Our visit to Schoepf’s was an aberration. We didn’t explore Belton, TX, we sat and took our time, and we didn’t try their brisket. None of that means that we didn’t like what Schoepf’s had to offer.

The Texas BBQ landscape changes more often than you might think. In 2010 Franklin Barbecue, which was really just two trailers and some chairs in a former gas station parking lot, didn’t even exist two years earlier.

After Rob joined us by the wood pile, the three of us started talking BBQ and Keith Allen went into a fairly in-depth discourse into how they cook using the wood there.