Method: Red oak; indirect-heat pit
Pitmaster: Will Buckman
Pro-tip: The green-chile ranch dressing is homemade. Get some, even to dip your pinky in.
Set among a relentless suburban grid of drab brown-and-gray strip malls north of Houston, Corkscrew BBQ’s riotous pink-and-black mini-campus of trailers and smoke shacks stands out like a Longhorn in College Station. This is appropriate, however, considering that Corkscrew represents a new generation of barbecue in Houston. Pitmaster Will Buckman smokes his brisket with a clear […]