bkarau’s Review of Williams Smoke House

bkarau’s Review of Williams Smoke House
Williams Smoke House
  • Potato Salad: Nice but otherwise unremarkable.

  • Sauce: Nice bit of spice – great hang time. Very smokey (suspect liquid smoke)

  • Brisket: Dry and peppery. Good smoke ring.

  • Spare Rib: Good bark. Very heav

    • Potato Salad: Nice but otherwise unremarkable.

    • Sauce: Nice bit of spice – great hang time. Very smokey (suspect liquid smoke)

    • Brisket: Dry and peppery. Good smoke ring.

    • Spare Rib: Good bark. Very heavy smoke ring. Pulls clean off bone.

    • Sausage: Very tender. Good texture – light casing. Slight spice.

    • Atmosphere: This is odd. The joint is the nicest structure in the ‘hood. Good smoke plume. God, I’m hungry … must keep focused to avoid a binge

      New pit area. Smokes with oak, with a bit of hickory for flavor (can smoke w/ oak after 6 wks of seasoning, whereas pecan takes 6-8 mos to prevent bitter taste). Runs 300-350F on box end (ribs for 3-3.5 hrs, on foil) and 250 on stack end (sausage).

      Small serving window inside – like the entrance to a speakeasy

    • Dessert: Apple cobbler is warm and tender w/o being mushy. Tastes great!

    • Beans: Pintos: Very solid beans. Firm, but not hard.

    • Coleslaw: Looks runny and translucent. Good taste, though. Sharp and not too creamy.