whole thing. >> We should come back. We'll come back. We'll come back and we'll work with you. Oh, what's your name, by the way? >> I'm Izzy. >> Izzy. >> Oh, I was going to be like, Izzy. Like, what? >> Oh, Izzy. Yeah. >> I was like, what the heck? Yeah, she's AC. >> It was nice to meet you. >> It's so good. I love meeting y'all. Like, and actually talking with y'all. It's a lot of fun meeting y'all. Meeting and hanging out with Sharers and Vince. One of my favorite things to do at the fair. And seeing y'all, it's actually so much fun cuz y'all actually show what fair is like >> from y'all's perspective. And it's and it's lovely. That's what we need in the run bear community is more exposure because everybody's like that's just a bunch of nerds. >> Yeah. Which is which is true, but they're cool nerds. >> Amazing nerds. >> Yeah. Yeah. 100%. >> Here is >> All right. Wait, can we get I forgot to ask. Can we get two plates? Can we just split in two? So, so it's easier for us to do our taste test. My bad. Yeah. Yeah. Perfect. >> Oh, thank you guys. >> Have fun. >> Yeah. Yeah. Sick. >> Y'all enjoy it. And you got to tell me where we went into the list. Okay. You got to be honest. >> Okay. Okay. I will. I will. >> Awesome. Thank you guys. >> You're welcome. >> I don't think I know your real name. >> Does anybody know your real >> It's esander? >> Yeah. Yeah. This is a thick piece. >> Wait, it's just one piece. >> It's just one big old thick piece. >> We just cut that in half. >> This actually is good because we can look good. >> That looks really good. Look how thick this guy is. >> That looks good. >> Oh yeah, that's nice. You see that? Okay, let's do a proper pull- aart test. Close up. >> Pull apart. Okay. >> All right. Ready? Oh my. Oh, hold on. I think I think if we're pull apart, it's got to be close. >> Oh. Oh my gosh. Good catch. >> Oh my gosh. Okay. It kind of just fell apart. Like it's like pretty. This is perfect piece for lunch. Oh, and look. See how much more bark is on this one? >> Yeah. I think I >> But again, I think it's cuz the other one was thinly sliced. >> Yeah. I think it's the style. I think the style makes a big impact. >> It's actually really interesting. Bark is on the fatty side of this one. I mean, I guess it technically was on the other one as well, but their bark was all the way around. >> Yeah. The last one was the opposite of the fatty side. >> Yeah. >> They probably make their brisket with different parts of the cow. >> Yeah. >> Oh, let me try. Like, this is crazy. The separation. >> This one's good. This one might be my favorite. >> Oh, wow. >> Mhm. Oh wow. >> And the bark is nicely seasoned. >> Oh god, I'm losing it. >> Holy. >> Oh my god. I could eat this whole thing, >> dude. >> This one's my favorite. >> This hit me like a freaking Max truck. >> This one's good. Good. >> This one's my favorite. >> Holy cow. >> And the funny thing is this fat has more volume to it. >> Yeah. It's like it's like a little bit fattier. >> I actually like that better. Like I said, I'm not a big fat guy, but this is like making me change my mind. >> For me, the bark probably 10 out of 10. This one might be 10 out of 10 all around the board for me >> because the bark it was it was thick, but then again, cuz it was a thicker slice, but it was nicely seasoned and it wasn't too salty. >> The perfect amount of saltiness. >> The meat was moist and it like fell apart. You didn't even need a knife. It just fell apart with my fork. I'd probably give that Yeah. like a seven out of 10 as well cuz it was also nicely seasoned. And then the fat, which I thought I liked the other one better, but this one with more it had more volume. >> Yeah. >> Was better. It was because it also wasn't chewy, but it it was it had more structure. This one's my favorite so far. >> That's so good. >> It hard to beat. >> Okay, so I would say the crust. I would actually probably also give it a 10. >> Seasoned super well. It slides right off. So, this is the opposite of the last one. The last one was very distinct. This one, >> I mean, this one was distinct, too. You know whenever you go to Microsoft Paint. Have you ever opened up Microsoft Paint? >> No. Never. Yes. >> You click on the color picker, there's the colors, but then you can change the color style. Maybe this is Photoshop. You press it and then instead >> you blend it together. >> Well, instead of it being like a rainbow, it's like chunks of colors. >> Okay. >> You go in like eight bit mode and then it's like the eight there's eight different versions of red. >> Okay. >> But normally it's like a whole sort of spectrum, right? This feels like the Spectrum. That one felt like three bit biscuit. >> Are you artistic? >> Maybe. But like that felt like three bit biscuit, which is great. >> Okay, don't get me wrong. >> Cuz I'm not a huge graphics guy. I'm a very classic, you know, classy guy. Okay. >> You're losing me here. Yes. 8 bit. I don't know what that means, but yes. >> And this is like, let me finish my explanation. >> This is like a seal twist of of flavor. >> What is a seal twist? So it's like within 04 seconds of the fat hitting your mouth. >> Yeah. >> You get silic or you get um >> you get the meat. >> Okay. >> You know, so that it blends and you end up hitting both flavors at the same time. >> I don't understand this analogy. >> It's really good. >> What is a seal twist? >> I'm giving this a nine and a half. >> I'm giving it a 10 out of 10. This is my favorite one so far. Does Does Chad understand what the hell you're talking about? >> Yeah. Chad one. Nobody does. >> I don't get it. >> You know what though? 9.5. That's pretty good. That's the highest rank so far. >> Yeah, it's a 9.5 for me. This is our last stop. We're testing the best brisket in all of the state of Texas. Now, this one, it's Egyptian Texas barbecue. KG barbecue. Egypt meets Texas. I think these guys are like Michelin starred. >> No way. >> I'm pretty sure you're kidding. >> I've heard of them. >> Yeah. Keep in mind this is this is the >> I'm actually happy we saved it till last. >> Yeah. I didn't want to tell you that. I didn't want to tell you that until we got here. But the thing is, >> I thought we were going to be eating way more, but I'm happy we didn't. >> Yeah. Look how good this looks. >> Gosh, look at this. Oh. Oh, we're going to get a special look. Can I film? Can I film? >> Oh my god. >> Yeah. Oh, look at that. That's fresh. Oh, that is beautiful right there. >> Oh, the action shot. Oh, yeah. >> Damn. >> Was good. >> Oh my gosh. The thing is >> sweating. It's beautiful. >> Oh, wow. So, they cut in half and then they cut it the other way. >> Yeah. >> Ooh. >> Wow. It looks amazing. >> Damn. Look at this. >> Oh, look at this. The chopped brisket. >> And they put it back in the juice. Wow. >> But I do have a surprise. We do have a lamb shoulder now. >> Lamb shoulder. >> Brisket and lamb shoulder. >> Oh wow. >> Earlier we were only doing brisket. So >> Oh wow. Okay. >> You can do it goes to a combo. Want to >> do both? Let's do both. >> Okay. >> Let's do both. >> Wait, is that ours? >> Yes. >> Oh, we got to ask for just >> Wait, I think we made a mistake. >> It's fine. >> Thank you. Right. >> Thank you. >> This one's going to be >> This is a huge problem. >> This is lamb, by the way. >> This is a huge problem. >> What if we take Oh, wait. There's rice in Oh, there's rice in both. >> Oh my gosh. >> NO, IT'S FINE. IT'S FINE. >> WHAT ARE WE going to do? >> It's fine. Uh, we're going to solve We're going to problem solve. >> It's time to problem solve. >> Frick. That does look really good, though. >> I have a piece with nothing on it. Just grabbing the for the taste test for the integrity the integrity of said taste test that is occurring we have to simply eat only a meaty would you like to do the honors? >> Okay. Okay. It doesn't look like there's a lot of fat on it but it has like the good ring the red ring right. I don't see any there's no crust but it's okay. >> It's good. But I taste >> I taste the sauce. >> This whole thing is ruined. >> But it's good. >> Wait, it's good. >> Uh-huh. >> Oh. Oh, I got a big big fat piece. Oh my gosh. It's okay. 5second rule. >> No, it it literally landed in this thing. >> Oh, sorry, >> Chad. It flound dirt and I didn't even bend over to pick it up. >> It's good. But do you taste the sauce? >> I taste all of it. Yeah, you taste the sauce, >> but it's good. >> But it's good. It's weird. It tastes like balsamic, but it's a white sauce. Tastes very uh >> Egyptian. >> That wasn't the word I was going to use, but like >> Yes. >> Yeah. Very Egyptian. Solution for what happened. Look, I know the council is going to be very upset about this, but we will have to exclude KG Barbecue from our rating due to the nature of the testing. There's not a sort of like unanimous equilibrium to the testing process. And as such, we humbly come before you upon bending knee and say apologies >> to the council for our taste test being inaccurate, but we are going to have to eat this because we paid for it. >> Can I be honest? This is damn freaking good though. Like everything about it, the sauce, the cucumbers, all the way all the way out. >> That was really good. >> It was >> Chad. We can't rate this as part of the the rating. I mean, that would be dishonorable. >> We should say who won then. >> Slow and low. Banging. >> We should go tell them that they won. >> We should actually. >> We should go tell them. >> That was our favorite. Like, I would have given everything over an eight for sure. Like, I would eat again at any of those places. This was good out of 10 for sure. >> Hello. >> Hi. We're >> I have to tell you, I promised I would say. >> I know. I told you. Be brutally honest. >> It was incredibly good. It was so damn good. >> It was my favorite. >> She gave it a 10. Just straight 10. Yeah. >> I said I said nine and a half >> so that you guys felt like you could achieve something more. >> So you didn't feel like empty in life like there was nothing left to achieve. >> So I said nine and a half. >> Yeah. >> That was amazing. Honestly. >> Yeah. No, 100%. It was super good. And I also said we would come back for the mac and cheese. >> You would? >> Yeah. >> And I'm almost out of it. >> Oh, good timing. >> Okay. Always got room for mac and cheese. >> Yeah. Can we just get like a small one? Cuz we ate way too much. Thank you so much. Oh my gosh. Look at that brisket mac and cheese. That's so good. Thank you so much. >> Yeah. No, we appreciate it. Wait, I didn't pay. I didn't pay. >> No, you're fine. >> Really? >> Yeah, you're fine. >> Thank you so much. >> You're so much. >> Thanks a ton. Yeah. We'll see you later. >> All right. >> Little bonus. Now, here's the thing. >> I think we uh I said just a tiny little bit. They gave us a lot. >> I know. >> One mac, >> one, >> one cheese, one meat. Good. >> I don't like the barbecue sauce. Ooh. >> I'm not a barbecue barbecue sauce girl, though. That's why the mac and cheese is good. It's very creamy, very cheesy. >> I'm going to get I'm going get a little piece of everything. >> I feel like you got to have the barbecue sauce with the meat. >> But I just don't like barbecue sauce all that much. >> The spare spare. >> Look at that. >> Oh, this girl's singing. Let's go, girly. >> Oh, that's pretty good. >> No, I feel what you're saying about the barbecue sauce. Yeah. I don't I think it's just like without barbecue sauce, probably would have been banger. >> If I would have ordered this again, I would get no barbecue sauce. It's too tangy. Brisket Fest was sick. Thank you AC for joining us. Make sure go follow AC on Twitch. The best brisket in the entire state of Texas. >> Slow, low, and banging. >> Slow, low, and banging right there, fellas. Now K&G was incredibly good, but we had to disqualify them because they kind of cheated cuz they give us a whole lot of >> stuff on theirs. >> Yeah, it was it was awesome. >> It was actually really good though. >> It was incredibly good. >> Honestly, they probably would have been they probably would have been tied for me for first place. >> Yeah, they were really really good >> if if that didn't happen. >> I mean, I liked all of them to be honest. Like Ed's Smokehouse was great. Good barbecue was good. I had a great time in general. >> So did I. Thanks for inviting me. >> Yeah, of course. Thanks for watching the video. Make sure to like, leave a comment, subscribe, and if you leave a comment, I will read it because I actually do read comments because I know how to read despite what some of you guys think.