Chef Tim Byres on Barbecue, Smoke, and the Communal Spirit

A few weeks ago, I found myself in Dallas. It was a quick trip and Texas barbecue wasn’t on the meal itinerary. Thankfully, some last-minute juggling of schedules allowed me to stop by for some takeout from chef Tim Byres’ restaurant SMOKE on the way back to DFW. The order: 2 Chopped Coffee Cured Beef Brisket sandwiches (which come with a side of salad greens; was that purslane I saw in mine?), 1 potato salad, and 1 Pimento Cheese Croquettes with Grilled Romaine. Not being a big meat eater (much less a barbecue fan), I was wowed by the beef brisket sandwich. If all beef brisket tasted like chef Byres’, I would eat a lot more of it.

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