I agree that Texas has its share of really good BBQ joints. But I’m of the persuasion that the best bbq comes from ones own pit in their back yard. Quite simply, I know how to cook for me. Enjoying bbq as I do, I took the time to construct my own brick pit and use oak, mesquite and pecan wood only(all harvested from my property). I use different woods for the different meats that I make, sometimes using a mix of them. Not only does this pit turn out excellent traditional meats(brisket, sausage, baby backs) it’s also my preferred way to cook fajitas, steaks, pork loin, hamburgers and beer can chicken. Yummy! Excuse me... I have to go start a fire right now. All of a sudden I’m hungry.
Your pit description, woods and BBQ is making me lust.