According to the Dallas Observer, Jack Perkin's Slow Bone BBQ is set to open Tuesday, April 16.
Wednesday, April 10, 2013
After my last few trips through Lockhart our freezer has been stuffed with goodness from Kreuz, Black's, and Franklin. We finally got it whittled down a bit (after a lot of good eating) and I just got around to thawing out a 4 pound hunk of brisket from Black's. One thing I loved about this package is it was mostly uncut brisket, so all the moisture was retained inside. I chopped off a couple of cold slices to have with some Kreuz jalapeno cheese sausage last night and here's what I saw.