This spot near the stadium is only open Thursday through Saturday, and the line is long, even when you come early, but it's worth queuing up for a taste of brothers Elliott and Nick Reese's barbecue. They're turning out Texas-style meat and while brisket is their focus, don't sleep on the queso fundido sausage or smoked turkey breast. It's not all traditional, though, as they substitute house-made flour tortillas and salsa for the typical white bread, and their sides are given an interesting spin. Poblano mac and cheese, or beans with peppers, onions and okra, anyone? Round it all out with a slice of piña colada cobbler for dessert.