tag:blogger.com,1999:blog-8727074006372335624.post6724857913002547342..comments2023-05-01T00:53:59.627-07:00Comments on Don O.'s Texas BBQ blog: Hard Eight BBQ, Coppell, TexasDon O. BBQhttp://www.blogger.com/profile/05836158139959010437noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8727074006372335624.post-53190682961868601882011-07-03T07:05:43.977-07:002011-07-03T07:05:43.977-07:00I eat at Hard Eight frequently; living on the Nort...I eat at Hard Eight frequently; living on the Northeast side of the Metroplex, it's a favorite stop before or after a DFW flight. Like many BBQ spots, what they struggle with more than anything is consistency. The brisket in particular: yes, more often than not, it's just way too dry, but when you get a good piece, it's heavenly. Requests specifically for the "moist" or "fatty" end seem to get ignored. I've noticed the last couple of visits that they usually seem to start slicing the brisket from the lean end, so my new strategy is to look at the brisket they're currently slicing. If it's small, then they are down to the good end, yum. If it's still big, then stick with the ribs & sausage. I am surprised yours was not smokey, though: I've found the smoke flavor on Hard Eight's meat more pronounced than any other place I've tried in DFW. (The web site says they use mesquite wood).<br /><br />Pricing, $11.99/pound is in line with other area spots. I always order by the pound instead of by the slice, that helps keep from over-ordering (though like the supermarket deli or meat counter, they tend to err on the high side). When budgeting, know that ribs there average a quarter pound each. <br /><br />I think the sauces there are dreadful. There are actually two kinds. The one you had was served at the front of the serving line, right? The bottles of sauce on the tables are different, it's a thicker sauce that's unbearably sweet. Mixing the two seems to make them almost palatable, but I usually eat my meat there dry.<br /><br />I was there a week before you (for the same blues act) and saw similar crowds. But on every other visit, at lunchtimes or weekday evenings, the parking has been easy and the dining room almost deserted...Anonymousnoreply@blogger.com