The beef brisket at PM BBQ, with sides.
Smoked for twelve hours and as tender as medium-rare roast beef, the brisket is as good as any in town. Brisket is a cut that's prone to dryness, which makes PM's preparation all the more impressive, given that they slice the meat about a quarter of an inch thick, not paper thin, allowing a smaller margin for error. These slices are also the ideal heft for conveying the meat's rich flavor without losing the nuances imparted by the smoke.
Long Road and Edison Avenue (in Chesterfield Towne Centre), Chesterfield; 636-536-1966
- December 16, 2010