Hutchins BBQ, a DFW staple since the 1990s, has simple tips for the home pit master.
The good news is brisket is still in demandits the heartbeat Hutchins BBQ and has been ever since Roy Hutchins started smoking on the side of the road in Princeton in 1978.
Now with locations in McKinney and Frisco, and sons Wes, Trey, and Tim Hutchins on board, the focus has been on improving the quality of the product.
The brothers biggest tip for cooking brisket is buying the highest quality meat.
Thats just a good all-around brisket tip.At Hutchins BBQ, the pit cooks smoke the most of the meat with pecan woodbrisket is the exception.