If you’re headed south on Highway 77 you won’t see the sign for Harris Bar-B-Que, but it doesn’t matter. A huge, black offset smoker will likely be blowing smoke across the road just south of downtown Waxahachie. Harris says his barbecue is done “on the pit, straight stick, no gas, no electric.” The intensity of the smoke on the meat here leaves no doubt about the fuel. It’s done with hickory and oak, and some pecan when Harris can find it. A jet-black crust provides a thick coating over the perfectly tender and moist brisket slices. Between the flavors of smoke, seasoning, and beef, it is the smoke that overpowers the other two.