Articles by Texas Monthly

BBQ
Recap: Daniel Vaughn at Austin’s BookPeople

May 29, 2013 By Texas Monthly

As if defending the TMBBQ Top 50 weren’t enough, Texas Monthly Barbecue Editor Daniel Vaughn is also in the middle of his book tour for The Prophets of Smoked Meat, which brought him last week to the city he now says is “the capital of Texas BBQ.” That’s…

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A Declaration of Barbecue War

May 22, 2013 By Texas Monthly

LAST WEEK WE RELEASED our quinquennial list of the state’s top fifty joints. Today the full story is online and on newsstands everywhere. It’s packed with reviews explaining why we liked our top joints and how we picked the best (and incredible photography by Wyatt McSpadden). This year, however,…

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Welcome to TMBBQ.com

May 21, 2013 By Texas Monthly

Things have changed dramatically since Texas Monthly published its last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of great new joints in the past five years (sixteen of the places on this year’s list were not even open in…

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A Nod to the Honorable Mentions

May 21, 2013 By Texas Monthly

While the list of the best barbecue in the state of Texas (therefore, the world) is limited to just fifty joints, there’s plenty more out there to love in the Lone Star State. Our team of dedicated tasters came back from their travels with notes on everything great about Texas…

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Franklin Barbecue

May 21, 2013 By Texas Monthly

The best barbecue joint in Texas is only four years old. This is an unusual development, but one that will surprise no one familiar with Franklin Barbecue, which, since opening in 2009, in a trailer off Interstate 35, has built a cult following for its meats. Has any other restaurant…

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And Now, Some BBQ Saber-Rattling

May 17, 2013 By Texas Monthly

You may have noticed that when we released our list of the Top 50 BBQ Joints in Texas this week, we went ahead and declared them to be the Top 50 BBQ Joints in the World. It’s right there on the cover, where we crossed out…

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Snow’s BBQ

May 17, 2013 By Texas Monthly

For some in the small town of Lexington (population roughly 1,200), Saturdays are as holy as Sundays. It’s hard to miss these devotees. They congregate at the end of Main Street, within view of some grain elevators dressed in a gingham rust—a line of farmhands, ranchers, well-off weekenders, and groggy…

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Louie Mueller Barbecue

May 17, 2013 By Texas Monthly

Louie Mueller Barbecue has been described as a “cathedral of smoke,” and indeed, many of the trappings of organized religion are present here: the sacramental offerings, the priesthood in their ecclesiastical red apron-robes, the flock of devoted congregants, even the disciples (Austin barbecue star Aaron Franklin credits a bite of…

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Pecan Lodge

May 17, 2013 By Texas Monthly

Shed #2 at the Dallas Farmers Market is a vast, enclosed, and fully air-conditioned structure that essentially serves as a city-owned food court where up-and-coming restaurateurs crowd in to show off their skills. The unquestioned anchor tenant of this gastro-carnival is Pecan Lodge, a three-year-old barbecue joint producing what is…

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Hashknife on the Chisholm

May 16, 2013 By Texas Monthly

Staunch traditionalists who refuse to eat meat that’s been smoked in a gas-fired pit should drive right on past this remote joint just north of Mineral Wells without stopping. That way, there’ll be more of the smoky brisket—cut into thick, beautifully fatty slices—for the rest of us. And the ribs,…

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Cowpoke’s

May 16, 2013 By Texas Monthly

Even if the meat at Cowpoke’s were terrible, the joint would be jam-packed at all hours, since it’s located on the edge of the booming Eagle Ford Shale formation. But luckily for the patrons jawing about oil prices in the tidy dining room, the barbecue here is exceptional, certainly among…

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Pody’s BBQ

May 16, 2013 By Texas Monthly

Israel “Pody” Campos used to live in Austin, where he worked for the Texas Municipal Police Association, training cops all over the state. When budget cuts forced the association to downsize a few years ago, he moved back home to Pecos and took up a job as the chief deputy…

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Hatfields BBQ & Blackjacks Beer Garden

May 16, 2013 By Texas Monthly

This tidy cedar cabin only opened in November, but pitmaster and owner Kenny Hatfield has been perfecting his craft for years, barbecuing brisket each Friday for his friends and employees at his nearby flooring store. Hatfield smokes his brisket for eighteen hours over a mix of oak and mesquite in…

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The Granary ’Cue and Brew

May 16, 2013 By Texas Monthly

Not a typical joint by any means, the Granary is part of the flashy new Pearl retail/residential complex and occupies a renovated nineteenth-century home with high ceilings and dark-brown wood trim. The vibe is hipster carnivore: the music is modern, and the walls are covered with barbecue folk art, such…

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Two Bros. BBQ Market

May 16, 2013 By Texas Monthly

Local celebrity chef Jason Dady—who co-owns the place with his brother Jake and wife, Crystal—has gone the route of high-end barbecue in this north San Antonio location. Here, just about everything is done by hand and recipes are original. The brisket has a deep, rich taste; the crust is thick…

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Kirby’s Barbecue

May 16, 2013 By Texas Monthly

Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance. In 1960 Hyden’s grandfather opened a joint called Holloway’s in a…

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Hutchins BBQ

May 16, 2013 By Texas Monthly

Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site and musing about the psyche of the Texas barbecue purveyor…

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Whup’s Boomerang Bar-B-Que

May 16, 2013 By Texas Monthly

You’ll smell Whup’s long before you see it, and despite signage and GPS, you’ll probably miss the left turn that you have to make from Business State Highway 6. This cozy joint is not so much off the beaten the path as on it: a small, tidy house on a…

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City Market (Luling)

May 16, 2013 By Texas Monthly

There are few places we love as much as the pit room at City Market. Entering the smoke-filled, glass-enclosed chamber at the back of the dining room is an experience you will remember for decades—a trip into an iconic, sacred space in the world of barbecue. Like Kreuz Market and…

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Kreuz Market

May 16, 2013 By Texas Monthly

We wanted to keep this renowned spot at the top of our list, where it’s been since our very first barbecue story, in 1973. But after repeated visits by various staffers, we had to be honest: we couldn’t. The brisket was consistently disappointing. The scanty fat on the “fatty” was…

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Black’s Barbecue

May 16, 2013 By Texas Monthly

Black’s has little in common with the more publicized Kreuz or Smitty’s other than that they are all in the same town. Instead of a mesmerizing encounter with a picturesque fire blazing at the end of an ancient brick pit like you’ll find at Smitty’s, at Black’s you’re funneled through…

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Cooper’s Old Time Pit Bar-B-Que

May 16, 2013 By Texas Monthly

Texas is in the midst of a barbecue renaissance, an age of smoky enlightenment. One need only sample the goods at new-guard establishments like Franklin Barbecue, in Austin, or Pecan Lodge, in Dallas, to realize it. Yet in the face of all this newfangled excitement, Cooper’s continues to soldier on—an…

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Hays Co. Bar-B-Que and Catering

May 16, 2013 By Texas Monthly

Longtime San Marcosans may recall this place as the former home of Woody’s, a barbecue joint that opened in 1984. It was taken over in 2007 by the Hernandez family, and in 2011 they changed the name to Hays Co. Bar-B-Que and Catering. Last we checked, this venue does welcome…

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Zimmerhanzel’s BBQ

May 16, 2013 By Texas Monthly

Only a few folks were eating lunch when we arrived in this small, well-lit room decorated with mounted deer, but since we had seen the massive pits outside and the piles of post oak, we speculated that a good meal was ahead. We were right. The fat on the brisket…

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Opie’s Barbecue

May 16, 2013 By Texas Monthly

Upon walking through Opie’s front door you will immediately be confronted by a gleaming black metal box. If it’s your first visit, you’ll probably think to yourself that this behemoth is a little too clean and a little too showy to contain top-quality barbecue. But just wait until the lid…

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Corkscrew BBQ

May 16, 2013 By Texas Monthly

Set among a relentless suburban grid of drab brown-and-gray strip malls north of Houston, Corkscrew BBQ’s riotous pink-and-black mini-campus of trailers and smoke shacks stands out like a Longhorn in College Station. This is appropriate, however, considering that Corkscrew represents a new generation of barbecue in Houston. Pitmaster…