This smokin’ thing is getting out of hand. The custom of cooking meats over wood fires has been going on since before there was a place called Texas, but in recent years the concept has gotten so refined and peculiar that—aside from the basic truth that Texas barbecue is superior to every other regional style—nobody here can agree with anybody else about anything.We learned this the hard way six years ago, when Texas Monthly first weighed in with our picks of the state’s top fifty barbecue joints. We thought we’d covered the territory and then some, but we should have known better. The insults started coming fast and furious, via letters, telephone calls, and e-mails, the general drift being, “How on earth could you have…The post Pit Stops appeared first on Texas Monthly.