A Texas Barbecue Primer From Regional Styles to 6 Essential Stops

"Owner and pitmaster Bryan Bracewell has a degree in meat science from Texas A&M University, but more importantly, he comes from a long lineage of pitmasters who smoked meat the original Central Texas way. Now with four locations in Texas, Southside is the oldest barbecue joint in the state and continues to stay true to their meat market roots with raw cuts to-go and smoked-to-perfection goodness sold out back. The brisket is smoked for more than 14 hours over post oak wood and can be ordered lean, moist, or mixed. They have lamb ribs, smoked turkey, and even a pork sausage stuffed with cheddar-stuffed jalapeño and wrapped in bacon, but their most-sold plate is the Texas Trinity (i.e., sausage, pork ribs, and brisket) served with pickles, white bread, and sauce on the side." - Kristy Alpert