You can’t go home and tell your friends that you came to Central Texas and never ate any barbecue. It would be like going to SXSW and not listening to any music. But there are so many briskets and so little time! How do you sort it all out? No worries, here is our opinionated guide to the best of the best.
Texas barbecue, the classic version of which is distinguished by its use of beef brisket and its indirect smoking method, is superior to all other regional varieties of barbecue. There, we said it.
Don’t miss your ’cue: We pick the top joints in Texas for brisket, ribs, sausage, and all the sides. Plus, the godfather of barbacoa, the biggest free feast in the state, and more.
May 1, 1997 | Feature