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Calculated Shard: 161 (from laksa002)

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curl -X POST \
  'http://laksa161.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.texasmonthly.com/interactive/top-50-bbq-2025/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.texasmonthly.com/interactive/top-50-bbq-2025/\'))) FORMAT JSONEachRow'

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{"found_url":"https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/","crawl_time":1775491479,"first_indexed_time":1748353094,"http_code":200,"src_unparsed":"com,texasmonthly!www,\/interactive\/top-50-bbq-2025\/ s443","src_root_hash":"10786123480259649161","history_drop_reason":null,"meta_title":"Texas Monthly’s Top 50 BBQ Joints: 2025 Edition","meta_descriptions":["Is there such a thing as too much good barbecue? If you’re trying to determine Texas Monthly’s list of the fifty best barbecue joints, the answer is yes."],"attrs_boilerpipe_text":"As Texas Barbecue gets better and better, the task of choosing the very best gets harder and harder. It’s a nice problem to have.\nby Daniel Vaughn\nPhotographs by Brittany Conerly\nIs there such a thing\nas\ntoo much\n  good barbecue?\nIf you’re trying to put together\nTexas Monthly\n’s list of the fifty best barbecue joints in the state, the answer is yes.\nEvery four years or so, this magazine’s barbecue team fans out across Texas to sample the wares at hundreds of establishments, seeking to distinguish among the great, the good, the bad, and the wretched. In past years, those efforts yielded a reasonable number of joints worthy of inclusion on our list. More than fifty, for sure, but not that many more than fifty. In\n2013\n,\n2017\n, and\n2021\n, there were as many as a couple of dozen that we had to think hard about before relegating to the runners-up roster. Tough choices, yes, but it takes tough judges to evaluate tender brisket.\nThis past January, though, when I opened my Top 50 spreadsheet, I found myself staring at 120 solid contenders. One hundred and twenty! This was, as they say, shocking but not surprising. Ever since Franklin Barbecue opened, in 2009, Texas barbecue has undergone a radical transformation. First-rate brisket, once a rarity that required a lengthy search, has become commonplace. Sausage, which even some of the best joints once outsourced, is now made—and made well—at most places of note. Texas barbecue has gotten so much better since our 2013 list (the first I had a hand in) that only 7 of the joints from that Top 50 made it onto this one.\nHow We Did It\nTo compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and\nTexas Monthly\npaid for all the food—including brisket at those crazy prices.\nAs I gazed at that spreadsheet, I wondered for a moment if it was time for\nTexas Monthly\nto transform its Top 50 franchise into a top 100 list. And though that’s a defensible proposal for future discussion, for now we’ve decided to stick with tradition. And so, in January and February, my expense reports ballooned as I revisited (and sometimes re-revisited) more than 100 joints. Eating barbecue for a living is good work if you can get it, but I’ll admit that at moments it was tedious and exhausting to parse the often minute differences among so many meals.\nTedious and exhausting but also thrilling and energizing. Doing so much eating, reeating, and re-reeating reminded me why I love my job. In just those two months, I encountered more barbecue mastery than most people experience in a lifetime. “This is the best __ I’ve ever tasted,” I found myself repeatedly saying. And that blank could have been filled by an exquisitely executed old standard like brisket or a pork rib or by new additions to the scene like brisket fried rice, smoked koobideh sausage, and jerk chicken. Lamb, which was a Texas barbecue staple in centuries past, has even made a resurgence. And if the handful of beef cheeks I enjoyed this year is a sign of things to come, brisket might be an afterthought when the 2029 or 2033 list rolls around.\nWell, maybe not. If Texans are willing to pay up to $40 a pound for it—and many are—then it’s safe to say brisket isn’t going anywhere anytime soon, except down our gullets. And that’s how it should be. Texas is a big enough place for first-rate traditional barbecue and first-rate innovative barbecue alike. And there’s plenty of both to go around, as you’ll learn in toothsome detail as you scroll through.\nEnjoy! We sure did.\nThe Top Ten\nNo.\n 10\nEvie Mae’s Pit Barbeque\nWolfforth\nOpened: \n2015\nPitmasters: \nChris Mendiola, 29; Brandon Miller, 32; Arnis Robbins, 41; Joe Rodriguez, 31\nMethod: \nOak; reverse-flow and wood-fired rotisserie smokers\nPro tip: \nJoin the mailing list to be alerted to the joint’s prime rib dinners.\nFor the past decade,\nthe dynamic couple of Arnis and Mallory Robbins have made Evie Mae’s\na staple of West Texas barbecue\nand a worthy destination for diehards willing to travel beyond the Texas Triangle of Houston, Dallas–Fort Worth, and San Antonio. If you see a long line, don’t be intimidated. It moves quickly. The beef ribs, available Friday through Sunday, sell out fast, but you can depend on the smoky, juicy brisket any day—and it’s better than it’s ever been. If you ask the meat cutter nicely, you might even get some of the irresistible burnt ends. The tender, flavorful, and balanced St. Louis–cut pork ribs could go up against any ribs in the state. If you’re a links connoisseur, the green chile–cheese and the German are musts. Their taste, grind, and snap check all the boxes. For sides, the green chile–cheese grits and savory house-made cornbread complement any order. (Most of the baked goods, including the cornbread, are gluten-free.) The extensive dessert selection can cause indecisiveness, though a slice of the peanut butter pie, featuring a layer of salted dark chocolate ganache and a buttery graham cracker crust, is a showstopper. Pay attention to posts on social media about specials: The chopped rib sandwich, smoked burger, and sloppy chopped beef sandwich are great changes of pace.\n217 U.S. 62; 806-782-2281. Tue–Sun 11–sold out.\nNo.\n 9\nTruth Barbeque\nHouston\nOpened: \n2015\nPitmasters: \nLeonard Botello IV, 36; Reid Carson, 34; Will Jackson, 23; Cesar Lopez, 54; Edward Montoya, 39\nMethod: \nPost oak; offset smoker and direct-heat pit\nPro tip: \nGet the tea-brined smoked-and-fried pork chop with pepper relish Friday through Sunday.\nLest you think\nTexas barbecue fans have become jaded, with so many near-perfect expressions of the form, just know that when Truth opened its doors on a recent Friday at 11 a.m., literal cheers erupted from the line. Before then, we’d had our appetites whetted by peering through the kitchen windows as staff trimmed briskets and hearing hype man Jerry Hamilton give us countdown updates. Once we made our way to the counter, the fun really began as we watched the cutters slicing steaming, bark-encrusted, salt-and-pepper-laden briskets. But don’t get too distracted, because you’ll eventually need to turn your attention to the lightly glazed spareribs, chili powder–forward links of spicy pepper jack sausage dripping with juice, and brisket boudin in a gossamer casing that shows off every grain of rice. While we adored the fried-onion-topped tater tot casserole, we were grateful for the variety of greens on the sides menu. We wolfed down the garlicky kale Caesar and the sweet-glazed roasted brussels sprouts. (Fiber is deeply underrated in the barbecue world.) The stylish interior is large and open, with a full bar anchoring one corner and leather chairs making for a comfortable dining experience. The dessert counter beckons with three-layer cakes in various flavors, from coconut to banana caramel—but there’s a good reason why\nthe triple chocolate\nis always discussed. Rich, luscious, and bittersweet, it’ll have you ordering another slice to go.\n110 S. Heights Blvd; 832-835-0001. Tue–Sun 11–sold out, dinner Tue–Sat 5–sold out.\nNo.\n 8\nLaVaca BBQ\nPort Lavaca\nOpened: \n2019\nPitmaster: \nKelli Nevarez, 33\nMethod: \nPost oak; offset smoker\nPro tip: \nDon’t forget to claim your complimentary cup of Blue Bell ice cream.\nThe first thing\nvisitors notice at this Gulf Coast mecca of smoked meats is the near-life-size turquoise-hued cow statue standing proudly in front of the converted gas station. It’s an irresistible photo op that hints at the memorable experience awaiting inside. Husband-and-wife founders Lupe and Christine Nevarez infuse their barbecue with Tex-Mex touches on a menu that features stellar brisket (of course), pork ribs mopped with a slightly sweet Big Red sauce, and house-made sausage (get the serrano-and-cheese link). Sides include a soulful creamed corn saturated with pureed fresh jalapeños. Don’t miss the barbecue gumbo, made with an earthy dark roux and loaded with chunks of brisket, coins of sausage, and turkey. There’s a selection of tacos, with fillings such as smoked pork belly and brisket. And\nthe smoked tamales have a fan base\nall their own. A more recent addition is the Cochinito, a pork steak that’s cooked over direct heat, covered with pickled red onions and pico de gallo, and served with a stack of epic blue corn tortillas. Smoked cheesecake topped with crispy pork belly sprinkles and a bourbon-maple syrup is just one of the stellar desserts. Daughter Kelli Nevarez took over pitmaster duties in 2020 and has achieved what many LaVaca fans might once have thought impossible: taking this establishment’s world-class barbecue and hospitality to dazzling new heights.\n532 N. Virginia; 361-894-2333. Thur & Fri 11–2, Sat 11–6:30.\nNo.\n 7\nDayne’s Craft Barbecue\nAledo\nOpened: \n2018\nPitmasters: \nThomas Loven, 30; Dayne Weaver, 38\nMethod: \nPost oak; offset smoker\nPro tip: \nBreakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday.\nFrom a backyard\noperation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver\nhave been serving superlative barbecue\nin various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The $95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite.\n100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30–4.\nNo.\n 6\nInterStellar BBQ\nAustin\nOpened: \n2019\nPitmaster: \nJohn Bates, 50\nMethod: \nPost oak; offset smoker\nPro tip: \nDon’t overlook the superb pimento cheese with green onions and a hint of sriracha.\nInterStellar’s unassuming location\n—it’s tucked away in a beige strip mall—does little justice to\nthe smoky artistry inside\n. Bite after bite stuns one into a euphoric state . . . or maybe that’s just the meat sweats. Pit boss John Bates is measuredly ambitious with his creations—take the peach-tea-glazed pork belly burnt ends, for example. The glaze isn’t too sweet, with the tea flavor taking center stage, and the soft texture of the meat is flawless. The Frito-pie sausage is another stroke of genius, as is the beef short rib served with an herbaceous chimichurri that cuts the fat nicely. The smoked Tipsy Turkey may be nontraditionally basted with locally brewed Live Oak HefeWeizen, but Bates shows a strong knowledge of the roots of Texas barbecue in his veneration of time-honored sausage recipes and dedication to bringing lamb back into the smoked-meat fold. The sides also warrant fawning—take, for example, the decadent smoked scalloped potatoes, the enchanting cheese grits with chorizo and chiles, and the freshly tossed jalapeño slaw. The brisket needs no adornment, but try it with avocado salsa and cotija in a house-made flour tortilla anyway. Bates and his team continue to shoot for the stars with a menu that changes seasonally, and we’re looking forward to continually being surprised.\n12233 Ranch Rd 620 N.; 512-382-6248. Wed–Sun 11–4.\nNo.\n 5\nGW’s BBQ\nSan Juan\nOpened: \n2020\nPitmaster: \nGeorge Watts III, 31\nMethod: \nPost oak; offset smoker\nPro tip: \nThe double-patty cheeseburger, inspired by a scene from the restaurant-set horror-comedy film\nThe Menu\n, is phenomenal.\nGW’s BBQ routinely\nhas a full parking lot and plenty of customers waiting outside the door before it opens. They come for\nthe best smoked brisket in the Valley\n, tender spareribs that balance a salty rub with a sweet glaze, and masterfully crafted sausages. And that’s just the regular menu. GW’s changes its specials every quarter. During our visits, we enjoyed juicy pork steak, beef-rib ramen, and smoked Cantonese char siu duck. In that last one, the glaze caramelizes around the silky meat, which features a red smoke ring. We knew the Sundays-only fried chicken was spectacular, but even more pleasantly surprising was the crunchy chicken-fried brisket, topped with red-eye gravy and sporting a cayenne kick. A smoked lengua (beef tongue) torta with fresh avocado and fried queso fresco on a warm roll is the kind of barbecue sandwich the Valley needs. Sides of tater tot casserole and creamy mac and cheese are pure comfort, while the pillowy yet crisp fries show off the kitchen’s skills. The simple peach cobbler with house-made ice cream and the root beer–lemon chess pie in a flaky house-made crust are worthy to be served alongside this joint’s astoundingly good barbecue.\n107 N. Nebraska Ave; 956-601-0056. Wed–Sun 11–4.\nNo.\n 4\nRedbird BBQ\nPort Neches\nOpened: \n2023\nPitmasters: \nDrew Barnett, 35; Amir Jalali, 32\nMethod: \nPost oak; offset smoker\nPro tip: \nTake-out smoked burgers are available for lunch on Wednesdays and dinner on Fridays.\nAmir Jalali learned\nfrom the best when he worked in the Goldee’s Barbecue pit room. When it was time to go out on his own, he returned to his hometown of Port Neches, a small locale between Beaumont and Port Arthur. It didn’t take long before he was building trays with\nsome of the best barbecue in the state\n. If you like sweetness, try the tender, glazed pork ribs; on the other side of the flavor spectrum, glossy slices of wobbly brisket are pleasantly salty and smoky. The smoked koobideh sausage might be the most unusual link in this region known for its beef sausages. The Persian-inspired beef-and-onion mixture is flavored with saffron, mint, and turmeric. To bring it back home to southeast Texas, Jalali also adds some green onion before casing and smoking the sausage. Jalali’s father, Hamid Jalali, an Iranian immigrant, bakes pita to wrap each sausage in; the whole thing is topped with fresh Shirazi salad and a whipped sauce of yogurt and feta. It is truly singular in the Texas barbecue landscape. The sides are no afterthought, either. Heavily dressed Caesar slaw is topped with croutons made from leftover house-baked rolls. The fresh rolls are served with honey butter. The red beans and rice and the roasted-garlic potato salad are thoroughly satisfying, but the cheesy scalloped potatoes already have a spot in our sides Hall of Fame.\n1104 Port Neches Ave; no phone. Thur–Sat 11–3.\nNo.\n 3\nGoldee’s Barbecue\nFort Worth\nOpened: \n2020\nPitmasters: \nJalen Heard, 30; Nupohn Inthanousay, 30; Lane Milne, 30\nMethod: \nPost oak; offset and wood-fired rotisserie smokers\nPro tip: \nAvoid parking too close, otherwise you have to maneuver around the line when you leave.\nWhen a Group\nof twentysomethings\nconquered the known barbecue world\n, claiming the top spot on this list four years ago, we marveled that they were selling a mere fifteen briskets a day. We knew that smoked meats this spectacular should not remain a local secret. They have not. Ensuring a bite of the brisket now requires a protracted commitment. We’re pleased to report that the Goldee’s crew has not faltered as hungry hordes have descended upon this modest joint a half mile down a country road from the county landfill. The friendliness and efficiency of the service is impressive. On a beautiful morning last fall, we were tenth in line three hours before opening. The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade. The turkey is so juiced we thought about having it checked for performance enhancers. It was joined by perfectly rendered pork belly, lightly sauced pork ribs, and impressive sides of pork hash with rice and crunchy kale-and-cabbage slaw. Southeast Asian–inspired offerings, such as the Laotian sausage and the waterfall pork, are well worth the wait. And the Sundays-only bread pudding is so heavenly that God might skip church for it. A\ntraining ground for other pitmasters\n, Goldee’s has, in just a few short years, birthed a barbecue diaspora as notable as its brisket.\nEditor’s note: This article has been updated to reflect that Jonny White is no longer a pitmaster at Goldee’s.\n4645 Dick Price Rd; no phone. Fri–Sun 11–3.\nNo.\n 2\nLeRoy and Lewis Barbecue\nAustin\nOpened: \n2017\nPitmasters: \nEvan LeRoy, 38; Cole Parkman, 26\nMethod: \nPost oak; offset and direct-heat smokers\nPro tip: \nOn Mondays, you can get the smoked cheeseburger for $10. Order at the bar for no wait.\nEight years after\nopening in a truck, LeRoy and Lewis has cemented itself as\na leader in the new Texas barbecue landscape\n. Its longtime menu favorites still linger in its newish restaurant, and for good reason: The signature beef cheeks are better than ever, the cauliflower burnt ends and miso-glazed smoked carrots are go-tos for vegetarians and nonvegetarians alike, and the thick smoked cheeseburger . . . well, it’s the top seller for a reason. The South Austin space accommodates larger crowds, with plentiful seating, additional ordering areas where you can go for drinks and small snacks, and space to line up inside. More important, though, the expanded kitchen and pit areas have allowed for new menu additions, including brisket served every day instead of just on weekends. On Saturdays, you can get a bacon rib (a sparerib with the pork belly still attached), which is as indulgent as it sounds. Smoked chicken-fried steak is a Thursday special. There’s usually a special sausage on offer, such as the Japanese currywurst, filled with beef, pork, and curry spices. The sides are inventive, and some could constitute meals all their own, including the Texas red chili Frito pie. The vinegar-dressed Grain-bow salad complements fattier dishes. The hog-fat cornbread, made with blue corn, is a bit of an underdog. And we can’t neglect the German chocolate cobbler with buttermilk ice cream—it’s gooey and rich, with the perfect amount of tartness.\n5621 Emerald Forest Dr; 512-962-7805. Sun & Mon, Wed & Thur 11–9, Fri & Sat 11–10.\nNo.\n 1\nBurnt Bean Co.\nSeguin\nOpened: \n2020\nPitmasters: \nDavid Kirkland, 51; Ernest Servantes, 46\nMethod: \nOak; offset and wood-fired rotisserie smokers\nPro tip: \nOne million words have been written about the bourbon peach cobbler taco dessert, and they all fail to capture how great it truly is.\nTasting the complete\nbarbecue menu at Burnt Bean Co.\nrequires planning an all-day Sunday affair\n. Not because the line that spills down the sidewalk in Seguin’s main square moves at a laborious pace (expect efficient service), but because the menu encompasses every possible meal: breakfast, brunch, lunch, happy hour, supper . . . you get the idea. We started with breakfast. Most diners sipped bowls of menudo or savored brisket-stuffed croissant sandwiches dubbed Blue Octobers, but we chose tacos of barbacoa and carne guisada and a plate of brisket huevos rancheros. Each bite of the latter, with the sunny-side up eggs served on top, was improved by a piece of warm tortilla to dip into the dish. We went back to Burnt Bean for lunch, where the pork ribs were seasoned with the ideal combination of salt and pepper and the brisket had a deep, savory quality that combined the smoke with the comfort of a roast. The turkey slices were thick and moist, and the sausage snapped—you’ll actually hear it! The weekend-only beef-rib dishes stole the show, though. The first is a short rib that has nearly two pounds of smoky, crusted meat; the second is a pile of Korean beef back ribs that are sticky-sweet and spicy. The dining room’s exposed-brick walls feel like a modern take on the old smoke cathedrals of Central Texas. But other touches—high school football cheers written on the front windows, smokers on a sun-drenched patio, the shadow of the Guadalupe County courthouse—make Burnt Bean feel like a museum of small-town Texas, with barbecue perfection the main exhibit.\n108 S. Austin; 830-609-7189. Thur–Sat 11–sold out; Sun 8–sold out.\nThe\nBest\nof the\nRest\nGo for Seconds\nTexas Monthly\npublishes barbecue news, reviews, profiles, and more all year round. Here’s just a sampling of in-depth stories we offer.\nStill not enough ’cue?\nJoin the\nTM\nBBQ Club for exclusive barbecue content, event perks, monthly discounts, and more.\nCredits\nWritten By\nDaniel Vaughn\nLoads of additional tasting, reporting, and writing by\nJosh Alvarez, Aisling Ayers, Will Bostwick, Lauren Castro, David Courtney, Megan Creydt, Juleanna Culilap, Troy Gearhart, Russell Gold, Dan Goodgame, Michael Hall, Michael Hardy, Jason Heid, Jimmy Ho, Kimya Kavehkar, Paul Knight, Joe Levin, Patrick Michels, Victoria Millner, Doyin Oyeniyi, José R. Ralat, J.C. Reid, Patricia Sharpe, Mike Snyder, and Katy Vine\nEditing By\nKimya Kavehkar and Jeff Salamon\nCopy Editing By\nMarilyn Bailey and Lea Konczal\nFact-checking By\nWill Bostwick and Doyin Oyeniyi\nArt production by\nEmily Kimbro, Victoria Millner, Kayla Miracle, Darice Chavira, Jenn Hair Tompkins, Juleanna Culilap, and Grace Davila\nIllustrations by\nSuper Freak\nLettering by\nAbraham Lule\nDevelopment by\nTim Biery and Paul Cline","attrs_markdown":"# The 50 Best BBQ Joints in Texas\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n![]()\n\n## As Texas Barbecue gets better and better, the task of choosing the very best gets harder and harder. It’s a nice problem to have.\n![]()\n\nby Daniel Vaughn\n\nPhotographs by Brittany Conerly\n\n### Is there such a thing as *too much* good barbecue?\nIf you’re trying to put together *Texas Monthly*’s list of the fifty best barbecue joints in the state, the answer is yes.\n\nEvery four years or so, this magazine’s barbecue team fans out across Texas to sample the wares at hundreds of establishments, seeking to distinguish among the great, the good, the bad, and the wretched. In past years, those efforts yielded a reasonable number of joints worthy of inclusion on our list. More than fifty, for sure, but not that many more than fifty. In [2013](https:\/\/www.texasmonthly.com\/eat-my-words\/the-list-the-top-50-barbecue-joints\/), [2017](https:\/\/www.texasmonthly.com\/food\/the-list-the-top-50-barbecue-joints-in-texas\/), and [2021](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2021\/), there were as many as a couple of dozen that we had to think hard about before relegating to the runners-up roster. Tough choices, yes, but it takes tough judges to evaluate tender brisket.\n\nThis past January, though, when I opened my Top 50 spreadsheet, I found myself staring at 120 solid contenders. One hundred and twenty! This was, as they say, shocking but not surprising. Ever since Franklin Barbecue opened, in 2009, Texas barbecue has undergone a radical transformation. First-rate brisket, once a rarity that required a lengthy search, has become commonplace. Sausage, which even some of the best joints once outsourced, is now made—and made well—at most places of note. Texas barbecue has gotten so much better since our 2013 list (the first I had a hand in) that only 7 of the joints from that Top 50 made it onto this one.\n\n### How We Did It\nTo compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and *Texas Monthly* paid for all the food—including brisket at those crazy prices.\n\n### How We Did It\nTo compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and *Texas Monthly* paid for all the food—including brisket at those crazy prices.\n##### 319BBQ Joints  Visited\nSummer and  \n Fall Visits Took14 Weeks\n\n##### 26Tasters\nBrisket Costs\n\nMost Expensive:\\$40\/LB\n\nLeroy and Lewis Barbecue, Austin\n\nLeast Expensive:\\$17.95\/LB\n\nDaisy Dukes BBQ, Caldwell\n\nLeast Expensive  \n Top 50:\\$25\/LB\n\nBrendyn’s BBQ, Nacogdoches\n##### \\$29\/lbState Average  Brisket Price\nAverage  \n Brisket  \n Price  \n Per  \n Pound  \n by City\n\n##### 7thTop 50 List  Since 1996\n\nAs I gazed at that spreadsheet, I wondered for a moment if it was time for *Texas Monthly* to transform its Top 50 franchise into a top 100 list. And though that’s a defensible proposal for future discussion, for now we’ve decided to stick with tradition. And so, in January and February, my expense reports ballooned as I revisited (and sometimes re-revisited) more than 100 joints. Eating barbecue for a living is good work if you can get it, but I’ll admit that at moments it was tedious and exhausting to parse the often minute differences among so many meals.\n\nTedious and exhausting but also thrilling and energizing. Doing so much eating, reeating, and re-reeating reminded me why I love my job. In just those two months, I encountered more barbecue mastery than most people experience in a lifetime. “This is the best \\_\\_ I’ve ever tasted,” I found myself repeatedly saying. And that blank could have been filled by an exquisitely executed old standard like brisket or a pork rib or by new additions to the scene like brisket fried rice, smoked koobideh sausage, and jerk chicken. Lamb, which was a Texas barbecue staple in centuries past, has even made a resurgence. And if the handful of beef cheeks I enjoyed this year is a sign of things to come, brisket might be an afterthought when the 2029 or 2033 list rolls around.\n\nWell, maybe not. If Texans are willing to pay up to \\$40 a pound for it—and many are—then it’s safe to say brisket isn’t going anywhere anytime soon, except down our gullets. And that’s how it should be. Texas is a big enough place for first-rate traditional barbecue and first-rate innovative barbecue alike. And there’s plenty of both to go around, as you’ll learn in toothsome detail as you scroll through.\n\nEnjoy! We sure did.\n\nAdvertisement\n\n## The Top Ten\n![]()\n\n[Back to Top](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#intro)[Top 10](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#top-10)[Best of the Rest](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#best-of-the-rest)\n\nThe Meat Map\n\nReset View\n\n![]()\n\n##### abilene\n[Jay’s BBQ Shack602 S. 11th](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#jays-bbq-shack)\n\n##### aledo\n[Dayne’s Craft Barbecue100 S. Front](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#daynes-craft-barbecue)\n\n##### austin\n[InterStellar BBQ12233 Ranch Rd 620 N.](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#interstellar-bbq)\n\n[LeRoy and Lewis Barbecue5621 Emerald Forest Dr](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#leroy-and-lewis-barbecue)\n\n[Briscuits4204 Menchaca Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#briscuits)\n\n[Franklin Barbecue900 E. 11th](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#franklin-barbecue)\n\n[KG BBQ3108 Manor Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#kg-bbq)\n\n[La Barbecue2401 E. Cesar Chavez](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#la-barbecue)\n\n[Mum Foods Smokehouse and Delicatessen5811 Manor Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#mum-foods-smokehouse-and-delicatessen)\n\n[Stiles Switch BBQ6610 N. Lamar Blvd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#stiles-switch-bbq)\n\n##### beaumont\n[1701 Barbecue1701 Calder Ave](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#1701-barbecue)\n\n##### belton\n[Miller’s Smokehouse300 E. Central Ave](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#millers-smokehouse)\n\n##### brenham\n[LJ’s BBQ1407 W. Main](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#ljs-bbq)\n\n##### crockett\n[Mimsy’s Craft Barbecue1979 S. 5th](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#mimsys-craft-barbecue)\n\n##### dallas\n[Slow Bone BBQ2234 Irving Blvd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#slow-bone-bbq)\n\n[Smokey Joe’s BBQ6403 S. R.L. Thornton Fwy](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#smokey-joes-bbq)\n\n##### decatur\n[North Texas Smoke BBQ2601 U.S. 287](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#north-texas-smoke-bbq)\n\n##### farmers branch\n[Cattleack Barbeque13628 Gamma Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#cattleack-barbeque)\n\n##### fate\n[Smoak Town BBQ107 Elmhurst Ln](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#smoak-town-bbq)\n\n##### fort worth\n[Goldee’s Barbecue4645 Dick Price Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#goldees-barbecue)\n\n[Sabar BBQ105 S. Main](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#sabar-bbq)\n\n[Panther City BBQ201 E. Hattie](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#panther-city-bbq)\n\n##### harker heights\n[Rossler’s Blue Cord Barbecue300 Morgan](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#rosslers-blue-cord-barbecue)\n\n##### houston\n[Truth Barbeque110 S. Heights Blvd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#truth-barbeque)\n\n[Brisket & Rice13111 FM 529](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#brisket-and-rice)\n\n[Pinkerton’s Barbecue1504 Airline](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#pinkertons-barbecue)\n\n##### lexington\n[Snow’s BBQ516 Main](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#snows-bbq)\n\n##### lockhart\n[Barbs B Q102 E. Market](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#barbs-b-q)\n\n##### longview\n[Sunbird Barbecue415 N. High](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#sunbird-barbecue)\n\n##### mabank\n[B4 Barbeque1100 N. Third](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#b4-barbeque)\n\n##### midland\n[The Half Acre1101 Washita Ct](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#the-half-acre)\n\n##### montgomery\n[Bar-A-BBQ21149 Eva](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#bar-a-bbq)\n\n[Jennings & Co. BBQ16050 Walden Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#jennings-and-co-bbq)\n\n##### nacogdoches\n[Brendyn’s BBQ601 E. Main](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#brendyns-bbq)\n\n##### olton\n[Rejino Barbeque609 Seventh](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#rejino-barbeque)\n\n##### pilot point\n[Yearby’s Barbecue & Waterice209 S. Washington](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#yearbys-barbecue-and-waterice)\n\n##### port lavaca\n[LaVaca BBQ532 N. Virginia](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#lavaca-bbq)\n\n##### port neches\n[Redbird BBQ1104 Port Neches Ave](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#redbird-bbq)\n\n##### san antonio\n[2M Smokehouse2731 S. WW White Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#2m-smokehouse)\n\n[Reese Bros Barbecue906 Hoefgen Ave](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#reese-bros-barbecue)\n\n##### san juan\n[GW’s BBQ107 N. Nebraska Ave](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#gws-bbq)\n\n##### seguin\n[Burnt Bean Co.108 S. Austin](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#burnt-bean-co)\n\n##### sinton\n[Butter’s BBQ713 E. Sinton](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#butters-bbq)\n\n##### spring\n[CorkScrew BBQ26608 Keith](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#corkscrew-bbq)\n\n[Rosemeyer Bar-B-Q2111 Riley Fuzzel Rd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#rosemeyer-bar-b-q)\n\n##### sulphur springs\n[Slaughter’s BBQ107 Magnolia](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#slaughters-bbq)\n\n##### taylor\n[Louie Mueller Barbecue206 W. Second](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#louie-mueller-barbecue)\n\n##### weslaco\n[Teddy’s Barbecue2807 N. Texas Blvd](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#teddys-barbecue)\n\n##### wolfforth\n[Evie Mae’s Pit Barbeque217 U.S. 62](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#evie-maes-pit-barbeque)\n\n##### woodway\n[Helberg Barbecue7809 N. Texas Hwy 6](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2025\/#helberg-barbecue)\n\nMo’ Joints\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nThe New Mexican sandwich with green chile cheese sausage, turkey, and brisket.\n\nNo. 10\n\n## Evie Mae’s Pit Barbeque\nWolfforth\n\nOpened:\n\n2015\n\nPitmasters:\n\nChris Mendiola, 29; Brandon Miller, 32; Arnis Robbins, 41; Joe Rodriguez, 31\n\nMethod:\n\nOak; reverse-flow and wood-fired rotisserie smokers\n\nPro tip:\n\nJoin the mailing list to be alerted to the joint’s prime rib dinners.\n\nFor the past decade, the dynamic couple of Arnis and Mallory Robbins have made Evie Mae’s [a staple of West Texas barbecue](https:\/\/www.texasmonthly.com\/bbq\/flat-top-brisket\/) and a worthy destination for diehards willing to travel beyond the Texas Triangle of Houston, Dallas–Fort Worth, and San Antonio. If you see a long line, don’t be intimidated. It moves quickly. The beef ribs, available Friday through Sunday, sell out fast, but you can depend on the smoky, juicy brisket any day—and it’s better than it’s ever been. If you ask the meat cutter nicely, you might even get some of the irresistible burnt ends. The tender, flavorful, and balanced St. Louis–cut pork ribs could go up against any ribs in the state. If you’re a links connoisseur, the green chile–cheese and the German are musts. Their taste, grind, and snap check all the boxes. For sides, the green chile–cheese grits and savory house-made cornbread complement any order. (Most of the baked goods, including the cornbread, are gluten-free.) The extensive dessert selection can cause indecisiveness, though a slice of the peanut butter pie, featuring a layer of salted dark chocolate ganache and a buttery graham cracker crust, is a showstopper. Pay attention to posts on social media about specials: The chopped rib sandwich, smoked burger, and sloppy chopped beef sandwich are great changes of pace.\n\n*217 U.S. 62; 806-782-2281. Tue–Sun 11–sold out.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nA platter including the special pork chop.\n\nNo. 9\n\n## Truth Barbeque\nHouston\n\nOpened:\n\n2015\n\nPitmasters:\n\nLeonard Botello IV, 36; Reid Carson, 34; Will Jackson, 23; Cesar Lopez, 54; Edward Montoya, 39\n\nMethod:\n\nPost oak; offset smoker and direct-heat pit\n\nPro tip:\n\nGet the tea-brined smoked-and-fried pork chop with pepper relish Friday through Sunday.\n\nLest you think Texas barbecue fans have become jaded, with so many near-perfect expressions of the form, just know that when Truth opened its doors on a recent Friday at 11 a.m., literal cheers erupted from the line. Before then, we’d had our appetites whetted by peering through the kitchen windows as staff trimmed briskets and hearing hype man Jerry Hamilton give us countdown updates. Once we made our way to the counter, the fun really began as we watched the cutters slicing steaming, bark-encrusted, salt-and-pepper-laden briskets. But don’t get too distracted, because you’ll eventually need to turn your attention to the lightly glazed spareribs, chili powder–forward links of spicy pepper jack sausage dripping with juice, and brisket boudin in a gossamer casing that shows off every grain of rice. While we adored the fried-onion-topped tater tot casserole, we were grateful for the variety of greens on the sides menu. We wolfed down the garlicky kale Caesar and the sweet-glazed roasted brussels sprouts. (Fiber is deeply underrated in the barbecue world.) The stylish interior is large and open, with a full bar anchoring one corner and leather chairs making for a comfortable dining experience. The dessert counter beckons with three-layer cakes in various flavors, from coconut to banana caramel—but there’s a good reason why [the triple chocolate](https:\/\/www.texasmonthly.com\/recipe\/chocolate-layer-cake-truth-barbecue\/) is always discussed. Rich, luscious, and bittersweet, it’ll have you ordering another slice to go.\n\n*110 S. Heights Blvd; 832-835-0001. Tue–Sun 11–sold out, dinner Tue–Sat 5–sold out.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nKelli Nevarez at LaVaca BBQ.\n\nNo. 8\n\n## LaVaca BBQ\nPort Lavaca\n\nOpened:\n\n2019\n\nPitmaster:\n\nKelli Nevarez, 33\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nDon’t forget to claim your complimentary cup of Blue Bell ice cream.\n\nThe first thing visitors notice at this Gulf Coast mecca of smoked meats is the near-life-size turquoise-hued cow statue standing proudly in front of the converted gas station. It’s an irresistible photo op that hints at the memorable experience awaiting inside. Husband-and-wife founders Lupe and Christine Nevarez infuse their barbecue with Tex-Mex touches on a menu that features stellar brisket (of course), pork ribs mopped with a slightly sweet Big Red sauce, and house-made sausage (get the serrano-and-cheese link). Sides include a soulful creamed corn saturated with pureed fresh jalapeños. Don’t miss the barbecue gumbo, made with an earthy dark roux and loaded with chunks of brisket, coins of sausage, and turkey. There’s a selection of tacos, with fillings such as smoked pork belly and brisket. And [the smoked tamales have a fan base](https:\/\/www.texasmonthly.com\/bbq\/lavaca-bbq-2020\/) all their own. A more recent addition is the Cochinito, a pork steak that’s cooked over direct heat, covered with pickled red onions and pico de gallo, and served with a stack of epic blue corn tortillas. Smoked cheesecake topped with crispy pork belly sprinkles and a bourbon-maple syrup is just one of the stellar desserts. Daughter Kelli Nevarez took over pitmaster duties in 2020 and has achieved what many LaVaca fans might once have thought impossible: taking this establishment’s world-class barbecue and hospitality to dazzling new heights.\n\n*532 N. Virginia; 361-894-2333. Thur & Fri 11–2, Sat 11–6:30.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nThe OG Burger.\n\nNo. 7\n\n## Dayne’s Craft Barbecue\nAledo\n\nOpened:\n\n2018\n\nPitmasters:\n\nThomas Loven, 30; Dayne Weaver, 38\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nBreakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday.\n\nFrom a backyard operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver [have been serving superlative barbecue](https:\/\/www.texasmonthly.com\/bbq\/daynes-craft-barbecue-2020\/) in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The \\$95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite.\n\n*100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30–4.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nThe peach-tea-glazed pork belly burnt ends.\n\nNo. 6\n\n## InterStellar BBQ\nAustin\n\nOpened:\n\n2019\n\nPitmaster:\n\nJohn Bates, 50\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nDon’t overlook the superb pimento cheese with green onions and a hint of sriracha.\n\nInterStellar’s unassuming location—it’s tucked away in a beige strip mall—does little justice to [the smoky artistry inside](https:\/\/www.texasmonthly.com\/bbq\/polish-sausage-interstellar-bbq\/). Bite after bite stuns one into a euphoric state . . . or maybe that’s just the meat sweats. Pit boss John Bates is measuredly ambitious with his creations—take the peach-tea-glazed pork belly burnt ends, for example. The glaze isn’t too sweet, with the tea flavor taking center stage, and the soft texture of the meat is flawless. The Frito-pie sausage is another stroke of genius, as is the beef short rib served with an herbaceous chimichurri that cuts the fat nicely. The smoked Tipsy Turkey may be nontraditionally basted with locally brewed Live Oak HefeWeizen, but Bates shows a strong knowledge of the roots of Texas barbecue in his veneration of time-honored sausage recipes and dedication to bringing lamb back into the smoked-meat fold. The sides also warrant fawning—take, for example, the decadent smoked scalloped potatoes, the enchanting cheese grits with chorizo and chiles, and the freshly tossed jalapeño slaw. The brisket needs no adornment, but try it with avocado salsa and cotija in a house-made flour tortilla anyway. Bates and his team continue to shoot for the stars with a menu that changes seasonally, and we’re looking forward to continually being surprised.\n\n*12233 Ranch Rd 620 N.; 512-382-6248. Wed–Sun 11–4.*\n\nAdvertisement\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nA spread from the regular menu.\n\nNo. 5\n\n## GW’s BBQ\nSan Juan\n\nOpened:\n\n2020\n\nPitmaster:\n\nGeorge Watts III, 31\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nThe double-patty cheeseburger, inspired by a scene from the restaurant-set horror-comedy film *The Menu*, is phenomenal.\n\nGW’s BBQ routinely has a full parking lot and plenty of customers waiting outside the door before it opens. They come for [the best smoked brisket in the Valley](https:\/\/www.texasmonthly.com\/bbq\/gws-bbq-rio-grande-valley\/), tender spareribs that balance a salty rub with a sweet glaze, and masterfully crafted sausages. And that’s just the regular menu. GW’s changes its specials every quarter. During our visits, we enjoyed juicy pork steak, beef-rib ramen, and smoked Cantonese char siu duck. In that last one, the glaze caramelizes around the silky meat, which features a red smoke ring. We knew the Sundays-only fried chicken was spectacular, but even more pleasantly surprising was the crunchy chicken-fried brisket, topped with red-eye gravy and sporting a cayenne kick. A smoked lengua (beef tongue) torta with fresh avocado and fried queso fresco on a warm roll is the kind of barbecue sandwich the Valley needs. Sides of tater tot casserole and creamy mac and cheese are pure comfort, while the pillowy yet crisp fries show off the kitchen’s skills. The simple peach cobbler with house-made ice cream and the root beer–lemon chess pie in a flaky house-made crust are worthy to be served alongside this joint’s astoundingly good barbecue.\n\n*107 N. Nebraska Ave; 956-601-0056. Wed–Sun 11–4.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nSmoked koobideh sausage on pita.\n\nNo. 4\n\n## Redbird BBQ\nPort Neches\n\nOpened:\n\n2023\n\nPitmasters:\n\nDrew Barnett, 35; Amir Jalali, 32\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nTake-out smoked burgers are available for lunch on Wednesdays and dinner on Fridays.\n\nAmir Jalali learned from the best when he worked in the Goldee’s Barbecue pit room. When it was time to go out on his own, he returned to his hometown of Port Neches, a small locale between Beaumont and Port Arthur. It didn’t take long before he was building trays with [some of the best barbecue in the state](https:\/\/www.texasmonthly.com\/bbq\/redbird-bbq\/). If you like sweetness, try the tender, glazed pork ribs; on the other side of the flavor spectrum, glossy slices of wobbly brisket are pleasantly salty and smoky. The smoked koobideh sausage might be the most unusual link in this region known for its beef sausages. The Persian-inspired beef-and-onion mixture is flavored with saffron, mint, and turmeric. To bring it back home to southeast Texas, Jalali also adds some green onion before casing and smoking the sausage. Jalali’s father, Hamid Jalali, an Iranian immigrant, bakes pita to wrap each sausage in; the whole thing is topped with fresh Shirazi salad and a whipped sauce of yogurt and feta. It is truly singular in the Texas barbecue landscape. The sides are no afterthought, either. Heavily dressed Caesar slaw is topped with croutons made from leftover house-baked rolls. The fresh rolls are served with honey butter. The red beans and rice and the roasted-garlic potato salad are thoroughly satisfying, but the cheesy scalloped potatoes already have a spot in our sides Hall of Fame.\n\n*1104 Port Neches Ave; no phone. Thur–Sat 11–3.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nA pork rib.\n\nNo. 3\n\n## Goldee’s Barbecue\nFort Worth\n\nOpened:\n\n2020\n\nPitmasters:\n\nJalen Heard, 30; Nupohn Inthanousay, 30; Lane Milne, 30\n\nMethod:\n\nPost oak; offset and wood-fired rotisserie smokers\n\nPro tip:\n\nAvoid parking too close, otherwise you have to maneuver around the line when you leave.\n\nWhen a Group of twentysomethings [conquered the known barbecue world](https:\/\/www.texasmonthly.com\/bbq\/ribbees\/), claiming the top spot on this list four years ago, we marveled that they were selling a mere fifteen briskets a day. We knew that smoked meats this spectacular should not remain a local secret. They have not. Ensuring a bite of the brisket now requires a protracted commitment. We’re pleased to report that the Goldee’s crew has not faltered as hungry hordes have descended upon this modest joint a half mile down a country road from the county landfill. The friendliness and efficiency of the service is impressive. On a beautiful morning last fall, we were tenth in line three hours before opening. The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade. The turkey is so juiced we thought about having it checked for performance enhancers. It was joined by perfectly rendered pork belly, lightly sauced pork ribs, and impressive sides of pork hash with rice and crunchy kale-and-cabbage slaw. Southeast Asian–inspired offerings, such as the Laotian sausage and the waterfall pork, are well worth the wait. And the Sundays-only bread pudding is so heavenly that God might skip church for it. A [training ground for other pitmasters](https:\/\/www.texasmonthly.com\/bbq\/how-goldees-barbecue-trained-great-new-texas-pitmasters\/), Goldee’s has, in just a few short years, birthed a barbecue diaspora as notable as its brisket.\n\n*Editor’s note: This article has been updated to reflect that Jonny White is no longer a pitmaster at Goldee’s.*\n\n*4645 Dick Price Rd; no phone. Fri–Sun 11–3.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nA tray of glistening smoked meats.\n\nNo. 2\n\n## LeRoy and Lewis Barbecue\nAustin\n\nOpened:\n\n2017\n\nPitmasters:\n\nEvan LeRoy, 38; Cole Parkman, 26\n\nMethod:\n\nPost oak; offset and direct-heat smokers\n\nPro tip:\n\nOn Mondays, you can get the smoked cheeseburger for \\$10. Order at the bar for no wait.\n\nEight years after opening in a truck, LeRoy and Lewis has cemented itself as [a leader in the new Texas barbecue landscape](https:\/\/www.texasmonthly.com\/bbq\/barbecue-strategy-leroy-lewis-barbecue-coronavirus\/). Its longtime menu favorites still linger in its newish restaurant, and for good reason: The signature beef cheeks are better than ever, the cauliflower burnt ends and miso-glazed smoked carrots are go-tos for vegetarians and nonvegetarians alike, and the thick smoked cheeseburger . . . well, it’s the top seller for a reason. The South Austin space accommodates larger crowds, with plentiful seating, additional ordering areas where you can go for drinks and small snacks, and space to line up inside. More important, though, the expanded kitchen and pit areas have allowed for new menu additions, including brisket served every day instead of just on weekends. On Saturdays, you can get a bacon rib (a sparerib with the pork belly still attached), which is as indulgent as it sounds. Smoked chicken-fried steak is a Thursday special. There’s usually a special sausage on offer, such as the Japanese currywurst, filled with beef, pork, and curry spices. The sides are inventive, and some could constitute meals all their own, including the Texas red chili Frito pie. The vinegar-dressed Grain-bow salad complements fattier dishes. The hog-fat cornbread, made with blue corn, is a bit of an underdog. And we can’t neglect the German chocolate cobbler with buttermilk ice cream—it’s gooey and rich, with the perfect amount of tartness.\n\n*5621 Emerald Forest Dr; 512-962-7805. Sun & Mon, Wed & Thur 11–9, Fri & Sat 11–10.*\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\n![Image]()\n\nServantes with the Korean beef back ribs.\n\nNo. 1\n\n## Burnt Bean Co.\nSeguin\n\nOpened:\n\n2020\n\nPitmasters:\n\nDavid Kirkland, 51; Ernest Servantes, 46\n\nMethod:\n\nOak; offset and wood-fired rotisserie smokers\n\nPro tip:\n\nOne million words have been written about the bourbon peach cobbler taco dessert, and they all fail to capture how great it truly is.\n\nTasting the complete barbecue menu at Burnt Bean Co. [requires planning an all-day Sunday affair](https:\/\/www.texasmonthly.com\/bbq\/burnt-bean-co-seguin\/). Not because the line that spills down the sidewalk in Seguin’s main square moves at a laborious pace (expect efficient service), but because the menu encompasses every possible meal: breakfast, brunch, lunch, happy hour, supper . . . you get the idea. We started with breakfast. Most diners sipped bowls of menudo or savored brisket-stuffed croissant sandwiches dubbed Blue Octobers, but we chose tacos of barbacoa and carne guisada and a plate of brisket huevos rancheros. Each bite of the latter, with the sunny-side up eggs served on top, was improved by a piece of warm tortilla to dip into the dish. We went back to Burnt Bean for lunch, where the pork ribs were seasoned with the ideal combination of salt and pepper and the brisket had a deep, savory quality that combined the smoke with the comfort of a roast. The turkey slices were thick and moist, and the sausage snapped—you’ll actually hear it! The weekend-only beef-rib dishes stole the show, though. The first is a short rib that has nearly two pounds of smoky, crusted meat; the second is a pile of Korean beef back ribs that are sticky-sweet and spicy. The dining room’s exposed-brick walls feel like a modern take on the old smoke cathedrals of Central Texas. But other touches—high school football cheers written on the front windows, smokers on a sun-drenched patio, the shadow of the Guadalupe County courthouse—make Burnt Bean feel like a museum of small-town Texas, with barbecue perfection the main exhibit.\n\n*108 S. Austin; 830-609-7189. Thur–Sat 11–sold out; Sun 8–sold out.*\n\nAdvertisement\n\n![]()\n\n## The Best of the Rest\n\n#### Abilene\n## Jay’s BBQ Shack\nOpened:\n\n2015\n\nPitmaster:\n\nJay Stearns, 51\n\nMethod:\n\nMesquite and post oak; offset smoker\n\nPro tip:\n\nLittle ones not into barbecue? Get them a PB\\&J from the kids’ menu.\n\nLines often wrap around the outdoor seating area at [Jay’s BBQ Shack](https:\/\/www.texasmonthly.com\/bbq\/jays-bbq-shack-abilene-revamped\/), so get there around opening time to try the juicy slabs of brisket, which are equally impressive from the lean or the fatty end. There aren’t many pork ribs west of here better than these meaty and tender St. Louis cuts with a savory bark. Perfectly plump New Mexico Christmas sausage (served year-round) is made red and green by a duo of chiles and tastier by pepper jack cheese. For even more Southwestern flair, the creamy mac and cheese features Hatch chiles, in addition to a garnish of buttered and toasted panko. The Jaybird sandwich, named after the owner, contains a winning combo of peppery turkey slices, candy-sweet pork belly burnt ends, and slaw. *602 S. 11th; 325-310-5511. Wed–Sat 11–2.*\n\n![]()\n\nThe brisket, egg, and cheddar sandwich at Briscuits, in Austin.Photograph by Mackenzie Smith Kelley\n\n#### Austin\n## Briscuits\nOpened:\n\n2021\n\nPitmasters:\n\nChristopher McGhee, 37; Will Spence, 33\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nIf it’s on special, order the inside-out smoked cream cheese cinnamon roll.\n\nSure, you can order a meat plate at Briscuits, and [it will be delightful](https:\/\/www.texasmonthly.com\/bbq\/briscuits-austin-review\/), but here the sandwiches are king. The truck at Radio Coffee and Beer has developed a sturdy biscuit that holds up to layers of barbecue. Try the blueberry-Gouda sausage with a hint of thyme topped with smoked blueberry jam. Other combinations include brisket with smoked strawberry jelly and pork belly with spiced apple-pear preserves. The brisket, egg, and cheddar biscuit is a knockout. So is the turkey sandwich special, served with truffle mayo and a thick tomato slice. If that isn’t enough, try the pork belly burnt ends—they’re perfectly crisped and covered in a spicy and sweet jalapeño glaze. *4204 Menchaca Rd; no phone. Thur–Sun 8–3:30.*\n\n![]()\n\n## Franklin Barbecue\nOpened:\n\n2009\n\nPitmasters:\n\nAaron Franklin, 47; Sarah Petmecky, 36; and Matthew Van Orden, 50\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nSwing by around 1 p.m. on a weekday, and the line might be shorter than expected.\n\nThe house that brisket built [holds on to its legendary status](https:\/\/www.texasmonthly.com\/bbq\/bbq-history-first-written-mention-aaron-franklin-brisket\/). Franklin’s smoked-beef prowess is no surprise after all these years, but a bite of the smoky, salty, and gloriously fatty brisket still has the power to make one’s eyes involuntarily roll back. The same goes for the pull-apart-tender beef ribs, available Friday through Sunday. The supporting cast of ultratender spareribs with a sweet and tangy glaze, well-textured smoked sausage, and lusciously buttery turkey breast is also impressive. And while it might seem sacrilegious to chop this brisket for a sandwich, a bite of the Tipsy Texan, the slaw-topped and sauce-doused brisket-and-sausage sandwich that’s been offered since the early days, still makes one feel reverence. *900 E. 11th; 512-653-1187. Tue–Sun 11–sold out.*\n\n## KG BBQ\nOpened:\n\n2022\n\nPitmaster:\n\nKareem El-Ghayesh, 37\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nTables on the deck by the food truck fill up quickly, but you can also take your order to the bar next door.\n\nWhen was the last time—or the first time—you had a pork rib coated with pomegranate glaze and topped with bright red pomegranate seeds? That’s just one specialty of Egyptian transplant Kareem El-Ghayesh, who [ditched corporate finance to follow his bliss](https:\/\/www.texasmonthly.com\/bbq\/kg-bbq-egyptian-texan-food-austin-review\/): Texas barbecue. To experience how beautifully the tangy, sweet Middle Eastern flavors meld with smoky meats, try the pulled lamb shoulder rubbed with cinnamon and sumac, along with surprising sides like a vibrant pink beet-enriched potato salad and a spunky salata baladi of tomato, cucumber, and onion. Totally outside the box are sauces like the salty-sour yogurt and the sesame-forward tahini blend. For dessert? Cardamom-pistachio rice pudding, of course, topped with mascarpone whipped cream. *3108 Manor Rd; 737-294-8598. Thur–Sat 11–8, Sun 11–5 or sold out.*\n\n## La Barbecue\nOpened:\n\n2012\n\nPitmasters:\n\nAli Clem, 44; Eli Lopez, 34; Miguel Munoz, 28; Francisco Saucedo, 39; Ben Vaughn, 35\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nSplash on one of the four beautifully balanced sauces.\n\nOn a weekday morning after La Barbecue [received a Michelin star last November](https:\/\/www.texasmonthly.com\/bbq\/texas-barbecue-joints-michelin-star\/), the line was as long as it typically is on a slammed Saturday (speed is not the restaurant’s strong suit). The saucy pork ribs were as good as that classic gets: moist pink meat under a bright, lightly sweet crust that didn’t dominate. And the two regular beef offerings—humongous short ribs and [gently smoked brisket](https:\/\/www.texasmonthly.com\/podcast\/fire-smoke-la-barbecue-feminizing-barbecue-one-brisket-time\/) with a gorgeously rendered fat cap—were neck and neck. Those who don’t want the heavy stuff can order the smoked turkey breast, which is discreetly seasoned with just enough salt, black pepper, and garlic to keep it interesting. And, because no one can live by meat alone, there are sides to fill in the gaps, like shells and cheese in a goopy American-and-cheddar sauce and acidic cucumber kimchi. *2401 E. Cesar Chavez; 512-605-9696. Wed–Sun 11–6.*\n\n![]()\n\nA Mum’s sandwich with half a pound of pastrami and house-made mustard on sourdough rye.Photograph by Daniel Vaughn\n\n## Mum Foods Smokehouse and Delicatessen\nOpened:\n\n2022\n\nPitmasters:\n\nTravis Crawford, 33; Geoffrey Ellis, 36\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nGrab a cup of joe from the Talisman Coffee counter inside the restaurant.\n\nMum Foods is stationed at the intersection of [old school, new school, and “I did it my way.”](https:\/\/www.texasmonthly.com\/bbq\/mum-foods-austin\/) Its foundation is pastrami (hence the deli theme), but the smoked brisket is a worthy costar that’s sumptuously tender and sheathed in a deeply peppered bark. Watch for the juice when you crack open the old-school ring sausage. The vinegary and sweet tomato-based sauce adds a nice kick. As for the sides, look for specials like the fried pickled green tomatoes or go traditional with the red-cabbage slaw, which has a summer-picnic quality, and potato salad that incorporates both mustard and mayo. The chess pie and the New York–style cheesecake are out-of-the-ordinary desserts. *5811 Manor Rd; 512-270-8021. Wed–Sun 11–3.*\n\n## Stiles Switch BBQ\nOpened:\n\n2011\n\nPitmasters:\n\nEwan Hardeman, 32; Lance Kirkpatrick, 55\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nTry the compulsively edible serrano glaze, which comes standard on the pork ribs and the brussels sprouts.\n\nStanding out in the crowded Austin barbecue scene can be a challenge, but [Stiles Switch rose to it](https:\/\/www.texasmonthly.com\/bbq\/the-switch-2019\/) after missing our Top 50 list in 2021. The brisket proved to be superb over several visits, and the spicy pork ribs were consistently well executed. Some of the specials show up the classics, though—the chimichurri sausage and the smoked picanha, for example. This is also one of the most accessible joints in town, with long hours and plentiful indoor and outdoor seating. It feels like cheating to get a tray this good without much of a line to contend with. *6610 N. Lamar Blvd; 512-380-9199. Tue–Thur 11–8, Fri & Sat 11–8:30, Sun 11–8.*\n\n![]()\n\n[Bread Winners](https:\/\/www.texasmonthly.com\/bbq\/texas-barbecue-bread\/)\n\nThe bread’s out of the bag: Some barbecue joints are swapping out mushy, mass-produced white bread for more thoughtful options. Many bake their own loaves, rolls, biscuits, or flatbreads. Finally, there’s bread worthy of the meat you put on it. [Read More](https:\/\/www.texasmonthly.com\/bbq\/texas-barbecue-bread\/)\n\nAdvertisement\n\n#### Beaumont\n## 1701 Barbecue\nOpened:\n\n2020\n\nPitmasters:\n\nBlue Broussard, 41; Jacob Golmon, 41\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nLook out for daily specials, such as pork steak on Fridays and half chicken on Saturdays.\n\n1701 began as [an homage to Central Texas–style barbecue](https:\/\/www.texasmonthly.com\/bbq\/1701-bbq-beaumont-review\/), and it makes good on that ambition. The smoked brisket is great, the thick-cut pork spareribs are savory and tender, and the peppery turkey doesn’t get nearly the amount of praise it deserves. But Blue Broussard and crew have also embraced their Cajun roots with superb links of brisket boudin and sides like corn maque choux and dirty rice. On Thursdays, get the addictive cracklins, made from smoked, fried, and seasoned pork belly chunks. They’re even better on top of the creamy mac and cheese. *1701 Calder Ave; 409-554-8009. Tue–Sat 11–2.*\n\n#### Belton\n## Miller’s Smokehouse\nOpened:\n\n2008\n\nPitmasters:\n\nBradley Knight, 37; Dirk Miller, 60; Arturo Miranda, 39\n\nMethod:\n\nPost oak; wood-fired rotisserie smoker\n\nPro tip:\n\nBreakfast, which includes espresso drinks and cinnamon-roll pancakes topped with deep-fried ribs, is served from 7:30 to 10:55 every morning.\n\nWhat started as a side hustle to keep customers coming into a family’s taxidermy and game-processing business after deer season has evolved into a Central Texas barbecue staple. And the folks behind Miller’s are constantly tweaking their formula: upgrading the space, adding an impressive coffee program, and doing away with their offset smokers in favor of a more efficient and [just as effective wood-fired rotisserie](https:\/\/www.texasmonthly.com\/bbq\/rotisserie-smokers-are-cool-again\/). For patrons, what matters is that the meats deliver. And they do. The brisket, with its black crust, melts in your mouth, and the pork dangles gently from the St. Louis–style ribs. There’s no better treat for topping off your feast than [“Momma” Miller’s sopaipilla cheesecake pie](https:\/\/www.texasmonthly.com\/bbq\/lisa-miller-baker-millers-smokehouse\/). *300 E. Central Ave; 254-939-5500. Sun–Wed 7:30–3, Thur–Sat 7:30–8.*\n\n#### Brenham\n## LJ’s BBQ\nOpened:\n\n2015\n\nPitmasters:\n\nCorey Cook, 49; Matt Cummins, 40; Josh Jalomo, 40; Matt Lowery, 44\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nThere are more-famous pork steaks in Texas, but this one is a hidden gem.\n\nThis no-frills storefront on the main drag heading into downtown Brenham doesn’t get lines as long as those at the better-known Truth Barbeque (whose Houston location is number nine on this list) right down U.S. 290, and that’s good news for tourists and locals alike. Named after pitmaster Matt Lowery’s grandmother Laura Jean, [this joint exudes small-town charm](https:\/\/www.texasmonthly.com\/bbq\/ljs-bbq-2018\/) and features a pit room almost as big as the dining room. The menu is a paean to the Texas trinity: thick slices of pepper-encrusted brisket, meaty St. Louis–cut pork ribs, and a throwback, hot-guts-style sausage with a coarse grind and taut casing. Sides, such as the extra creamy mac and cheese, are handcrafted and satisfying. Sidling up to the counter will elicit plenty of friendly conversation from the pitmasters as they slice your meats. *1407 W. Main; 979-421-8292. Wed–Sat 11–3 or sold out.*\n\n![]()\n\n#### Crockett\n## Mimsy’s Craft Barbecue\nOpened:\n\n2020\n\nPitmasters:\n\nKathy Elkins, 39; Wade Elkins, 40\n\nMethod:\n\nPost oak; offset smoker and reverse-flow smoker (sausage only)\n\nPro tip:\n\nCraving nonsmoked beef? Friday night is steak night.\n\nAn ever-changing menu is designed to keep folks in the small town of Crockett excited about [what Kathy and Wade Elkins are serving](https:\/\/www.texasmonthly.com\/bbq\/mimsys-craft-barbecue-review-2021\/) at Mimsy’s. Beyond Wade’s juicy turkey breast and well-executed brisket, look for items like a hearty bowl of red beans served with rice and a link of house-made smoked sausage, a smoked cheeseburger with crisp bacon, and smoked spareribs finished in the deep fryer and coated with jerk sauce. Kathy has even found a way to make coleslaw exciting with her Crunk Slaw, topped with mustard barbecue sauce and fried onions—and don’t miss her impeccable fried green tomatoes. *1979 S. 5th; 936-544-7000. Wed & Thur 11–3, Fri 11–3 & 5–8, Sat & Sun 11–3.*\n\n![]()\n\nSlow Bone BBQ, in Dallas.Photograph by Brittany Conerly\n\n#### Dallas\n## Slow Bone BBQ\nOpened:\n\n2013\n\nPitmaster:\n\nJeffery Hobbs, 54\n\nMethod:\n\nPost oak and hickory; wood-fired rotisserie smoker\n\nPro tip:\n\nThe [cured and smoked Berkshire pork chop](https:\/\/www.texasmonthly.com\/bbq\/slow-bone-dallas-smoked-pork-chop\/) is a must when visiting on Sunday or Monday.\n\nOne easy way to make friends and family love you a little more is to introduce them to Slow Bone. From the extensive menu of meats and sides, on a recent visit we chose the turkey (refreshingly juicy), [the smoked chicken](https:\/\/www.texasmonthly.com\/bbq\/smoked-in-texas-smoke-brined-fried-chicken\/) (bursting with flavor), and the fried chicken (just the right amount of crunch). The sausage was peppery, while the pork ribs were perfectly seasoned. Of course, we couldn’t miss out on that Goodstock Prime brisket, but we also splurged on the well-rendered beef rib, which is available only on Fridays and Saturdays. There’s a sweet potato praline that masquerades as a side dish, but after just one spoonful, we decided it was our favorite dessert. *2234 Irving Blvd; 214-377-7727. Daily 11–3.*\n\n## Smokey Joe’s BBQ\nOpened:\n\n1985\n\nPitmasters:\n\nSantiago Barrera-Garcia, 38; Patrick Foreman, 34; Kris Manning, 34; Pablo Montoya Aguilar, 52\n\nMethod:\n\nHickory and oak (brisket only); offset smoker\n\nPro tip:\n\nDining here supports great causes—Manning regularly provides food for local organizations, including shelters and high school sports teams.\n\nEven the best restaurants can hide in plain sight. Smokey Joe’s BBQ could easily be missed by those gunning it southward through Oak Cliff on Interstate 35. Escape the highway rat race to [visit the forty-year-old joint](https:\/\/www.texasmonthly.com\/bbq\/smokey-joes-bar-b-que-2019\/) for its house-made sausages, such as the slightly spicy jalapeño-cheddar and the whimsical pepperoni-and-mozzarella. The pork ribs shine in the overhead lighting and on the taste buds. The brisket, also carrying a touch of sweetness, is remarkable. Buttermilk and sweet potato pies, made by cook Yesenia Diaz, are rich and comforting. *6403 S. R.L. Thornton Fwy; 214-371-8081. Tue–Thur 11–8, Fri & Sat 11–9, Sun 11–5.*\n\n#### Decatur\n## North Texas Smoke BBQ\nOpened:\n\n2021\n\nPitmasters:\n\nDerek Degenhardt, 42; Thomas Peña, 21\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nCheck social media before your visit to see which specials, such as brisket chili, are on offer.\n\nThere isn’t much to look at near this North Texas trailer between a lawnmower dealership and a storage facility, but on-site cornhole, free beer, and impressive food are [reasons enough to stop by](https:\/\/www.texasmonthly.com\/bbq\/decatur-north-texas-smoke-review\/) this desolate stretch of U.S. 287. The family pack includes thick slices of brisket with peppery bark, juicy house-made sausage, and well-seasoned turkey. Meat on the sweet-glazed spareribs tore away easily, and we regretted not ordering more. Fortunately, the sides kept spirits high—especially the loaded potato salad, full of bacon, green onions, and cheese. Most customers get their barbecue to go, but you can dine at the handful of picnic tables by the truck. *2601 U.S. 287; 940-371-9565. Wed–Sat 11–4 or sold out.*\n\n*Editors’ note: This article has been updated to reflect the most frequently used address.*\n\nAdvertisement\n\n![]()\n\nA tray from Cattleack Barbeque, in Farmers Branch.Photograph by Brittany Conerly\n\n#### Farmers Branch\n## Cattleack Barbeque\nOpened:\n\n2013\n\nPitmasters:\n\nAndrew Castelan, 36; Todd David, 67; Jacob Karns, 35\n\nMethod:\n\nPost oak; offset and rotisserie smokers and direct heat\n\nPro tip:\n\nAvoid crowds by popping in on a Wednesday, the lightest day.\n\nBarbecue aficionados were shocked when [Cattleack founders Todd and Misty David](https:\/\/www.texasmonthly.com\/bbq\/some-barbecue-joints-going-whole-hog-brisket-state\/) decided to sell their business in 2023. Longtime employee Andrew Castelan was the obvious choice to continue their impressive run, and his steady hand has done just that. The smoked Texas Wagyu briskets are as good as ever, and the sausages, such as one with Hatch chile and cheese, have improved. Thankfully, Castelan and crew continue to produce the Wagyu bologna and the brisket-pastrami special that solidified Cattleack as a creative force. All of those meats emerge from oak-fired offset smokers, but it’s the direct-heat proteins that really shine. You’ll be reaching for a paper towel after a bite of juicy chicken quarter with crisp skin or pork steak dripping with tangy mop sauce. *13628 Gamma Rd; 972-805-0999. Wed–Fri 10–2, first Saturday of the month 10–2.*\n\n#### Fate\n## Smoak Town BBQ\nOpened:\n\n2020\n\nPitmaster:\n\nCameron Haley, 35\n\nMethod:\n\nOak and pecan; offset smoker\n\nPro tip:\n\nVisit Wednesdays for brisket burgers, and check social media for specials.\n\nAfter casting off the shackles of his corporate sales job, Cameron Haley went all in on a barbecue trailer, and [the results are excellent](https:\/\/www.texasmonthly.com\/bbq\/a-new-pitmaster-finds-his-footing-at-smoak-town-bbq\/). The thick slices of moist and tender brisket have a stout bark. The beer-brined turkey stays juicy even after being sliced and sitting on your plate at an outdoor picnic table. On any given day, you might find specials such as the Nashville hot pork ribs, the breakfast tacos (available on Friday mornings), the brisket burger, and the brisket elote. If his constant ear-to-ear grin is any indication, Haley clearly enjoys his new career. *107 Elmhurst Ln; 214-945-5656. Thur–Sat 11–5.*\n\n#### Fort Worth\n## Sabar BBQ\nOpened:\n\n2023\n\nPitmaster:\n\nZain Shafi, 36\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nCustomers must pay to park in the lot where the trailer sits, but there are plenty of free street spaces nearby.\n\nEvery bite served out of this colorful trailer—tucked into the corner of a small parking lot next to an elevated highway on the edge of downtown Fort Worth—is a revelation. Pitmaster Zain Shafi’s [Pakistani-inspired flavors are gorgeously composed](https:\/\/www.texasmonthly.com\/bbq\/sabar-bbq-fort-worth\/). The brisket was flawless, and the seekh-kebab sausage was spiced to precision. And with Sichuan lamb ribs this lovely, you won’t care that there’s no pork on the menu. We also couldn’t stop eating a special that has since evolved into the burnt ends nihari, a regular menu item featuring curry served over rice and topped with ginger and cilantro. In addition to a spicy barbecue sauce, there’s raita, a yogurt sauce with cilantro and mint that brightens any dish it accompanies. Tear off a piece of naan and dig in. *105 S. Main; 817-521-9441. Sat & Sun 11–3.*\n\n## Panther City BBQ\nOpened:\n\n2018\n\nPitmasters:\n\nChris Magallanes, 50; Nicholas Magallanes, 20; Ernest Morales, 42; Angel Rodriguez, 23; Eric Rodriguez, 25\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nThe indoor space can be dark and crowded, so opt for one of the plentiful picnic tables on the covered patio.\n\nLong known as a highlight of [Fort Worth’s barbecue scene](https:\/\/www.texasmonthly.com\/bbq\/best-barbecue-fort-worth-area\/)—it was number ten on our 2021 list—Panther City got an extra feather in its cap with recognition in the Michelin Guide last year, so show up early and anticipate a line. Helmed by friends Chris Magallanes and Ernest Morales, the joint [continues to serve up classics](https:\/\/www.texasmonthly.com\/bbq\/fort-worth-bbq-company-review\/), including pork ribs with the perfect hint of sweetness. You can’t stop here without ordering the ever-popular pork belly burnt ends, which also come stuffed into bacon-wrapped jalapeños with cream cheese. Other menu highlights include the brisket elote and the weekends-only brisket guisada, served with fresh flour tortillas. The Nutter Butter cheesecake pudding is as rich as it sounds and a great way to round out your feast. *201 E. Hattie; 682-250-4464. Wed–Sun 11–8.*\n\n#### Harker Heights\n## Rossler’s Blue Cord Barbecue\nOpened:\n\n2021\n\nPitmasters:\n\nKristen Rossler, 34; Steven Rossler, 43\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nCatering gigs regularly take the Rosslers out of town, so check social media before you visit to make sure the joint is open.\n\nAfter spending two decades as an infantryman in the U.S. Army—service that included combat deployments to Iraq and Afghanistan—Steven Rossler, along with his wife, Kristen, opened this food trailer about ten miles southeast of Fort Cavazos. The [shift to civilian life was difficult for Steven](https:\/\/www.texasmonthly.com\/bbq\/rosslers-blue-cord-barbecue-harker-heights\/), but barbecue gave him somewhere to direct his intense focus. The brisket, with its crisp, flavorful crust and fat rendered to perfection, speaks for itself, and sides such as the elote pasta salad and the collard greens stand out among the pack. Kristen, Steven says, is the backbone of the business. She’s also the brains behind the spiced banana pudding. *300 Morgan; 254-345-2313. Wed 11–2, Thur 11–4.*\n\n#### Houston\n## Brisket & Rice\nOpened:\n\n2022\n\nPitmasters:\n\nHong Tran, 44; Phong Tran, 46\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nThe joint will soon be moving to a location a few miles away that will enable it to offer more parking, a covered patio, and—best of all—extra barbecue.\n\nThere’s something about seeing pitmasters pull trays of meat from two roaring five-hundred-gallon offset smokers just before a joint opens that makes you feel like you’re in good hands. Brisket & Rice, a small space butting up against a gas station in northwest Houston, [delivers this kind of comfort](https:\/\/www.texasmonthly.com\/bbq\/brisket-and-rice\/). When you walk in, it feels even homier, as members of the Tran family take orders at the counter. Brothers Hong and Phong are the pitmasters and co-owners. Brisket lovers get double the fun when they opt to top the barbecue fried rice, packed with chunks of brisket and Chinese sausage, with two peppery slices of tender brisket. Sides such as sweet cranberry-almond slaw and street corn are classics, but the Trans show off their Vietnamese heritage with the Poor Man’s Macaroni (their take on the traditional nui xào bò), pasta stir-fried with bacon and a ketchup-based sauce that adds a touch of sweetness. The sleeper hits of our meal, though, were the juicy, lightly glazed, mahogany-colored chicken quarter and the house and jalapeño sausages, which are practically Lockhartian with their flavorful coarse-ground beef packed loosely into taut casings. *13111 FM 529; 713-936-9575. Tue–Sun 11–7 or sold out.*\n\n![]()\n\nPitmaster Grant Pinkerton pours sauce over pork ribs, at Pinkerton's.Photograph by Bethany Ellen Ochs\n\n## Pinkerton’s Barbecue\nOpened:\n\n2016\n\nPitmaster:\n\nGrant Pinkerton, 36\n\nMethod:\n\nMesquite and post oak; offset smoker\n\nPro tip:\n\nIf Houston’s a little too far, the San Antonio location is just as good.\n\nThe [line at Pinkerton’s](https:\/\/www.texasmonthly.com\/bbq\/pinkertons-barbecue-2017\/) is designed to heighten the anticipation: The menu is posted on brown butcher paper just inside the door, and the staff members take your orders for sides and desserts before you even get a peek at the cutting block. Try the jambalaya, which has bits of duck and smoked sausage folded into the heavily seasoned rice mixture, and the “baller style” version of the bacon-heavy mac and cheese, featuring chopped brisket on top. Once you inch over to the counter, where the meats are on full display, embrace the sweetness and ask staff to brush the “candy paint” sauce on the tender pork ribs. The smoked turkey is great, but for a change of pace, try the saucy boneless, skinless chicken thighs, which are a rarity in Texas barbecue. *1504 Airline; 713-802-2000. Tue–Sun 11–9.*\n\n![]()\n\nAdvertisement\n\n#### Lexington\n## Snow’s BBQ\nOpened:\n\n2003\n\nPitmasters:\n\nKerry Bexley, 58; Clay Cowgill, 43; Tootsie Tomanetz, 90\n\nMethod:\n\nPost oak; offset smoker and direct-heat pit\n\nPro tip:\n\nBring a folding chair—people start to line up on Friday night ahead of the Saturday-only service.\n\nGet to Snow’s early. Like, really early. On a recent visit, the line was about fifty people deep by 4:45 a.m. on the one day a week Snow’s is open. It’s always a good time visiting the joint that has previously ranked ninth (2021), second (2013), and first (2008 and 2017) on our list. You’ll share drinks and conversation with travelers from as far as Scotland and Brazil. You might even win a Yeti cooler in a raffle organized by owner Kerry Bexley. But most important, the pilgrimage to Lexington is about experiencing the craft of Tootsie Tomanetz, the [ninety-year-old matriarch of Texas barbecue](https:\/\/www.texasmonthly.com\/food\/meet-legendary-snows-bbq-pitmaster-tootsie-tomanetz\/). When you finally make it into the building, order the classics: smoke-kissed brisket, meaty spareribs, and pork steaks—a Snow’s specialty. Don’t forget to snap a picture with Tootsie before you go. *516 Main; 979-773-4640. Sat 8–sold out.*\n\n#### Lockhart\n## Barbs B Q\nOpened:\n\n2023\n\nPitmaster:\n\nChuck Charnichart, 26\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nBring a few friends and order the \\$150 Full House, which is a generous sampler of four meats and all the sides and desserts. And add a lamp chop, if they haven’t sold out.\n\nBefore you even take a bite, you can tell that Barbs B Q is [bringing a new kind of energy](https:\/\/www.texasmonthly.com\/bbq\/barbs-b-q-lockhart\/) to the Lockhart scene. Instead of smoke-blackened walls, you’ll find pink accents and cartoon-related decor. After opening two years ago, Barbs quickly earned praise from the likes of *Bon Appétit*, *The New York Times*, and Michelin. Because the joint’s so hyped and open so few hours, expect to spend time waiting in line in the charming downtown square. Pitmaster Chuck Charnichart brings her Brownsville roots to the menu, giving traditional meats a bit of kick. The ribs are serrano glazed, and the staff will zest fresh limes over them as they’re plated at the counter. The sausage is fajita flavored—Barbs B Q describes it as a “more Mexican-style jalapeño cheddar.” And don’t forget to order a side of the comforting green spaghetti—noodles drenched in a creamy poblano sauce. *102 E. Market; no phone. Sat & Sun 11–sold out.*\n\n#### Longview\n## Sunbird Barbecue\nOpened:\n\n2021\n\nPitmasters:\n\nBryan Bingham, 37; Kimmy Bingham, 40; David Segovia, 57\n\nMethod:\n\nMesquite and oak; offset smoker\n\nPro tip:\n\nBe in line by 11 a.m., and look out for rotating side and sausage specials.\n\nThe team at Sunbird got its start at the East Texas chain Bodacious Bar-B-Q before [opening its own trailer in Longview](https:\/\/www.texasmonthly.com\/bbq\/bodacious-bryan-bingham-starts-sunbird-barbecue\/). After a couple of hard years roving the Piney Woods (including a short stint in Shreveport, Louisiana) in search of a permanent home, Sunbird now serves a dedicated lunch crowd from a [dining room just north of downtown](https:\/\/www.texasmonthly.com\/bbq\/sunbird-barbecue-finds-permanent-home-longview\/). Try the pulled pork in a taco with the fresh and spicy salsa verde, and order a side of the creamy street corn or the mac and cheese. After our first bites of the brisket—well rendered, with a perfect bark—and the tender ribs, we vowed we’d follow Sunbird across state lines again if we had to. *415 N. High; 903-399-6562. Wed–Sat 11–3 or sold out.*\n\n![]()\n\nA full spread from B4 Barbeque, including Meat Candy, elote, and Texas Twinkies.Photograph by Daniel Vaughn\n\n#### Mabank\n## B4 Barbeque\nOpened:\n\n2021\n\nPitmaster:\n\nNolan Belcher, 37\n\nMethod:\n\nPost oak, pecan, and hickory; offset smoker\n\nPro tip:\n\nBoba tea and boba smoothies, which may be the most unique beverage accompaniments we’ve seen at a barbecue joint, are available in several flavors.\n\nThere are few barbecue places that make it this easy to try [all the highlights](https:\/\/www.texasmonthly.com\/bbq\/b4-barbeque-boba-mabank\/) in one order. For the low, low price of \\$70, this joint’s Belly Buster allows you to enjoy basics such as house-made sausage, juicy turkey breast, smoky brisket, and ribs that are thick yet tender and savory yet sweet. You’ll also get the pork belly burnt ends, which B4 dubs Meat Candy thanks to the glaze and a sugary crumble garnish. After all that meat, dig into well-seasoned sides such as the ultrarich brisket mac and cheese and the elote, garnished with cotija, red and green salsas, fresh jalapeños, cilantro, and a lime wedge. *1100 N. Third; 903-910-5272. Wed–Sat 11–sold out.*\n\n#### Midland\n## The Half Acre\nOpened:\n\n2019\n\nPitmaster:\n\nAaron Lesley, 49\n\nMethod:\n\nPost oak; offset and wood-fired rotisserie smokers\n\nPro tip:\n\nDon’t hesitate to order the well-priced four-meat platter.\n\nJohn Scharbauer, the owner of this modern, tidy joint, [comes from a long line of cattle raisers](https:\/\/www.texasmonthly.com\/bbq\/half-acre-serves-bbq-from-ranch-next-door\/): The family ranch was launched when there were only 38 states in the union. Given his connection to meat, it’s no surprise that his brisket drips with flavor. But don’t sleep on the pork ribs, dusted with granules of brown sugar, or the moist turkey. If you have any questions, a cheerful employee hangs around the main dining room to attend to your every need, be it for fresh silverware, sweet-tea refills, or intel on the smoking techniques. Did the Half Acre just invent the barbecue concierge? Perhaps. *1101 Washita Ct; 432-218-7735. Tue–Sat 11–8.*\n\n#### Montgomery\n## Bar-A-BBQ\nOpened:\n\n2018\n\nPitmasters:\n\nCaleb Abercrombie, 26; Cooper Abercrombie, 30; Shelby Abercrombie, 31\n\nMethod:\n\nPost oak; offset and wood-fired rotisserie smokers\n\nPro tip:\n\nBreakfast is available Saturdays from 8 a.m. to 10:30 a.m.\n\nAfter starting as a food trailer, Bar-A-BBQ reached its full potential when it [moved into a converted house](https:\/\/www.texasmonthly.com\/bbq\/bar-a-bbq-montgomery-review\/) two years ago. The briskets are cold-smoked overnight, so expect a punch of oak flavor, which is tamer on the perfectly cooked beef ribs (Saturday only). The pitmasters take particular pride in producing smoked sausages with vibrant flavors. And don’t bother resisting the sweet mahogany bark of the spareribs or the golden layer of cheese baked onto the mac and cheese. The moist slabs of buttery cornbread are great, but every one of them should aspire to become dessert in the form of the decadent chocolate cornbread pudding. *21149 Eva; 832-207-7732. Tue–Fri 10:45–6, Sat 8–6, Sun 10:45–4:30.*\n\n## Jennings & Co. BBQ\nOpened:\n\n2021\n\nPitmasters:\n\nGary Jennings, 62; Josh Jennings, 26\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nBuy the same meat the pitmasters use at Mariel’s meat market next door.\n\nGary Jennings and his son Josh [serve mouthwatering barbecue](https:\/\/www.texasmonthly.com\/bbq\/jennings-and-co-bbq-montgomery\/) on the weekends from their trailer, located next to a Sunoco gas station on a lawn with covered picnic tables shaded by pines and oaks. Nothing is ho-hum here: The brisket is consistently smoked to perfection and is seasoned with salt, pepper, garlic, and Lawry’s Seasoned Salt, a not-so-secret flavor booster popular among many joints on this list. Even lowly cabbage is transformed into a must-have side after being cooked in bacon fat and mixed with onions, jalapeños, tomatoes, and bits of bacon. And don’t miss the sweet corn soufflé. *16050 Walden Rd; 936-333-4873. Sat & Sun 11–7.*\n\n![]()\n\n[Taste the Rainbow](https:\/\/www.texasmonthly.com\/bbq\/texas-barbecue-sauces\/)\n\nThough a sweet, tomato-based sauce—often seasoned with cumin and chili powder—is traditional in Texas, greener, browner, and yellower pastures beckon. Here’s a sampling of vibrant options from around the state. [Read More](https:\/\/www.texasmonthly.com\/bbq\/texas-barbecue-sauces\/)\n\n![]()\n\nPitmaster Brendyn Todd.Photograph by Daniel Vaughn\n\n#### Nacogdoches\n## Brendyn’s BBQ\nOpened:\n\n2018\n\nPitmasters:\n\nLeanne Perkins, 27; Matthew Sorenson, 36; Brendyn Todd, 34\n\nMethod:\n\nOak; reverse-flow smoker\n\nPro tip:\n\nThe jalapeño creamed corn, which blends cream cheese, pickled jalapeños, and jalapeño juice, is tart with a hint of spice and unlike the traditional, sweet version—in a good way.\n\nBrendyn’s BBQ was just fine when it first opened, as a trailer, in 2018, and better than average after it moved into a storefront, in 2020. But recent visits to this little East Texas joint [left us far more impressed](https:\/\/www.texasmonthly.com\/bbq\/brendyns-bbq-nacogdoches-review\/) with the quality and consistency of all the smoked meats. The brisket has a rub that consists of at least 50 percent coffee grounds, which sounds like a gimmick, but the flavor it imparts blows away other coffee-rubbed briskets. The savory pork ribs get a shine from mayonnaise in the glaze, and the coarse-ground sausage is house-made. Pitmaster Brendyn Todd even found a way to make pulled pork exciting, in the Pig Apple sandwich, which features slaw and a few thin slices of crisp, tart green apple. *601 E. Main; 936-585-1030. Tue–Sat 11–7.*\n\n#### Olton\n## Rejino Barbeque\nOpened:\n\n2017\n\nPitmaster:\n\nAaron Rejino, 35\n\nMethod:\n\nMesquite and post oak; offset smoker\n\nPro tip:\n\nGrab a tea or a cream-and-syrup-laced “dirty” soda for the road from the drink stand.\n\nAbout an hour north of Lubbock, the smell of oak hits you as soon as you enter the Rejino Barbeque parking lot, and you know you’re in for a treat. The smoked jalapeño poppers sell out quickly, so plan to either arrive early, call ahead, or order online to ensure you get one to go alongside the Texas Trinity platter. The [quality of the brisket](https:\/\/www.texasmonthly.com\/bbq\/rejino-barbeque-2018\/) is reminiscent of what you might find in bigger cities, the ribs are beautiful, and the house-made jalapeño-cheese sausage pops with spice. Get the banana pudding. You can thank us later. Since opening in a permanent building two years ago, Rejino has operated a market next door that provides fresh food as well as baked goods. *609 Seventh; 806-285-3072. Tue–Sat 11–sold out.*\n\n![]()\n\n#### Pilot Point\n## Yearby’s Barbecue & Waterice\nOpened:\n\n2021\n\nPitmasters:\n\nCJ Henley, 34; Sabrina Henley, 34\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nThe water ice— a frozen mixture of ice, fruit, and fruit flavoring—is perfectly welcome in the North Texas heat.\n\nCultures combine at this [halal joint](https:\/\/www.texasmonthly.com\/bbq\/yearbys-halal-barbecue-pilot-point\/) specializing in Texas-style barbecue as well as the Philadelphia-style iced treat in its name. The menu is simple and approachable, with [beef and chicken taking center stage](https:\/\/www.texasmonthly.com\/bbq\/new-yearbys-barbecue-pilot-point\/) as the smoked meats. The brisket can anchor a tray all on its own, but you’re missing out if you don’t order a fall-off-the-bone beef rib (weekends only). Smoking the meat loaf gives that classic a new dimension. The coarsely whipped potato salad is one of a handful of sides and has a texture that’s more like a creamy dip. *209 S. Washington; 469-894-7034. Fri–Sun 11–3.*\n\n#### San Antonio\n## 2M Smokehouse\nOpened:\n\n2016\n\nPitmaster:\n\nEsaul Ramos, 40\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nTry a new cut of beef with the tri-tip special every Saturday and Sunday.\n\nThis joint is [at once classic and distinctive](https:\/\/www.texasmonthly.com\/bbq\/tex-mex-bbq-make-perfect-couple\/), serving some of the state’s most delectable smoked brisket alongside offerings that reflect pitmaster Esaul Ramos’s Mexican American roots: savory street corn, spicy pickled nopales, warm flour tortillas, mac and cheese topped with chicharrones, succulent pork sausage stuffed with serranos and Oaxaca cheese, and tres leches cake [baked by Ramos’s wife, Grecia](https:\/\/www.texasmonthly.com\/bbq\/grecia-ramos-desserts-2m-smokehouse\/). Tender beef-cheek barbacoa is served on the first Sunday of each month. Local fans—along with discerning pilgrims arriving by Uber from the airport—line up long before the door opens, and the brisket often runs out within two or three hours. *2731 S. WW White Rd; 210-885-9352. Thur–Sun, 11–4.*\n\n![]()\n\nReese Bros Barbecue, in San Antonio.Photograph by Mackenzie Smith Kelley\n\n## Reese Bros Barbecue\nOpened:\n\n2022\n\nPitmasters:\n\nGabe Perez, 23; Elliott Reese, 30; Nick Reese, 33\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nPair your meal with a festive frozen margarita.\n\nThe costra taco at Reese Bros—a house-made flour tortilla topped with browned cheese, brisket suadero, salsa roja, fresh cilantro, and finely diced white onion—suggests [this ain’t your average Texas barbecue joint](https:\/\/www.texasmonthly.com\/bbq\/reese-bros-barbecue-san-antonio\/). Sure, the smoky brisket is glossy with fat and the tender spareribs are impressive, but the menu items get more experimental from there. The house sausage is flavored like queso fundido, and the braised carnitas are best on a torta, whose structure barely survives the payload of pork plus pickled onions, guacamole, refried beans, and a velvety-smooth salsa doña. Dessert gets wilder, with piña colada cobbler adorned with whipped cream that’s frozen to better withstand the heat. *906 Hoefgen Ave; 512-925-9205. Thur–Sun 11–3.*\n\n#### Sinton\n## Butter’s BBQ\nOpened:\n\n2017\n\nPitmasters:\n\nRobert Rodriguez, 28; Andrew “Butter” Soto, 33\n\nMethod:\n\nPost oak and mesquite; offset smoker\n\nPro tip:\n\nThe Texas Twinkie—a bacon-wrapped jalapeño stuffed with brisket and cream cheese—isn’t always on offer, but if it is, do yourself a favor and order two.\n\nNot long after debuting on our 2021 Top 50, this budding star of the smoky arts outgrew its modest open-air digs in Mathis and threw down stakes some twenty miles away, in Sinton. We’re happy to report that the addition of brick, mortar, plate glass, and air-conditioning has only enhanced [what earned that honor](https:\/\/www.texasmonthly.com\/bbq\/butters-bbq-2019\/) for Rodriguez and Soto (Butter has been his nickname since he was a baby). Three days a week, flawlessly smoked USDA Prime brisket, near-perfect pork ribs, house-made 80:20 beef-pork sausage (the jalapeño-cheddar is among the best we’ve ever had), juicy smoked turkey, and occasional great big beef ribs abound. And on Sundays, so does the succulent smoked beef-cheek barbacoa, which comes with fresh-made tortillas, as barbacoa must. Don’t miss the buttery, tangy elote or the banana pudding. *713 E. Sinton; 361-587-3222. Fri & Sat 11–5:30 or sold out, Sun 9–3:30 or sold out.*\n\n#### Spring\n## CorkScrew BBQ\nOpened:\n\n2011\n\nPitmaster:\n\nWill Buckman, 46\n\nMethod:\n\nRed oak; wood-fired rotisserie smoker\n\nPro tip:\n\nDon’t pass on the cobbler, regardless of the filling, which is typically apple or peach.\n\nCorkScrew [has come a long way](https:\/\/www.texasmonthly.com\/bbq\/road-bbq-snob-corkscrew-bbq\/) from its humble food trailer beginnings fourteen years ago. Now it’s one of the four American-style barbecue joints in the world (all of them in Texas) that boast a Michelin star. But that hasn’t changed how the joint does things, except, perhaps, by having taught it how to manage even longer lines. The wait is worth it (if you’re stuck there for a while, you can scribble or play tic-tac-toe on the kindly provided chalkboard along the dining room wall). Get a bit of everything, but add more of the pulled pork to your tray—it’s sweet at the front of your tongue and just spicy enough at the back. And note the bark flecked with red pepper flakes on the pork ribs. *26608 Keith; 281-330-2178. Wed–Sat 11–sold out.*\n\n## Rosemeyer Bar-B-Q\nOpened:\n\n2021\n\nPitmasters:\n\nBen Maxwell, 32; Jordan Rosemeyer, 32\n\nMethod:\n\nPost oak; offset and rotisserie smokers\n\nPro tip:\n\nTry the bowl of loaded fideo, savory, thin noodles that can be topped with brisket or pulled pork.\n\nOn a small strip of land along raucous Grand Parkway, a rambling collection of trailers and picnic tables sets the stage for some of [the Houston area’s most creative roadside barbecue](https:\/\/www.texasmonthly.com\/bbq\/rosemeyer-bar-b-q-spring\/). Childhood friends Jordan Rosemeyer and Ben Maxwell got hooked on smoking meat while attending Sam Houston State University, in Huntsville, and went pro on a shoestring budget and a prayer. The brisket, pork ribs, and house-made sausage are sure bets, but the real magic is on the specials menu, with items such as ostrich steak, bacon-wrapped shrimp, and grilled oysters Rockefeller. Cool it down with house-made ice cream in rotating flavors like peaches and cream and coconut cream pie. *2111 Riley Fuzzel Rd; 281-205-0625. Thur–Sat 11–sold out.*\n\nAdvertisement\n\n#### Sulphur Springs\n## Slaughter’s BBQ\nOpened:\n\n2017\n\nPitmasters:\n\nNorris “Moose” English, 25; Steve Harris, 57; David Slaughter, 43\n\nMethod:\n\nOak; offset smoker\n\nPro tip:\n\nGo for the weekends-only brisket boudin and mesquite-grilled pork chops.\n\nIn 2023 David Slaughter upgraded from a trailer in a feed-store parking lot to a permanent building, which will help him handle whatever crowds this list sends his way. Elite [barbecue is sparse](https:\/\/www.texasmonthly.com\/bbq\/slaughters-bbq-oasis\/) in this corner of northeast Texas, so the joint may soon be feeding an entire region. Flavors are bold but balanced in the smoky sausage, sweet ribs, and strongly peppery brisket and turkey. Spicy, blackened brussels sprouts stand out among a solid roster of other sides, including beans, slaw, and mac and cheese. But the most innovative menu item might be the \\$2 bag of ice, so you can load up on leftovers for the drive home. *107 Magnolia; 903-558-1298. Wed–Sun 11–3 or sold out.*\n\n![]()\n\nLouie Mueller Barbecue, in Taylor.Photograph by Daniel Vaughn\n\n#### Taylor\n## Louie Mueller Barbecue\nOpened:\n\n1949\n\nPitmaster:\n\nWayne Mueller, 59\n\nMethod:\n\nPost oak; offset smoker\n\nPro tip:\n\nDon’t be afraid to apply the soupy tomato-and-onion barbecue sauce liberally.\n\nWhen *Texas Monthly* first wrote about Louie Mueller Barbecue, in the third-ever issue of the magazine, in 1973, we declared that it probably served “the best all-around barbecue dinner in Texas.” To provide an even deeper sense of the history: One of its original pitmasters, [Fred Fountaine](https:\/\/www.texasmonthly.com\/bbq\/the-most-famous-pitmaster-youve-probably-never-heard-of\/), was among the first ever to wrap brisket in butcher paper, a standard practice today. Now operated by Louie’s grandson, Wayne Mueller, [the joint has never been better](https:\/\/www.texasmonthly.com\/bbq\/the-epiphany-bite-louie-mueller-barbecue\/). The brisket is still exceptional, as are the hulking beef rib and the sausage that snaps just so. If there’s anywhere that represents the platonic ideal of Texas barbecue, this is it. *206 W. Second; 512-352-6206. Wed–Fri 11–7:30, Sat 11–4.*\n\n#### Weslaco\n## Teddy’s Barbecue\nOpened:\n\n2019\n\nPitmasters:\n\nJaime Fuentes, 34; Jesse Garcia, 27; Joel Garcia, 34; Joshua Guerrero, 34; Gibran Loera, 36\n\nMethod:\n\nOak; offset smoker and direct heat\n\nPro tip:\n\nNo need for white bread here—ask for tortillas made by Ana Maria, the Garcia brothers’ mom, using rendered beef tallow.\n\nJoel Garcia honed his skills under legendary pitmasters in Austin before opening Teddy’s Barbecue [with his brother Jesse in their hometown](https:\/\/www.texasmonthly.com\/bbq\/teddys-barbecue-chicharron-en-salsa\/). Their perfectly rendered brisket with crunchy bark, toothsome glazed pork ribs, and well-spiced pork-and-beef sausage are all Central Texas hallmarks. They also bring their Rio Grande Valley twists like silky tender beef-cheek barbacoa on the weekends and tart Rio Red grapefruit pies when the season is right. The smoke you smell in the parking lot may be from the juicy half chickens and pork steaks dripping fat onto coals in the direct-heat cooker. *2807 N. Texas Blvd; 956-532-6124. Thur & Fri 11–8, Sat 9–8, Sun 9–4.*\n\n#### Woodway\n## Helberg Barbecue\nOpened:\n\n2018\n\nPitmasters:\n\nCandace Daniels, 33; Phillip Helberg, 30; Daniel Rodriguez, 28; Ashton Vining, 22\n\nMethod:\n\nPost oak; offset and rotisserie smokers\n\nPro tip:\n\nCheck the calendar on the website for specials, such as the shrimp po’boy.\n\nWhen a fire destroyed their restaurant in late 2023, Phillip and Yvette Helberg could have packed up their business and moved on. Instead, the married couple doubled down, serving out of a food trailer off Texas Highway 6 just west of Waco while they built their new digs, which opened in March. The pork steak, which is marinated overnight in a citrus-and-spice blend, [steals the show](https:\/\/www.texasmonthly.com\/bbq\/citrus-pork-steak-helberg-barbecue\/), but each cut, from the traditional brisket to the pesto-stuffed turkey, is expertly smoked. The street corn topped with cotija is a house-favorite side, but don’t sleep on the cheddar mac and cheese adorned with crispy onions. Top it all off with the family-recipe banana pudding. *7809 N. Texas Hwy 6; 254-294-9995. Wed & Thur 11–7, Fri & Sat 11–8, Sun 10–3.*\n\n![]()\n\n[The Next 50](https:\/\/www.texasmonthly.com\/bbq\/best-texas-bbq-honorable-mentions\/)\n\nComing up with the main list was hard. Squeezing in only 50 additional great joints was just as challenging. [Read More](https:\/\/www.texasmonthly.com\/bbq\/best-texas-bbq-honorable-mentions\/)\n\nAdvertisement\n\n#### Go for Seconds\n*Texas Monthly* publishes barbecue news, reviews, profiles, and more all year round. Here’s just a sampling of in-depth stories we offer.\n\n[![My Hunt for the Oldest BBQ Joint in Texas Led Me to Kreuz Market]()My Hunt for the Oldest BBQ Joint in Texas Led Me to Kreuz MarketBy Daniel Vaughn](https:\/\/www.texasmonthly.com\/bbq\/kreuz-market-lockhart-history\/)\n\n[![The United States of Texas Barbecue]()The United States of Texas BarbecueBy Daniel Vaughn](https:\/\/www.texasmonthly.com\/bbq\/the-united-states-of-texas-barbecue\/)\n\n[![Behind the Scenes of Texas Monthly’s Top 50 Barbecue List]()Behind the Scenes of Texas Monthly’s Top 50 Barbecue ListBy Katy Vine, Daniel Vaughn, Kimya Kavehkar and Anna Walsh](https:\/\/www.texasmonthly.com\/podcast\/tm-out-loud-2025-bbq-top-50\/)\n\n#### Still not enough ’cue?\nJoin the *TM* BBQ Club for exclusive barbecue content, event perks, monthly discounts, and more.\n\n[Learn More](https:\/\/www.texasmonthly.com\/join-tm-bbq-club\/)\n\n#### Credits\n###### Written By\nDaniel Vaughn\n\n###### Loads of additional tasting, reporting, and writing by\nJosh Alvarez, Aisling Ayers, Will Bostwick, Lauren Castro, David Courtney, Megan Creydt, Juleanna Culilap, Troy Gearhart, Russell Gold, Dan Goodgame, Michael Hall, Michael Hardy, Jason Heid, Jimmy Ho, Kimya Kavehkar, Paul Knight, Joe Levin, Patrick Michels, Victoria Millner, Doyin Oyeniyi, José R. Ralat, J.C. 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All Rights Reserved.\n\nClose Banner\n\nBack\n\n[Magazine](https:\/\/www.texasmonthly.com\/issue\/february-2026\/)\n\n[Latest](https:\/\/www.texasmonthly.com\/more-stories\/)\n\nCopy Link","attrs_readable_markdown":"## As Texas Barbecue gets better and better, the task of choosing the very best gets harder and harder. It’s a nice problem to have.\nby Daniel Vaughn\n\nPhotographs by Brittany Conerly\n\n### Is there such a thing as *too much* good barbecue?\nIf you’re trying to put together *Texas Monthly*’s list of the fifty best barbecue joints in the state, the answer is yes.\n\nEvery four years or so, this magazine’s barbecue team fans out across Texas to sample the wares at hundreds of establishments, seeking to distinguish among the great, the good, the bad, and the wretched. In past years, those efforts yielded a reasonable number of joints worthy of inclusion on our list. More than fifty, for sure, but not that many more than fifty. In [2013](https:\/\/www.texasmonthly.com\/eat-my-words\/the-list-the-top-50-barbecue-joints\/), [2017](https:\/\/www.texasmonthly.com\/food\/the-list-the-top-50-barbecue-joints-in-texas\/), and [2021](https:\/\/www.texasmonthly.com\/interactive\/top-50-bbq-2021\/), there were as many as a couple of dozen that we had to think hard about before relegating to the runners-up roster. Tough choices, yes, but it takes tough judges to evaluate tender brisket.\n\nThis past January, though, when I opened my Top 50 spreadsheet, I found myself staring at 120 solid contenders. One hundred and twenty! This was, as they say, shocking but not surprising. Ever since Franklin Barbecue opened, in 2009, Texas barbecue has undergone a radical transformation. First-rate brisket, once a rarity that required a lengthy search, has become commonplace. Sausage, which even some of the best joints once outsourced, is now made—and made well—at most places of note. Texas barbecue has gotten so much better since our 2013 list (the first I had a hand in) that only 7 of the joints from that Top 50 made it onto this one.\n\n### How We Did It\nTo compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and *Texas Monthly* paid for all the food—including brisket at those crazy prices.\n\nAs I gazed at that spreadsheet, I wondered for a moment if it was time for *Texas Monthly* to transform its Top 50 franchise into a top 100 list. And though that’s a defensible proposal for future discussion, for now we’ve decided to stick with tradition. And so, in January and February, my expense reports ballooned as I revisited (and sometimes re-revisited) more than 100 joints. Eating barbecue for a living is good work if you can get it, but I’ll admit that at moments it was tedious and exhausting to parse the often minute differences among so many meals.\n\nTedious and exhausting but also thrilling and energizing. Doing so much eating, reeating, and re-reeating reminded me why I love my job. In just those two months, I encountered more barbecue mastery than most people experience in a lifetime. “This is the best \\_\\_ I’ve ever tasted,” I found myself repeatedly saying. And that blank could have been filled by an exquisitely executed old standard like brisket or a pork rib or by new additions to the scene like brisket fried rice, smoked koobideh sausage, and jerk chicken. Lamb, which was a Texas barbecue staple in centuries past, has even made a resurgence. And if the handful of beef cheeks I enjoyed this year is a sign of things to come, brisket might be an afterthought when the 2029 or 2033 list rolls around.\n\nWell, maybe not. If Texans are willing to pay up to \\$40 a pound for it—and many are—then it’s safe to say brisket isn’t going anywhere anytime soon, except down our gullets. And that’s how it should be. Texas is a big enough place for first-rate traditional barbecue and first-rate innovative barbecue alike. And there’s plenty of both to go around, as you’ll learn in toothsome detail as you scroll through.\n\nEnjoy! We sure did.\n## The Top Ten\nNo. 10\n\n## Evie Mae’s Pit Barbeque\nWolfforth\n\nOpened:2015\n\nPitmasters:Chris Mendiola, 29; Brandon Miller, 32; Arnis Robbins, 41; Joe Rodriguez, 31\n\nMethod:Oak; reverse-flow and wood-fired rotisserie smokers\n\nPro tip:Join the mailing list to be alerted to the joint’s prime rib dinners.\n\nFor the past decade, the dynamic couple of Arnis and Mallory Robbins have made Evie Mae’s [a staple of West Texas barbecue](https:\/\/www.texasmonthly.com\/bbq\/flat-top-brisket\/) and a worthy destination for diehards willing to travel beyond the Texas Triangle of Houston, Dallas–Fort Worth, and San Antonio. If you see a long line, don’t be intimidated. It moves quickly. The beef ribs, available Friday through Sunday, sell out fast, but you can depend on the smoky, juicy brisket any day—and it’s better than it’s ever been. If you ask the meat cutter nicely, you might even get some of the irresistible burnt ends. The tender, flavorful, and balanced St. Louis–cut pork ribs could go up against any ribs in the state. If you’re a links connoisseur, the green chile–cheese and the German are musts. Their taste, grind, and snap check all the boxes. For sides, the green chile–cheese grits and savory house-made cornbread complement any order. (Most of the baked goods, including the cornbread, are gluten-free.) The extensive dessert selection can cause indecisiveness, though a slice of the peanut butter pie, featuring a layer of salted dark chocolate ganache and a buttery graham cracker crust, is a showstopper. Pay attention to posts on social media about specials: The chopped rib sandwich, smoked burger, and sloppy chopped beef sandwich are great changes of pace.\n\n*217 U.S. 62; 806-782-2281. Tue–Sun 11–sold out.*\n\nNo. 9\n\n## Truth Barbeque\nHouston\n\nOpened:2015\n\nPitmasters:Leonard Botello IV, 36; Reid Carson, 34; Will Jackson, 23; Cesar Lopez, 54; Edward Montoya, 39\n\nMethod:Post oak; offset smoker and direct-heat pit\n\nPro tip:Get the tea-brined smoked-and-fried pork chop with pepper relish Friday through Sunday.\n\nLest you think Texas barbecue fans have become jaded, with so many near-perfect expressions of the form, just know that when Truth opened its doors on a recent Friday at 11 a.m., literal cheers erupted from the line. Before then, we’d had our appetites whetted by peering through the kitchen windows as staff trimmed briskets and hearing hype man Jerry Hamilton give us countdown updates. Once we made our way to the counter, the fun really began as we watched the cutters slicing steaming, bark-encrusted, salt-and-pepper-laden briskets. But don’t get too distracted, because you’ll eventually need to turn your attention to the lightly glazed spareribs, chili powder–forward links of spicy pepper jack sausage dripping with juice, and brisket boudin in a gossamer casing that shows off every grain of rice. While we adored the fried-onion-topped tater tot casserole, we were grateful for the variety of greens on the sides menu. We wolfed down the garlicky kale Caesar and the sweet-glazed roasted brussels sprouts. (Fiber is deeply underrated in the barbecue world.) The stylish interior is large and open, with a full bar anchoring one corner and leather chairs making for a comfortable dining experience. The dessert counter beckons with three-layer cakes in various flavors, from coconut to banana caramel—but there’s a good reason why [the triple chocolate](https:\/\/www.texasmonthly.com\/recipe\/chocolate-layer-cake-truth-barbecue\/) is always discussed. Rich, luscious, and bittersweet, it’ll have you ordering another slice to go.\n\n*110 S. Heights Blvd; 832-835-0001. Tue–Sun 11–sold out, dinner Tue–Sat 5–sold out.*\n\nNo. 8\n\n## LaVaca BBQ\nPort Lavaca\n\nOpened:2019\n\nPitmaster:Kelli Nevarez, 33\n\nMethod:Post oak; offset smoker\n\nPro tip:Don’t forget to claim your complimentary cup of Blue Bell ice cream.\n\nThe first thing visitors notice at this Gulf Coast mecca of smoked meats is the near-life-size turquoise-hued cow statue standing proudly in front of the converted gas station. It’s an irresistible photo op that hints at the memorable experience awaiting inside. Husband-and-wife founders Lupe and Christine Nevarez infuse their barbecue with Tex-Mex touches on a menu that features stellar brisket (of course), pork ribs mopped with a slightly sweet Big Red sauce, and house-made sausage (get the serrano-and-cheese link). Sides include a soulful creamed corn saturated with pureed fresh jalapeños. Don’t miss the barbecue gumbo, made with an earthy dark roux and loaded with chunks of brisket, coins of sausage, and turkey. There’s a selection of tacos, with fillings such as smoked pork belly and brisket. And [the smoked tamales have a fan base](https:\/\/www.texasmonthly.com\/bbq\/lavaca-bbq-2020\/) all their own. A more recent addition is the Cochinito, a pork steak that’s cooked over direct heat, covered with pickled red onions and pico de gallo, and served with a stack of epic blue corn tortillas. Smoked cheesecake topped with crispy pork belly sprinkles and a bourbon-maple syrup is just one of the stellar desserts. Daughter Kelli Nevarez took over pitmaster duties in 2020 and has achieved what many LaVaca fans might once have thought impossible: taking this establishment’s world-class barbecue and hospitality to dazzling new heights.\n\n*532 N. Virginia; 361-894-2333. Thur & Fri 11–2, Sat 11–6:30.*\n\nNo. 7\n\n## Dayne’s Craft Barbecue\nAledo\n\nOpened:2018\n\nPitmasters:Thomas Loven, 30; Dayne Weaver, 38\n\nMethod:Post oak; offset smoker\n\nPro tip:Breakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday.\n\nFrom a backyard operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver [have been serving superlative barbecue](https:\/\/www.texasmonthly.com\/bbq\/daynes-craft-barbecue-2020\/) in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The \\$95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite.\n\n*100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30–4.*\n\nNo. 6\n\n## InterStellar BBQ\nAustin\n\nOpened:2019\n\nPitmaster:John Bates, 50\n\nMethod:Post oak; offset smoker\n\nPro tip:Don’t overlook the superb pimento cheese with green onions and a hint of sriracha.\n\nInterStellar’s unassuming location—it’s tucked away in a beige strip mall—does little justice to [the smoky artistry inside](https:\/\/www.texasmonthly.com\/bbq\/polish-sausage-interstellar-bbq\/). Bite after bite stuns one into a euphoric state . . . or maybe that’s just the meat sweats. Pit boss John Bates is measuredly ambitious with his creations—take the peach-tea-glazed pork belly burnt ends, for example. The glaze isn’t too sweet, with the tea flavor taking center stage, and the soft texture of the meat is flawless. The Frito-pie sausage is another stroke of genius, as is the beef short rib served with an herbaceous chimichurri that cuts the fat nicely. The smoked Tipsy Turkey may be nontraditionally basted with locally brewed Live Oak HefeWeizen, but Bates shows a strong knowledge of the roots of Texas barbecue in his veneration of time-honored sausage recipes and dedication to bringing lamb back into the smoked-meat fold. The sides also warrant fawning—take, for example, the decadent smoked scalloped potatoes, the enchanting cheese grits with chorizo and chiles, and the freshly tossed jalapeño slaw. The brisket needs no adornment, but try it with avocado salsa and cotija in a house-made flour tortilla anyway. Bates and his team continue to shoot for the stars with a menu that changes seasonally, and we’re looking forward to continually being surprised.\n\n*12233 Ranch Rd 620 N.; 512-382-6248. Wed–Sun 11–4.*\n\nNo. 5\n\n## GW’s BBQ\nSan Juan\n\nOpened:2020\n\nPitmaster:George Watts III, 31\n\nMethod:Post oak; offset smoker\n\nPro tip:The double-patty cheeseburger, inspired by a scene from the restaurant-set horror-comedy film *The Menu*, is phenomenal.\n\nGW’s BBQ routinely has a full parking lot and plenty of customers waiting outside the door before it opens. They come for [the best smoked brisket in the Valley](https:\/\/www.texasmonthly.com\/bbq\/gws-bbq-rio-grande-valley\/), tender spareribs that balance a salty rub with a sweet glaze, and masterfully crafted sausages. And that’s just the regular menu. GW’s changes its specials every quarter. During our visits, we enjoyed juicy pork steak, beef-rib ramen, and smoked Cantonese char siu duck. In that last one, the glaze caramelizes around the silky meat, which features a red smoke ring. We knew the Sundays-only fried chicken was spectacular, but even more pleasantly surprising was the crunchy chicken-fried brisket, topped with red-eye gravy and sporting a cayenne kick. A smoked lengua (beef tongue) torta with fresh avocado and fried queso fresco on a warm roll is the kind of barbecue sandwich the Valley needs. Sides of tater tot casserole and creamy mac and cheese are pure comfort, while the pillowy yet crisp fries show off the kitchen’s skills. The simple peach cobbler with house-made ice cream and the root beer–lemon chess pie in a flaky house-made crust are worthy to be served alongside this joint’s astoundingly good barbecue.\n\n*107 N. Nebraska Ave; 956-601-0056. Wed–Sun 11–4.*\n\nNo. 4\n\n## Redbird BBQ\nPort Neches\n\nOpened:2023\n\nPitmasters:Drew Barnett, 35; Amir Jalali, 32\n\nMethod:Post oak; offset smoker\n\nPro tip:Take-out smoked burgers are available for lunch on Wednesdays and dinner on Fridays.\n\nAmir Jalali learned from the best when he worked in the Goldee’s Barbecue pit room. When it was time to go out on his own, he returned to his hometown of Port Neches, a small locale between Beaumont and Port Arthur. It didn’t take long before he was building trays with [some of the best barbecue in the state](https:\/\/www.texasmonthly.com\/bbq\/redbird-bbq\/). If you like sweetness, try the tender, glazed pork ribs; on the other side of the flavor spectrum, glossy slices of wobbly brisket are pleasantly salty and smoky. The smoked koobideh sausage might be the most unusual link in this region known for its beef sausages. The Persian-inspired beef-and-onion mixture is flavored with saffron, mint, and turmeric. To bring it back home to southeast Texas, Jalali also adds some green onion before casing and smoking the sausage. Jalali’s father, Hamid Jalali, an Iranian immigrant, bakes pita to wrap each sausage in; the whole thing is topped with fresh Shirazi salad and a whipped sauce of yogurt and feta. It is truly singular in the Texas barbecue landscape. The sides are no afterthought, either. Heavily dressed Caesar slaw is topped with croutons made from leftover house-baked rolls. The fresh rolls are served with honey butter. The red beans and rice and the roasted-garlic potato salad are thoroughly satisfying, but the cheesy scalloped potatoes already have a spot in our sides Hall of Fame.\n\n*1104 Port Neches Ave; no phone. Thur–Sat 11–3.*\n\nNo. 3\n\n## Goldee’s Barbecue\nFort Worth\n\nOpened:2020\n\nPitmasters:Jalen Heard, 30; Nupohn Inthanousay, 30; Lane Milne, 30\n\nMethod:Post oak; offset and wood-fired rotisserie smokers\n\nPro tip:Avoid parking too close, otherwise you have to maneuver around the line when you leave.\n\nWhen a Group of twentysomethings [conquered the known barbecue world](https:\/\/www.texasmonthly.com\/bbq\/ribbees\/), claiming the top spot on this list four years ago, we marveled that they were selling a mere fifteen briskets a day. We knew that smoked meats this spectacular should not remain a local secret. They have not. Ensuring a bite of the brisket now requires a protracted commitment. We’re pleased to report that the Goldee’s crew has not faltered as hungry hordes have descended upon this modest joint a half mile down a country road from the county landfill. The friendliness and efficiency of the service is impressive. On a beautiful morning last fall, we were tenth in line three hours before opening. The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade. The turkey is so juiced we thought about having it checked for performance enhancers. It was joined by perfectly rendered pork belly, lightly sauced pork ribs, and impressive sides of pork hash with rice and crunchy kale-and-cabbage slaw. Southeast Asian–inspired offerings, such as the Laotian sausage and the waterfall pork, are well worth the wait. And the Sundays-only bread pudding is so heavenly that God might skip church for it. A [training ground for other pitmasters](https:\/\/www.texasmonthly.com\/bbq\/how-goldees-barbecue-trained-great-new-texas-pitmasters\/), Goldee’s has, in just a few short years, birthed a barbecue diaspora as notable as its brisket.\n\n*Editor’s note: This article has been updated to reflect that Jonny White is no longer a pitmaster at Goldee’s.*\n\n*4645 Dick Price Rd; no phone. Fri–Sun 11–3.*\n\nNo. 2\n\n## LeRoy and Lewis Barbecue\nAustin\n\nOpened:2017\n\nPitmasters:Evan LeRoy, 38; Cole Parkman, 26\n\nMethod:Post oak; offset and direct-heat smokers\n\nPro tip:On Mondays, you can get the smoked cheeseburger for \\$10. Order at the bar for no wait.\n\nEight years after opening in a truck, LeRoy and Lewis has cemented itself as [a leader in the new Texas barbecue landscape](https:\/\/www.texasmonthly.com\/bbq\/barbecue-strategy-leroy-lewis-barbecue-coronavirus\/). Its longtime menu favorites still linger in its newish restaurant, and for good reason: The signature beef cheeks are better than ever, the cauliflower burnt ends and miso-glazed smoked carrots are go-tos for vegetarians and nonvegetarians alike, and the thick smoked cheeseburger . . . well, it’s the top seller for a reason. The South Austin space accommodates larger crowds, with plentiful seating, additional ordering areas where you can go for drinks and small snacks, and space to line up inside. More important, though, the expanded kitchen and pit areas have allowed for new menu additions, including brisket served every day instead of just on weekends. On Saturdays, you can get a bacon rib (a sparerib with the pork belly still attached), which is as indulgent as it sounds. Smoked chicken-fried steak is a Thursday special. There’s usually a special sausage on offer, such as the Japanese currywurst, filled with beef, pork, and curry spices. The sides are inventive, and some could constitute meals all their own, including the Texas red chili Frito pie. The vinegar-dressed Grain-bow salad complements fattier dishes. The hog-fat cornbread, made with blue corn, is a bit of an underdog. And we can’t neglect the German chocolate cobbler with buttermilk ice cream—it’s gooey and rich, with the perfect amount of tartness.\n\n*5621 Emerald Forest Dr; 512-962-7805. Sun & Mon, Wed & Thur 11–9, Fri & Sat 11–10.*\n\nNo. 1\n\n## Burnt Bean Co.\nSeguin\n\nOpened:2020\n\nPitmasters:David Kirkland, 51; Ernest Servantes, 46\n\nMethod:Oak; offset and wood-fired rotisserie smokers\n\nPro tip:One million words have been written about the bourbon peach cobbler taco dessert, and they all fail to capture how great it truly is.\n\nTasting the complete barbecue menu at Burnt Bean Co. [requires planning an all-day Sunday affair](https:\/\/www.texasmonthly.com\/bbq\/burnt-bean-co-seguin\/). Not because the line that spills down the sidewalk in Seguin’s main square moves at a laborious pace (expect efficient service), but because the menu encompasses every possible meal: breakfast, brunch, lunch, happy hour, supper . . . you get the idea. We started with breakfast. Most diners sipped bowls of menudo or savored brisket-stuffed croissant sandwiches dubbed Blue Octobers, but we chose tacos of barbacoa and carne guisada and a plate of brisket huevos rancheros. Each bite of the latter, with the sunny-side up eggs served on top, was improved by a piece of warm tortilla to dip into the dish. We went back to Burnt Bean for lunch, where the pork ribs were seasoned with the ideal combination of salt and pepper and the brisket had a deep, savory quality that combined the smoke with the comfort of a roast. The turkey slices were thick and moist, and the sausage snapped—you’ll actually hear it! The weekend-only beef-rib dishes stole the show, though. The first is a short rib that has nearly two pounds of smoky, crusted meat; the second is a pile of Korean beef back ribs that are sticky-sweet and spicy. The dining room’s exposed-brick walls feel like a modern take on the old smoke cathedrals of Central Texas. But other touches—high school football cheers written on the front windows, smokers on a sun-drenched patio, the shadow of the Guadalupe County courthouse—make Burnt Bean feel like a museum of small-town Texas, with barbecue perfection the main exhibit.\n\n*108 S. Austin; 830-609-7189. Thur–Sat 11–sold out; Sun 8–sold out.*\n## The Best of the Rest\n#### Go for Seconds\n*Texas Monthly* publishes barbecue news, reviews, profiles, and more all year round. Here’s just a sampling of in-depth stories we offer.\n\n#### Still not enough ’cue?\nJoin the *TM* BBQ Club for exclusive barbecue content, event perks, monthly discounts, and more.\n\n#### Credits\n###### Written By\nDaniel Vaughn\n\n###### Loads of additional tasting, reporting, and writing by\nJosh Alvarez, Aisling Ayers, Will Bostwick, Lauren Castro, David Courtney, Megan Creydt, Juleanna Culilap, Troy Gearhart, Russell Gold, Dan Goodgame, Michael Hall, Michael Hardy, Jason Heid, Jimmy Ho, Kimya Kavehkar, Paul Knight, Joe Levin, Patrick Michels, Victoria Millner, Doyin Oyeniyi, José R. Ralat, J.C. Reid, Patricia Sharpe, Mike Snyder, and Katy Vine\n\n###### Editing By\nKimya Kavehkar and Jeff Salamon\n\n###### Copy Editing By\nMarilyn Bailey and Lea Konczal\n\n###### Fact-checking By\nWill Bostwick and Doyin Oyeniyi\n\n###### Art production by\nEmily Kimbro, Victoria Millner, Kayla Miracle, Darice Chavira, Jenn Hair Tompkins, Juleanna Culilap, and Grace Davila\n\n###### Illustrations by\nSuper Freak\n\n###### Lettering by\nAbraham Lule\n\n###### Development by\nTim Biery and Paul Cline","meta_canonical":null}

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Boilerpipe Text	As Texas Barbecue gets better and better, the task of choosing the very best gets harder and harder. It’s a nice problem to have. by Daniel Vaughn Photographs by Brittany Conerly Is there such a thing as too much good barbecue? If you’re trying to put together Texas Monthly ’s list of the fifty best barbecue joints in the state, the answer is yes. Every four years or so, this magazine’s barbecue team fans out across Texas to sample the wares at hundreds of establishments, seeking to distinguish among the great, the good, the bad, and the wretched. In past years, those efforts yielded a reasonable number of joints worthy of inclusion on our list. More than fifty, for sure, but not that many more than fifty. In 2013 , 2017 , and 2021 , there were as many as a couple of dozen that we had to think hard about before relegating to the runners-up roster. Tough choices, yes, but it takes tough judges to evaluate tender brisket. This past January, though, when I opened my Top 50 spreadsheet, I found myself staring at 120 solid contenders. One hundred and twenty! This was, as they say, shocking but not surprising. Ever since Franklin Barbecue opened, in 2009, Texas barbecue has undergone a radical transformation. First-rate brisket, once a rarity that required a lengthy search, has become commonplace. Sausage, which even some of the best joints once outsourced, is now made—and made well—at most places of note. Texas barbecue has gotten so much better since our 2013 list (the first I had a hand in) that only 7 of the joints from that Top 50 made it onto this one. How We Did It To compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and Texas Monthly paid for all the food—including brisket at those crazy prices. As I gazed at that spreadsheet, I wondered for a moment if it was time for Texas Monthly to transform its Top 50 franchise into a top 100 list. And though that’s a defensible proposal for future discussion, for now we’ve decided to stick with tradition. And so, in January and February, my expense reports ballooned as I revisited (and sometimes re-revisited) more than 100 joints. Eating barbecue for a living is good work if you can get it, but I’ll admit that at moments it was tedious and exhausting to parse the often minute differences among so many meals. Tedious and exhausting but also thrilling and energizing. Doing so much eating, reeating, and re-reeating reminded me why I love my job. In just those two months, I encountered more barbecue mastery than most people experience in a lifetime. “This is the best __ I’ve ever tasted,” I found myself repeatedly saying. And that blank could have been filled by an exquisitely executed old standard like brisket or a pork rib or by new additions to the scene like brisket fried rice, smoked koobideh sausage, and jerk chicken. Lamb, which was a Texas barbecue staple in centuries past, has even made a resurgence. And if the handful of beef cheeks I enjoyed this year is a sign of things to come, brisket might be an afterthought when the 2029 or 2033 list rolls around. Well, maybe not. If Texans are willing to pay up to $40 a pound for it—and many are—then it’s safe to say brisket isn’t going anywhere anytime soon, except down our gullets. And that’s how it should be. Texas is a big enough place for first-rate traditional barbecue and first-rate innovative barbecue alike. And there’s plenty of both to go around, as you’ll learn in toothsome detail as you scroll through. Enjoy! We sure did. The Top Ten No. 10 Evie Mae’s Pit Barbeque Wolfforth Opened: 2015 Pitmasters: Chris Mendiola, 29; Brandon Miller, 32; Arnis Robbins, 41; Joe Rodriguez, 31 Method: Oak; reverse-flow and wood-fired rotisserie smokers Pro tip: Join the mailing list to be alerted to the joint’s prime rib dinners. For the past decade, the dynamic couple of Arnis and Mallory Robbins have made Evie Mae’s a staple of West Texas barbecue and a worthy destination for diehards willing to travel beyond the Texas Triangle of Houston, Dallas–Fort Worth, and San Antonio. If you see a long line, don’t be intimidated. It moves quickly. The beef ribs, available Friday through Sunday, sell out fast, but you can depend on the smoky, juicy brisket any day—and it’s better than it’s ever been. If you ask the meat cutter nicely, you might even get some of the irresistible burnt ends. The tender, flavorful, and balanced St. Louis–cut pork ribs could go up against any ribs in the state. If you’re a links connoisseur, the green chile–cheese and the German are musts. Their taste, grind, and snap check all the boxes. For sides, the green chile–cheese grits and savory house-made cornbread complement any order. (Most of the baked goods, including the cornbread, are gluten-free.) The extensive dessert selection can cause indecisiveness, though a slice of the peanut butter pie, featuring a layer of salted dark chocolate ganache and a buttery graham cracker crust, is a showstopper. Pay attention to posts on social media about specials: The chopped rib sandwich, smoked burger, and sloppy chopped beef sandwich are great changes of pace. 217 U.S. 62; 806-782-2281. Tue–Sun 11–sold out. No. 9 Truth Barbeque Houston Opened: 2015 Pitmasters: Leonard Botello IV, 36; Reid Carson, 34; Will Jackson, 23; Cesar Lopez, 54; Edward Montoya, 39 Method: Post oak; offset smoker and direct-heat pit Pro tip: Get the tea-brined smoked-and-fried pork chop with pepper relish Friday through Sunday. Lest you think Texas barbecue fans have become jaded, with so many near-perfect expressions of the form, just know that when Truth opened its doors on a recent Friday at 11 a.m., literal cheers erupted from the line. Before then, we’d had our appetites whetted by peering through the kitchen windows as staff trimmed briskets and hearing hype man Jerry Hamilton give us countdown updates. Once we made our way to the counter, the fun really began as we watched the cutters slicing steaming, bark-encrusted, salt-and-pepper-laden briskets. But don’t get too distracted, because you’ll eventually need to turn your attention to the lightly glazed spareribs, chili powder–forward links of spicy pepper jack sausage dripping with juice, and brisket boudin in a gossamer casing that shows off every grain of rice. While we adored the fried-onion-topped tater tot casserole, we were grateful for the variety of greens on the sides menu. We wolfed down the garlicky kale Caesar and the sweet-glazed roasted brussels sprouts. (Fiber is deeply underrated in the barbecue world.) The stylish interior is large and open, with a full bar anchoring one corner and leather chairs making for a comfortable dining experience. The dessert counter beckons with three-layer cakes in various flavors, from coconut to banana caramel—but there’s a good reason why the triple chocolate is always discussed. Rich, luscious, and bittersweet, it’ll have you ordering another slice to go. 110 S. Heights Blvd; 832-835-0001. Tue–Sun 11–sold out, dinner Tue–Sat 5–sold out. No. 8 LaVaca BBQ Port Lavaca Opened: 2019 Pitmaster: Kelli Nevarez, 33 Method: Post oak; offset smoker Pro tip: Don’t forget to claim your complimentary cup of Blue Bell ice cream. The first thing visitors notice at this Gulf Coast mecca of smoked meats is the near-life-size turquoise-hued cow statue standing proudly in front of the converted gas station. It’s an irresistible photo op that hints at the memorable experience awaiting inside. Husband-and-wife founders Lupe and Christine Nevarez infuse their barbecue with Tex-Mex touches on a menu that features stellar brisket (of course), pork ribs mopped with a slightly sweet Big Red sauce, and house-made sausage (get the serrano-and-cheese link). Sides include a soulful creamed corn saturated with pureed fresh jalapeños. Don’t miss the barbecue gumbo, made with an earthy dark roux and loaded with chunks of brisket, coins of sausage, and turkey. There’s a selection of tacos, with fillings such as smoked pork belly and brisket. And the smoked tamales have a fan base all their own. A more recent addition is the Cochinito, a pork steak that’s cooked over direct heat, covered with pickled red onions and pico de gallo, and served with a stack of epic blue corn tortillas. Smoked cheesecake topped with crispy pork belly sprinkles and a bourbon-maple syrup is just one of the stellar desserts. Daughter Kelli Nevarez took over pitmaster duties in 2020 and has achieved what many LaVaca fans might once have thought impossible: taking this establishment’s world-class barbecue and hospitality to dazzling new heights. 532 N. Virginia; 361-894-2333. Thur & Fri 11–2, Sat 11–6:30. No. 7 Dayne’s Craft Barbecue Aledo Opened: 2018 Pitmasters: Thomas Loven, 30; Dayne Weaver, 38 Method: Post oak; offset smoker Pro tip: Breakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday. From a backyard operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver have been serving superlative barbecue in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The $95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite. 100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30–4. No. 6 InterStellar BBQ Austin Opened: 2019 Pitmaster: John Bates, 50 Method: Post oak; offset smoker Pro tip: Don’t overlook the superb pimento cheese with green onions and a hint of sriracha. InterStellar’s unassuming location —it’s tucked away in a beige strip mall—does little justice to the smoky artistry inside . Bite after bite stuns one into a euphoric state . . . or maybe that’s just the meat sweats. Pit boss John Bates is measuredly ambitious with his creations—take the peach-tea-glazed pork belly burnt ends, for example. The glaze isn’t too sweet, with the tea flavor taking center stage, and the soft texture of the meat is flawless. The Frito-pie sausage is another stroke of genius, as is the beef short rib served with an herbaceous chimichurri that cuts the fat nicely. The smoked Tipsy Turkey may be nontraditionally basted with locally brewed Live Oak HefeWeizen, but Bates shows a strong knowledge of the roots of Texas barbecue in his veneration of time-honored sausage recipes and dedication to bringing lamb back into the smoked-meat fold. The sides also warrant fawning—take, for example, the decadent smoked scalloped potatoes, the enchanting cheese grits with chorizo and chiles, and the freshly tossed jalapeño slaw. The brisket needs no adornment, but try it with avocado salsa and cotija in a house-made flour tortilla anyway. Bates and his team continue to shoot for the stars with a menu that changes seasonally, and we’re looking forward to continually being surprised. 12233 Ranch Rd 620 N.; 512-382-6248. Wed–Sun 11–4. No. 5 GW’s BBQ San Juan Opened: 2020 Pitmaster: George Watts III, 31 Method: Post oak; offset smoker Pro tip: The double-patty cheeseburger, inspired by a scene from the restaurant-set horror-comedy film The Menu , is phenomenal. GW’s BBQ routinely has a full parking lot and plenty of customers waiting outside the door before it opens. They come for the best smoked brisket in the Valley , tender spareribs that balance a salty rub with a sweet glaze, and masterfully crafted sausages. And that’s just the regular menu. GW’s changes its specials every quarter. During our visits, we enjoyed juicy pork steak, beef-rib ramen, and smoked Cantonese char siu duck. In that last one, the glaze caramelizes around the silky meat, which features a red smoke ring. We knew the Sundays-only fried chicken was spectacular, but even more pleasantly surprising was the crunchy chicken-fried brisket, topped with red-eye gravy and sporting a cayenne kick. A smoked lengua (beef tongue) torta with fresh avocado and fried queso fresco on a warm roll is the kind of barbecue sandwich the Valley needs. Sides of tater tot casserole and creamy mac and cheese are pure comfort, while the pillowy yet crisp fries show off the kitchen’s skills. The simple peach cobbler with house-made ice cream and the root beer–lemon chess pie in a flaky house-made crust are worthy to be served alongside this joint’s astoundingly good barbecue. 107 N. Nebraska Ave; 956-601-0056. Wed–Sun 11–4. No. 4 Redbird BBQ Port Neches Opened: 2023 Pitmasters: Drew Barnett, 35; Amir Jalali, 32 Method: Post oak; offset smoker Pro tip: Take-out smoked burgers are available for lunch on Wednesdays and dinner on Fridays. Amir Jalali learned from the best when he worked in the Goldee’s Barbecue pit room. When it was time to go out on his own, he returned to his hometown of Port Neches, a small locale between Beaumont and Port Arthur. It didn’t take long before he was building trays with some of the best barbecue in the state . If you like sweetness, try the tender, glazed pork ribs; on the other side of the flavor spectrum, glossy slices of wobbly brisket are pleasantly salty and smoky. The smoked koobideh sausage might be the most unusual link in this region known for its beef sausages. The Persian-inspired beef-and-onion mixture is flavored with saffron, mint, and turmeric. To bring it back home to southeast Texas, Jalali also adds some green onion before casing and smoking the sausage. Jalali’s father, Hamid Jalali, an Iranian immigrant, bakes pita to wrap each sausage in; the whole thing is topped with fresh Shirazi salad and a whipped sauce of yogurt and feta. It is truly singular in the Texas barbecue landscape. The sides are no afterthought, either. Heavily dressed Caesar slaw is topped with croutons made from leftover house-baked rolls. The fresh rolls are served with honey butter. The red beans and rice and the roasted-garlic potato salad are thoroughly satisfying, but the cheesy scalloped potatoes already have a spot in our sides Hall of Fame. 1104 Port Neches Ave; no phone. Thur–Sat 11–3. No. 3 Goldee’s Barbecue Fort Worth Opened: 2020 Pitmasters: Jalen Heard, 30; Nupohn Inthanousay, 30; Lane Milne, 30 Method: Post oak; offset and wood-fired rotisserie smokers Pro tip: Avoid parking too close, otherwise you have to maneuver around the line when you leave. When a Group of twentysomethings conquered the known barbecue world , claiming the top spot on this list four years ago, we marveled that they were selling a mere fifteen briskets a day. We knew that smoked meats this spectacular should not remain a local secret. They have not. Ensuring a bite of the brisket now requires a protracted commitment. We’re pleased to report that the Goldee’s crew has not faltered as hungry hordes have descended upon this modest joint a half mile down a country road from the county landfill. The friendliness and efficiency of the service is impressive. On a beautiful morning last fall, we were tenth in line three hours before opening. The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade. The turkey is so juiced we thought about having it checked for performance enhancers. It was joined by perfectly rendered pork belly, lightly sauced pork ribs, and impressive sides of pork hash with rice and crunchy kale-and-cabbage slaw. Southeast Asian–inspired offerings, such as the Laotian sausage and the waterfall pork, are well worth the wait. And the Sundays-only bread pudding is so heavenly that God might skip church for it. A training ground for other pitmasters , Goldee’s has, in just a few short years, birthed a barbecue diaspora as notable as its brisket. Editor’s note: This article has been updated to reflect that Jonny White is no longer a pitmaster at Goldee’s. 4645 Dick Price Rd; no phone. Fri–Sun 11–3. No. 2 LeRoy and Lewis Barbecue Austin Opened: 2017 Pitmasters: Evan LeRoy, 38; Cole Parkman, 26 Method: Post oak; offset and direct-heat smokers Pro tip: On Mondays, you can get the smoked cheeseburger for $10. Order at the bar for no wait. Eight years after opening in a truck, LeRoy and Lewis has cemented itself as a leader in the new Texas barbecue landscape . Its longtime menu favorites still linger in its newish restaurant, and for good reason: The signature beef cheeks are better than ever, the cauliflower burnt ends and miso-glazed smoked carrots are go-tos for vegetarians and nonvegetarians alike, and the thick smoked cheeseburger . . . well, it’s the top seller for a reason. The South Austin space accommodates larger crowds, with plentiful seating, additional ordering areas where you can go for drinks and small snacks, and space to line up inside. More important, though, the expanded kitchen and pit areas have allowed for new menu additions, including brisket served every day instead of just on weekends. On Saturdays, you can get a bacon rib (a sparerib with the pork belly still attached), which is as indulgent as it sounds. Smoked chicken-fried steak is a Thursday special. There’s usually a special sausage on offer, such as the Japanese currywurst, filled with beef, pork, and curry spices. The sides are inventive, and some could constitute meals all their own, including the Texas red chili Frito pie. The vinegar-dressed Grain-bow salad complements fattier dishes. The hog-fat cornbread, made with blue corn, is a bit of an underdog. And we can’t neglect the German chocolate cobbler with buttermilk ice cream—it’s gooey and rich, with the perfect amount of tartness. 5621 Emerald Forest Dr; 512-962-7805. Sun & Mon, Wed & Thur 11–9, Fri & Sat 11–10. No. 1 Burnt Bean Co. Seguin Opened: 2020 Pitmasters: David Kirkland, 51; Ernest Servantes, 46 Method: Oak; offset and wood-fired rotisserie smokers Pro tip: One million words have been written about the bourbon peach cobbler taco dessert, and they all fail to capture how great it truly is. Tasting the complete barbecue menu at Burnt Bean Co. requires planning an all-day Sunday affair . Not because the line that spills down the sidewalk in Seguin’s main square moves at a laborious pace (expect efficient service), but because the menu encompasses every possible meal: breakfast, brunch, lunch, happy hour, supper . . . you get the idea. We started with breakfast. Most diners sipped bowls of menudo or savored brisket-stuffed croissant sandwiches dubbed Blue Octobers, but we chose tacos of barbacoa and carne guisada and a plate of brisket huevos rancheros. Each bite of the latter, with the sunny-side up eggs served on top, was improved by a piece of warm tortilla to dip into the dish. We went back to Burnt Bean for lunch, where the pork ribs were seasoned with the ideal combination of salt and pepper and the brisket had a deep, savory quality that combined the smoke with the comfort of a roast. The turkey slices were thick and moist, and the sausage snapped—you’ll actually hear it! The weekend-only beef-rib dishes stole the show, though. The first is a short rib that has nearly two pounds of smoky, crusted meat; the second is a pile of Korean beef back ribs that are sticky-sweet and spicy. The dining room’s exposed-brick walls feel like a modern take on the old smoke cathedrals of Central Texas. But other touches—high school football cheers written on the front windows, smokers on a sun-drenched patio, the shadow of the Guadalupe County courthouse—make Burnt Bean feel like a museum of small-town Texas, with barbecue perfection the main exhibit. 108 S. Austin; 830-609-7189. Thur–Sat 11–sold out; Sun 8–sold out. The Best of the Rest Go for Seconds Texas Monthly publishes barbecue news, reviews, profiles, and more all year round. Here’s just a sampling of in-depth stories we offer. Still not enough ’cue? Join the TM BBQ Club for exclusive barbecue content, event perks, monthly discounts, and more. Credits Written By Daniel Vaughn Loads of additional tasting, reporting, and writing by Josh Alvarez, Aisling Ayers, Will Bostwick, Lauren Castro, David Courtney, Megan Creydt, Juleanna Culilap, Troy Gearhart, Russell Gold, Dan Goodgame, Michael Hall, Michael Hardy, Jason Heid, Jimmy Ho, Kimya Kavehkar, Paul Knight, Joe Levin, Patrick Michels, Victoria Millner, Doyin Oyeniyi, José R. Ralat, J.C. Reid, Patricia Sharpe, Mike Snyder, and Katy Vine Editing By Kimya Kavehkar and Jeff Salamon Copy Editing By Marilyn Bailey and Lea Konczal Fact-checking By Will Bostwick and Doyin Oyeniyi Art production by Emily Kimbro, Victoria Millner, Kayla Miracle, Darice Chavira, Jenn Hair Tompkins, Juleanna Culilap, and Grace Davila Illustrations by Super Freak Lettering by Abraham Lule Development by Tim Biery and Paul Cline
Markdown	# The 50 Best BBQ Joints in Texas ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ## As Texas Barbecue gets better and better, the task of choosing the very best gets harder and harder. It’s a nice problem to have. ![]() by Daniel Vaughn Photographs by Brittany Conerly ### Is there such a thing as too much good barbecue? If you’re trying to put together Texas Monthly’s list of the fifty best barbecue joints in the state, the answer is yes. Every four years or so, this magazine’s barbecue team fans out across Texas to sample the wares at hundreds of establishments, seeking to distinguish among the great, the good, the bad, and the wretched. In past years, those efforts yielded a reasonable number of joints worthy of inclusion on our list. More than fifty, for sure, but not that many more than fifty. In [2013](https://www.texasmonthly.com/eat-my-words/the-list-the-top-50-barbecue-joints/), [2017](https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/), and [2021](https://www.texasmonthly.com/interactive/top-50-bbq-2021/), there were as many as a couple of dozen that we had to think hard about before relegating to the runners-up roster. Tough choices, yes, but it takes tough judges to evaluate tender brisket. This past January, though, when I opened my Top 50 spreadsheet, I found myself staring at 120 solid contenders. One hundred and twenty! This was, as they say, shocking but not surprising. Ever since Franklin Barbecue opened, in 2009, Texas barbecue has undergone a radical transformation. First-rate brisket, once a rarity that required a lengthy search, has become commonplace. Sausage, which even some of the best joints once outsourced, is now made—and made well—at most places of note. Texas barbecue has gotten so much better since our 2013 list (the first I had a hand in) that only 7 of the joints from that Top 50 made it onto this one. ### How We Did It To compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and Texas Monthly paid for all the food—including brisket at those crazy prices. ### How We Did It To compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and Texas Monthly paid for all the food—including brisket at those crazy prices. ##### 319BBQ Joints Visited Summer and Fall Visits Took14 Weeks ##### 26Tasters Brisket Costs Most Expensive:\$40/LB Leroy and Lewis Barbecue, Austin Least Expensive:\$17.95/LB Daisy Dukes BBQ, Caldwell Least Expensive Top 50:\$25/LB Brendyn’s BBQ, Nacogdoches ##### \$29/lbState Average Brisket Price Average Brisket Price Per Pound by City ##### 7thTop 50 List Since 1996 As I gazed at that spreadsheet, I wondered for a moment if it was time for Texas Monthly to transform its Top 50 franchise into a top 100 list. And though that’s a defensible proposal for future discussion, for now we’ve decided to stick with tradition. And so, in January and February, my expense reports ballooned as I revisited (and sometimes re-revisited) more than 100 joints. Eating barbecue for a living is good work if you can get it, but I’ll admit that at moments it was tedious and exhausting to parse the often minute differences among so many meals. Tedious and exhausting but also thrilling and energizing. Doing so much eating, reeating, and re-reeating reminded me why I love my job. In just those two months, I encountered more barbecue mastery than most people experience in a lifetime. “This is the best \_\_ I’ve ever tasted,” I found myself repeatedly saying. And that blank could have been filled by an exquisitely executed old standard like brisket or a pork rib or by new additions to the scene like brisket fried rice, smoked koobideh sausage, and jerk chicken. Lamb, which was a Texas barbecue staple in centuries past, has even made a resurgence. And if the handful of beef cheeks I enjoyed this year is a sign of things to come, brisket might be an afterthought when the 2029 or 2033 list rolls around. Well, maybe not. If Texans are willing to pay up to \$40 a pound for it—and many are—then it’s safe to say brisket isn’t going anywhere anytime soon, except down our gullets. And that’s how it should be. Texas is a big enough place for first-rate traditional barbecue and first-rate innovative barbecue alike. And there’s plenty of both to go around, as you’ll learn in toothsome detail as you scroll through. Enjoy! We sure did. Advertisement ## The Top Ten ![]() [Back to Top](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#intro)[Top 10](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#top-10)[Best of the Rest](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#best-of-the-rest) The Meat Map Reset View ![]() ##### abilene [Jay’s BBQ Shack602 S. 11th](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#jays-bbq-shack) ##### aledo [Dayne’s Craft Barbecue100 S. Front](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#daynes-craft-barbecue) ##### austin [InterStellar BBQ12233 Ranch Rd 620 N.](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#interstellar-bbq) [LeRoy and Lewis Barbecue5621 Emerald Forest Dr](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#leroy-and-lewis-barbecue) [Briscuits4204 Menchaca Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#briscuits) [Franklin Barbecue900 E. 11th](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#franklin-barbecue) [KG BBQ3108 Manor Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#kg-bbq) [La Barbecue2401 E. Cesar Chavez](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#la-barbecue) [Mum Foods Smokehouse and Delicatessen5811 Manor Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#mum-foods-smokehouse-and-delicatessen) [Stiles Switch BBQ6610 N. Lamar Blvd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#stiles-switch-bbq) ##### beaumont [1701 Barbecue1701 Calder Ave](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#1701-barbecue) ##### belton [Miller’s Smokehouse300 E. Central Ave](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#millers-smokehouse) ##### brenham [LJ’s BBQ1407 W. Main](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#ljs-bbq) ##### crockett [Mimsy’s Craft Barbecue1979 S. 5th](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#mimsys-craft-barbecue) ##### dallas [Slow Bone BBQ2234 Irving Blvd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#slow-bone-bbq) [Smokey Joe’s BBQ6403 S. R.L. Thornton Fwy](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#smokey-joes-bbq) ##### decatur [North Texas Smoke BBQ2601 U.S. 287](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#north-texas-smoke-bbq) ##### farmers branch [Cattleack Barbeque13628 Gamma Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#cattleack-barbeque) ##### fate [Smoak Town BBQ107 Elmhurst Ln](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#smoak-town-bbq) ##### fort worth [Goldee’s Barbecue4645 Dick Price Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#goldees-barbecue) [Sabar BBQ105 S. Main](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#sabar-bbq) [Panther City BBQ201 E. Hattie](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#panther-city-bbq) ##### harker heights [Rossler’s Blue Cord Barbecue300 Morgan](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#rosslers-blue-cord-barbecue) ##### houston [Truth Barbeque110 S. Heights Blvd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#truth-barbeque) [Brisket & Rice13111 FM 529](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#brisket-and-rice) [Pinkerton’s Barbecue1504 Airline](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#pinkertons-barbecue) ##### lexington [Snow’s BBQ516 Main](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#snows-bbq) ##### lockhart [Barbs B Q102 E. Market](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#barbs-b-q) ##### longview [Sunbird Barbecue415 N. High](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#sunbird-barbecue) ##### mabank [B4 Barbeque1100 N. Third](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#b4-barbeque) ##### midland [The Half Acre1101 Washita Ct](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#the-half-acre) ##### montgomery [Bar-A-BBQ21149 Eva](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#bar-a-bbq) [Jennings & Co. BBQ16050 Walden Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#jennings-and-co-bbq) ##### nacogdoches [Brendyn’s BBQ601 E. Main](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#brendyns-bbq) ##### olton [Rejino Barbeque609 Seventh](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#rejino-barbeque) ##### pilot point [Yearby’s Barbecue & Waterice209 S. Washington](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#yearbys-barbecue-and-waterice) ##### port lavaca [LaVaca BBQ532 N. Virginia](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#lavaca-bbq) ##### port neches [Redbird BBQ1104 Port Neches Ave](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#redbird-bbq) ##### san antonio [2M Smokehouse2731 S. WW White Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#2m-smokehouse) [Reese Bros Barbecue906 Hoefgen Ave](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#reese-bros-barbecue) ##### san juan [GW’s BBQ107 N. Nebraska Ave](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#gws-bbq) ##### seguin [Burnt Bean Co.108 S. Austin](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#burnt-bean-co) ##### sinton [Butter’s BBQ713 E. Sinton](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#butters-bbq) ##### spring [CorkScrew BBQ26608 Keith](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#corkscrew-bbq) [Rosemeyer Bar-B-Q2111 Riley Fuzzel Rd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#rosemeyer-bar-b-q) ##### sulphur springs [Slaughter’s BBQ107 Magnolia](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#slaughters-bbq) ##### taylor [Louie Mueller Barbecue206 W. Second](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#louie-mueller-barbecue) ##### weslaco [Teddy’s Barbecue2807 N. Texas Blvd](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#teddys-barbecue) ##### wolfforth [Evie Mae’s Pit Barbeque217 U.S. 62](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#evie-maes-pit-barbeque) ##### woodway [Helberg Barbecue7809 N. Texas Hwy 6](https://www.texasmonthly.com/interactive/top-50-bbq-2025/#helberg-barbecue) Mo’ Joints ![Image]() ![Image]() ![Image]() ![Image]() ![Image]() The New Mexican sandwich with green chile cheese sausage, turkey, and brisket. No. 10 ## Evie Mae’s Pit Barbeque Wolfforth Opened: 2015 Pitmasters: Chris Mendiola, 29; Brandon Miller, 32; Arnis Robbins, 41; Joe Rodriguez, 31 Method: Oak; reverse-flow and wood-fired rotisserie smokers Pro tip: Join the mailing list to be alerted to the joint’s prime rib dinners. For the past decade, the dynamic couple of Arnis and Mallory Robbins have made Evie Mae’s [a staple of West Texas barbecue](https://www.texasmonthly.com/bbq/flat-top-brisket/) and a worthy destination for diehards willing to travel beyond the Texas Triangle of Houston, Dallas–Fort Worth, and San Antonio. If you see a long line, don’t be intimidated. It moves quickly. The beef ribs, available Friday through Sunday, sell out fast, but you can depend on the smoky, juicy brisket any day—and it’s better than it’s ever been. If you ask the meat cutter nicely, you might even get some of the irresistible burnt ends. The tender, flavorful, and balanced St. Louis–cut pork ribs could go up against any ribs in the state. If you’re a links connoisseur, the green chile–cheese and the German are musts. Their taste, grind, and snap check all the boxes. For sides, the green chile–cheese grits and savory house-made cornbread complement any order. (Most of the baked goods, including the cornbread, are gluten-free.) The extensive dessert selection can cause indecisiveness, though a slice of the peanut butter pie, featuring a layer of salted dark chocolate ganache and a buttery graham cracker crust, is a showstopper. Pay attention to posts on social media about specials: The chopped rib sandwich, smoked burger, and sloppy chopped beef sandwich are great changes of pace. 217 U.S. 62; 806-782-2281. Tue–Sun 11–sold out. ![Image]() ![Image]() ![Image]() A platter including the special pork chop. No. 9 ## Truth Barbeque Houston Opened: 2015 Pitmasters: Leonard Botello IV, 36; Reid Carson, 34; Will Jackson, 23; Cesar Lopez, 54; Edward Montoya, 39 Method: Post oak; offset smoker and direct-heat pit Pro tip: Get the tea-brined smoked-and-fried pork chop with pepper relish Friday through Sunday. Lest you think Texas barbecue fans have become jaded, with so many near-perfect expressions of the form, just know that when Truth opened its doors on a recent Friday at 11 a.m., literal cheers erupted from the line. Before then, we’d had our appetites whetted by peering through the kitchen windows as staff trimmed briskets and hearing hype man Jerry Hamilton give us countdown updates. Once we made our way to the counter, the fun really began as we watched the cutters slicing steaming, bark-encrusted, salt-and-pepper-laden briskets. But don’t get too distracted, because you’ll eventually need to turn your attention to the lightly glazed spareribs, chili powder–forward links of spicy pepper jack sausage dripping with juice, and brisket boudin in a gossamer casing that shows off every grain of rice. While we adored the fried-onion-topped tater tot casserole, we were grateful for the variety of greens on the sides menu. We wolfed down the garlicky kale Caesar and the sweet-glazed roasted brussels sprouts. (Fiber is deeply underrated in the barbecue world.) The stylish interior is large and open, with a full bar anchoring one corner and leather chairs making for a comfortable dining experience. The dessert counter beckons with three-layer cakes in various flavors, from coconut to banana caramel—but there’s a good reason why [the triple chocolate](https://www.texasmonthly.com/recipe/chocolate-layer-cake-truth-barbecue/) is always discussed. Rich, luscious, and bittersweet, it’ll have you ordering another slice to go. 110 S. Heights Blvd; 832-835-0001. Tue–Sun 11–sold out, dinner Tue–Sat 5–sold out. ![Image]() ![Image]() ![Image]() ![Image]() Kelli Nevarez at LaVaca BBQ. No. 8 ## LaVaca BBQ Port Lavaca Opened: 2019 Pitmaster: Kelli Nevarez, 33 Method: Post oak; offset smoker Pro tip: Don’t forget to claim your complimentary cup of Blue Bell ice cream. The first thing visitors notice at this Gulf Coast mecca of smoked meats is the near-life-size turquoise-hued cow statue standing proudly in front of the converted gas station. It’s an irresistible photo op that hints at the memorable experience awaiting inside. Husband-and-wife founders Lupe and Christine Nevarez infuse their barbecue with Tex-Mex touches on a menu that features stellar brisket (of course), pork ribs mopped with a slightly sweet Big Red sauce, and house-made sausage (get the serrano-and-cheese link). Sides include a soulful creamed corn saturated with pureed fresh jalapeños. Don’t miss the barbecue gumbo, made with an earthy dark roux and loaded with chunks of brisket, coins of sausage, and turkey. There’s a selection of tacos, with fillings such as smoked pork belly and brisket. And [the smoked tamales have a fan base](https://www.texasmonthly.com/bbq/lavaca-bbq-2020/) all their own. A more recent addition is the Cochinito, a pork steak that’s cooked over direct heat, covered with pickled red onions and pico de gallo, and served with a stack of epic blue corn tortillas. Smoked cheesecake topped with crispy pork belly sprinkles and a bourbon-maple syrup is just one of the stellar desserts. Daughter Kelli Nevarez took over pitmaster duties in 2020 and has achieved what many LaVaca fans might once have thought impossible: taking this establishment’s world-class barbecue and hospitality to dazzling new heights. 532 N. Virginia; 361-894-2333. Thur & Fri 11–2, Sat 11–6:30. ![Image]() ![Image]() ![Image]() The OG Burger. No. 7 ## Dayne’s Craft Barbecue Aledo Opened: 2018 Pitmasters: Thomas Loven, 30; Dayne Weaver, 38 Method: Post oak; offset smoker Pro tip: Breakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday. From a backyard operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver [have been serving superlative barbecue](https://www.texasmonthly.com/bbq/daynes-craft-barbecue-2020/) in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The \$95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite. 100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30–4. ![Image]() ![Image]() ![Image]() ![Image]() ![Image]() The peach-tea-glazed pork belly burnt ends. No. 6 ## InterStellar BBQ Austin Opened: 2019 Pitmaster: John Bates, 50 Method: Post oak; offset smoker Pro tip: Don’t overlook the superb pimento cheese with green onions and a hint of sriracha. InterStellar’s unassuming location—it’s tucked away in a beige strip mall—does little justice to [the smoky artistry inside](https://www.texasmonthly.com/bbq/polish-sausage-interstellar-bbq/). Bite after bite stuns one into a euphoric state . . . or maybe that’s just the meat sweats. Pit boss John Bates is measuredly ambitious with his creations—take the peach-tea-glazed pork belly burnt ends, for example. The glaze isn’t too sweet, with the tea flavor taking center stage, and the soft texture of the meat is flawless. The Frito-pie sausage is another stroke of genius, as is the beef short rib served with an herbaceous chimichurri that cuts the fat nicely. The smoked Tipsy Turkey may be nontraditionally basted with locally brewed Live Oak HefeWeizen, but Bates shows a strong knowledge of the roots of Texas barbecue in his veneration of time-honored sausage recipes and dedication to bringing lamb back into the smoked-meat fold. The sides also warrant fawning—take, for example, the decadent smoked scalloped potatoes, the enchanting cheese grits with chorizo and chiles, and the freshly tossed jalapeño slaw. The brisket needs no adornment, but try it with avocado salsa and cotija in a house-made flour tortilla anyway. Bates and his team continue to shoot for the stars with a menu that changes seasonally, and we’re looking forward to continually being surprised. 12233 Ranch Rd 620 N.; 512-382-6248. Wed–Sun 11–4. Advertisement ![Image]() ![Image]() ![Image]() ![Image]() A spread from the regular menu. No. 5 ## GW’s BBQ San Juan Opened: 2020 Pitmaster: George Watts III, 31 Method: Post oak; offset smoker Pro tip: The double-patty cheeseburger, inspired by a scene from the restaurant-set horror-comedy film The Menu, is phenomenal. GW’s BBQ routinely has a full parking lot and plenty of customers waiting outside the door before it opens. They come for [the best smoked brisket in the Valley](https://www.texasmonthly.com/bbq/gws-bbq-rio-grande-valley/), tender spareribs that balance a salty rub with a sweet glaze, and masterfully crafted sausages. And that’s just the regular menu. GW’s changes its specials every quarter. During our visits, we enjoyed juicy pork steak, beef-rib ramen, and smoked Cantonese char siu duck. In that last one, the glaze caramelizes around the silky meat, which features a red smoke ring. We knew the Sundays-only fried chicken was spectacular, but even more pleasantly surprising was the crunchy chicken-fried brisket, topped with red-eye gravy and sporting a cayenne kick. A smoked lengua (beef tongue) torta with fresh avocado and fried queso fresco on a warm roll is the kind of barbecue sandwich the Valley needs. Sides of tater tot casserole and creamy mac and cheese are pure comfort, while the pillowy yet crisp fries show off the kitchen’s skills. The simple peach cobbler with house-made ice cream and the root beer–lemon chess pie in a flaky house-made crust are worthy to be served alongside this joint’s astoundingly good barbecue. 107 N. Nebraska Ave; 956-601-0056. Wed–Sun 11–4. ![Image]() ![Image]() ![Image]() ![Image]() ![Image]() Smoked koobideh sausage on pita. No. 4 ## Redbird BBQ Port Neches Opened: 2023 Pitmasters: Drew Barnett, 35; Amir Jalali, 32 Method: Post oak; offset smoker Pro tip: Take-out smoked burgers are available for lunch on Wednesdays and dinner on Fridays. Amir Jalali learned from the best when he worked in the Goldee’s Barbecue pit room. When it was time to go out on his own, he returned to his hometown of Port Neches, a small locale between Beaumont and Port Arthur. It didn’t take long before he was building trays with [some of the best barbecue in the state](https://www.texasmonthly.com/bbq/redbird-bbq/). If you like sweetness, try the tender, glazed pork ribs; on the other side of the flavor spectrum, glossy slices of wobbly brisket are pleasantly salty and smoky. The smoked koobideh sausage might be the most unusual link in this region known for its beef sausages. The Persian-inspired beef-and-onion mixture is flavored with saffron, mint, and turmeric. To bring it back home to southeast Texas, Jalali also adds some green onion before casing and smoking the sausage. Jalali’s father, Hamid Jalali, an Iranian immigrant, bakes pita to wrap each sausage in; the whole thing is topped with fresh Shirazi salad and a whipped sauce of yogurt and feta. It is truly singular in the Texas barbecue landscape. The sides are no afterthought, either. Heavily dressed Caesar slaw is topped with croutons made from leftover house-baked rolls. The fresh rolls are served with honey butter. The red beans and rice and the roasted-garlic potato salad are thoroughly satisfying, but the cheesy scalloped potatoes already have a spot in our sides Hall of Fame. 1104 Port Neches Ave; no phone. Thur–Sat 11–3. ![Image]() ![Image]() ![Image]() ![Image]() A pork rib. No. 3 ## Goldee’s Barbecue Fort Worth Opened: 2020 Pitmasters: Jalen Heard, 30; Nupohn Inthanousay, 30; Lane Milne, 30 Method: Post oak; offset and wood-fired rotisserie smokers Pro tip: Avoid parking too close, otherwise you have to maneuver around the line when you leave. When a Group of twentysomethings [conquered the known barbecue world](https://www.texasmonthly.com/bbq/ribbees/), claiming the top spot on this list four years ago, we marveled that they were selling a mere fifteen briskets a day. We knew that smoked meats this spectacular should not remain a local secret. They have not. Ensuring a bite of the brisket now requires a protracted commitment. We’re pleased to report that the Goldee’s crew has not faltered as hungry hordes have descended upon this modest joint a half mile down a country road from the county landfill. The friendliness and efficiency of the service is impressive. On a beautiful morning last fall, we were tenth in line three hours before opening. The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade. The turkey is so juiced we thought about having it checked for performance enhancers. It was joined by perfectly rendered pork belly, lightly sauced pork ribs, and impressive sides of pork hash with rice and crunchy kale-and-cabbage slaw. Southeast Asian–inspired offerings, such as the Laotian sausage and the waterfall pork, are well worth the wait. And the Sundays-only bread pudding is so heavenly that God might skip church for it. A [training ground for other pitmasters](https://www.texasmonthly.com/bbq/how-goldees-barbecue-trained-great-new-texas-pitmasters/), Goldee’s has, in just a few short years, birthed a barbecue diaspora as notable as its brisket. Editor’s note: This article has been updated to reflect that Jonny White is no longer a pitmaster at Goldee’s. 4645 Dick Price Rd; no phone. Fri–Sun 11–3. ![Image]() ![Image]() ![Image]() ![Image]() ![Image]() A tray of glistening smoked meats. No. 2 ## LeRoy and Lewis Barbecue Austin Opened: 2017 Pitmasters: Evan LeRoy, 38; Cole Parkman, 26 Method: Post oak; offset and direct-heat smokers Pro tip: On Mondays, you can get the smoked cheeseburger for \$10. Order at the bar for no wait. Eight years after opening in a truck, LeRoy and Lewis has cemented itself as [a leader in the new Texas barbecue landscape](https://www.texasmonthly.com/bbq/barbecue-strategy-leroy-lewis-barbecue-coronavirus/). Its longtime menu favorites still linger in its newish restaurant, and for good reason: The signature beef cheeks are better than ever, the cauliflower burnt ends and miso-glazed smoked carrots are go-tos for vegetarians and nonvegetarians alike, and the thick smoked cheeseburger . . . well, it’s the top seller for a reason. The South Austin space accommodates larger crowds, with plentiful seating, additional ordering areas where you can go for drinks and small snacks, and space to line up inside. More important, though, the expanded kitchen and pit areas have allowed for new menu additions, including brisket served every day instead of just on weekends. On Saturdays, you can get a bacon rib (a sparerib with the pork belly still attached), which is as indulgent as it sounds. Smoked chicken-fried steak is a Thursday special. There’s usually a special sausage on offer, such as the Japanese currywurst, filled with beef, pork, and curry spices. The sides are inventive, and some could constitute meals all their own, including the Texas red chili Frito pie. The vinegar-dressed Grain-bow salad complements fattier dishes. The hog-fat cornbread, made with blue corn, is a bit of an underdog. And we can’t neglect the German chocolate cobbler with buttermilk ice cream—it’s gooey and rich, with the perfect amount of tartness. 5621 Emerald Forest Dr; 512-962-7805. Sun & Mon, Wed & Thur 11–9, Fri & Sat 11–10. ![Image]() ![Image]() ![Image]() ![Image]() ![Image]() Servantes with the Korean beef back ribs. No. 1 ## Burnt Bean Co. Seguin Opened: 2020 Pitmasters: David Kirkland, 51; Ernest Servantes, 46 Method: Oak; offset and wood-fired rotisserie smokers Pro tip: One million words have been written about the bourbon peach cobbler taco dessert, and they all fail to capture how great it truly is. Tasting the complete barbecue menu at Burnt Bean Co. [requires planning an all-day Sunday affair](https://www.texasmonthly.com/bbq/burnt-bean-co-seguin/). Not because the line that spills down the sidewalk in Seguin’s main square moves at a laborious pace (expect efficient service), but because the menu encompasses every possible meal: breakfast, brunch, lunch, happy hour, supper . . . you get the idea. We started with breakfast. Most diners sipped bowls of menudo or savored brisket-stuffed croissant sandwiches dubbed Blue Octobers, but we chose tacos of barbacoa and carne guisada and a plate of brisket huevos rancheros. Each bite of the latter, with the sunny-side up eggs served on top, was improved by a piece of warm tortilla to dip into the dish. We went back to Burnt Bean for lunch, where the pork ribs were seasoned with the ideal combination of salt and pepper and the brisket had a deep, savory quality that combined the smoke with the comfort of a roast. The turkey slices were thick and moist, and the sausage snapped—you’ll actually hear it! The weekend-only beef-rib dishes stole the show, though. The first is a short rib that has nearly two pounds of smoky, crusted meat; the second is a pile of Korean beef back ribs that are sticky-sweet and spicy. The dining room’s exposed-brick walls feel like a modern take on the old smoke cathedrals of Central Texas. But other touches—high school football cheers written on the front windows, smokers on a sun-drenched patio, the shadow of the Guadalupe County courthouse—make Burnt Bean feel like a museum of small-town Texas, with barbecue perfection the main exhibit. 108 S. Austin; 830-609-7189. Thur–Sat 11–sold out; Sun 8–sold out. Advertisement ![]() ## The Best of the Rest #### Abilene ## Jay’s BBQ Shack Opened: 2015 Pitmaster: Jay Stearns, 51 Method: Mesquite and post oak; offset smoker Pro tip: Little ones not into barbecue? Get them a PB\&J from the kids’ menu. Lines often wrap around the outdoor seating area at [Jay’s BBQ Shack](https://www.texasmonthly.com/bbq/jays-bbq-shack-abilene-revamped/), so get there around opening time to try the juicy slabs of brisket, which are equally impressive from the lean or the fatty end. There aren’t many pork ribs west of here better than these meaty and tender St. Louis cuts with a savory bark. Perfectly plump New Mexico Christmas sausage (served year-round) is made red and green by a duo of chiles and tastier by pepper jack cheese. For even more Southwestern flair, the creamy mac and cheese features Hatch chiles, in addition to a garnish of buttered and toasted panko. The Jaybird sandwich, named after the owner, contains a winning combo of peppery turkey slices, candy-sweet pork belly burnt ends, and slaw. 602 S. 11th; 325-310-5511. Wed–Sat 11–2. ![]() The brisket, egg, and cheddar sandwich at Briscuits, in Austin.Photograph by Mackenzie Smith Kelley #### Austin ## Briscuits Opened: 2021 Pitmasters: Christopher McGhee, 37; Will Spence, 33 Method: Oak; offset smoker Pro tip: If it’s on special, order the inside-out smoked cream cheese cinnamon roll. Sure, you can order a meat plate at Briscuits, and [it will be delightful](https://www.texasmonthly.com/bbq/briscuits-austin-review/), but here the sandwiches are king. The truck at Radio Coffee and Beer has developed a sturdy biscuit that holds up to layers of barbecue. Try the blueberry-Gouda sausage with a hint of thyme topped with smoked blueberry jam. Other combinations include brisket with smoked strawberry jelly and pork belly with spiced apple-pear preserves. The brisket, egg, and cheddar biscuit is a knockout. So is the turkey sandwich special, served with truffle mayo and a thick tomato slice. If that isn’t enough, try the pork belly burnt ends—they’re perfectly crisped and covered in a spicy and sweet jalapeño glaze. 4204 Menchaca Rd; no phone. Thur–Sun 8–3:30. ![]() ## Franklin Barbecue Opened: 2009 Pitmasters: Aaron Franklin, 47; Sarah Petmecky, 36; and Matthew Van Orden, 50 Method: Post oak; offset smoker Pro tip: Swing by around 1 p.m. on a weekday, and the line might be shorter than expected. The house that brisket built [holds on to its legendary status](https://www.texasmonthly.com/bbq/bbq-history-first-written-mention-aaron-franklin-brisket/). Franklin’s smoked-beef prowess is no surprise after all these years, but a bite of the smoky, salty, and gloriously fatty brisket still has the power to make one’s eyes involuntarily roll back. The same goes for the pull-apart-tender beef ribs, available Friday through Sunday. The supporting cast of ultratender spareribs with a sweet and tangy glaze, well-textured smoked sausage, and lusciously buttery turkey breast is also impressive. And while it might seem sacrilegious to chop this brisket for a sandwich, a bite of the Tipsy Texan, the slaw-topped and sauce-doused brisket-and-sausage sandwich that’s been offered since the early days, still makes one feel reverence. 900 E. 11th; 512-653-1187. Tue–Sun 11–sold out. ## KG BBQ Opened: 2022 Pitmaster: Kareem El-Ghayesh, 37 Method: Oak; offset smoker Pro tip: Tables on the deck by the food truck fill up quickly, but you can also take your order to the bar next door. When was the last time—or the first time—you had a pork rib coated with pomegranate glaze and topped with bright red pomegranate seeds? That’s just one specialty of Egyptian transplant Kareem El-Ghayesh, who [ditched corporate finance to follow his bliss](https://www.texasmonthly.com/bbq/kg-bbq-egyptian-texan-food-austin-review/): Texas barbecue. To experience how beautifully the tangy, sweet Middle Eastern flavors meld with smoky meats, try the pulled lamb shoulder rubbed with cinnamon and sumac, along with surprising sides like a vibrant pink beet-enriched potato salad and a spunky salata baladi of tomato, cucumber, and onion. Totally outside the box are sauces like the salty-sour yogurt and the sesame-forward tahini blend. For dessert? Cardamom-pistachio rice pudding, of course, topped with mascarpone whipped cream. 3108 Manor Rd; 737-294-8598. Thur–Sat 11–8, Sun 11–5 or sold out. ## La Barbecue Opened: 2012 Pitmasters: Ali Clem, 44; Eli Lopez, 34; Miguel Munoz, 28; Francisco Saucedo, 39; Ben Vaughn, 35 Method: Post oak; offset smoker Pro tip: Splash on one of the four beautifully balanced sauces. On a weekday morning after La Barbecue [received a Michelin star last November](https://www.texasmonthly.com/bbq/texas-barbecue-joints-michelin-star/), the line was as long as it typically is on a slammed Saturday (speed is not the restaurant’s strong suit). The saucy pork ribs were as good as that classic gets: moist pink meat under a bright, lightly sweet crust that didn’t dominate. And the two regular beef offerings—humongous short ribs and [gently smoked brisket](https://www.texasmonthly.com/podcast/fire-smoke-la-barbecue-feminizing-barbecue-one-brisket-time/) with a gorgeously rendered fat cap—were neck and neck. Those who don’t want the heavy stuff can order the smoked turkey breast, which is discreetly seasoned with just enough salt, black pepper, and garlic to keep it interesting. And, because no one can live by meat alone, there are sides to fill in the gaps, like shells and cheese in a goopy American-and-cheddar sauce and acidic cucumber kimchi. 2401 E. Cesar Chavez; 512-605-9696. Wed–Sun 11–6. ![]() A Mum’s sandwich with half a pound of pastrami and house-made mustard on sourdough rye.Photograph by Daniel Vaughn ## Mum Foods Smokehouse and Delicatessen Opened: 2022 Pitmasters: Travis Crawford, 33; Geoffrey Ellis, 36 Method: Oak; offset smoker Pro tip: Grab a cup of joe from the Talisman Coffee counter inside the restaurant. Mum Foods is stationed at the intersection of [old school, new school, and “I did it my way.”](https://www.texasmonthly.com/bbq/mum-foods-austin/) Its foundation is pastrami (hence the deli theme), but the smoked brisket is a worthy costar that’s sumptuously tender and sheathed in a deeply peppered bark. Watch for the juice when you crack open the old-school ring sausage. The vinegary and sweet tomato-based sauce adds a nice kick. As for the sides, look for specials like the fried pickled green tomatoes or go traditional with the red-cabbage slaw, which has a summer-picnic quality, and potato salad that incorporates both mustard and mayo. The chess pie and the New York–style cheesecake are out-of-the-ordinary desserts. 5811 Manor Rd; 512-270-8021. Wed–Sun 11–3. ## Stiles Switch BBQ Opened: 2011 Pitmasters: Ewan Hardeman, 32; Lance Kirkpatrick, 55 Method: Post oak; offset smoker Pro tip: Try the compulsively edible serrano glaze, which comes standard on the pork ribs and the brussels sprouts. Standing out in the crowded Austin barbecue scene can be a challenge, but [Stiles Switch rose to it](https://www.texasmonthly.com/bbq/the-switch-2019/) after missing our Top 50 list in 2021. The brisket proved to be superb over several visits, and the spicy pork ribs were consistently well executed. Some of the specials show up the classics, though—the chimichurri sausage and the smoked picanha, for example. This is also one of the most accessible joints in town, with long hours and plentiful indoor and outdoor seating. It feels like cheating to get a tray this good without much of a line to contend with. 6610 N. Lamar Blvd; 512-380-9199. Tue–Thur 11–8, Fri & Sat 11–8:30, Sun 11–8. ![]() [Bread Winners](https://www.texasmonthly.com/bbq/texas-barbecue-bread/) The bread’s out of the bag: Some barbecue joints are swapping out mushy, mass-produced white bread for more thoughtful options. Many bake their own loaves, rolls, biscuits, or flatbreads. Finally, there’s bread worthy of the meat you put on it. [Read More](https://www.texasmonthly.com/bbq/texas-barbecue-bread/) Advertisement #### Beaumont ## 1701 Barbecue Opened: 2020 Pitmasters: Blue Broussard, 41; Jacob Golmon, 41 Method: Post oak; offset smoker Pro tip: Look out for daily specials, such as pork steak on Fridays and half chicken on Saturdays. 1701 began as [an homage to Central Texas–style barbecue](https://www.texasmonthly.com/bbq/1701-bbq-beaumont-review/), and it makes good on that ambition. The smoked brisket is great, the thick-cut pork spareribs are savory and tender, and the peppery turkey doesn’t get nearly the amount of praise it deserves. But Blue Broussard and crew have also embraced their Cajun roots with superb links of brisket boudin and sides like corn maque choux and dirty rice. On Thursdays, get the addictive cracklins, made from smoked, fried, and seasoned pork belly chunks. They’re even better on top of the creamy mac and cheese. 1701 Calder Ave; 409-554-8009. Tue–Sat 11–2. #### Belton ## Miller’s Smokehouse Opened: 2008 Pitmasters: Bradley Knight, 37; Dirk Miller, 60; Arturo Miranda, 39 Method: Post oak; wood-fired rotisserie smoker Pro tip: Breakfast, which includes espresso drinks and cinnamon-roll pancakes topped with deep-fried ribs, is served from 7:30 to 10:55 every morning. What started as a side hustle to keep customers coming into a family’s taxidermy and game-processing business after deer season has evolved into a Central Texas barbecue staple. And the folks behind Miller’s are constantly tweaking their formula: upgrading the space, adding an impressive coffee program, and doing away with their offset smokers in favor of a more efficient and [just as effective wood-fired rotisserie](https://www.texasmonthly.com/bbq/rotisserie-smokers-are-cool-again/). For patrons, what matters is that the meats deliver. And they do. The brisket, with its black crust, melts in your mouth, and the pork dangles gently from the St. Louis–style ribs. There’s no better treat for topping off your feast than [“Momma” Miller’s sopaipilla cheesecake pie](https://www.texasmonthly.com/bbq/lisa-miller-baker-millers-smokehouse/). 300 E. Central Ave; 254-939-5500. Sun–Wed 7:30–3, Thur–Sat 7:30–8. #### Brenham ## LJ’s BBQ Opened: 2015 Pitmasters: Corey Cook, 49; Matt Cummins, 40; Josh Jalomo, 40; Matt Lowery, 44 Method: Post oak; offset smoker Pro tip: There are more-famous pork steaks in Texas, but this one is a hidden gem. This no-frills storefront on the main drag heading into downtown Brenham doesn’t get lines as long as those at the better-known Truth Barbeque (whose Houston location is number nine on this list) right down U.S. 290, and that’s good news for tourists and locals alike. Named after pitmaster Matt Lowery’s grandmother Laura Jean, [this joint exudes small-town charm](https://www.texasmonthly.com/bbq/ljs-bbq-2018/) and features a pit room almost as big as the dining room. The menu is a paean to the Texas trinity: thick slices of pepper-encrusted brisket, meaty St. Louis–cut pork ribs, and a throwback, hot-guts-style sausage with a coarse grind and taut casing. Sides, such as the extra creamy mac and cheese, are handcrafted and satisfying. Sidling up to the counter will elicit plenty of friendly conversation from the pitmasters as they slice your meats. 1407 W. Main; 979-421-8292. Wed–Sat 11–3 or sold out. ![]() #### Crockett ## Mimsy’s Craft Barbecue Opened: 2020 Pitmasters: Kathy Elkins, 39; Wade Elkins, 40 Method: Post oak; offset smoker and reverse-flow smoker (sausage only) Pro tip: Craving nonsmoked beef? Friday night is steak night. An ever-changing menu is designed to keep folks in the small town of Crockett excited about [what Kathy and Wade Elkins are serving](https://www.texasmonthly.com/bbq/mimsys-craft-barbecue-review-2021/) at Mimsy’s. Beyond Wade’s juicy turkey breast and well-executed brisket, look for items like a hearty bowl of red beans served with rice and a link of house-made smoked sausage, a smoked cheeseburger with crisp bacon, and smoked spareribs finished in the deep fryer and coated with jerk sauce. Kathy has even found a way to make coleslaw exciting with her Crunk Slaw, topped with mustard barbecue sauce and fried onions—and don’t miss her impeccable fried green tomatoes. 1979 S. 5th; 936-544-7000. Wed & Thur 11–3, Fri 11–3 & 5–8, Sat & Sun 11–3. ![]() Slow Bone BBQ, in Dallas.Photograph by Brittany Conerly #### Dallas ## Slow Bone BBQ Opened: 2013 Pitmaster: Jeffery Hobbs, 54 Method: Post oak and hickory; wood-fired rotisserie smoker Pro tip: The [cured and smoked Berkshire pork chop](https://www.texasmonthly.com/bbq/slow-bone-dallas-smoked-pork-chop/) is a must when visiting on Sunday or Monday. One easy way to make friends and family love you a little more is to introduce them to Slow Bone. From the extensive menu of meats and sides, on a recent visit we chose the turkey (refreshingly juicy), [the smoked chicken](https://www.texasmonthly.com/bbq/smoked-in-texas-smoke-brined-fried-chicken/) (bursting with flavor), and the fried chicken (just the right amount of crunch). The sausage was peppery, while the pork ribs were perfectly seasoned. Of course, we couldn’t miss out on that Goodstock Prime brisket, but we also splurged on the well-rendered beef rib, which is available only on Fridays and Saturdays. There’s a sweet potato praline that masquerades as a side dish, but after just one spoonful, we decided it was our favorite dessert. 2234 Irving Blvd; 214-377-7727. Daily 11–3. ## Smokey Joe’s BBQ Opened: 1985 Pitmasters: Santiago Barrera-Garcia, 38; Patrick Foreman, 34; Kris Manning, 34; Pablo Montoya Aguilar, 52 Method: Hickory and oak (brisket only); offset smoker Pro tip: Dining here supports great causes—Manning regularly provides food for local organizations, including shelters and high school sports teams. Even the best restaurants can hide in plain sight. Smokey Joe’s BBQ could easily be missed by those gunning it southward through Oak Cliff on Interstate 35. Escape the highway rat race to [visit the forty-year-old joint](https://www.texasmonthly.com/bbq/smokey-joes-bar-b-que-2019/) for its house-made sausages, such as the slightly spicy jalapeño-cheddar and the whimsical pepperoni-and-mozzarella. The pork ribs shine in the overhead lighting and on the taste buds. The brisket, also carrying a touch of sweetness, is remarkable. Buttermilk and sweet potato pies, made by cook Yesenia Diaz, are rich and comforting. 6403 S. R.L. Thornton Fwy; 214-371-8081. Tue–Thur 11–8, Fri & Sat 11–9, Sun 11–5. #### Decatur ## North Texas Smoke BBQ Opened: 2021 Pitmasters: Derek Degenhardt, 42; Thomas Peña, 21 Method: Oak; offset smoker Pro tip: Check social media before your visit to see which specials, such as brisket chili, are on offer. There isn’t much to look at near this North Texas trailer between a lawnmower dealership and a storage facility, but on-site cornhole, free beer, and impressive food are [reasons enough to stop by](https://www.texasmonthly.com/bbq/decatur-north-texas-smoke-review/) this desolate stretch of U.S. 287. The family pack includes thick slices of brisket with peppery bark, juicy house-made sausage, and well-seasoned turkey. Meat on the sweet-glazed spareribs tore away easily, and we regretted not ordering more. Fortunately, the sides kept spirits high—especially the loaded potato salad, full of bacon, green onions, and cheese. Most customers get their barbecue to go, but you can dine at the handful of picnic tables by the truck. 2601 U.S. 287; 940-371-9565. Wed–Sat 11–4 or sold out. Editors’ note: This article has been updated to reflect the most frequently used address. Advertisement ![]() A tray from Cattleack Barbeque, in Farmers Branch.Photograph by Brittany Conerly #### Farmers Branch ## Cattleack Barbeque Opened: 2013 Pitmasters: Andrew Castelan, 36; Todd David, 67; Jacob Karns, 35 Method: Post oak; offset and rotisserie smokers and direct heat Pro tip: Avoid crowds by popping in on a Wednesday, the lightest day. Barbecue aficionados were shocked when [Cattleack founders Todd and Misty David](https://www.texasmonthly.com/bbq/some-barbecue-joints-going-whole-hog-brisket-state/) decided to sell their business in 2023. Longtime employee Andrew Castelan was the obvious choice to continue their impressive run, and his steady hand has done just that. The smoked Texas Wagyu briskets are as good as ever, and the sausages, such as one with Hatch chile and cheese, have improved. Thankfully, Castelan and crew continue to produce the Wagyu bologna and the brisket-pastrami special that solidified Cattleack as a creative force. All of those meats emerge from oak-fired offset smokers, but it’s the direct-heat proteins that really shine. You’ll be reaching for a paper towel after a bite of juicy chicken quarter with crisp skin or pork steak dripping with tangy mop sauce. 13628 Gamma Rd; 972-805-0999. Wed–Fri 10–2, first Saturday of the month 10–2. #### Fate ## Smoak Town BBQ Opened: 2020 Pitmaster: Cameron Haley, 35 Method: Oak and pecan; offset smoker Pro tip: Visit Wednesdays for brisket burgers, and check social media for specials. After casting off the shackles of his corporate sales job, Cameron Haley went all in on a barbecue trailer, and [the results are excellent](https://www.texasmonthly.com/bbq/a-new-pitmaster-finds-his-footing-at-smoak-town-bbq/). The thick slices of moist and tender brisket have a stout bark. The beer-brined turkey stays juicy even after being sliced and sitting on your plate at an outdoor picnic table. On any given day, you might find specials such as the Nashville hot pork ribs, the breakfast tacos (available on Friday mornings), the brisket burger, and the brisket elote. If his constant ear-to-ear grin is any indication, Haley clearly enjoys his new career. 107 Elmhurst Ln; 214-945-5656. Thur–Sat 11–5. #### Fort Worth ## Sabar BBQ Opened: 2023 Pitmaster: Zain Shafi, 36 Method: Oak; offset smoker Pro tip: Customers must pay to park in the lot where the trailer sits, but there are plenty of free street spaces nearby. Every bite served out of this colorful trailer—tucked into the corner of a small parking lot next to an elevated highway on the edge of downtown Fort Worth—is a revelation. Pitmaster Zain Shafi’s [Pakistani-inspired flavors are gorgeously composed](https://www.texasmonthly.com/bbq/sabar-bbq-fort-worth/). The brisket was flawless, and the seekh-kebab sausage was spiced to precision. And with Sichuan lamb ribs this lovely, you won’t care that there’s no pork on the menu. We also couldn’t stop eating a special that has since evolved into the burnt ends nihari, a regular menu item featuring curry served over rice and topped with ginger and cilantro. In addition to a spicy barbecue sauce, there’s raita, a yogurt sauce with cilantro and mint that brightens any dish it accompanies. Tear off a piece of naan and dig in. 105 S. Main; 817-521-9441. Sat & Sun 11–3. ## Panther City BBQ Opened: 2018 Pitmasters: Chris Magallanes, 50; Nicholas Magallanes, 20; Ernest Morales, 42; Angel Rodriguez, 23; Eric Rodriguez, 25 Method: Post oak; offset smoker Pro tip: The indoor space can be dark and crowded, so opt for one of the plentiful picnic tables on the covered patio. Long known as a highlight of [Fort Worth’s barbecue scene](https://www.texasmonthly.com/bbq/best-barbecue-fort-worth-area/)—it was number ten on our 2021 list—Panther City got an extra feather in its cap with recognition in the Michelin Guide last year, so show up early and anticipate a line. Helmed by friends Chris Magallanes and Ernest Morales, the joint [continues to serve up classics](https://www.texasmonthly.com/bbq/fort-worth-bbq-company-review/), including pork ribs with the perfect hint of sweetness. You can’t stop here without ordering the ever-popular pork belly burnt ends, which also come stuffed into bacon-wrapped jalapeños with cream cheese. Other menu highlights include the brisket elote and the weekends-only brisket guisada, served with fresh flour tortillas. The Nutter Butter cheesecake pudding is as rich as it sounds and a great way to round out your feast. 201 E. Hattie; 682-250-4464. Wed–Sun 11–8. #### Harker Heights ## Rossler’s Blue Cord Barbecue Opened: 2021 Pitmasters: Kristen Rossler, 34; Steven Rossler, 43 Method: Post oak; offset smoker Pro tip: Catering gigs regularly take the Rosslers out of town, so check social media before you visit to make sure the joint is open. After spending two decades as an infantryman in the U.S. Army—service that included combat deployments to Iraq and Afghanistan—Steven Rossler, along with his wife, Kristen, opened this food trailer about ten miles southeast of Fort Cavazos. The [shift to civilian life was difficult for Steven](https://www.texasmonthly.com/bbq/rosslers-blue-cord-barbecue-harker-heights/), but barbecue gave him somewhere to direct his intense focus. The brisket, with its crisp, flavorful crust and fat rendered to perfection, speaks for itself, and sides such as the elote pasta salad and the collard greens stand out among the pack. Kristen, Steven says, is the backbone of the business. She’s also the brains behind the spiced banana pudding. 300 Morgan; 254-345-2313. Wed 11–2, Thur 11–4. #### Houston ## Brisket & Rice Opened: 2022 Pitmasters: Hong Tran, 44; Phong Tran, 46 Method: Post oak; offset smoker Pro tip: The joint will soon be moving to a location a few miles away that will enable it to offer more parking, a covered patio, and—best of all—extra barbecue. There’s something about seeing pitmasters pull trays of meat from two roaring five-hundred-gallon offset smokers just before a joint opens that makes you feel like you’re in good hands. Brisket & Rice, a small space butting up against a gas station in northwest Houston, [delivers this kind of comfort](https://www.texasmonthly.com/bbq/brisket-and-rice/). When you walk in, it feels even homier, as members of the Tran family take orders at the counter. Brothers Hong and Phong are the pitmasters and co-owners. Brisket lovers get double the fun when they opt to top the barbecue fried rice, packed with chunks of brisket and Chinese sausage, with two peppery slices of tender brisket. Sides such as sweet cranberry-almond slaw and street corn are classics, but the Trans show off their Vietnamese heritage with the Poor Man’s Macaroni (their take on the traditional nui xào bò), pasta stir-fried with bacon and a ketchup-based sauce that adds a touch of sweetness. The sleeper hits of our meal, though, were the juicy, lightly glazed, mahogany-colored chicken quarter and the house and jalapeño sausages, which are practically Lockhartian with their flavorful coarse-ground beef packed loosely into taut casings. 13111 FM 529; 713-936-9575. Tue–Sun 11–7 or sold out. ![]() Pitmaster Grant Pinkerton pours sauce over pork ribs, at Pinkerton's.Photograph by Bethany Ellen Ochs ## Pinkerton’s Barbecue Opened: 2016 Pitmaster: Grant Pinkerton, 36 Method: Mesquite and post oak; offset smoker Pro tip: If Houston’s a little too far, the San Antonio location is just as good. The [line at Pinkerton’s](https://www.texasmonthly.com/bbq/pinkertons-barbecue-2017/) is designed to heighten the anticipation: The menu is posted on brown butcher paper just inside the door, and the staff members take your orders for sides and desserts before you even get a peek at the cutting block. Try the jambalaya, which has bits of duck and smoked sausage folded into the heavily seasoned rice mixture, and the “baller style” version of the bacon-heavy mac and cheese, featuring chopped brisket on top. Once you inch over to the counter, where the meats are on full display, embrace the sweetness and ask staff to brush the “candy paint” sauce on the tender pork ribs. The smoked turkey is great, but for a change of pace, try the saucy boneless, skinless chicken thighs, which are a rarity in Texas barbecue. 1504 Airline; 713-802-2000. Tue–Sun 11–9. ![]() Advertisement #### Lexington ## Snow’s BBQ Opened: 2003 Pitmasters: Kerry Bexley, 58; Clay Cowgill, 43; Tootsie Tomanetz, 90 Method: Post oak; offset smoker and direct-heat pit Pro tip: Bring a folding chair—people start to line up on Friday night ahead of the Saturday-only service. Get to Snow’s early. Like, really early. On a recent visit, the line was about fifty people deep by 4:45 a.m. on the one day a week Snow’s is open. It’s always a good time visiting the joint that has previously ranked ninth (2021), second (2013), and first (2008 and 2017) on our list. You’ll share drinks and conversation with travelers from as far as Scotland and Brazil. You might even win a Yeti cooler in a raffle organized by owner Kerry Bexley. But most important, the pilgrimage to Lexington is about experiencing the craft of Tootsie Tomanetz, the [ninety-year-old matriarch of Texas barbecue](https://www.texasmonthly.com/food/meet-legendary-snows-bbq-pitmaster-tootsie-tomanetz/). When you finally make it into the building, order the classics: smoke-kissed brisket, meaty spareribs, and pork steaks—a Snow’s specialty. Don’t forget to snap a picture with Tootsie before you go. 516 Main; 979-773-4640. Sat 8–sold out. #### Lockhart ## Barbs B Q Opened: 2023 Pitmaster: Chuck Charnichart, 26 Method: Post oak; offset smoker Pro tip: Bring a few friends and order the \$150 Full House, which is a generous sampler of four meats and all the sides and desserts. And add a lamp chop, if they haven’t sold out. Before you even take a bite, you can tell that Barbs B Q is [bringing a new kind of energy](https://www.texasmonthly.com/bbq/barbs-b-q-lockhart/) to the Lockhart scene. Instead of smoke-blackened walls, you’ll find pink accents and cartoon-related decor. After opening two years ago, Barbs quickly earned praise from the likes of Bon Appétit, The New York Times, and Michelin. Because the joint’s so hyped and open so few hours, expect to spend time waiting in line in the charming downtown square. Pitmaster Chuck Charnichart brings her Brownsville roots to the menu, giving traditional meats a bit of kick. The ribs are serrano glazed, and the staff will zest fresh limes over them as they’re plated at the counter. The sausage is fajita flavored—Barbs B Q describes it as a “more Mexican-style jalapeño cheddar.” And don’t forget to order a side of the comforting green spaghetti—noodles drenched in a creamy poblano sauce. 102 E. Market; no phone. Sat & Sun 11–sold out. #### Longview ## Sunbird Barbecue Opened: 2021 Pitmasters: Bryan Bingham, 37; Kimmy Bingham, 40; David Segovia, 57 Method: Mesquite and oak; offset smoker Pro tip: Be in line by 11 a.m., and look out for rotating side and sausage specials. The team at Sunbird got its start at the East Texas chain Bodacious Bar-B-Q before [opening its own trailer in Longview](https://www.texasmonthly.com/bbq/bodacious-bryan-bingham-starts-sunbird-barbecue/). After a couple of hard years roving the Piney Woods (including a short stint in Shreveport, Louisiana) in search of a permanent home, Sunbird now serves a dedicated lunch crowd from a [dining room just north of downtown](https://www.texasmonthly.com/bbq/sunbird-barbecue-finds-permanent-home-longview/). Try the pulled pork in a taco with the fresh and spicy salsa verde, and order a side of the creamy street corn or the mac and cheese. After our first bites of the brisket—well rendered, with a perfect bark—and the tender ribs, we vowed we’d follow Sunbird across state lines again if we had to. 415 N. High; 903-399-6562. Wed–Sat 11–3 or sold out. ![]() A full spread from B4 Barbeque, including Meat Candy, elote, and Texas Twinkies.Photograph by Daniel Vaughn #### Mabank ## B4 Barbeque Opened: 2021 Pitmaster: Nolan Belcher, 37 Method: Post oak, pecan, and hickory; offset smoker Pro tip: Boba tea and boba smoothies, which may be the most unique beverage accompaniments we’ve seen at a barbecue joint, are available in several flavors. There are few barbecue places that make it this easy to try [all the highlights](https://www.texasmonthly.com/bbq/b4-barbeque-boba-mabank/) in one order. For the low, low price of \$70, this joint’s Belly Buster allows you to enjoy basics such as house-made sausage, juicy turkey breast, smoky brisket, and ribs that are thick yet tender and savory yet sweet. You’ll also get the pork belly burnt ends, which B4 dubs Meat Candy thanks to the glaze and a sugary crumble garnish. After all that meat, dig into well-seasoned sides such as the ultrarich brisket mac and cheese and the elote, garnished with cotija, red and green salsas, fresh jalapeños, cilantro, and a lime wedge. 1100 N. Third; 903-910-5272. Wed–Sat 11–sold out. #### Midland ## The Half Acre Opened: 2019 Pitmaster: Aaron Lesley, 49 Method: Post oak; offset and wood-fired rotisserie smokers Pro tip: Don’t hesitate to order the well-priced four-meat platter. John Scharbauer, the owner of this modern, tidy joint, [comes from a long line of cattle raisers](https://www.texasmonthly.com/bbq/half-acre-serves-bbq-from-ranch-next-door/): The family ranch was launched when there were only 38 states in the union. Given his connection to meat, it’s no surprise that his brisket drips with flavor. But don’t sleep on the pork ribs, dusted with granules of brown sugar, or the moist turkey. If you have any questions, a cheerful employee hangs around the main dining room to attend to your every need, be it for fresh silverware, sweet-tea refills, or intel on the smoking techniques. Did the Half Acre just invent the barbecue concierge? Perhaps. 1101 Washita Ct; 432-218-7735. Tue–Sat 11–8. #### Montgomery ## Bar-A-BBQ Opened: 2018 Pitmasters: Caleb Abercrombie, 26; Cooper Abercrombie, 30; Shelby Abercrombie, 31 Method: Post oak; offset and wood-fired rotisserie smokers Pro tip: Breakfast is available Saturdays from 8 a.m. to 10:30 a.m. After starting as a food trailer, Bar-A-BBQ reached its full potential when it [moved into a converted house](https://www.texasmonthly.com/bbq/bar-a-bbq-montgomery-review/) two years ago. The briskets are cold-smoked overnight, so expect a punch of oak flavor, which is tamer on the perfectly cooked beef ribs (Saturday only). The pitmasters take particular pride in producing smoked sausages with vibrant flavors. And don’t bother resisting the sweet mahogany bark of the spareribs or the golden layer of cheese baked onto the mac and cheese. The moist slabs of buttery cornbread are great, but every one of them should aspire to become dessert in the form of the decadent chocolate cornbread pudding. 21149 Eva; 832-207-7732. Tue–Fri 10:45–6, Sat 8–6, Sun 10:45–4:30. ## Jennings & Co. BBQ Opened: 2021 Pitmasters: Gary Jennings, 62; Josh Jennings, 26 Method: Post oak; offset smoker Pro tip: Buy the same meat the pitmasters use at Mariel’s meat market next door. Gary Jennings and his son Josh [serve mouthwatering barbecue](https://www.texasmonthly.com/bbq/jennings-and-co-bbq-montgomery/) on the weekends from their trailer, located next to a Sunoco gas station on a lawn with covered picnic tables shaded by pines and oaks. Nothing is ho-hum here: The brisket is consistently smoked to perfection and is seasoned with salt, pepper, garlic, and Lawry’s Seasoned Salt, a not-so-secret flavor booster popular among many joints on this list. Even lowly cabbage is transformed into a must-have side after being cooked in bacon fat and mixed with onions, jalapeños, tomatoes, and bits of bacon. And don’t miss the sweet corn soufflé. 16050 Walden Rd; 936-333-4873. Sat & Sun 11–7. ![]() [Taste the Rainbow](https://www.texasmonthly.com/bbq/texas-barbecue-sauces/) Though a sweet, tomato-based sauce—often seasoned with cumin and chili powder—is traditional in Texas, greener, browner, and yellower pastures beckon. Here’s a sampling of vibrant options from around the state. [Read More](https://www.texasmonthly.com/bbq/texas-barbecue-sauces/) ![]() Pitmaster Brendyn Todd.Photograph by Daniel Vaughn #### Nacogdoches ## Brendyn’s BBQ Opened: 2018 Pitmasters: Leanne Perkins, 27; Matthew Sorenson, 36; Brendyn Todd, 34 Method: Oak; reverse-flow smoker Pro tip: The jalapeño creamed corn, which blends cream cheese, pickled jalapeños, and jalapeño juice, is tart with a hint of spice and unlike the traditional, sweet version—in a good way. Brendyn’s BBQ was just fine when it first opened, as a trailer, in 2018, and better than average after it moved into a storefront, in 2020. But recent visits to this little East Texas joint [left us far more impressed](https://www.texasmonthly.com/bbq/brendyns-bbq-nacogdoches-review/) with the quality and consistency of all the smoked meats. The brisket has a rub that consists of at least 50 percent coffee grounds, which sounds like a gimmick, but the flavor it imparts blows away other coffee-rubbed briskets. The savory pork ribs get a shine from mayonnaise in the glaze, and the coarse-ground sausage is house-made. Pitmaster Brendyn Todd even found a way to make pulled pork exciting, in the Pig Apple sandwich, which features slaw and a few thin slices of crisp, tart green apple. 601 E. Main; 936-585-1030. Tue–Sat 11–7. #### Olton ## Rejino Barbeque Opened: 2017 Pitmaster: Aaron Rejino, 35 Method: Mesquite and post oak; offset smoker Pro tip: Grab a tea or a cream-and-syrup-laced “dirty” soda for the road from the drink stand. About an hour north of Lubbock, the smell of oak hits you as soon as you enter the Rejino Barbeque parking lot, and you know you’re in for a treat. The smoked jalapeño poppers sell out quickly, so plan to either arrive early, call ahead, or order online to ensure you get one to go alongside the Texas Trinity platter. The [quality of the brisket](https://www.texasmonthly.com/bbq/rejino-barbeque-2018/) is reminiscent of what you might find in bigger cities, the ribs are beautiful, and the house-made jalapeño-cheese sausage pops with spice. Get the banana pudding. You can thank us later. Since opening in a permanent building two years ago, Rejino has operated a market next door that provides fresh food as well as baked goods. 609 Seventh; 806-285-3072. Tue–Sat 11–sold out. ![]() #### Pilot Point ## Yearby’s Barbecue & Waterice Opened: 2021 Pitmasters: CJ Henley, 34; Sabrina Henley, 34 Method: Oak; offset smoker Pro tip: The water ice— a frozen mixture of ice, fruit, and fruit flavoring—is perfectly welcome in the North Texas heat. Cultures combine at this [halal joint](https://www.texasmonthly.com/bbq/yearbys-halal-barbecue-pilot-point/) specializing in Texas-style barbecue as well as the Philadelphia-style iced treat in its name. The menu is simple and approachable, with [beef and chicken taking center stage](https://www.texasmonthly.com/bbq/new-yearbys-barbecue-pilot-point/) as the smoked meats. The brisket can anchor a tray all on its own, but you’re missing out if you don’t order a fall-off-the-bone beef rib (weekends only). Smoking the meat loaf gives that classic a new dimension. The coarsely whipped potato salad is one of a handful of sides and has a texture that’s more like a creamy dip. 209 S. Washington; 469-894-7034. Fri–Sun 11–3. #### San Antonio ## 2M Smokehouse Opened: 2016 Pitmaster: Esaul Ramos, 40 Method: Post oak; offset smoker Pro tip: Try a new cut of beef with the tri-tip special every Saturday and Sunday. This joint is [at once classic and distinctive](https://www.texasmonthly.com/bbq/tex-mex-bbq-make-perfect-couple/), serving some of the state’s most delectable smoked brisket alongside offerings that reflect pitmaster Esaul Ramos’s Mexican American roots: savory street corn, spicy pickled nopales, warm flour tortillas, mac and cheese topped with chicharrones, succulent pork sausage stuffed with serranos and Oaxaca cheese, and tres leches cake [baked by Ramos’s wife, Grecia](https://www.texasmonthly.com/bbq/grecia-ramos-desserts-2m-smokehouse/). Tender beef-cheek barbacoa is served on the first Sunday of each month. Local fans—along with discerning pilgrims arriving by Uber from the airport—line up long before the door opens, and the brisket often runs out within two or three hours. 2731 S. WW White Rd; 210-885-9352. Thur–Sun, 11–4. ![]() Reese Bros Barbecue, in San Antonio.Photograph by Mackenzie Smith Kelley ## Reese Bros Barbecue Opened: 2022 Pitmasters: Gabe Perez, 23; Elliott Reese, 30; Nick Reese, 33 Method: Post oak; offset smoker Pro tip: Pair your meal with a festive frozen margarita. The costra taco at Reese Bros—a house-made flour tortilla topped with browned cheese, brisket suadero, salsa roja, fresh cilantro, and finely diced white onion—suggests [this ain’t your average Texas barbecue joint](https://www.texasmonthly.com/bbq/reese-bros-barbecue-san-antonio/). Sure, the smoky brisket is glossy with fat and the tender spareribs are impressive, but the menu items get more experimental from there. The house sausage is flavored like queso fundido, and the braised carnitas are best on a torta, whose structure barely survives the payload of pork plus pickled onions, guacamole, refried beans, and a velvety-smooth salsa doña. Dessert gets wilder, with piña colada cobbler adorned with whipped cream that’s frozen to better withstand the heat. 906 Hoefgen Ave; 512-925-9205. Thur–Sun 11–3. #### Sinton ## Butter’s BBQ Opened: 2017 Pitmasters: Robert Rodriguez, 28; Andrew “Butter” Soto, 33 Method: Post oak and mesquite; offset smoker Pro tip: The Texas Twinkie—a bacon-wrapped jalapeño stuffed with brisket and cream cheese—isn’t always on offer, but if it is, do yourself a favor and order two. Not long after debuting on our 2021 Top 50, this budding star of the smoky arts outgrew its modest open-air digs in Mathis and threw down stakes some twenty miles away, in Sinton. We’re happy to report that the addition of brick, mortar, plate glass, and air-conditioning has only enhanced [what earned that honor](https://www.texasmonthly.com/bbq/butters-bbq-2019/) for Rodriguez and Soto (Butter has been his nickname since he was a baby). Three days a week, flawlessly smoked USDA Prime brisket, near-perfect pork ribs, house-made 80:20 beef-pork sausage (the jalapeño-cheddar is among the best we’ve ever had), juicy smoked turkey, and occasional great big beef ribs abound. And on Sundays, so does the succulent smoked beef-cheek barbacoa, which comes with fresh-made tortillas, as barbacoa must. Don’t miss the buttery, tangy elote or the banana pudding. 713 E. Sinton; 361-587-3222. Fri & Sat 11–5:30 or sold out, Sun 9–3:30 or sold out. #### Spring ## CorkScrew BBQ Opened: 2011 Pitmaster: Will Buckman, 46 Method: Red oak; wood-fired rotisserie smoker Pro tip: Don’t pass on the cobbler, regardless of the filling, which is typically apple or peach. CorkScrew [has come a long way](https://www.texasmonthly.com/bbq/road-bbq-snob-corkscrew-bbq/) from its humble food trailer beginnings fourteen years ago. Now it’s one of the four American-style barbecue joints in the world (all of them in Texas) that boast a Michelin star. But that hasn’t changed how the joint does things, except, perhaps, by having taught it how to manage even longer lines. The wait is worth it (if you’re stuck there for a while, you can scribble or play tic-tac-toe on the kindly provided chalkboard along the dining room wall). Get a bit of everything, but add more of the pulled pork to your tray—it’s sweet at the front of your tongue and just spicy enough at the back. And note the bark flecked with red pepper flakes on the pork ribs. 26608 Keith; 281-330-2178. Wed–Sat 11–sold out. ## Rosemeyer Bar-B-Q Opened: 2021 Pitmasters: Ben Maxwell, 32; Jordan Rosemeyer, 32 Method: Post oak; offset and rotisserie smokers Pro tip: Try the bowl of loaded fideo, savory, thin noodles that can be topped with brisket or pulled pork. On a small strip of land along raucous Grand Parkway, a rambling collection of trailers and picnic tables sets the stage for some of [the Houston area’s most creative roadside barbecue](https://www.texasmonthly.com/bbq/rosemeyer-bar-b-q-spring/). Childhood friends Jordan Rosemeyer and Ben Maxwell got hooked on smoking meat while attending Sam Houston State University, in Huntsville, and went pro on a shoestring budget and a prayer. The brisket, pork ribs, and house-made sausage are sure bets, but the real magic is on the specials menu, with items such as ostrich steak, bacon-wrapped shrimp, and grilled oysters Rockefeller. Cool it down with house-made ice cream in rotating flavors like peaches and cream and coconut cream pie. 2111 Riley Fuzzel Rd; 281-205-0625. Thur–Sat 11–sold out. Advertisement #### Sulphur Springs ## Slaughter’s BBQ Opened: 2017 Pitmasters: Norris “Moose” English, 25; Steve Harris, 57; David Slaughter, 43 Method: Oak; offset smoker Pro tip: Go for the weekends-only brisket boudin and mesquite-grilled pork chops. In 2023 David Slaughter upgraded from a trailer in a feed-store parking lot to a permanent building, which will help him handle whatever crowds this list sends his way. Elite [barbecue is sparse](https://www.texasmonthly.com/bbq/slaughters-bbq-oasis/) in this corner of northeast Texas, so the joint may soon be feeding an entire region. Flavors are bold but balanced in the smoky sausage, sweet ribs, and strongly peppery brisket and turkey. Spicy, blackened brussels sprouts stand out among a solid roster of other sides, including beans, slaw, and mac and cheese. But the most innovative menu item might be the \$2 bag of ice, so you can load up on leftovers for the drive home. 107 Magnolia; 903-558-1298. Wed–Sun 11–3 or sold out. ![]() Louie Mueller Barbecue, in Taylor.Photograph by Daniel Vaughn #### Taylor ## Louie Mueller Barbecue Opened: 1949 Pitmaster: Wayne Mueller, 59 Method: Post oak; offset smoker Pro tip: Don’t be afraid to apply the soupy tomato-and-onion barbecue sauce liberally. When Texas Monthly first wrote about Louie Mueller Barbecue, in the third-ever issue of the magazine, in 1973, we declared that it probably served “the best all-around barbecue dinner in Texas.” To provide an even deeper sense of the history: One of its original pitmasters, [Fred Fountaine](https://www.texasmonthly.com/bbq/the-most-famous-pitmaster-youve-probably-never-heard-of/), was among the first ever to wrap brisket in butcher paper, a standard practice today. Now operated by Louie’s grandson, Wayne Mueller, [the joint has never been better](https://www.texasmonthly.com/bbq/the-epiphany-bite-louie-mueller-barbecue/). The brisket is still exceptional, as are the hulking beef rib and the sausage that snaps just so. If there’s anywhere that represents the platonic ideal of Texas barbecue, this is it. 206 W. Second; 512-352-6206. Wed–Fri 11–7:30, Sat 11–4. #### Weslaco ## Teddy’s Barbecue Opened: 2019 Pitmasters: Jaime Fuentes, 34; Jesse Garcia, 27; Joel Garcia, 34; Joshua Guerrero, 34; Gibran Loera, 36 Method: Oak; offset smoker and direct heat Pro tip: No need for white bread here—ask for tortillas made by Ana Maria, the Garcia brothers’ mom, using rendered beef tallow. Joel Garcia honed his skills under legendary pitmasters in Austin before opening Teddy’s Barbecue [with his brother Jesse in their hometown](https://www.texasmonthly.com/bbq/teddys-barbecue-chicharron-en-salsa/). Their perfectly rendered brisket with crunchy bark, toothsome glazed pork ribs, and well-spiced pork-and-beef sausage are all Central Texas hallmarks. They also bring their Rio Grande Valley twists like silky tender beef-cheek barbacoa on the weekends and tart Rio Red grapefruit pies when the season is right. The smoke you smell in the parking lot may be from the juicy half chickens and pork steaks dripping fat onto coals in the direct-heat cooker. 2807 N. Texas Blvd; 956-532-6124. Thur & Fri 11–8, Sat 9–8, Sun 9–4. #### Woodway ## Helberg Barbecue Opened: 2018 Pitmasters: Candace Daniels, 33; Phillip Helberg, 30; Daniel Rodriguez, 28; Ashton Vining, 22 Method: Post oak; offset and rotisserie smokers Pro tip: Check the calendar on the website for specials, such as the shrimp po’boy. When a fire destroyed their restaurant in late 2023, Phillip and Yvette Helberg could have packed up their business and moved on. Instead, the married couple doubled down, serving out of a food trailer off Texas Highway 6 just west of Waco while they built their new digs, which opened in March. The pork steak, which is marinated overnight in a citrus-and-spice blend, [steals the show](https://www.texasmonthly.com/bbq/citrus-pork-steak-helberg-barbecue/), but each cut, from the traditional brisket to the pesto-stuffed turkey, is expertly smoked. The street corn topped with cotija is a house-favorite side, but don’t sleep on the cheddar mac and cheese adorned with crispy onions. Top it all off with the family-recipe banana pudding. 7809 N. Texas Hwy 6; 254-294-9995. Wed & Thur 11–7, Fri & Sat 11–8, Sun 10–3. ![]() [The Next 50](https://www.texasmonthly.com/bbq/best-texas-bbq-honorable-mentions/) Coming up with the main list was hard. Squeezing in only 50 additional great joints was just as challenging. [Read More](https://www.texasmonthly.com/bbq/best-texas-bbq-honorable-mentions/) Advertisement #### Go for Seconds Texas Monthly publishes barbecue news, reviews, profiles, and more all year round. Here’s just a sampling of in-depth stories we offer. [![My Hunt for the Oldest BBQ Joint in Texas Led Me to Kreuz Market]()My Hunt for the Oldest BBQ Joint in Texas Led Me to Kreuz MarketBy Daniel Vaughn](https://www.texasmonthly.com/bbq/kreuz-market-lockhart-history/) [![The United States of Texas Barbecue]()The United States of Texas BarbecueBy Daniel Vaughn](https://www.texasmonthly.com/bbq/the-united-states-of-texas-barbecue/) [![Behind the Scenes of Texas Monthly’s Top 50 Barbecue List]()Behind the Scenes of Texas Monthly’s Top 50 Barbecue ListBy Katy Vine, Daniel Vaughn, Kimya Kavehkar and Anna Walsh](https://www.texasmonthly.com/podcast/tm-out-loud-2025-bbq-top-50/) #### Still not enough ’cue? Join the TM BBQ Club for exclusive barbecue content, event perks, monthly discounts, and more. 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Readable Markdown	## As Texas Barbecue gets better and better, the task of choosing the very best gets harder and harder. It’s a nice problem to have. by Daniel Vaughn Photographs by Brittany Conerly ### Is there such a thing as too much good barbecue? If you’re trying to put together Texas Monthly’s list of the fifty best barbecue joints in the state, the answer is yes. Every four years or so, this magazine’s barbecue team fans out across Texas to sample the wares at hundreds of establishments, seeking to distinguish among the great, the good, the bad, and the wretched. In past years, those efforts yielded a reasonable number of joints worthy of inclusion on our list. More than fifty, for sure, but not that many more than fifty. In [2013](https://www.texasmonthly.com/eat-my-words/the-list-the-top-50-barbecue-joints/), [2017](https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/), and [2021](https://www.texasmonthly.com/interactive/top-50-bbq-2021/), there were as many as a couple of dozen that we had to think hard about before relegating to the runners-up roster. Tough choices, yes, but it takes tough judges to evaluate tender brisket. This past January, though, when I opened my Top 50 spreadsheet, I found myself staring at 120 solid contenders. One hundred and twenty! This was, as they say, shocking but not surprising. Ever since Franklin Barbecue opened, in 2009, Texas barbecue has undergone a radical transformation. First-rate brisket, once a rarity that required a lengthy search, has become commonplace. Sausage, which even some of the best joints once outsourced, is now made—and made well—at most places of note. Texas barbecue has gotten so much better since our 2013 list (the first I had a hand in) that only 7 of the joints from that Top 50 made it onto this one. ### How We Did It To compile the list, our taste testers drove thousands of miles across the state in late 2024. The most promising candidates were revisited by barbecue editor Daniel Vaughn to determine final placements. Visits were not announced in advance, and Texas Monthly paid for all the food—including brisket at those crazy prices. As I gazed at that spreadsheet, I wondered for a moment if it was time for Texas Monthly to transform its Top 50 franchise into a top 100 list. And though that’s a defensible proposal for future discussion, for now we’ve decided to stick with tradition. And so, in January and February, my expense reports ballooned as I revisited (and sometimes re-revisited) more than 100 joints. Eating barbecue for a living is good work if you can get it, but I’ll admit that at moments it was tedious and exhausting to parse the often minute differences among so many meals. Tedious and exhausting but also thrilling and energizing. Doing so much eating, reeating, and re-reeating reminded me why I love my job. In just those two months, I encountered more barbecue mastery than most people experience in a lifetime. “This is the best \_\_ I’ve ever tasted,” I found myself repeatedly saying. And that blank could have been filled by an exquisitely executed old standard like brisket or a pork rib or by new additions to the scene like brisket fried rice, smoked koobideh sausage, and jerk chicken. Lamb, which was a Texas barbecue staple in centuries past, has even made a resurgence. And if the handful of beef cheeks I enjoyed this year is a sign of things to come, brisket might be an afterthought when the 2029 or 2033 list rolls around. Well, maybe not. If Texans are willing to pay up to \$40 a pound for it—and many are—then it’s safe to say brisket isn’t going anywhere anytime soon, except down our gullets. And that’s how it should be. Texas is a big enough place for first-rate traditional barbecue and first-rate innovative barbecue alike. And there’s plenty of both to go around, as you’ll learn in toothsome detail as you scroll through. Enjoy! We sure did. ## The Top Ten No. 10 ## Evie Mae’s Pit Barbeque Wolfforth Opened:2015 Pitmasters:Chris Mendiola, 29; Brandon Miller, 32; Arnis Robbins, 41; Joe Rodriguez, 31 Method:Oak; reverse-flow and wood-fired rotisserie smokers Pro tip:Join the mailing list to be alerted to the joint’s prime rib dinners. For the past decade, the dynamic couple of Arnis and Mallory Robbins have made Evie Mae’s [a staple of West Texas barbecue](https://www.texasmonthly.com/bbq/flat-top-brisket/) and a worthy destination for diehards willing to travel beyond the Texas Triangle of Houston, Dallas–Fort Worth, and San Antonio. If you see a long line, don’t be intimidated. It moves quickly. The beef ribs, available Friday through Sunday, sell out fast, but you can depend on the smoky, juicy brisket any day—and it’s better than it’s ever been. If you ask the meat cutter nicely, you might even get some of the irresistible burnt ends. The tender, flavorful, and balanced St. Louis–cut pork ribs could go up against any ribs in the state. If you’re a links connoisseur, the green chile–cheese and the German are musts. Their taste, grind, and snap check all the boxes. For sides, the green chile–cheese grits and savory house-made cornbread complement any order. (Most of the baked goods, including the cornbread, are gluten-free.) The extensive dessert selection can cause indecisiveness, though a slice of the peanut butter pie, featuring a layer of salted dark chocolate ganache and a buttery graham cracker crust, is a showstopper. Pay attention to posts on social media about specials: The chopped rib sandwich, smoked burger, and sloppy chopped beef sandwich are great changes of pace. 217 U.S. 62; 806-782-2281. Tue–Sun 11–sold out. No. 9 ## Truth Barbeque Houston Opened:2015 Pitmasters:Leonard Botello IV, 36; Reid Carson, 34; Will Jackson, 23; Cesar Lopez, 54; Edward Montoya, 39 Method:Post oak; offset smoker and direct-heat pit Pro tip:Get the tea-brined smoked-and-fried pork chop with pepper relish Friday through Sunday. Lest you think Texas barbecue fans have become jaded, with so many near-perfect expressions of the form, just know that when Truth opened its doors on a recent Friday at 11 a.m., literal cheers erupted from the line. Before then, we’d had our appetites whetted by peering through the kitchen windows as staff trimmed briskets and hearing hype man Jerry Hamilton give us countdown updates. Once we made our way to the counter, the fun really began as we watched the cutters slicing steaming, bark-encrusted, salt-and-pepper-laden briskets. But don’t get too distracted, because you’ll eventually need to turn your attention to the lightly glazed spareribs, chili powder–forward links of spicy pepper jack sausage dripping with juice, and brisket boudin in a gossamer casing that shows off every grain of rice. While we adored the fried-onion-topped tater tot casserole, we were grateful for the variety of greens on the sides menu. We wolfed down the garlicky kale Caesar and the sweet-glazed roasted brussels sprouts. (Fiber is deeply underrated in the barbecue world.) The stylish interior is large and open, with a full bar anchoring one corner and leather chairs making for a comfortable dining experience. The dessert counter beckons with three-layer cakes in various flavors, from coconut to banana caramel—but there’s a good reason why [the triple chocolate](https://www.texasmonthly.com/recipe/chocolate-layer-cake-truth-barbecue/) is always discussed. Rich, luscious, and bittersweet, it’ll have you ordering another slice to go. 110 S. Heights Blvd; 832-835-0001. Tue–Sun 11–sold out, dinner Tue–Sat 5–sold out. No. 8 ## LaVaca BBQ Port Lavaca Opened:2019 Pitmaster:Kelli Nevarez, 33 Method:Post oak; offset smoker Pro tip:Don’t forget to claim your complimentary cup of Blue Bell ice cream. The first thing visitors notice at this Gulf Coast mecca of smoked meats is the near-life-size turquoise-hued cow statue standing proudly in front of the converted gas station. It’s an irresistible photo op that hints at the memorable experience awaiting inside. Husband-and-wife founders Lupe and Christine Nevarez infuse their barbecue with Tex-Mex touches on a menu that features stellar brisket (of course), pork ribs mopped with a slightly sweet Big Red sauce, and house-made sausage (get the serrano-and-cheese link). Sides include a soulful creamed corn saturated with pureed fresh jalapeños. Don’t miss the barbecue gumbo, made with an earthy dark roux and loaded with chunks of brisket, coins of sausage, and turkey. There’s a selection of tacos, with fillings such as smoked pork belly and brisket. And [the smoked tamales have a fan base](https://www.texasmonthly.com/bbq/lavaca-bbq-2020/) all their own. A more recent addition is the Cochinito, a pork steak that’s cooked over direct heat, covered with pickled red onions and pico de gallo, and served with a stack of epic blue corn tortillas. Smoked cheesecake topped with crispy pork belly sprinkles and a bourbon-maple syrup is just one of the stellar desserts. Daughter Kelli Nevarez took over pitmaster duties in 2020 and has achieved what many LaVaca fans might once have thought impossible: taking this establishment’s world-class barbecue and hospitality to dazzling new heights. 532 N. Virginia; 361-894-2333. Thur & Fri 11–2, Sat 11–6:30. No. 7 ## Dayne’s Craft Barbecue Aledo Opened:2018 Pitmasters:Thomas Loven, 30; Dayne Weaver, 38 Method:Post oak; offset smoker Pro tip:Breakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday. From a backyard operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver [have been serving superlative barbecue](https://www.texasmonthly.com/bbq/daynes-craft-barbecue-2020/) in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The \$95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite. 100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30–4. No. 6 ## InterStellar BBQ Austin Opened:2019 Pitmaster:John Bates, 50 Method:Post oak; offset smoker Pro tip:Don’t overlook the superb pimento cheese with green onions and a hint of sriracha. InterStellar’s unassuming location—it’s tucked away in a beige strip mall—does little justice to [the smoky artistry inside](https://www.texasmonthly.com/bbq/polish-sausage-interstellar-bbq/). Bite after bite stuns one into a euphoric state . . . or maybe that’s just the meat sweats. Pit boss John Bates is measuredly ambitious with his creations—take the peach-tea-glazed pork belly burnt ends, for example. The glaze isn’t too sweet, with the tea flavor taking center stage, and the soft texture of the meat is flawless. The Frito-pie sausage is another stroke of genius, as is the beef short rib served with an herbaceous chimichurri that cuts the fat nicely. The smoked Tipsy Turkey may be nontraditionally basted with locally brewed Live Oak HefeWeizen, but Bates shows a strong knowledge of the roots of Texas barbecue in his veneration of time-honored sausage recipes and dedication to bringing lamb back into the smoked-meat fold. The sides also warrant fawning—take, for example, the decadent smoked scalloped potatoes, the enchanting cheese grits with chorizo and chiles, and the freshly tossed jalapeño slaw. The brisket needs no adornment, but try it with avocado salsa and cotija in a house-made flour tortilla anyway. Bates and his team continue to shoot for the stars with a menu that changes seasonally, and we’re looking forward to continually being surprised. 12233 Ranch Rd 620 N.; 512-382-6248. Wed–Sun 11–4. No. 5 ## GW’s BBQ San Juan Opened:2020 Pitmaster:George Watts III, 31 Method:Post oak; offset smoker Pro tip:The double-patty cheeseburger, inspired by a scene from the restaurant-set horror-comedy film The Menu, is phenomenal. GW’s BBQ routinely has a full parking lot and plenty of customers waiting outside the door before it opens. They come for [the best smoked brisket in the Valley](https://www.texasmonthly.com/bbq/gws-bbq-rio-grande-valley/), tender spareribs that balance a salty rub with a sweet glaze, and masterfully crafted sausages. And that’s just the regular menu. GW’s changes its specials every quarter. During our visits, we enjoyed juicy pork steak, beef-rib ramen, and smoked Cantonese char siu duck. In that last one, the glaze caramelizes around the silky meat, which features a red smoke ring. We knew the Sundays-only fried chicken was spectacular, but even more pleasantly surprising was the crunchy chicken-fried brisket, topped with red-eye gravy and sporting a cayenne kick. A smoked lengua (beef tongue) torta with fresh avocado and fried queso fresco on a warm roll is the kind of barbecue sandwich the Valley needs. Sides of tater tot casserole and creamy mac and cheese are pure comfort, while the pillowy yet crisp fries show off the kitchen’s skills. The simple peach cobbler with house-made ice cream and the root beer–lemon chess pie in a flaky house-made crust are worthy to be served alongside this joint’s astoundingly good barbecue. 107 N. Nebraska Ave; 956-601-0056. Wed–Sun 11–4. No. 4 ## Redbird BBQ Port Neches Opened:2023 Pitmasters:Drew Barnett, 35; Amir Jalali, 32 Method:Post oak; offset smoker Pro tip:Take-out smoked burgers are available for lunch on Wednesdays and dinner on Fridays. Amir Jalali learned from the best when he worked in the Goldee’s Barbecue pit room. When it was time to go out on his own, he returned to his hometown of Port Neches, a small locale between Beaumont and Port Arthur. It didn’t take long before he was building trays with [some of the best barbecue in the state](https://www.texasmonthly.com/bbq/redbird-bbq/). If you like sweetness, try the tender, glazed pork ribs; on the other side of the flavor spectrum, glossy slices of wobbly brisket are pleasantly salty and smoky. The smoked koobideh sausage might be the most unusual link in this region known for its beef sausages. The Persian-inspired beef-and-onion mixture is flavored with saffron, mint, and turmeric. To bring it back home to southeast Texas, Jalali also adds some green onion before casing and smoking the sausage. Jalali’s father, Hamid Jalali, an Iranian immigrant, bakes pita to wrap each sausage in; the whole thing is topped with fresh Shirazi salad and a whipped sauce of yogurt and feta. It is truly singular in the Texas barbecue landscape. The sides are no afterthought, either. Heavily dressed Caesar slaw is topped with croutons made from leftover house-baked rolls. The fresh rolls are served with honey butter. The red beans and rice and the roasted-garlic potato salad are thoroughly satisfying, but the cheesy scalloped potatoes already have a spot in our sides Hall of Fame. 1104 Port Neches Ave; no phone. Thur–Sat 11–3. No. 3 ## Goldee’s Barbecue Fort Worth Opened:2020 Pitmasters:Jalen Heard, 30; Nupohn Inthanousay, 30; Lane Milne, 30 Method:Post oak; offset and wood-fired rotisserie smokers Pro tip:Avoid parking too close, otherwise you have to maneuver around the line when you leave. When a Group of twentysomethings [conquered the known barbecue world](https://www.texasmonthly.com/bbq/ribbees/), claiming the top spot on this list four years ago, we marveled that they were selling a mere fifteen briskets a day. We knew that smoked meats this spectacular should not remain a local secret. They have not. Ensuring a bite of the brisket now requires a protracted commitment. We’re pleased to report that the Goldee’s crew has not faltered as hungry hordes have descended upon this modest joint a half mile down a country road from the county landfill. The friendliness and efficiency of the service is impressive. On a beautiful morning last fall, we were tenth in line three hours before opening. The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade. The turkey is so juiced we thought about having it checked for performance enhancers. It was joined by perfectly rendered pork belly, lightly sauced pork ribs, and impressive sides of pork hash with rice and crunchy kale-and-cabbage slaw. Southeast Asian–inspired offerings, such as the Laotian sausage and the waterfall pork, are well worth the wait. And the Sundays-only bread pudding is so heavenly that God might skip church for it. A [training ground for other pitmasters](https://www.texasmonthly.com/bbq/how-goldees-barbecue-trained-great-new-texas-pitmasters/), Goldee’s has, in just a few short years, birthed a barbecue diaspora as notable as its brisket. Editor’s note: This article has been updated to reflect that Jonny White is no longer a pitmaster at Goldee’s. 4645 Dick Price Rd; no phone. Fri–Sun 11–3. No. 2 ## LeRoy and Lewis Barbecue Austin Opened:2017 Pitmasters:Evan LeRoy, 38; Cole Parkman, 26 Method:Post oak; offset and direct-heat smokers Pro tip:On Mondays, you can get the smoked cheeseburger for \$10. Order at the bar for no wait. Eight years after opening in a truck, LeRoy and Lewis has cemented itself as [a leader in the new Texas barbecue landscape](https://www.texasmonthly.com/bbq/barbecue-strategy-leroy-lewis-barbecue-coronavirus/). Its longtime menu favorites still linger in its newish restaurant, and for good reason: The signature beef cheeks are better than ever, the cauliflower burnt ends and miso-glazed smoked carrots are go-tos for vegetarians and nonvegetarians alike, and the thick smoked cheeseburger . . . well, it’s the top seller for a reason. The South Austin space accommodates larger crowds, with plentiful seating, additional ordering areas where you can go for drinks and small snacks, and space to line up inside. More important, though, the expanded kitchen and pit areas have allowed for new menu additions, including brisket served every day instead of just on weekends. On Saturdays, you can get a bacon rib (a sparerib with the pork belly still attached), which is as indulgent as it sounds. Smoked chicken-fried steak is a Thursday special. There’s usually a special sausage on offer, such as the Japanese currywurst, filled with beef, pork, and curry spices. The sides are inventive, and some could constitute meals all their own, including the Texas red chili Frito pie. The vinegar-dressed Grain-bow salad complements fattier dishes. The hog-fat cornbread, made with blue corn, is a bit of an underdog. And we can’t neglect the German chocolate cobbler with buttermilk ice cream—it’s gooey and rich, with the perfect amount of tartness. 5621 Emerald Forest Dr; 512-962-7805. Sun & Mon, Wed & Thur 11–9, Fri & Sat 11–10. No. 1 ## Burnt Bean Co. Seguin Opened:2020 Pitmasters:David Kirkland, 51; Ernest Servantes, 46 Method:Oak; offset and wood-fired rotisserie smokers Pro tip:One million words have been written about the bourbon peach cobbler taco dessert, and they all fail to capture how great it truly is. Tasting the complete barbecue menu at Burnt Bean Co. [requires planning an all-day Sunday affair](https://www.texasmonthly.com/bbq/burnt-bean-co-seguin/). Not because the line that spills down the sidewalk in Seguin’s main square moves at a laborious pace (expect efficient service), but because the menu encompasses every possible meal: breakfast, brunch, lunch, happy hour, supper . . . you get the idea. We started with breakfast. Most diners sipped bowls of menudo or savored brisket-stuffed croissant sandwiches dubbed Blue Octobers, but we chose tacos of barbacoa and carne guisada and a plate of brisket huevos rancheros. Each bite of the latter, with the sunny-side up eggs served on top, was improved by a piece of warm tortilla to dip into the dish. We went back to Burnt Bean for lunch, where the pork ribs were seasoned with the ideal combination of salt and pepper and the brisket had a deep, savory quality that combined the smoke with the comfort of a roast. The turkey slices were thick and moist, and the sausage snapped—you’ll actually hear it! The weekend-only beef-rib dishes stole the show, though. The first is a short rib that has nearly two pounds of smoky, crusted meat; the second is a pile of Korean beef back ribs that are sticky-sweet and spicy. The dining room’s exposed-brick walls feel like a modern take on the old smoke cathedrals of Central Texas. But other touches—high school football cheers written on the front windows, smokers on a sun-drenched patio, the shadow of the Guadalupe County courthouse—make Burnt Bean feel like a museum of small-town Texas, with barbecue perfection the main exhibit. 108 S. Austin; 830-609-7189. Thur–Sat 11–sold out; Sun 8–sold out. ## The Best of the Rest #### Go for Seconds Texas Monthly publishes barbecue news, reviews, profiles, and more all year round. Here’s just a sampling of in-depth stories we offer. #### Still not enough ’cue? Join the TM BBQ Club for exclusive barbecue content, event perks, monthly discounts, and more. #### Credits ###### Written By Daniel Vaughn ###### Loads of additional tasting, reporting, and writing by Josh Alvarez, Aisling Ayers, Will Bostwick, Lauren Castro, David Courtney, Megan Creydt, Juleanna Culilap, Troy Gearhart, Russell Gold, Dan Goodgame, Michael Hall, Michael Hardy, Jason Heid, Jimmy Ho, Kimya Kavehkar, Paul Knight, Joe Levin, Patrick Michels, Victoria Millner, Doyin Oyeniyi, José R. Ralat, J.C. Reid, Patricia Sharpe, Mike Snyder, and Katy Vine ###### Editing By Kimya Kavehkar and Jeff Salamon ###### Copy Editing By Marilyn Bailey and Lea Konczal ###### Fact-checking By Will Bostwick and Doyin Oyeniyi ###### Art production by Emily Kimbro, Victoria Millner, Kayla Miracle, Darice Chavira, Jenn Hair Tompkins, Juleanna Culilap, and Grace Davila ###### Illustrations by Super Freak ###### Lettering by Abraham Lule ###### Development by Tim Biery and Paul Cline
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