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In the town of Seguin, people start to queue long before doors even open. It’s always been this way for pitmasters Ernest Servantes and Dave Kirkland, both of whom were dueling fixtures and frequent victors at countless barbecue competitions before joining forces in 2021. The industrial space fit with iron beams and exposed brick has seemingly endless seating that does indeed fill up. Everyone is after the same thing: The offered meats – brisket, ribs, sausage – are notable for their tenderness, delicate smokiness, and measured levels of fat. Sides like green beans or firm spears of pickled okra balance out such hearty fare. Those who brave the weekend lines will be rewarded with specials like the beef rib or the Sunday-only breakfast menu.