As barbecue joints proliferate across the state, wood for smoking meats and reliable, affordable suppliers are increasingly scarce.
Porkstrami, smoked corn dogs, and multiple brisket breakfast biscuits made our barbecue editor's list of superlative dishes this year.
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.
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.
A shoot-out at a Big Bend ranch captured the nation’s attention: first as an alleged ambush by undocumented migrants, then as a fear-mongering hoax. The real story is much more mysterious.
We’ve come a long way from smoked vegetables seeming strange at a barbecue joint—and that’s a good thing.
Almost five decades after spurning the city—and following several deep losses—a long-lost San Antonian revisits her hometown.
We implore you to stay sober enough to properly barbecue your brisket.
Our barbecue editor went looking for brisket in a state that’s downright hogmatic about its pork-centric barbecue traditions.
The suitcase-size Nomad grill is pricey, but founders John Veatch and Cam Leggett are betting that consumers will pay more for quality.
With the traditional supply chain in crisis, here’s a radical plan for a new way forward. (With one big catch).
Eight different brands, all available for shipping, show the variety and the depth of what you can get around the state.
As meat prices skyrocket, we share seven ideas for how diners and restaurants alike can make brisket, ribs, and sausages last longer.
Texans are about to pay the price for living in the beef state.
A barbecue-loving graphic designer launches a site to sell merchandise to support Texas 'cue.
Dusty Miller’s background as an accountant led him to stock up on home essentials to keep his staff employed before the coronavirus crisis hit Belton.
Pitmaster Brett Boren lowers prices, adds kid-size sandwiches, and plans to make it easier for pickup even after the pandemic subsides.
How three of the city's most popular and beloved joints are trying to stay afloat during the pandemic.
The brothers behind the longtime Dallas joint are doing everything from Facebook Live chats to free delivery service to help cope during the pandemic.
Reasonably priced family meal packs and honest emails to customers have helped this Houston joint weather the challenges.
Take care of your pit, and it will take care of you.
A trip through sparsely populated corners of South Texas reveals an unusual barbecue specialty.
Fried catfish served with smoked meat is a magical combination—and harder to order than it should be.
”Home of the Big Chop,” Terry Wootan’s original joint has now been joined by five other locations across the state.
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.
Helberg, Guess Family, and Honky Tonk Kid have transformed the local scene and have only gotten better in their new brick-and-mortar homes.
The longtime family business will offer special prices and giveaways at a party this weekend.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
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.
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
Several BBQ joints will soon get their first Bison Smokers from the students at Forney High's metal shop.
Meet the masters behind this meat art form. You'll never overlook those links hanging in your favorite market again.
The #roadsausage list consists of small-town joints that have been around for decades, all serving a version of the simple, classic BBQ comfort food.
Nobody likes dry brisket. Nobody should serve it, either.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
To offer forks and sauce, Kreuz Market had to break with a century-old policy.
Five decades ago, Myrtis Dightman broke the color barrier in professional rodeo and became one of the best bull riders who ever lived. But his imprint on the sport was only just beginning.
Here’s a primer to the language of African American barbecue joints in Texas.
Assistant coach Josema Bazan cooks up recipes from his native Argentina and other countries as part of this special team tradition.
The chef's Netflix series is so thoughtful and sophisticated when talking tacos or pizza. So what gives?
Daniel Vaughn looks outside the Top 50 barbecue list for his most memorable meals of the year across the state.
Healing from a fire at the fair.
Steak or barbecue? There’s no need to choose.
Aaron Franklin goes kosher for the day.
Lay off the sugar.
We've found the perfect beer pairing with barbecue.
Judging the effects of extreme wet-aging on brisket.