You get to towns like Bryan, Texas by driving long miles. You drive past grazing cattle. You drive past trees of oak and mesquite. You drive past the ingredients, what the barbecue is made of.
Our visit to Schoepf’s was, more than anything else, an aberration. We didn’t explore Belton at all, we sat and took our time and didn’t even try their brisket. None of that, however, means that we didn’t like what Schoepf’s had to offer.
Zimmerhanzel’s occupies an orange, corrugated steel shack in Smithville, a town that attempts to distinguish itself by publicizing its appearance in a Sandra Bullock movie. But all anyone from Smithville should really need to mention is Z’s, and that would be bragging enough.
The first two days of TXQ10: Mills County BBQ, Franklin Barbecue, Luling City Market and Gonzales Food Market.
The Texas BBQ landscape changes more often than you might think. Franklin Barbecue, which is really just two trailers and some chairs in a former gas station parking lot, didn’t even exist two years ago.
In The Odyssey, people Odysseus doesn’t know often take care of him on his journey. We’ve met many people like the ancient Greeks. One example: Chris Harry Paskett.
We were driving around Austin and saw what looked like a school bus that has been turned into some kind of giant smoker. There was no way we weren’t going to check it out.
We first visited Snow’s BBQ in Lexington, Texas in 2008, after Texas Monthly ranked them the #1 barbecue place in Texas. They weren’t wrong. We were wowed, and we’ve been back three times since that first visit.
Of the tens of thousands of digital photos I’ve taken, this is my favorite. It says: you have a family of amazing friends who will meet you in Texas and drive out into farm towns to eat the best brisket on earth.