Full reviews of BBQ joints around the state
Ramen Tatsu-Ya’s latest addition offers house-made noodles to dip into chili-inspired broth, whose leftovers are meant to be eaten as Frito pie.
Mum Foods’ Geoffrey Ellis grew up in Austin and spent time in Queens, and both places inform his menu, which features beef sausage and matzo ball soup.
After successfully serving smoked pork belly pizza at the State Fair, Stephan Nedwetzky planted Pit Commander Barbecue in North Texas.
The Wagon Wheel has been around since 1994, but it recently gave itself a makeover with a new location and a menu that prioritizes freshness.
Austin’s KG BBQ serves za’atar-dusted pork ribs, brisket shawarma, and pistachio rice pudding in a wholly unique dining experience.
Of course, Sullivan Old Town BBQ’s twist on a Cuban sandwich, rich pecan pie, and flavorful brisket also encourage multiple visits.
After a battlefield attack left him mentally scarred, Steven Rossler found strength in telling his story and working the Rossler’s Blue Cord Barbecue pit with his family.
While Douglas definitely isn’t a “joint,” it still has all the hallmarks of Texas ’cue, including brisket, ribs, mac and cheese, and banana pudding.
The Jarrell joint was helmed by the late pitmaster and is now led by his friend, who still serves some of the same menu items, like cheesy squash.
But B4 Barbeque & Boba in Mabank is back open now, with more space and more employees, staying true to its mission to put “a twist” on its ’cue.
The ribs and sausage are great, but it was the mint chocolate chip cake at Beault's Backyard BBQ that made our barbecue editor giggle in delight.
For now, Derek Degenhardt of Decatur’s North Texas Smoke is pursuing his passion by serving brisket, sausage, and a great loaded baked potato salad.
When Jordy Jordan opened the second location of Big D BBQ in the old Midlothian Mirror office, he wanted to pay homage to its controversial leader Penn Jones Jr.
Paul Cruz was battling some personal demons before finding faith and founding Cruz BBQ Company in Maypearl.
From sweet chipotle to dirty rice, the options at this family-run Bellville sausage emporium run the gamut from tame to adventurous.
Using direct-heat methods, Nathan's BBQ shines when it comes to pork ribs and chicken, and it stands out from the local competition too.
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
At one location, you'll find Desert Oak Barbecue's classic menu. At the other, it's breakfast, coffee, burritos, and burgers using trimmings.
Up in Smoke BBQ closed its Midland location after the 2020 bust, but it has resurfaced three hours east, in Early, with a new meat market.
With more space and help, the Stearnses have developed a new brisket recipe and house-made sausages to take Jay’s BBQ Shack to the next level.
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.
