Only “low and slow“ can produce the intensity and juiciness of brisket like this. Put all of this flavor between a nice brioche bun, add pickle and coleslaw, and you have one bodacious sandwich. Based on the freshness of the slaw, it was obviously shredded by hand and paired with the precise amount of dressing to enhance its flavor, not overpower it. The fries were also very tasty, crisp on the outside but tender on the inside without being overly greasy. Now I understand why Prater’s BBQs are popping up all over the area. Their food screams for broader exposure, and they are getting just that.