Smoked for twelve hours and as tender as medium-rare roast beef, the brisket is as good as any in town. Brisket is a cut that's prone to dryness, which makes PM's preparation all the more impressive, given that they slice the meat about a quarter of an inch thick, not paper thin, allowing a smaller margin for error. Continue reading Ian Froeb's review of PM BBQ. Photos by Jennifer Silverberg.
Long Rd. & Edison Ave. Chesterfield, MO 63005