Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
Whether used in a sauce or served alongside a tray of meat, strong brews are finding their way back to Texas joints.
Hurry to the Fort Worth barbecue joint May 2 and 3 for Japanese sandwiches filled with egg salad, orange and cream, or smoked Wagyu tartare.
The new San Antonio joint reflects the flavors of the city with menu items like Mexican-influenced mac and cheese and queso fundido sausage.
The 139-year old Scharbauer Ranch now boasts a meat market and barbecue joint, setting up a symbiotic—and delicious—relationship.
The West Texas food truck serves road trip–worthy brisket and ribs.
The Odessa staple was started by a musician tired of the night life. Now, his son and grandson carry on the tradition by staying "open and hoping."
While most joints proclaim there's just salt and pepper in their rubs, there is a key ingredient that even Aaron Franklin himself fesses up to using.
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
What started as a way to raise funds for medical bills became a purposeful endeavor for Ramiro Vargas and his family in Edinburg.
And that’s just the beginning of the fun menu items at this Mission joint. Next up: choriqueso smoked burgers and made-to-order Micheladas.
Tortillas are just as common as white bread at these Alamo City joints, which excel at all manner of smoked meats, including chicken and lamb.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
An upstart couple in the kitchen teams up with a nonagenarian owner for a restaurant that doesn't miss a beat, from sides to meats to desserts.
After two years, the festival makes its glorious return to the Capital City, and the dining scene is a little different but no less enticing.
The couple behind the joint, Justin and Kathryn Haecker, have even hacked their way to cheaper beef by starting their own cattle operation.
After three painful experiences operating barbecue joints, Mark Gabrick finds his sweet spot with a line of H-E-B-approved sauces.
The Tomball joint puts a delicious twist on the classic dessert with a fresh, hot waffle. And oh yeah, there’s barbecue, too!
The San Antonio pastry chef breaks the banana-pudding mold with ube cheesecake, homemade versions of Pop-Tarts, and fruit galettes.
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
Even though Marcus McNac of Crimson Creek Smokehouse in Austin claims brisket is not his thing, he still serves a mind-blowing tomahawk steak.
After thirty years, this San Antonio joint continues to improve while staying true to its loyal customer base.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.
Polish off hearty chili and pickle-brined chicken with a latte at this Central Texas coffee shop turned barbecue joint.
Since this city hosts the State Fair of Texas, it’s no wonder Dallas barbecue joints go over the top with their ’cue.
Post oak or mesquite? Pecan or hickory? Texas pitmasters weigh in on which woods make the best smoked meats.
As barbecue joints proliferate across the state, wood for smoking meats and reliable, affordable suppliers are increasingly scarce.
The Capital City is overflowing with great places to grab some ’cue, from classic trays to more unconventional meats and sides.
"The dark prince of barbecue," who always found a new audience to wow with his smoked beef, changed the Texas scene for good.
Smoke’N Ash BBQ pays homage to its dual traditions while wholly, joyfully embracing something new.
Porkstrami, smoked corn dogs, and multiple brisket breakfast biscuits made our barbecue editor's list of superlative dishes this year.
There's so much great barbecue in the city that Cowtown now stands apart from Dallas.
Here are 23 barbecue joints worth visiting in and around America's fourth-largest city.
Free of the chain's fixed menu, Bingham and his co-owners traffic in excellent experimentation and well-smoked meat with their Longview barbecue trailer.
With newly perfected sliced brisket, porkstrami, and a chopped brisket and pimento cheese sandwich, East Texas joint Wright On Taco is worthy of the "& BBQ" it just added to its name.
Last November, an explosion at the beloved smoked turkey company destroyed 87,000 turkeys. Just in time for this year’s holiday season, the Greenbergs are back in business.
Kenneth Redwine is building on his father’s barbecue dreams with his namesake food truck in Farmersville.
Bread at most barbecue joints is an afterthought. Slices of cheap white bread are handed out for free and often end up in the trash. So I was struck by a new food truck in Austin where the bread, in this case biscuits, is as much of a star as
Founded as far back as 1886, these barbecue joints laid the foundation for the pitmasters of today—and what they’re serving is as delicious today as it was in centuries past.
The wunderkind twenty-something pitmasters took us on a tour of their award-winning Central Texas–style ’cue spot.
Move over, potato salad—there’s a new starch in town.
In fact, some of the best joints in Texas are working hard to create innovative, and downright delicious, concoctions.
Across Texas, fusion barbecue is making a move—and vegetarian barbecue isn't far behind.
The family behind this Cameron food truck has cut prices and slashed menu items to keep prices affordable for the locals, to admirable results.
The state’s favorite smoked meat is so reliably excellent these days that it no longer feels like an achievement.
Whether or not you plan to attend this year’s fair, head to one of these Dallas–Fort Worth restaurants or barbecue joints for over-the-top fried treats.
JQ's Tex-Mex Barbecue helped put the smoked brisket birria taco on the map, but it's worth the drive to Houston for any item on the menu.
The Bayou Vista food truck is back, with brisket kolaches, pork ribs that fall off the bone, and a local favorite known as the Cheese Champion.