Like most of the historic barbecue joints of Central Texas, the pit boss at Bartley's uses oak for his smokers. Each slice of brisket has a well-formed black crust and good smoke ring surrounding moist meat with well-rendered fat and smoke flavor throughout. Next door, the owner's brother has opened a bakery, so there is no “white bread afterthought” at Bartley's; instead you'll find fresh rolls and homemade desserts.
