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.
Ever had top fifty barbecue from a mayoral candidate? Now's your chance.
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.
Joe Zavala is a living, breathing example of what it looks like to love your job.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
Located behind a coffee shop, this RGV trailer serves massive tacos overflowing with brisket and other hearty meats and toppings.
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.
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!
It was never a question whether Blue Broussard would serve his Beaumont community, but his passion for barbecue led him down an unexpected path.
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.
Ronnie Killen was born to be a restaurateur, but the passion it takes to make a name in Texas barbecue isn’t something that can be taught in culinary school. Killen is a perfectionist at heart, so it’s no surprise that Killen’s Barbecue made both the 2017 and
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.
Russell Roegels may claim to be stuck in his ways, but he also believes that when it comes to Texas barbecue, "If you quit learnin', you're dyin'."
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.
In the new series BBQ Bites, Texas Monthly food experts take us behind the scenes of the Top 50 tasting process.
For Phillip Moellering, barbecue means family, hard work, and basic instinct.
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.
After enduring twenty months of takeout-only service, Franklin fanatics were thrilled to spend hours—up to ten of ’em—in line for Texas’s most famous brisket.
Here are 23 barbecue joints worth visiting in and around America's fourth-largest city.
The difference between a good pitmaster and a great one is the burning passion to improve and evolve—and Esaul Ramos Jr. is on fire.
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.
Don’t miss the horchata cold brew.
In “the trial of the century,” a Houston socialite was accused of plotting her husband's murder—and of having an affair with her nephew. But Candace Mossler was only getting started.
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.
Family has always been at the center of Smokey John’s, and keeping their father’s memory alive through food and service comes naturally to Juan and Brent Reaves. As with most restaurants, the global pandemic hit the business pretty hard, but the Reaveses found ways to adapt and give back