Sweetwater

Forget Pretty Brisket. This West Texas Joint Is Sticking to Its Direct-Heat Method.

Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.

By Daniel Vaughn

Daniel Vaughn

Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.

View Articles

• Email
• Twitter
• Instagram
• RSS