This tour was run around Houston and surrounding coastal areas, down to nearly Victoria. We hit 17 BBQ joints, 1 pub, 1 mexican restaurant, 1 ball park, and the seawall in 57 hours -- while covering over 650 miles.
We encountered two distinctive styles of barbecue this year. 1) Pecan-smoked barbecue was predominant
around the Houston area; and 2) East Texas barbecue smoked over indirect heat, using hickory. We also found a
number of places using oak, while quite a few places using different mixes of oak, hickory, pecan, and or mesquite.
The BBQ crew compiled 844 individual scores which were tabulated to generate the ranking shown below. A few
interesting facts from the data:
- It was a strong year for sausage with 14 of 17 sausage/hot link scores above 6.40
- The top overall scores were lower this year, with no joint scoring above 7.50. (Last year there were four, however they were in a fairly narrow score band)
- The lowest overall score was above 4.00; last year it was 2.80
- Only two joints scored lower than 5.50; last year there were four