During the week, Darrell Daily can be found trimming and carving slabs of brisket at Kelly’s Hill Country BBQ. Two 1,000-pound smokers flank a black trailer parked along Ranch Road 12 in Wimberley, Texas, slow-cooking a variety of meats that sell out daily without the benefit of a brick-and-mortar restaurant.
The fencing around the smokers features black silhouettes of a pig and a cow, and big red letters that read, “BBQ.” Nothing more needs to be said—just smelled and tasted. The Lone Star State is the motherland of barbecue, and Kelly’s has been lauded by Texas Monthly as one of its best proprietors.
