This is great barbecue. Almost anyone can smoke ribs, and theirs were great, fall apart tender, wonderfully spiced. But brisket and burnt ends are much tougher to get right. How do you get brisket fall apart tender without making it tough and dry? Brisket is where the home barbecuer almost always fails. Mostly home barbecue brisket is not sufficiently tender, or no longer has any moisture left at all. And the brisket and the burnt ends at Carbon were perfect. I can do as good a job, but I love the idea of someone else saving me the 36 hours it takes me to get the brisket right. They have an adequate beer list. And on Tuesdays oysters are 50% off, providing an excellent excuse to start with a dozen oysters before getting into the serious meat part of the menu.
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