Most Texans will tell you the secret to blue-ribbon brisket is hours and hours of slow, smoky, moist heat. It's what helps transform the meat's connective tissue (all that collagen) to a gelatinous, tender state. Most barbecue places take a hunk of flat cut beef to undergo the process; rarely do you see a place that takes the navel plate end of the brisket to make pastrami.
Nicole Danna The brisket pastrami sandwich from Blue Willy's Barbecue in Pompano Beach.
Lucky for us, Blue Willy's in Pompano Beach is one of them.
It's not every day you get to sample something so decadently delicious. Which is probably why owner Will Banks doesn't serve it every day.More »