Washington Post: BBQ Joint at Union Market: A place that smokes in moderation
As Andrew Evans stood over a wood cutting board and sliced thick lengths of brisket at the new BBQ Joint location at Union Market, I asked the pitmaster what kind of rub he uses. Salt and pepper? Or something more elaborate?
“I can’t stand salt-and-pepper rubs,” Evans responded. If we were holding this conversation in some seedy Texas bar, instead of the genteel confines of this gastronomic meet-market, Evans and I might be trading left hooks instead of words. But since I’m supposed to be wearing my journalist’s hat and not my Texas barbecue apron, I swallowed hard on the chef’s dismissal of the classic Lone Star State rub and treated the comment as just another piece of information.