The Ultimate Texas BBQ Road Trip | Eater

"Started in 1962 with a humble location in Llano, Cooper’s is now one of Texas’s few honest-to-goodness barbecue chains, with locations in Austin, Fort Worth, College Station, New Braunfels, and Katy, in addition to its flagship. Meat is cooked “cowboy-style” at these restaurants. Traditionally associated with West Texas, this means that Cooper’s beef ribs, brisket, and prime rib are cooked right on the pit over mesquite coals, as opposed to the “low-and-slow,” indirect technique more common in Central Texas. You’ll step up to a pit and select whatever you’d like directly from there (don’t blame us if your eyes are bigger than your stomach). Drenched in Cooper’s special tangy sauce, it’s a mouth-watering meal." - Cynthia Drake