Editor’s NoteYes, the Texas Monthly Barbecue Passport is back! If you raced from Amarillo to Brownsville to complete every stop on the 2017 version, your challenge this barbecue season spans from Beaumont to El Paso. Maybe your U.S. passport (that dusty one in the drawer with the blue cover) hasn’t
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.
John Brotherton wants to "punch you in the mouth with flavor" at his Pflugerville joint.
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.
After making a name for himself hosting pop-up events, Brandon Hurtado finally opened his brick-and-mortar in February 2020. Hurtado Barbecue drew two hundred customers on opening day—and then the pandemic set in. Through the shutdown and the beef shortage that followed, Hurtado has remained resilient.
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.
The Beaumont restaurant serves Central Texas–style barbecue, including impressive brisket and painstakingly developed sausage.
The exciting Spring Branch menu includes chana masala, fried chicken, spicy Korean braised greens, brisket, and the most thoughtful wine list in Texas barbecue.
The thirty-year-old South Texas joint serves lessons in flavor and living.
The East Austin food truck used to cater to a late-night crowd. Now its massive sandwiches, innovative vegetable dishes, and flavorful tacos draw in diners all day long.
A Matagorda native brings juicy brisket, masterfully crisped chicken, and inventive sides to the coastal region.
This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
After years of online mocking by barbecue fans, “Brooklyn BBQ” is now being auctioned as an NFT. The starting bid is about $10,000.
The Dallas barbecue institution will serve its last chopped-brisket sandwich sometime next week. Proprietor Billy McDonald couldn’t be happier about it.
The Fort Worth barbecue truck blends styles with well-smoked brisket tacos, smacking good pork ribs, and more.
Since taking over Tom & Bingo’s Hickory Pit Bar-B-Q in 2017, Ian Timmons has paid homage to the restaurant’s half century of legacy while serving some of the region’s best brisket.
Ray Busch’s barbecue obsession, coupled with his Houston pride, makes Ray’s BBQ Shack the go-to joint for traditional H-Town barbecue.Tell me about the first person who taught you about barbecue. Mr. River Falls was a Houston legend back in the sixties, seventies, and eighties. He taught me everything I know.
The fires are still burning at the restaurant, newly named Holy Smoke BBQ, next to New Zion Missionary Baptist Church.
Kris Manning of Smokey Joe’s BB-Q in Dallas is no less than barbecue-obsessed. Ever since he was a kid, he’s been trying to emulate the top-notch ’cue he grew up eating. Now that he’s a professional pitmaster, it just keeps getting better and better. Tell me about the first
With Treviño’s Craft Smokehouse, a former oilman brings solid barbecue and creative sides to Possum Kingdom Lake, one day per week.
With apple pie–spiced ribs, juicy brisket, and a rare offering of fresh vegetables, the new joint is a worthy stop in East Texas.
Fargo’s Pit BBQ first entered the Texas Monthly barbecue scene back in 2013, when pitmaster Alan Caldwell first showed us his straight-shooting character in an interview with barbecue editor Daniel Vaughn. It wasn’t until the next year that Alan even allowed us a look at his mysterious
This Lufkin trailer is winning over customers so quickly that owner, pitmaster, server, and cleaning crew Wade Barbe has barely taken a day off.
We implore you to stay sober enough to properly barbecue your brisket.
Set just outside Fort Worth, T&D serves up solid staples and flavorful surprises—and its pitmasters haven’t even found their footing yet.
Plus: see how smokers are made and listen to a poem about Texas smoked meats.
After selling their family landscaping business in Tucson, Mallory and Arnis Robbins moved to Texas with no plans to make a name for themselves in Texas barbecue. But in 2015, the couple opened a highway-side food trailer (named after their daughter, Evie Mae). The joint quickly rose in the ranks,