3/12/11 Ft. Worth, TX Welcome to North Texas, Cooper's! Cooper's Old Time Pit Bar-B-Que is a landmark in Llano, but has decided to expand their market northward to Cowtown. I say good for them. They did a good job of recreating the Cooper's experience, complete with your food getting an initial dip in some sauce before it's wrapped n' served, bench seating and jalapinos floating in the community beans. Cooper's is good stuff and it's even better when compared to most other North Texas BBQ joints. I went straight for the brisket and sausage. The brisket is pretty good, not overpowering with rubs and so forth, but enough smoke taste to keep you from leaving any on the butcher paper in the end. Cooper's cooks their meats directly over the fire so that whole "slow and low" method of smoking meats doesn't apply here. It works surprisingly well for the amount of time it takes to say, cook the brisket (about 3 hours). The sausage was ok, next time I'll get the jalapino version to keep things interesting. Cooper's really has good sauce. It's really watery and has a tangy taste that hits the undersides of your tongue. In any case, it's different and a big plus. I didn't bother with any sides, but they looked good enough should you choose to leave room for them. I did try the pecan cobbler and it was a good way to wrap up the dinner.
Cooper's is right next to the Ft. Worth Stockyards, so the location is ideal if you want to buy a fancy saddle for your horse or ride a mechanical bull. As mentioned in previous posts, Hard 8 in Coppell is very similar but I'll give Cooper's the edge with the sauce as a tiebreaker. Both have solid 'que for scratching that itch. Let's Rodeo!
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