The Posse samples various smoked meats at Texas Smoke BBQ Co. in Sanger. (Photo ©Chris Wilkins/Texas BBQ Posse)

In the 5 years the Posse has been on the hunt for the best smoked meats in Texas, we've met lots of people chasing their barbecue restaurant dreams, including a preacher, a city councilman, and former corporate consultants.

Jay Coin, the owner and pit master at Texas Smoke BBQ Co. in Sanger, is our first former undertaker.

Texas Smoke was the second stop of our recent Denton County tour. We traveled 120 miles in 6 hours and ate at 4 places.

Coin's place, located in a rustic building downtown, is decorated with old photos and signs, along with sports jerseys and a football helmet from Sanger High School. "Purple Pride," a sign said. There's also the requisite mounted deer head.

It reminded us of Buck Snort BBQ in Van Alstyne, also located in an old downtown building. Buck Snort, where you can eat a free buffet on your birthday, is run by Jim Smith, a former Van Alstyne city councilman.

The smoked meatloaf, bottom right, was a huge hit for the Posse at Texas Smoke BBQ Co. (Photo ©Chris Wilkins)

Coin, 38, said he was in the funeral business for about a decade. He started Texas Smoke in a trailer about a year ago, moved to a building at the first of this year and more recently moved again to his current location.

"What do I need to do to get better?" he asked us at the end of our interview.

Posse member Ahna Hubnik told him his smoked meatloaf, an unusual offering, was great. "You can't beat that," she said. Coin said he cooks it about two hours.

Posse members Jim Rossman and Bruce Tomaso told Coin he needed to bolster the spice he used in the rubs for his brisket and pork ribs.

The brisket was cooked perfectly, but needed much more flavor, they said.

Earlier, Posse members Michael Meadows and Gary Barber commented that Coin's barbecue sauce went very well with his brisket. Tomaso also liked the meatloaf and the regular sausage.

Coin said he buys his sausage -- regular and jalapeño -- commercially, but someday wants to make his own. He said he's having more fun now than in his previous vocation and business is going well.  He said he sells 10-12 briskets a day.

"It keeps me out of the funeral business," he said.

Denton County BBQ Tour

Bet The House BBQ, 508 S Elm St., Denton, 940-808-0332. Open Wed-Sat 11am-8pm (or when the meat runs out), Sun 11am-3pm. Website: www.BTHBBQ.com

Texas Smoke BBQ Co., 205 Bolivar St, Sanger, 940-231-6674. Open Mon-Fri 11am-6pm (or when the meat runs out), Sat 11am-3pm.

Big Daddy's Ribs & BBQ, 102 Lobo Lane, Little Elm, 972-987-4885. Open Tues-Sun 11am-9pm.

Chasin' Tail BBQ, 8656 S Stemmons Fwy, Hickory Creek, 940-321-0524. Open Tues-Sat 11am-9pm, Sun 11am-7pm. Website: www.chasintailbbq.com

Texas Smoke BBQ Co. pitmaster and owner Jay Coin visits with the Posse. (Photo ©Chris Wilkins/Texas BBQ Posse)

 

Ribs and brisket at Texas Smoke BBQ Co. (Photo ©Chris Wilkins/Texas BBQ Posse)

 

Texas Smoke BBQ Co. is located on Boliver St. in old downtown Sanger. (Photo ©Chris Wilkins/Texas BBQ Posse)