I'm...surprised. I've done several BBQ tours on my monthly trips from Houston to Austin, and Salt Lick consistently requires a fork. The half-dozen times I've

I'm...surprised. I've done several BBQ tours on my monthly trips from Houston to Austin, and Salt Lick consistently requires a fork. The half-dozen times I've had Franklin's BBQ, I've witnessed the brisket slab wobble like jello, and can't help but describe the moisture as butter-esque. Seriously, that stuff is so rich you can't eat it often at all. Still, I've found that even in Texas everyone argues over which bbq is better. Some argue against any sauce, any forks, or anything to imply the meat is less than perfect. I've even had pitmasters argue that tearing at a rib bone with your teeth because the meat is dried on is "correct", and fall-off-the-bone is over/undercooking. At the very least, Franklin's is different from Rudy's is different from Salt Lick is different from whatever. It's all preference, but one thing you can bet on is good BBQ will have a good line :)