James Talarico picked at the brisket with his bare hands and polished off a rack of pork ribs. Sausage links and “Texas Twinkies” — stuffed jalapeño peppers wrapped in bacon — crowded the butcher paper on his overflowing tray of smoked meats. The best bite, he said, was a lemony concoction of pork chunks called “brakes.”
James Talarico picked at the brisket with his bare hands and polished off a rack of pork ribs. Sausage links and “Texas Twinkies” — stuffed jalapeño peppers wrapped in bacon — crowded the butcher paper on his overflowing tray of smoked meats. The best bite, he said, was a lemony concoction of pork chunks called “brakes.”
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