Miller’s Smokehouse sits right at the crossroads of old-school and new-school Texas barbecue. The restaurant—a sleekly renovated building—looks at first like just another iteration of trendy food-concept design, with its concrete floors and exposed ductwork. But Miller’s represents decades of slow growth. Its first briskets, in true Central Texas style, were cooked in a small smoker in the alley beside the family’s taxidermy shop, and the pies still come mostly from family recipes baked by the matriarch, “Momma” Miller, and her team. The meat, however, is the true testament to old-school barbecue cred. There are a handful of departures from the Texas trinity, but the brisket is the star, with a nice black crust that gives way to fat that’s been rendered almost to butter.
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Miller’s Smokehouse
Belton
Barbecue
$$
Stop at Miller's in Belton, TX on your Austin-Dallas journey for some of the best BBQ in the state.
Reviews
Miller’s Smokehouse
Dirk Miller knows his way around meat. He’s a deer processor, taxidermist, sausage maker and a master at the barbecue pit. Hidden a couple blocks down a side street in Belton you’ll find his small but expanding storefront. On the way there it’s hard to ignore the billboards
Breakfast Will Soon Be Brewing at Miller’s Smokehouse
Morning hours are a natural next step for the Belton Top 50 joint, which already roasts its own coffee beans.
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