Francisco Leon uses a ladle to brisket juice on a beef brisket fresh off the smoker at Big Boy's Bar-B-Que in Sweetwater, Texas December 5, 2014. In a state with long and deep traditions when it comes to cooking meat, it seemed inevitable that an arbiter of barbecue and purveyor of the pit masters like Daniel Vaughn would emerge. The only questions is why did it take so long. Vaughn is the first, and for now, the only full time barbecue editor at a major publication in the United States. Photo taken December 5, 2014. REUTERS/Mike Stone (UNITED STATES - Tags: SOCIETY FOOD)