His family plans to keep his barbecue joint-slash-convenience store open. Plus, restaurant owners reflect on a year of pandemic barbecue.
The adventurous joint, newly opened in Crockett, is here to take back the crown from big-city barbecue.
Plus: Meshack’s BBQ works to recover, Texas Twinkies, and 17,000 pounds of chicken.
“It’s like wrapping a brisket at 130 degrees and saying it’s good enough because the bark is set."
One of the best new barbecue restaurants in Texas isn’t serving up Texas barbecue.
Plus, families grilling in the cold, gas-station barbecue recommendations, and a poorly timed opening week.
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
You’ll need a nap after the loaded sandwiches, stuffed baked potatoes, and more from this family-owned spot.
One of television’s favorite pitmasters has signed on to Preserve the Pit, a fellowship that hopes to continue the legacy of Black barbecue.
With a name like that, this West Texas barbecue joint—not to mention its pitmaster—is just as awesome as you’d think.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.
Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
Smoked turkey legs have broken out of the State Fair and onto menus across the state.
One secret is pitmaster Pedro Garcia, who started at Big Al's as a dishwasher over 40 years ago.
Plus, Houston’s most anticipated restaurant openings for 2021, Fidel Castro in a cowboy hat, and the end of #BrisketGate.
Hint: “Trim all visible fat."
Plus, mask shirkers in Abilene and Greg Abbott's shocking barbecue tab.
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
A warning from the National Restaurant Association. Plus, Austin kicked off its annual 12 Days of Smoked Meat.
Mechanic turned pitmaster Randy Estrada and his wife Tessa created a menu of uniquely flavored meats and sides at the Creedmoor truck.
Jordan Jackson once ran the pits at one of the best joints in the state—Bodacious Bar-B-Q, in Longview—but he says the drinking and the pressure were too much. Now he’s working for Aaron Franklin as he starts to rebuild his life.
The Del Valle truck serves a well-executed barbecue menu, and its owners are hoping this is just the start.
Plus, pork processing plant managers behaving badly and $2,000 brisket.
The Austin trailer is serving up a small, focused menu after narrowly escaping a pandemic-induced closing in April.
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
A fire at the meat processing plant means no turkey for 200,000 customers. Plus, Feges in Houston now ships nationwide.
Charles Brewer tells us about invaluable lessons from his grandfather and what to look for when trying a new joint.
Plus, our very own BBQ Fest culminates in a virtual backyard barbecue this Sunday.
Kevin Mason has gone from selling his house-made links out of a patrol car to running an impressive joint in Houston.
The connections we make with some barbecue restaurants go way beyond brisket and chopped beef sandwiches.