No forks. Use this as an excuse to get more familiar with your brisket on a primal level rather than a reason to struggle with spoons and knives as many diners insist on doing. The restaurant doesn’t offer barbecue sauce either. The folks here claim it’s an homage to the sacred smoked meat temples of Central Texas, and although the owners have offered blanket amnesty to those who insist on smuggling in their own bottles, there’s no need. Tender and smoky Black Angus brisket slices with a layer of beautifully rendered fat cap demand to be consumed, salty fat and all, without forks or sauce. Unfamiliar to Dallasites is the beef clod, which is a shoulder cut rich in intramuscular fat.