First time at Killen's Today

Just left Killen's in Pearland TX today after my first visit. Great atmosphere, beautiful building and a pretty fast-moving line. I got a two meat plate with brisket and pork rib, and a link of sausage. Sides were creamed corn and collard greens. I also had to try a banana pudding. Everything was excellent. Rib was a full spare, deff not overdone, a good bite pulled the meat right off the bone. The brisket had a very subtle smoke flavor and was perfectly tender but a little on the dryer side for me. The sausage was great as well with a peppery bite, but I was really blown away by the sides. Those collards are hands down the best I've ever had, and the cream corn tasted fresh off the cob. If you haven't made the trek down to Killen's yet I highly recommend it. You will leave full and happy.

Rockinar said:

Something about Killen's brisket is off. Everyone who goes there says that. I had heard several people mention it being dry before I went. I was thinking "Maybe it was just an off day" or 'They are just being picky". When i went, I got some of the regular brisket and then I also paid the $35/pound for the SRF Gold brisket. The normal $20/pound brisket was OK, but just seemed on the dry side as everyone mentions. The SRF brisket was on par with with what everyone else in Houston is selling as their normal $20/lb brisket.

I thought I read an article that said Ron was bumping up his game and everything will be Waygu. It just does not seem like it. Still good stuff though. Killen's ribs are probably my favorite.

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I read that article recently as well mentioning that he was selling that SRF gold wagyu and barely breaking even on it, but when I went today there was no $35 a pound option on the menu. They had brisket at $18/lb, "lean brisket" at $21/lb for some reason and "untrimmed brisket" at $17/lb. That's the first time ive ever seen brisket separated out on a menu that way. Not sure what untrimmed could mean. Maybe extra bark on it or something? No idea. You're right though, shockingly for me the brisket was the worst thing I tried. By no means was it bad, just not up to the level of hype I've read about for Killen's. I ventured around back after I ate to watch the employees load up the smokers with brisket and I noticed a lot of different brisket boxes. Some Creekstone, some Double R Ranch, and some High River Angus which I've never heard of before. That leads me to believe that as their demand has increased they have had to use several suppliers to get as much meat as they need, which could be leading to the inconsistent moistnsss of their brisket. I also was a bit surprised to see them using what looked like oyler pits back there. They have two beautiful thousand gallon Mobergs around back in a covered area that didn't seem to be in use. That's a shame to me because I think Moberg smokers are some of the best in the business. I covet buying one myself someday.

Carrot cakes looks great. Maybe I just didn't see the sign for the $35 a lb brisket. The cream corn was bomb though.