The amount of information here is incredible and it is a much more fun read than the standard food guides. Still, the accounts get a little repetitive. The recipes shared by the pitmasters in the back is also very valuable - I'll be trying some of those recipes myself. ( )

Disclaimer: The Prophets of Smoked Meat: A Journey Through Texas Barbecue was a gift from my sister - she is a recent transplant to Austin, and is devoted to Texas BBQ. My wife and I have lived in Kansas City and Dallas (among other places)and have enjoyed both KC and Texas-style BBQ.

Texas-style means well-smoked, tender (not falling off the bone, or falling apart) meat, primarily brisket, with sauce (if any) on the side.

Daniel ("BBQ Snob") Vaughn is a Texas transplant as well. Like us, and many others before and after, we thought good barbecue tasted pretty much the same no matter where you lived - lightly smoked, forgettable, meat coated in a sticky sweet sauce. The truth, as they say, will set you free.

Vaughn and his photographer sidekick, Nicholas McWhirter, traveled the state in search of transcendent, as opposed to merely good, BBQ. And they found it. They spent 35 days on the road, covering 10,343 miles, and visited 186 BBQ joints.

He entertains us with his sharp wit and humor, his attention to detail, and obvious knowledge of the science and art of cooking excellent BBQ. Many of the places he visited were abysmal, some were OK, a precious few were excellent. His writing was crisp and informative. I could just about smell the smoke.

I recommend this book to anyone truly interested in BBQ, Texas or otherwise. And if you're considering a road trip, read this first. It'll have you looking for those hole-in-the wall, off-the-beaten path, barbecue joints - and armed with insights to help you understand what truly differentiates great BBQ from the merely ordinary.

PS - I would have given it 5 stars, but he didn't invite me to tag along - at least not yet. ( )