Houston’s Barbecue in the Melbourne suburbs serves admirable brisket, pulled pork, and burgers.
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
After the untimely demise of his DeSoto joint, he’s serving great barbecue again from a new trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
The care that pitmaster Craig Wood takes with this Smith County joint’s high-quality smoked meats and sides makes it a worthy destination.
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Dirty smoke can ruin meat. The designer of KBQ smokers says he’s invented an easier way to ensure cleaner, sweeter smoke.