There are essentially three places to start cooking barbecue in Texas: in your backyard, in a competition, or in a restaurant.

Traditionally, backyard and competition venues act as farm teams. Aspiring pitmasters cook for friends, family or judges who act as de facto talent scouts. As these amateurs accumulate praise or trophies at competitions, they may choose to make the leap to commercial barbecue, i.e., open a barbecue joint.

Most of the top barbecue joints in the state originated in backyards. For example, Will and Nichole Buckman of CorkScrew BBQ in Spring spent several years cooking for friends and family before opening their barbecue trailer and later a brick-and-mortar that’s now considered one of the best in the state.

Advertisement

Article continues below this ad

GUIDE: The best barbecue restaurants in Houston according to our critics

Pitmasters who get their start in competitions also make the leap........

© Houston Chronicle