In 2 decades, Texas barbecue has become an international icon of American tradition and craftsmanship. What used to be an affordable, practical meal for blue collar families has evolved into a gourmet, Michelin-starred delicacy - drawing in tourists and locals who line up as early as 5AM to dine at the state’s most famous spots. The South boasts the highest concentration of BBQ restaurants in the country. BBQ there is not just a meal, but a way of life, and each state has its own style. Yet it’s the purist, no-sauce, brisket-first style of Texas that has earned national and global recognition. But when we look past the romanticism and glorification, BBQ in Texas is a grueling business. Owners work from dusk till dawn and only a lucky few ever make the spotlight.