Although Aaron Franklin has only been in the business for six years, his brisket has already earned him some of the culinary world’s highest honors. franklinbarbecue.com
Pit master John Lewis is a lanky, bespectacled perfectionist who welds his own barbecue pits, stuffs his own sausage, and holds his brisket to exacting standards. labarbecue.com
Like many Texas joints, Pecan Lodge is all about the meat: Brisket, pork and beef ribs, pulled pork, and sausage, served glistening with fat and accompanied by pickles and raw onion. pecanlodge.com
Brisket, pork ribs, chicken, pork steak, and sausage. Saturdays only, starting at 8:00 a.m. Show up around noon, and 79-year-old pit master Tootsie Tomanetz might already be sold out. snowsbbq.com
Vera’s Backyard Bar-B-Que
Texas health codes have been hard on traditional cow’s-head barbacoa, cooked on mesquite coals in an underground pit. Luckily, Vera’s has been grandfathered in—ojos and all. 956-546-4159
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