Texas Barbecue Lesson #2: Fatty Brisket Reigns Supreme 
If you visit Abilene you also have to stop at Joe Allen’s with two dining rooms, a spacious good-time bar, big game trophies on the wall, and twinkle lights circling the room.
The restaurant has the feeling of a rambling Texas roadhouse. It’s the sort of place you want to sit and spend time talking, drinking and eating ‘cue.
The fatty brisket is delicious. Sweet and juicy with a perfect balance of tender meatiness and smoky tang and seasoned only with dry rub and enough black pepper to make your tongue tingle.
General Manager, Josh Allen, explains that the brisket stays in the smokers 12-16 hours depending on the size of the cut. Slow cooking is the best way to coax out the meat’s deep flavors.
