"Brothers Nick and Elliott Reese are still relatively new to the barbecue game. Before they started working pits in West Texas back in 2018, their only barbecue joint experience had been front of house. But ever since they opened their own truck, nestled beside a covered patio full of rainbow picnic tables in a residential part of San Antonio, they’ve been winning coveted Texas barbecue awards left and right—which, when you live in Texas, is very serious business. The proof is on the tray: fall-apart brisket oak-smoked to barky perfection, juicy-spicy sausages stuffed with queso fundido, and a slew of excellent Mexican-inspired sides from chefs Jorge Flores and Gabriel Perez." - ByThe Bon Appétit Staff & Contributors
