Add Yahoo as a preferred source to see more of our stories on Google. Offset brick pit at Pizzitola's Bar-B-Cue (J.C. Reid / Contributor) To most Texans, the traditions and techniques of barbecue are ...

Add Yahoo as a preferred source to see more of our stories on Google. Pit room and cutting block at Smitty's Market, Lockhart (J.C. Reid/Contributor) The defining characteristic of Texas barbecue is ...

One of the most enduring clichés in Texas barbecue lore is this: If you’re driving down a dusty backroad and stumble upon a weathered, rickety barbecue shack, you’ve found smoked-meat nirvana. But as ...

Standing in Black Gold’s pit room about a week before the Austin restaurant’s opening day on November 9, Mems Davila rests his hand on the handle of Stevie Ray, one of two 22-foot-long smokers ...

The offset smoker revolutionized Texas barbecue in the 1920s by moving the fire away from the meat. A century later, the design remains the gold standard.