You can never have too many great BBQ joints within driving distance. A few months ago I heard about a new place down in Jacksonville, Texas called JW’s Barbecue. Took me a while to get down there to try it out but I finally made it. When I walked in the door I felt right at home with that wonderful Hickory Smoke aroma. If you can’t smell the smoke it ain’t barbecue.
The Pitmaster Jonathan Wilson hails from Jacksonville and stays true to his roots. Smoking up Texas Style BBQ paying homage to the smoked meats he loved growing up in the Tomato Capital of the World. JW’s offers not only fantastic food but a clean, comfortable and friendly environment to enjoy my favorite food group.
Checking out the pictures on the website I was pretty darn excited about the prospect of getting some tasty Brisket and Pork Ribs. Sometimes pictures can be deceiving but not in this case. The hard part was deciding which three meats to put on my plate. Lucky for me there were no wrong answers.
My Three Meat BBQ Plate
- Sliced Brisket
- Pulled Pork
- Pork Ribs
- Mac N Cheese
- Potato Salad
I always have to try the Sliced Brisket when I check out a new BBQ Joint so that was an easy choice. Pulled Pork is one of my favorite meats. I would usually get the smoked sausage on a first visit but I had been looking at the picture of those Pork Ribs for two days. I rounded out the plate with Mac N Cheese and Potato Salad.
The color on the Sliced Brisket screamed Texas Style with a nice Bark. That first bite confirmed the flavor profile and was very satisfying. Everything about it was on Point. By the way I had them slice me some of the Point, I like a little fat in my Brisket.
The Pulled Pork was juicy with a savory pork flavor. I poured a bit of the house BBQ Sauce on the shreds for a little extra punch. Pulled Pork is often overlooked when folks are dining out for BBQ. The Brisket and Ribs normally get all the glory. If you find a place with tasty Pulled Pork it makes a great compliment for a two or three meat plate.
Let’s talk Pork Ribs. I chose the Wet Ribs, I like a little sweet and some glaze on my ribs. The Ribs on my plate looked just as good as the Ribs in the pics. Juicy and tender with just enough bite to make a BBQ judge happy. I could taste just a hint of the brown sugar used to finish the ribs. I can be partial to my own Pork Ribs but these definitely beat mine on appearance and maybe just a nose on tenderness. Next time I might try the dry ribs.
The owner stopped by our table to make sure we enjoyed our food and see if we needed anything. I appreciate it when the Pitmaster/Owner takes the time to visit with patrons about their craft. We talked about smoke, sauce, meats and the effect Covid has had on the BBQ industry.
Pork Belly Burnt Ends
While we chatted he asked me if I would like to try something he was testing out, Pork Belly Burnt Ends. Why yes I would! I love Pork Belly and Brisket Burnt Ends. The Pork Belly Burnt Ends were a new experience for me. He brought us out a tray with several nuggets of pork goodness.
Popping one in my mouth the combination of pork, smoke and sauce exploded with flavor. They were tender and flavorful. One or two could have been left to render the fat a little longer. I had three cubes left and took those home for a snack later. They might have been even better reheated. I smoked a Pork Belly once before giving it a nice rub, a smoke bath and glazed with a little sauce.
I hope the Pork Belly Burnt Ends make it to the regular menu of Smoked Meats. Maybe a combo basket of Brisket and Pork Belly Burnt Ends with some Fried Okra, if you are reading this Jonathan. Oh wait it’s Jacksonville maybe the side for the combo basket should be Fried Green Tomatoes.
I’ll have to head South again real soon to try out the sausage and get some more of that great brisket. No matter where you are in East Texas make the short trip to Jacksonville and JW’s Barbecue for some outstanding Smoked Meats from a local Pitmaster that cares about his craft.