Founded by a youthful and creative cohort, Goldee’s is the name on the lips of every barbecue aficionado seeking out great brisket (among other items) in the Fort Worth area. Open only a few days a week from late morning until afternoon, one must go when the getting is this good; and it’s absolutely worth the hours-long wait in the Texas sun. The Back Angus brisket, cooked low and slow using local post oak, is meltingly tender with a rich, clean flavor. Turkey is notably juicy, while the jalapeño-cheddar sausage delivers a satisfying snap and balanced spice with molten pockets of Tillamook cheese. Sides like old-school potato salad and savory brisket-studded beans show just equal care. Don’t skip the banana pudding, layered with buttery house-made vanilla wafer crumbles.