Pitmaster Will Buckman smokes his brisket with a clear Central Texas influence—for up to twelve hours using only red oak, resulting in heavy smoke penetration and crusty, char-y salt-and-pepper bark. It’s that essence of smoke and perfectly rendered fat—cooked with relentless consistency day in and day-out—that might cause a barbecue traveler to think he’s in one of the barbecue temples of Central Texas.
An East Texas influence makes an appearance in the exemplary spareribs: big slabs of porky goodness with knuckles and tips all intact and painted with a not-too-wet, not-too-sweet mop flecked with bits of chile pepper. And if you want to branch out from the usual Texas barbecue standbys, try the superb pulled pork and smoked turkey.
Method: Red oak; indirect-heat pit
Pitmaster: Will Buckman
Pro-tip: The green-chile ranch dressing is homemade. Get some, even to dip your pinky in.
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 …