License plates cover the counters at CorkScrew, and on weekends the parking lot is filled with a similar array of plates, symbols of the journeys that barbecue fanatics make to try husband-and-wife duo Will and Nichole Buckman’s fare. You could eat through the entire menu, but you’d be as happy with just the brisket (which we overheard one fellow diner call “elegant”) and the pulled pork, which is some of the best in the state; the meat is smoked bone-in and then mixed with a pepper-and-vinegar sauce. If you’re starved, add the stuffed potato salad, which comes topped with a hearty scoop of the meat of your choice, along with queso, green-chile ranch, and green onions.
Method: Red oak; wood-fired rotisserie smoker
Pitmaster: Will Buckman, 42
Pro-tip: Try the TRIS-ket Sandwich, which features sliced brisket topped with Caesar salad.
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 …