10. Being intimidated by Killen’s line
First of all, if you go on a weekday, you may not even hit a line. And secondly, even if the wait is pretty bad, the crowd will be friendly, the beer will be flowing, and the smoke-kissed, meltingly tender meat patiently waiting for you at the end of it all will be worth it. Also, you don’t have to drive to Austin or Dallas for seriously awesome BBQ, so consider that a win in and of itself.
11. Not ordering the fatty end of the brisket
Spots like Corkscrew will ask if you want you’re brisket lean (dense with less fat) or moist (slippery and marbled with fat). Though you may hate the word, you always go moist. And don’t forget about the burnt ends (an amalgamation of smoky bark and caramelized fat), either.
12. Eating before you get to Karbach
Karbach’s recent facelift included the addition of a full kitchen, which you’re going to want food from even if you did grab Whataburger on the way. Save yourself the expense of a double lunch and enjoy a nice meal made with beer -- think mixed greens with Rodeo Clown vinaigrette, Hopadillo poutine, and Weisse Versa-battered fish & chips -- alongside your beer.