I wouldn’t doubt it—the meat exterior is quite crunchy and sweet, like it would be rendering in fat like that—but he does everything else great too. I’m really delighted to see him and his wife (she was running the till, back when they had the trailer on that vacant lot off the northbound I-35 (LOL at Texans and their “IH-35”) frontage road, right before the 38th Street bridge over 35. My wife at the time lived down the street, practically, and were driving on the frontage road when I saw the sign for BBQ. Seeing a sign for BBQ in Texas, is like seeing one for a lobster pound in coastal Maine: just stop, and you’ll likely taste something memorable. So we stopped, tried the usual “evaluate a BBQ joint” amounts: 1/2 pound a brisket, sausage, pork ribs…and we were like, “This s@#t is really good!!” And that was before Aaron asked if we wanted a sugar cookie. Yeah, we’ll try it, LOL. Fantastic, as you’d expect. And no 3+ hour line either.
With the line, it’s worth doing. Once. Pay someone to hold your place while you do something else.