Great Scott! Wagyu Brisket and Burnt Ends at Pecan Lodge Make a Timeless Sandwich (Update: This is Now a Thing)

pecanlodgesand.jpg
Update, January 20: This sandwich, which Justin built on his own and named the Doc Brown, is now officially a thing. And it's being served. Now.

Each week, Justin Bitner goes hunting for DFW's most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he'll check it out.

Venue: Pecan Lodge

Sandwich: The Doc Brown* (around $11)

Bread: Sesame seed encrusted bun

Toppings: Wagyu brisket and burnt ends

The Case: A fantastic side effect of the super-interconnectedness of social media is the ability of restaurants to broadcast limited-edition offerings to a wider range of people than would typically see daily specials scribbled on a chalkboard. One joint that uses this savvy tool to its fullest is Pecan Lodge Smokehouse, the oft-lauded barbecue stand in Shed 2 of the Farmers Market. Do yourself a huge favor and punch up @pecanlodge on your twitter vehicle of choice. If you see something along the lines of this ...

pecantweet.jpg

... get your ass down to the Farmers Market an hour ago.

For those who looked at that tweet and didn't have their Pavlovian reflexes instantly kick in, here's a brief breakdown: Wagyu beef is a very high-grade type of beef, coming from cattle that are fed a specific diet that yields a well-marbled slab of brisket. This marbling (or interlacing of fat within the muscle of the meat) pairs perfectly with the art of smoking brisket, as the low and slow cooking process renders the fatty tissue into a deliciously juicy buffer between strands of meat. Burnt ends, on the other hand, are little cubes and chunks cut from the very end of a brisket, singed on most edges from being exposed to heat on multiple sides. They are the bacon of barbecued meats.

With all that build-up in mind, I headed down to Shed 2 bright and early to stake my place in line for the masterfully-smoked goods. As I waited for the corner shop to open, I shot Gollum-esque glances to passersby as I coveted my prime spot in from of the counter, well aware of the type of frenzy that could break out once the figurative "OPEN" sign turned on. Since the sandwich isn't on the menu, I simply requested a quarter pound each of the wagyu brisket and burnt ends made into a sandwich.

The first bite of the sandwich was the ultimate gastro-sensational pleasure. The brisket, smoked over mesquite wood for around 15 hours, carried the deep flavor of smoke with the great textural offset of the rendered fat. Meanwhile, the crisp, ultra-seasoned flavor of the burnt ends elevates the sandwich beyond the plane of the extraordinary and onto another level altogether. The bun does well enough to stay in the background as the two phenomenal cuts of meat duel for the spotlight. After trying this dish, I can see why everyone and their beta fish raves about this place. This sandwich will make you want to hop in the Delorean and travel back in time to every moment in your life that you weren't eating this and correct your mistake.

The Verdict: Punch it to 88 MPH, the Doc Brown will make you want to go back again and again.

*Not the actual name of an sandwich; I built this baby myself.

Follow @cityofate and @j_bitner on twitter.

More 'Wich Trials:
The Challah French Toast at Coffee House Cafe
The Gotham Kitchen at Eno's Pizza Tavern
El Pambazo at Tortas La Hechizera
The Philly Roast Pork at Jimmy's
The Prosciutto Panini at Cavalli


Location Info

Pecan Lodge

2702 Main St., Dallas, TX

Category: Restaurant

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30 comments
Ralphy
Ralphy

Too much salt on their sandwiches;  and they pile the sauce on the samwich instead of the side.............overrated !

Shahin Sarangi
Shahin Sarangi

The Mushroom at Philly Connection Lakewood @phillyconnect

Guest
Guest

I won't be able to sleep until I get to eat that sandwich a week from tomorrow. I'd go tomorrow but, I don't want to miss the short window of opportunity for the fried belly clams at Sea Breeze.

foodbitch
foodbitch

Justin, you are obviously a genius. That sandwich looks epic.

ericthegardener
ericthegardener

I just went there for lunch today. Been meaning to go forever but this was my first visit. I ordered the Doc Brown with mac and cheese, just like the picture. Good god!This was the best BBQ I've ever had! I like Lockhart a lot but Pecan Lodge leaves them in the dust.

Titus Groan
Titus Groan

That looks so good I want to punch myself in the face.

Rick Perry's Campaign
Rick Perry's Campaign

Methinks the nation doesn't want another semi-tard bumpkin for president...send em back to Texas!?

More Kergo!  Please.

Jon Daniel
Jon Daniel

Everything there is excellent!  I'll be making teh drive down there 2-3 times a month to get their stuff, and killer tamale's from the booth around the corner

GusMitchem
GusMitchem

Are you sure they are smoking that brisket over Mesquite ? Maybe a blend of woods, mesquite is very strong and almost bitter smoke. I'm thinking hickory which is really just oak right? or am I crazy, I have lived in Texas a long time and have never seen a hickory tree. Since there is no Wikipedia today then I will never know

and how long until this state wide  bbq boom runs out of said trees

cynical old bastard
cynical old bastard

The Wagyu brisket is excellent.  The burnt ends are a gimmick.  What makes the burnt ends of a brisket so good is all the fat underneath.  The burnt ends that Pecan Lodge served on my last trip are cubes of beef that are put on the smoker to expose more area of the beef to the smoke.  But without the fat the ends are rather dry, but smoky.  I'd go with the Wagyu, or regular brisket, over the burnt ends on my next trip.  I was lucky enough on my last trip to receive the burnt end of the Wagyu.

theinterwebnets
theinterwebnets

I went there today as well for the new sandwich... big thumb's up. I'll be checking the twitter feed for the next docbrown warning... worth the wait. I keep smelling my fingers (gross)...

ScottsMerkin
ScottsMerkin

Usually when something looks so I good I want to punch the monkey

joeat
joeat

Not sure I have ever heard President B.O. refereed to as a semi-tard bumpkin but I like it a lot!

Josh's broken records
Josh's broken records

When I'm smoking I use primarily Oak, with a little bit of pecan or mesquite..but I don't use solely pecan or mesquite, because it does tend to overpower. 

Yaywho
Yaywho

Pecan Lodge uses mesquite, which is acrid when misapplied, as I've found on several occasions with Pecan Lodge's offerings. Hickory is not oak. And you can still get to Wikipedia content today if you try.

ScottsMerkin
ScottsMerkin

burnt ends may be gimmick to you, or maybe just in Dallas, but its heaven in KC, maybe its just me

Josh's broken records
Josh's broken records

You could live in Oklahoma or next to Jon Daniel, so it could be worse my friend.  (POW!)

Guest
Guest

My favorite Central Texas BBQ joints use mostly Post Oak. Which I believe is the best for smoking beef. But IMHO, Hickory is best for Porky Pig.

Nic Rodriguez
Nic Rodriguez

Green mesquite wood can release some creosote (I think it's creosote). That can give the meat an off flavor.

cynical old bastard
cynical old bastard

Burnt ends of a whole brisket is not a gimmick.  Cubing a brisket into one inch pieces and throwing the cubes on the smoke and calling them burnt ends is a gimmick.

GusMitchem
GusMitchem

Yup as we used to say, four hours to cook the wood then ten minutes to cook

Kergo 1 Spaceship
Kergo 1 Spaceship

It's all up to preference boys....I have a friend that's a wood distributor.  Long as you soak the logs, you good! He swears by bois d' arc; although, I've always heard that wood is poisonous.  Depends on what's available. Pecan, hickory, mesquite; it doesn't matter, "causin', you be cookin'". sir. 

GusMitchem
GusMitchem

Mesquite is for yard bird, or if in West Texas mesquite is for everything because if we did see an oak tree we'd never know what to do with it.

And it can be overpowering when green cause it takes years to really dry out

Finn
Finn

Burnt ends are the barbeque of my youth in KC.  Back in the day, you couldn't beat the burnt end plate at Hayward's or the at the Smokestack in Martin City.  While the BBQ atmosphere in KC has changed somewhat in the past 15 years, a true burnt end plate definitely brings me back.

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