Honest to goodness, being a patient might not be such a bad thing on days when the hospitals and clinics near Derek Allan’s are downwind. I spent a lot of time in that area as a kid, and there were days when the aroma of chicken fried steaks at Massey’s seemed to make it all the way to Fort Worth Children’s. I had to circle the block a few times to find a parking spot where I could squeeze in my pickup, and you should know ahead of time that 8th and Rosedale nearby is perpetually under construction. There are also a ton of new buildings going up, so you may find yourself competing with some big trucks and heavy equipment. ‘Promise you, though – just roll down your window and inhale. Any thoughts of inconvenience will be obliterated by the sweet smell of woodsmoke and eager anticipation.
That anticipation will be rewarded, too. Derek Allan’s brisket is well worth any amount of hassle. I was a little surprised find no line inside, as I got there just before the lunch hour – but that’s not always the case, and they’ve been known to sell out. One taste of that beef and it was easy to understand why. When brisket dissolves in your mouth almost before you have a chance to chew it, you have come to the right place – and that’s exactly what Derek Allan’s slow-smoked brisket does. Moreover, they don’t scrimp on the portions. These are big, meaty slices – all permeated with that delicious oak smoke and fabulous Dirty Dalmatian seasoning.