Why Central Texas-Style Brisket Vanishes Fast at This Unpretentious Arizona Barbecue Spot on University Drive

Sliced brisket at one Arizona barbecue counter can vanish well before closing time. Show up for a late dinner, and you might settle for chopped instead. That says a lot about how fast the good stuff moves. The smoke comes from Arizona oak and pecan. The smokers started life as giant propane tanks. Each brisket cooks for 10 to 12 hours before anyone slices it to order. I like how the whole place skips the fancy stuff and keeps the focus on the meat. The building is plain. The patio has misters fo