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.
The fires are still burning at the restaurant, newly named Holy Smoke BBQ, next to New Zion Missionary Baptist Church.
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.
The adventurous joint, newly opened in Crockett, is here to take back the crown from big-city barbecue.
One of the best new barbecue restaurants in Texas isn’t serving up Texas barbecue.
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
You’ll need a nap after the loaded sandwiches, stuffed baked potatoes, and more from this family-owned spot.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
Mechanic turned pitmaster Randy Estrada and his wife Tessa created a menu of uniquely flavored meats and sides at the Creedmoor truck.
The Del Valle truck serves a well-executed barbecue menu, and its owners are hoping this is just the start.
The Austin trailer is serving up a small, focused menu after narrowly escaping a pandemic-induced closing in April.
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
Kevin Mason has gone from selling his house-made links out of a patrol car to running an impressive joint in Houston.
Dozier’s Has Been Making Traditional Texas Barbecue for 63 Years. Under New Pitmaster Jim Buchanan, It’s Even Better.
The Fulshear restaurant and meat market has spectacularly juicy smoked turkey, excellent sausage, and a peppery house-made mustard. Just don't go on a Tuesday.
At J Leonardi’s, he smokes meat the way his uncle taught him in the former freedmen’s town of St. John Colony.
This Fort Worth Barbecue Trailer Stands Out for Its Superb Brisket, Creative Sides, and “Dank Sauce”
Brix Barbecue founder Trevor Sales grew up in the Midwest and fell in love with Texas barbecue after moving here in 2017.
Don't miss the brisket birria taco at this trailer, which sets up on Saturdays at a brewery in Grapevine.
Although craft smoked meats are wonderful, there's nothing like eating ribs at a traditional Texas barbecue spot. And they are getting harder to find.
The brisket and ribs are excellent as well at Joel and Jesse Garcia’s Weslaco joint.
Lupe and Christine Nevarez’s Port Lavaca joint is a great new option for barbecue in the Coastal Bend.
The popularity of the new Fort Worth joint at Lola’s Trailer Park is outpacing the smoker’s capacity, but you won’t regret standing in line.
Pitmaster-owner Brent Morrow left the oil fields behind for family and oak smoke in Hico.
The family-run food truck is another worthy contender in the crowded Austin market.
Brothers Don and Theo Nguyen use their Vietnamese roots to create innovative dishes as well as master the basics at their pop-ups in Houston.
The twice-a-month trailer has brought a whole new class of smoked meats to Cleburne.
The Seguin barbecue joint is famous for its sausage, but don’t miss this surprisingly affordable sandwich.
Forced to close for five months after the devastating storm, the joint’s owners and pitmaster committed to upping the quality of their food.
Yet with disappointing business at his small-town restaurant, Tom Micklethwait hatches plans for a taco trailer in Austin.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
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
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.