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