The scion of a Texas barbecue dynasty returns with his fourth smoked-meat venture in the past eight years.
Forced to close for five months after the devastating storm, the joint’s owners and pitmaster committed to upping the quality of their food.
Plus: Central Texas stalwart Terry Black’s Barbecue arrives in Dallas.
Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.
Yet with disappointing business at his small-town restaurant, Tom Micklethwait hatches plans for a taco trailer in Austin.
Morning hours are a natural next step for the Belton Top 50 joint, which already roasts its own coffee beans.
Plus: highlights from Texas Monthly’s annual smoked-meat extravaganza in Austin.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
The new restaurant builds its menu around one of the hottest trends in Texas barbecue.
They’re technically klobasniky, but who cares what this Austin trailer calls them when you can enjoy brisket wrapped in sweet dough this delicious?
Tim Rattray says not enough customers were visiting his San Antonio restaurant, which made the Top 50 twice for its innovative menu.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
The Texas Monthly BBQ Festival is this weekend! Eater Austin shared some of their tips for the fest, as well as a few from Pat Sharpe and me. Austinot breaks down the specialties of all thirty barbecue joints that will be in attendance at…
I tried 16 varieties to see which big chain offers the tastiest companion to fries and chicken nuggets.
Why the McRib is more respectable than those new smoked brisket sandwiches at other big chains.
Pitmasters should stop using the term to justify cooking in dirty smokers.
Inspired by the Salt Lick’s brisket, Jordan Wright left a comfortable corporate life to pursue his smoked-meat dreams.
Plus, Riscky’s Barbeque in Fort Worth celebrates 92 years in business with 92-cent sandwiches.
Greg Gatlin’s joint is serving better wings than any of the big chains.
A new technique has allowed the Houston joint to begin serving this savory lunch item twice a week.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Plus: Do barbecue joints purposefully keep their lines long as a marketing gimmick?
Helberg, Guess Family, and Honky Tonk Kid have transformed the local scene and have only gotten better in their new brick-and-mortar homes.
At the joint they’ve run since 2001, Charles and JoAnn Thomas offer a great deal for good food.
The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
Emilio and Christi Soliz closed their beloved San Antonio joint to join forces with B.R. Anderson in Helotes.
Local Yocal is a well-known brand in McKinney. Their meat market, Local Yocal Farm to Market, has been a fixture in the suburb northeast of Dallas since it opened in 2010 selling Wagyu beef. The same beef can now be found on the menu of their…
Plus: Get your tickets now for November’s Texas Monthly BBQ Fest.
The longtime family business will offer special prices and giveaways at a party this weekend.
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.
And there’s much on their menu now that Jim and Colleen Buchanan have taken over a beloved restaurant on the island.
Plus: Your chance to buy an Aaron Franklin backyard smoker.
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
Mere months after relocating from Whitney, pitmaster Michael Wyont is leaving the business.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
When you find school desks, sawdust, and pickle bars in a Texas joint, they owe a debt to what was once a Dallas lunchtime mainstay.
Taking over a legendary Katy pit, Brett Jackson has built a new barbecue destination.
Plus: The most creative barbecue joints in Houston.
Houston’s Barbecue in the Melbourne suburbs serves admirable brisket, pulled pork, and burgers.
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
After the untimely demise of his DeSoto joint, he’s serving great barbecue again from a new trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
The care that pitmaster Craig Wood takes with this Smith County joint’s high-quality smoked meats and sides makes it a worthy destination.
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Dirty smoke can ruin meat. The designer of KBQ smokers says he’s invented an easier way to ensure cleaner, sweeter smoke.
Inspired by the ’80s classic ’Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.