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.
Melted jack cheese, Russian dressing with onions and dill pickle, and a sweet hoagie roll nicely complement the smoky, generous pastrami.
Harvey Clay has spent much of his adult life introducing the brisket, ribs, and sausage of his youth into smoked-meat deserts.
Plus: the most influential Austin restaurants of the last decade.
Brian and Julie Wright’s restaurant and coffee shop is giving the community of Harleton a smoked meat education.
The twice-a-month trailer has brought a whole new class of smoked meats to Cleburne.
Beyond the Top 50 list and the 25 best new joints, here are 16 dishes I loved this year, from beef short ribs and German potato salad to a brisket grilled cheese.
BBQ News Roundup: Corky’s Closes in Katy, BBQ Revolution Escapes to L.A., and Smiley’s Is Relocating to Roanoke
Plus: Barbecue joints wind up on some impressive year-end (and decade-end) lists.
It was the best meal I’ve eaten all year.
Some of the brisket you’ll find in the Austin of Oregon ranks right up there with top joints in our state.
The Seguin barbecue joint is famous for its sausage, but don’t miss this surprisingly affordable sandwich.
Plus: Senator Ted Cruz pays off a bet with barbecue.
One last supper at the San Antonio barbecue restaurant renewed my appreciation for its legacy.
The scion of a Texas barbecue dynasty returns with his fourth smoked-meat venture in the past eight years.
Forced to close for five months after the devastating storm, the joint’s owners and pitmaster committed to upping the quality of their food.
Plus: Central Texas stalwart Terry Black’s Barbecue arrives in Dallas.
Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.
Yet with disappointing business at his small-town restaurant, Tom Micklethwait hatches plans for a taco trailer in Austin.
Morning hours are a natural next step for the Belton Top 50 joint, which already roasts its own coffee beans.
Plus: highlights from Texas Monthly’s annual smoked-meat extravaganza in Austin.
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?
Tim Rattray says not enough customers were visiting his San Antonio restaurant, which made the Top 50 twice for its innovative menu.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
BBQ News Roundup: How to Prepare for BBQ Fest, Kerlin Moves to a New Spot, and Reveille Is Returning to Magnolia
The Texas Monthly BBQ Festival is this weekend! Eater Austin shared some of their tips for the fest, as well as a few from Pat Sharpe and me.Austinot breaks down the specialties of all thirty barbecue joints that will be in attendance at this
I tried sixteen varieties to see which big chain offers the tastiest companion to fries and chicken nuggets.
Why the McRib is more respectable than those new smoked brisket sandwiches at other big chains.
Pitmasters should stop using the term to justify cooking in dirty smokers.
Inspired by the Salt Lick’s brisket, Jordan Wright left a comfortable corporate life to pursue his smoked-meat dreams.
Plus, Riscky’s Barbeque in Fort Worth celebrates 92 years in business with 92-cent sandwiches.
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.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Plus: Do barbecue joints purposefully keep their lines long as a marketing gimmick?
Helberg, Guess Family, and Honky Tonk Kid have transformed the local scene and have only gotten better in their new brick-and-mortar homes.
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.
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
Plus: Get your tickets now for November’s Texas Monthly BBQ Fest.
The longtime family business will offer special prices and giveaways at a party this weekend.
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.
Daniel Vaughn welcomes José R. Ralat into the Texas Monthly fold as they chat tortillas, culinary coverage, and what it’s like to have the best jobs in the world.
And there’s much on their menu now that Jim and Colleen Buchanan have taken over a beloved restaurant on the island.
Plus: Your chance to buy an Aaron Franklin backyard smoker.
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
Mere months after relocating from Whitney, pitmaster Michael Wyont is leaving the business.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.