Rating: 4.25
Opened: 2009
Pitmaster: Travis Mayes, age 64
Method: Pecan; indirect-heat pit
Pro tip: Do not fear the enormous sandwich known as Da Jasper. 

Rating: 4
Opened: 2003
Pitmaster: Leon O’Neal, age 27  
Method: Post oak; gas-fired smoker
Pro tip: Get ready for stories; Leon is a big talker. 

Rating: 4.25
Opened: 2003
Pitmasters: Daniel Martin, age 40, and Glenn Wilke, age 60
Method: Mesquite; indirect-heat pit
Pro tip: Frank, who was an infant when his parents opened the restaurant, is not so cranky anymore.

Rating: 4
Opened: 1995
Pitmaster: David Longoria, age 50 (since 2002)
Method: Post oak and a little pecan; indirect-heat pit  
Pro tip: The beef jerky—made with brisket and cured in the pit—is an excellent gift, if you don’t eat it all on the drive back.  

Rating: 4.25
Opened: 1983
Pitmaster: Cliff Payne, age 58
Method: Hickory; indirect-heat pit
Pro tip: They serve ultra-lean brisket unless you specify. Ask for some fat.

Rating: 4
Opened: 1974
Pitmaster: Louis McMillan, age 67  
Method: Oak, mesquite, and pecan; indirect-heat pit 
Pro tip: The owner likes to talk. 

Rating: 4.25
Opened: 1982
Pitmaster: Ron Janow, age 55
Method: Pecan; indirect-heat pit
Pro tip: The buttermilk pie is worth your time.

Rating: 4.5
Opened: 2011
Pitmasters: Tim McLaughlin, age 33, and Will Fleischman, age 41
Method: Post oak; indirect-heat pit 
Pro tip: Check the cooler case for weird daily goodies like smoked-brisket deviled eggs and house-smoked bacon. 

Rating: 4.25
Opened: 2009
Pitmaster: Trent Brooks, age 43
Method: Red oak, pecan, hickory, and mesquite; indirect-heat pit
Pro tip: Look for the Ace Hardware sign; you’ll never see the trailer. 

Rating: 4.5.
Opened: 2000
Pitmaster: Alan Caldwell, age 49  
Method: Oak (and another unspecified wood); indirect-heat pit 
Pro tip: Always choose ribs over rib tips.