For his brisket, Sebastian Price has a 24-foot smoker, white oak chips and a direct line to Texas.
Born to a Mexican mom and a Texan dad, Price is both a first-generation American and sixth-generation Texan. He didn’t learn English until kindergarten. He spent time on both sides of the border as a kid, and his family lived in the Hill Country, between San Antonio and Austin. He learned how to smoke meat from American Royal Barbecue Hall of Fame pitmaster Roy Perez.
That mix of cultures and geographies has culminated in Price’s new central Texas-style barbecue joint, Mockingbird BBQ, in downtown Eugene. It opened Friday, the day before the first Oregon Ducks game. Price wants Mockingbird to become the next great tailgating spot. (He sells smoked meats by the pound for game day spreads.)
Mockingbird BBQ offers three meats: beef, pork or chicken. Smoked brisket is the star. Get it as a platter, salad or sandwich. The latter demands to be dunked in the meat’s juices; au brisket jus, if you will. Pickled red onion is a must…