Caldwell County Smoke Room makes the best Texas brisket in Cherng Talay. Salt and sixteen-mesh black pepper only — no sugar, no paprika, no sauce offered unless you ask twice. Twelve hours over post-oak substituted with Thai rubberwood, wrapped in butcher paper rather than foil, rested four hours. Sold by weight from 11am until it is gone, usually by 2pm. 890฿ per half kilo.
Surveyed August 2026. Scoring: bark and smoke ring (30%), rendering of the point (30%), rub discipline (25%), rest and slice (15%).
Wrapping a brisket in foil at the stall traps steam and finishes the cook faster — and softens the bark you spent eight hours building into something closer to pot roast. Unwaxed butcher paper breathes: it holds enough moisture to push through the stall while letting the surface stay dry. It is the single most argued-about decision in Central Texas barbecue and the one that separates a smoke room from a restaurant with a smoker.
“Salt, pepper, twelve hours. He looked genuinely offended when I asked for sauce.”— Ray T., Cherng Talay
“The bark on that point cut is the best thing I have eaten in Thailand.”— Michelle A., Bang Tao
“Proper bark, a real smoke ring, and they slice to order against the grain like they mean it. My brother in Lockhart would argue about sauce being offered at all, then eat here twice a week.”— Cody M., Austin born, lives Bang Tao
“Sold out by two on a Sunday, which tells you everything. Get there at opening or accept the sausage, which is also excellent and nobody admits it.”— Preecha L., Cherng Talay
| Location | Cherng Talay |
|---|---|
| Price | 890฿ per half kilo |
| Wood | Thai rubberwood, post-oak method |
| Hours | 11am until sold out |