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.
We implore you to stay sober enough to properly barbecue your brisket.
Set just outside Fort Worth, T&D serves up solid staples and flavorful surprises—and its pitmasters haven’t even found their footing yet.
Plus: see how smokers are made and listen to a poem about Texas smoked meats.
The entrepreneurs behind TexMalt, a Fort Worth–based malt processor, are the only purveyors of smoked malt in the state—for now.
Our barbecue editor went looking for brisket in a state that’s downright hogmatic about its pork-centric barbecue traditions.
Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.
Plus: Valentina’s leaves Austin, and Arkansas gets its own barbecue trail.
Last year, Cameron Haley quit his sales job, parked a trailer on his father-in-law's property, and got to smoking.
Plus: A must-read barbecue book and a great jobs resource for aspiring pitmasters.
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.
Herd immunity means something different at this wildlife refuge in Oklahoma.
Plus: free bacon burnt ends, a new location for Smoke Sessions, and yet another project for Blood Bros. BBQ.
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.
Plus: The new Austin FC stadium will serve local ’cue, and Young’s BBQ suffers a crisis.
But the real winner is a burger that almost didn't make it on the menu.
Award-winning food writer Adrian Miller highlights their contributions in ‘Black Smoke.’
His family plans to keep his barbecue joint-slash-convenience store open. Plus, restaurant owners reflect on a year of pandemic barbecue.
The adventurous joint, newly opened in Crockett, is here to take back the crown from big-city barbecue.
Our barbecue editor reviews the joint’s loaded tater tots, meaty pinto beans, and more, coming soon to multiple Wichita Falls locations.
Plus: Meshack’s BBQ works to recover, Texas Twinkies, and 17,000 pounds of chicken.
“It’s like wrapping a brisket at 130 degrees and saying it’s good enough because the bark is set."
One of the best new barbecue restaurants in Texas isn’t serving up Texas barbecue.
Plus, families grilling in the cold, gas-station barbecue recommendations, and a poorly timed opening week.
When I was growing up, Dr Pepper was a rare indulgence. Now it’s a reminder of how far I’ve come.
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.
One of television’s favorite pitmasters has signed on to Preserve the Pit, a fellowship that hopes to continue the legacy of Black barbecue.
New schools are offering multiple ways to learn how to be a pitmaster, plus a rocket scientist’s take on barbecue.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.
Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
Smoked turkey legs have broken out of the State Fair and onto menus across the state.
One secret is pitmaster Pedro Garcia, who started at Big Al's as a dishwasher over 40 years ago.
Plus, Houston’s most anticipated restaurant openings for 2021, Fidel Castro in a cowboy hat, and the end of #BrisketGate.
From brown gravy sauce to pecan pie with brisket, joints from Denison to Gainesville provide lots of solid (and surprising) options.
Hint: “Trim all visible fat."
Plus, mask shirkers in Abilene and Greg Abbott's shocking barbecue tab.
Even in 2020, Texas managed to turn out superlative barbecue. Our barbecue editor picks his favorite bites of brisket, spare ribs, sausage, and more, from all across the state.
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
A warning from the National Restaurant Association. Plus, Austin kicked off its annual 12 Days of Smoked Meat.
Mechanic turned pitmaster Randy Estrada and his wife Tessa created a menu of uniquely flavored meats and sides at the Creedmoor truck.