A father-son quest for perfect brisket yields a gluten-free Southern diner

chesterfieldobserver.com - 05-22

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About 15 years ago, David Litton’s father, Clyde Litton, returned from Texas a changed man; he’d had the first delicious beef brisket of his life. At the time, David was more of a chicken or pulled pork guy when it came to barbecue, but his father’s newfound love turned him on to brisket, a cut of meat culled from the breast or lower chest of a cow.