King’s Hwy Brew & Q
If you’re bored with barbecue, this is the place to find something new. And it also might be the joint that we look back on as the birthplace of San Antonio-style of barbecue. Of course tacos are represented. The pork belly ones are smoky with a nice chew. The black pepper in the salsa verde adds a bit of Texas barbecue flavor to the classic Mexican condiment and pairs well with the tacos. The barbecue torta makes you wonder why we haven’t been adding Texas barbecue as a filling option to the Mexican sandwich after all these years. The brisket torta comes with sliced brisket, onions, tomatoes, lettuce, avocado, salsa, and sour cream. All the extra fat on the sandwich means that even lean brisket tastes decadent. They’ve also got a brunch menu with items like pulled pork, polenta, brisket hash and an excellent hot brown, made with smoked turkey and queso.
City: San Antonio
Method: Oak in an indirect heat pit
Pitmaster: Emilio Soliz
Emilio Soliz began his barbecue career in a good spot. As a young man, he was the pitmaster at Two Bros. BBQ Market when they were named to the Texas Monthly Top 50 joints. Soon after, Anthony Bourdain visited and snapped a photo with Soliz—his reputation was on the rise. Then came a falling out …