Barbecue is a humble art, and there's something special about brisket procured from a barbecue shack on the side of the road. Trouble is, most of the ramshackle joints across Texas don't serve very good smoked meats — that is until Travis and Donna Mayes first fired up their brick smoker in 2009. They've been serving up exceptional barbecue in this modest, smoke-stained building ever since. And it's the best "shack" barbecue you'll find around. The menu is hand-painted on the brick exterior next to the take-out window, and parked cars compete with massive piles of wood for real estate. There's no pretension here, and there's no seating either. All you get is smoky, tender brisket, ribs that pull from the bone. The smoky understand that this is precisely how barbecue was meant to be experienced.
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Texas barbecue: You and I know it's the best. More importantly, it's a food where, if you leave the state, you'll notice other states do barbecue in strange and terrifying ways that make you feel wrong. Once I went to Oklahoma (this...