WHERE TO EAT The best Texas-style barbecue in the world (according to food experts)

"Of all the BBQ joints that I've eaten at, this is the most successful combination of meat and sauce that I've had."

"There is also nothing on the menu I wouldn’t recommend you try. Meat lovers rejoice, La Barbecue is here."

"Meat that barely holds its form, but quite literally melts on the tongue as soon as you place it in your mouth. It's extraordinary stuff."

"The sausage is one of my favorites, and this link was perfectly spiced. The casing had a great snap and bright green bits of jalapeno could be seen throughout. The thick layer of cracked pepper and the thicker smokering were all working together to create textural combinations not found in mortal brisket. Three of us sat there after many days on the road eating the best barbecue that Central Texas had to offer, and one simple word was repeated by all. Perfect!"

"The sausage had great spice and flavor. The meat was incredibly moist with good snap, and the pockets of cheese provided a good creamy counterpoint. While the baby backs aren't done in a traditional fashion, the combination of sticky sweetness in the rub along with the spicy glaze made for some addictive ribs. Brisket retains the signature moistness but provides a much greater smoky flavor which compliments the black pepper rub."

"The fatty end of brisket was a perfect morsel of smoked goodness. I can't say much more. The sausage's flavor was deeply smoky, but the meat was still perfectly moist. Heavy black pepper worked well with the beefiness of the link, which worked as a good counterpoint to the richly fatty pork steak."

"Gatlin’s has two kinds of ribs: baby backs and the St. Louis ribs. Arguments can get heated about which is better, but we thought they were both excellent and exceptionally moist. Our lean brisket, covered in a crust as black as midnight, was also impressiveI. It was the three kinds of sausage that got our attention, especially the venison, with robust flavor and a shiny, snappy natural casing."

"The fatty brisket was admirable. Plenty of silky fat had created a moisture shield, so the meat beneath hadn't dried out too much. With an exquisite crust and smokering, these slices were perfectly smoky and well seasoned. Slices of real turkey breast had somehow survived the whole day unscathed. The meat was perfectly moist and tender. The simple seasoning of smoke, salt and pepper let the poultry shine. Sausage making is an art rarely practiced by newcomers, but these homemade links are high quality."

"Pork ribs and pork shoulder are moist and delicious, and the brisket is good when it’s available. Amazing sides include a minty cucumber salad."

"The tender, smoky brisket was easy to eat. The bark was seasoned by salt and pepper and also cayenne and garlic. It had a good flavor to it. The meaty pork ribs were no joke. The juicy meat came away from the bone easy and had a sweet finish to them. The trend of good smoked meats continued on to the pulled pork. My mouth enjoyed the succulent bites of pork."