In Texas Hill Country, about 70 miles Northwest of Austin, Coopers smokes up some of the best brisket and sausage going. 

In the back, a couple of ten foot high palates of mesquite charcoal.  Smoked meats are held in giant pits outside the restaurant.  Customers line up, pick their choice from the pits - chicken, steaks, brisket, ribs and links - and bring it inside to the counter for cutting and pricing.

Brisket had some nice charred ends.  The sausage was firm and full of flavor.  Both get dipped in Coopers barbecue sauce.

April 2009