Their chef is from Texas and he makes the Lone Star State mighty proud with his succulent and fatty brisket. Try it as a sandwich on their thick, Texas toast. I'd be remiss if I didn't mention his excellent smoky collard greens and his grandma's key lime pie recipe. Some tender smoked chicken wings here round it all out.

At this Central Texas-inspired spot, the meat shines here because nothing is drowned in sauce (on the side please!). The beef short ribs served on Saturday nights only are the best I've ever had — they melt like butter in your mouth with a smoke-kissed salt and pepper bark that will make you want to slap yo momma! Their smoked turkey is also unlike anything I've had, it's as far from dry as white meat could possibly get. Meats sold by the pound and when they run out, they're out!

I'm a rib girl. I'm not an easy-to-please rib girl. Cali Comfort does a 5-pound rib rack while all others only do a three and a half pound one. Theirs are fall-off-the-bone delicious — meaty and tender with a caramelized glaze on them. They are not to be missed. Also tasty is the moist jalepeno corn bread.

Though this East Village spot is more known lawn games and line dancing, their barbecue also kicks up its heels. I've had some pretty delicious, smokey sweet ribs here and their sausage had a spicy punch — corn pudding is a must side dish. Eat some great 'cue and then work it off on the dance floor!

The competition team here has won many awards on the barbecue circuit and their trophies are displayed right in the front when you walk in. Must-orders are the smoked Pig Candy and their tri tip. The pig candy is slices of bacon sprinkled with a "Barnyard Dust" that made me want more with each bite and tri tip, which can be a tough cut of meat if not sliced just right, really stood out here too.

Still a mainstay at several local farmer's markets, they opened a brick and mortar place a couple of years ago, Ranchwood is known for their BBQ parfait, a cup which has several layers of perfectly mashed potatoes with pulled pork or brisket and some sauce thrown in between; it's so satisfying and lip-smacking good. They recently dealt with a kitchen fire and should be back open soon.

Abbey's is one of the only places that serves Burnt Ends. If done right, they are crispy, fatty, smoky hunks of beefy pleasure that will make you want to pop one after another into your mouth.

BFD isn't specifically known as a barbecue place but it should be. Meats, including turkey, meatloaf and ribs are smoked here. The baby back rib (bones removed) sandwich and the turkey with smoked cheddar mousse are both unforgettable.