The Texas BBQ Posse's 6 best barbecue joints in the state

Dallasnews.com ^ | 3/8/13 | Staff

[chesley]

I lived in Houston 40 years ago, My opinion was much the same. But then I was used to the tryly mafnificent BBQ from Alabama.

[Rebelbase]

Never have favored the mushy texture of Eastern NC BBQ.

[Rebelbase]

Devolving into an east/west NC BBQ feud ping.

[AppyPappy]

http://www.youtube.com/watch?v=wXw6znXPfy4

[Rebelbase]

Maybe once I lose my teeth I’ll appreciate mush.

[DAC21]

“This thread makes me hungry. Good barbecue in Southern California is about as scarce as tacos are in London, but Burrell’s, located in a Santa Ana residential neighborhood, serves great barbecue”

Actually Phillips is good, but the one in Chino closed, there are three in the L.A. area Also Joeys in Chino isn't bad, they are Texas transplants.

[ro_dreaming]

Ottos... a favorite of GHW Bush.

Goode Co. is good, Pappas is as well. There’s a lot of mom and pop places, but BBQ is subjective.

[lonestar]

yes, Otto's. Is it still there?

BBQ is subjective

Amen!

[Arrowhead1952]

They are only open from 10 AM until they run out of meat!

That is why they were closed before 3 PM the day she stopped there. She was coming back from Houston and stopped on the way, but they had sold out.

[Arrowhead1952]

Of course, that was back when they had the old store downtown by the tracks.

I remember that place too. I used to play golf with the guy that ran Bigger's BBQ on 290 just west of the RR overpass in Elgin. They had good sausage there as well.

[basil]

Y’all need to get there early—LOL!

I admit to being a bit prejudiced towards Smithville. I was born there, my parents graduated from high school there, and until very recently I still had an uncle living there. He died last month at age 101.

It’s a very lovely little town that time has mainly passed by. It was a KATY railroad town for many years.

[jy8z]

I agree that Texas has its share of really good BBQ joints. But I’m of the persuasion that the best bbq comes from ones own pit in their back yard. Quite simply, I know how to cook for me. Enjoying bbq as I do, I took the time to construct my own brick pit and use oak, mesquite and pecan wood only(all harvested from my property). I use different woods for the different meats that I make, sometimes using a mix of them. Not only does this pit turn out excellent traditional meats(brisket, sausage, baby backs) it’s also my preferred way to cook fajitas, steaks, pork loin, hamburgers and beer can chicken. Yummy! Excuse me... I have to go start a fire right now. All of a sudden I’m hungry.

[jimt]

Typical Dull-ass chauvinism.

[Rebelbase]

Your pit description, woods and BBQ is making me lust.