The Valley's GW's BBQ Emulates Central Texas–Style 'Cue Exceptionally Well
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
Source: texasmonthly.com
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At BBQ Joints Across the State, Burgers Are the New Sausage – Texas Monthly
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
Source: texasmonthly.com