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 results 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 3.20
• The top overall scores were lower this year, with no joint scoring above 3.75.  (Last year there were four, however they were in a fairly narrow score band)
• The lowest overall score was above 2.07 last year it was 1.40
• Only two joints scored lower than 275 last year there were four

Joints:

• Austin's Bar-B-Que
• Mustang Creek BBQ
• Hinze's Bar-B-Que
• Williams Smoke House
• Scott's Barbecue West
• Kozy Kitchen
• Brian's BBQ
• Drexler's Bar-B-Que
• The Swinging Door
• Joe's Barbeque Co
• Grand Prize BBQ
• Carl's Barbecue
• Pizzitola's Bar-B-Cue
• Dozier's Grocery
• Queen's Barbecue
• Lyndon's Pit BBQ
• Goode Co Barbeque