He starts with great hunks of beef. End of story.
If it moves like jellow raw, it'll do the same after it's cooked. The source of beef combined with his cooking method works great.
If there were other places in the hill country starting out with the same quality of brisket, they may get close.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)