by George Culver from I Heart Food
I was amazed from my very first bite of Redwood Smoke Shack’s beef brisket: so tender and flavorful that I was desperate to eat more. For the past couple years, Redwood’s wood-paneled truck has attracted sellout crowds at area breweries. But this spring it will open a brick-and-mortar restaurant in the old Dog-n-Burger Grille in Ghent, which closed recently after 50 years in business. That’s good news, because owner Bob Roberts has perfected his Central Texas meat extravaganza, which focuses on sliced beef brisket, clever sides (try the elote Mexican street corn), and my favorite – burnt ends.