Full reviews of BBQ joints around the state
B. Cooper Barbecue is still relatively unknown after two-plus years in business, but it’s serving dishes worth discovering, including Mangalitsa pork ribs.
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it.
Wade and Becky Brewer provide their small town of Buffalo, located between two major hubs, with delicious smoked meat at W. B. Custom Cooking.
The Texas-style ribs, crispy onion rings, and lemon squares at Earnest B’s BBQ will win over even the most skeptical ’cue fans.
Remnants of the Smoke Pit can be found at Sammie’s Bar-B-Q, which boasts a massive smoked pork chop and the coldest, cheapest beer in town.
Smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches shine alongside Willie Meshack's classic Texas-style meats in Plano.
Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
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.
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.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
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.
The Tomball joint puts a delicious twist on the classic dessert with a fresh, hot waffle. And oh yeah, there’s barbecue, too!
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.
Polish off hearty chili and pickle-brined chicken with a latte at this Central Texas coffee shop turned barbecue joint.
Smoke’N Ash BBQ pays homage to its dual traditions while wholly, joyfully embracing something new.
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.
Kenneth Redwine is building on his father’s barbecue dreams with his namesake food truck in Farmersville.
The family behind this Cameron food truck has cut prices and slashed menu items to keep prices affordable for the locals, to admirable results.
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 Fredericksburg newcomer marries Korean banchan and Texan smoked meats, along with staple sides like a perfectly gooey mac and cheese.
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.
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.
1082 BBQ rises like a smoky mirage in three different rural counties north of Abilene.
The fires are still burning at the restaurant, newly named Holy Smoke BBQ, next to New Zion Missionary Baptist Church.
The Dallas-area joint went viral on YouTube, but ORC Filipino Asian/American BBQ is much more than an internet sensation.
Thanks to methods gleaned from the competition circuit and a rub honed on the road, almost everything on this Weatherford truck's menu pops with flavor.
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.
This Lufkin trailer is winning over customers so quickly that owner, pitmaster, server, and cleaning crew Wade Barbe has barely taken a day off.
Set just outside Fort Worth, T&D serves up solid staples and flavorful surprises—and its pitmasters haven’t even found their footing yet.
Last year, Cameron Haley quit his sales job, parked a trailer on his father-in-law's property, and got to smoking.
Bored of "just a barbecue platter," Cade Mercer has created an experimental new menu at his CM Smokehouse trailer in Austin.
This "flawless," "spectacular" new barbecue joint serves destination-worthy meats and a delicious Sunday breakfast.
John Gutierrez wanted to bring masterful barbecue to his hometown of Beeville, and with his new restaurant, it seems like he's succeeded.
Green and yellow curries and house-made chili oil accompany the smoked meats at this exciting San Antonio joint.
Former fine-dining chef Damien Brockway shows off his barbecue chops and nods to his ancestors with West African spices and unexpected cuts of meat.
But the real winner is a burger that almost didn't make it on the menu.
