Bread at most barbecue joints is an afterthought. Slices of cheap white bread are handed out for free and often end up in the trash. So I was struck by a new food truck in Austin where the bread, in this case biscuits, is as much of a star as
JQ's Tex-Mex Barbecue helped put the smoked brisket birria taco on the map, but it's worth the drive to Houston for any item on the menu.
The entrepreneurs behind TexMalt, a Fort Worth–based malt processor, are the only purveyors of smoked malt in the state—for now.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
Plus: Feges BBQ's recipe for smoked sweet potatoes in beef fat.
Inspired by a childhood favorite, the wieners are a welcome addition to the menu of the Austin joint, especially when served with chili.
The beloved pizza eatery gets creative with the rest of its menu.
Open only on Saturdays for now, the barbecue trailer has fun with its smoked meats.
Joshua and Myra Guerrero’s food truck embraces new barbecue ideas from across the state.
The San Antonio joint's meat market turns out expert, flavorful links and one of the best hot dogs in Texas.
One of Fort Worth’s best barbecue joints now transforms into a taco shop at night.
Tucked inside a downtown Houston food hall, the kitchen is turning out this hearty, pork-heavy dish.
Melted jack cheese, Russian dressing with onions and dill pickle, and a sweet hoagie roll nicely complement the smoky, generous pastrami.
Brian and Julie Wright’s restaurant and coffee shop is giving the community of Harleton a smoked meat education.
Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
The new restaurant builds its menu around one of the hottest trends in Texas barbecue.
They’re technically klobasniky, but who cares what this Austin trailer calls them when you can enjoy brisket wrapped in sweet dough this delicious?
Greg Gatlin’s joint is serving better wings than any of the big chains.
A new technique has allowed the Houston joint to begin serving this savory lunch item twice a week.
At the joint they’ve run since 2001, Charles and JoAnn Thomas offer a great deal for good food.
The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
And there’s much on their menu now that Jim and Colleen Buchanan have taken over a beloved restaurant on the island.
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Get there early for this Friday lunch special from pitmaster Jordy Jordan.
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
Steve and Sherice Garner’s Houston joint pays homage to the authentic, Louisiana-style sausage of their youth.
It’s not a barbecue joint, but Rich Vana’s restaurant serves a smoked pork belly pastrami on house-made bread that’s worth the trip.
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
The dish is nicely balanced with a bright salad and fresh corn tortillas.
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
Why, yes, you can put a whole brisket directly onto a hot griddle.
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
Prepare your plate for "plant-based" meat.
José Vega brings his adobo seasoning recipe—and his rotisserie design—from his hometown in Mexico to three locations around the DFW area.
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
The Austin barbecue truck smokes and sears its patties to just the right tenderness. But don’t ask for one at lunch.
After buying his favorite sandwich shop, owner Andrew Kelley introduces house-made pastrami to the menu.
The bavette exemplifies Aaron Franklin and Tyson Cole's ambitious collaboration.
The Dallas barbecue joint is offering a smoked mutton rack, with an Ethiopian-inspired rub, now through Sunday.
Ready for this jelly: Pig ears provide most of the gelatin in the Beaumont restaurant's version, which is heavy on the meat.
When it’s on the menu at a barbecue joint, you’ll want to order this underused cut. Trust us.
Two Texan treasures come together in this magical dish, but it's not always easy to find. Here's where to start.
