Texas and brisket. Post oak smoked, joint filled with so much smoke, that if you were meeting someone, you could hardly find them. Many of the old ones asked "bread or crackers". The really old ones, it was your choice of crackers or crackers (stale saltines). Now, that was before all of the California types moved in. Vegan restaurants are what took their place. Best post oak brisket joint, in Central Texas, was in Bastrop. Around a forty minute drive from Austin. The place had been a mainstay since the nineteen twenties. Austin grew out in that direction and too many Alt-Left types moved in and ran out the old locals. The site is now empty.

Brisket is post oak smoked, if it's authentic.

I stopped smoking brisket when the price got too high. It went from dirt cheap to ribeye price. No thanks.

But, boneless porkloin, especially center cut, is still a bargain. Two days in an apple brine and a rub of nothing but brown sugar and chili powder.

Good groceries.