I'm going to be in TX for a few days just driving around and eating. Mostly it's a Tex-Mex trip but I want to try some brisket as well. I have compiled a list that is way too long for me to try all of them (I will probably tire of pure meat meals within 4 or so such experiences). The list mostly involves Lockhart, San Antonio, Houston, Dallas, and Austin. The places are Blacks, Brooks Place, Freedman's, Corkscrew, Two Brothers, Smitty's, Franklin's, and Snow's. To be honest, I doubt I will be able to top my favorite brisket place in Atlanta (Heirloom BBQ), but I want to see if authentic TX brisket (and ribs?) have a distinct regional style that I've missed out on. What I have found eating brisket in other places, like Atlanta, is that I like a high fat content. It really carries the flavor IMO. I also like some nice char on the outside. So anyway, if anyone knows if any of the aforementioned places are more fatty than the others, that would be useful info. Any other opinions, thoughts, etc about these or other places would be great as well. (As for ribs, I prefer fall-off-the-bone or nearly so). I know there are many many posts in the depths of Chowhound on these topics but most seem to be at least 7 or 8 years old. Thanks in advance for your expert opinions. Oh also, if any of these places have stand-out sides, that would be useful to know also. I just did a BBQ tour of Kansas City (meh) and was really craving something other than a plate of pure meat by the time I was halfway through.