The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
Plus: Don’t forget to vote in the Texas Monthly Readers’ Choice barbecue bracket.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
BBQ News Roundup: Stubb’s a Hall of Famer, a Tex-Mex Barbecue Festival, and Chefs’ Favorite Backyard Grills
Plus: The dos and don’ts of barbecue line etiquette.
A new law strips the Texas Agriculture Department’s oversight of barbecue scales. But Miller has a history of thumbing his nose at the Lege.
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
The original Noble Sandwich Co. in northwest Austin has been transformed into a great barbecue joint.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
Plus, Texas Tech is to competitive meat judging what Alabama is to college football.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
The new joint in New Caney adds to the impressive options in the Houston area.
BBQ News Roundup: Houston’s International Smoke, a Bryan-College Station Tour, and a Swedish Salute to Texas Barbecue
Plus, the sandwich so good actor Paul Rudd has it flown to New York from Kansas City.
Reality TV competition winner Junior Urias serves standout smoked pork belly at his joint.
At its in-store True Texas BBQ restaurants, the grocery giant is serving plates that even smoked-meat snobs will appreciate.
With a supply of high-quality meat from Grass Run Farms, the Dallas joint is smoking barbecue that rivals its grain-fed competition.
Our 2019 midterm report of the best new places has a global feel. But don’t worry—we haven’t forgotten about the brisket.
Plus: the best steak that Aaron Franklin ever ate.
Steve and Sherice Garner’s Houston joint pays homage to the authentic, Louisiana-style sausage of their youth.
The new Ponder food trailer is selling far more brisket chopped than sliced, but that’s just fine by pitmaster Brendan Lamb.
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.
Several BBQ joints will soon get their first Bison Smokers from the students at Forney High's metal shop.
BBQ News Roundup: A Top 50 Joint Closes, Blood Bros. Gets Lots of Love, and Dayne’s Finds A New Home
Plus: Why is there only one black pitmaster in the BBQ Hall of Fame?
New owners and the longtime pitmaster improve upon tradition at this Greenville joint. Even the Ernie Burger is better.
The barbecue history of Southeast Texas has been entwined with links for as long as it’s had a dining culture. Legendary joints like Patillo’s Bar-B-Q have been making all-beef sausages stuffed in beef casings for over a century, and a dozen or so link shops carry on
Mark Albright found more than he expected, including love, when he opened his joint at a former tire shop in Beasley.
The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.
Robert Crivellari leads the way at his El Campo joint, with moist and tender brisket and delicious smoked chicken and turkey.
BBQ News Roundup: The Capitol Honors Tootsie, and Sausage Wars and a Barbecue Fest Are Coming to Houston
Plus: Lawmakers file a new bill regarding scales at barbecue joints and other food locales.
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
After struggling in the big city, Luis Vasquez's truck is now right at home in Buda. Don't miss the monster stuffed potatoes.
The Fort Worth pitmaster wasn’t expecting to leave his dad’s business, but his excellent new joint is already validating his vision.
Joe Zavala's popular side project gets a permanent home in Grand Prairie, but he's serving only on Saturdays.
Plus, the James Beard Foundation honors barbecue chefs.
Hal Guillory serves Southeast Texas specialties at this Beaumont institution.
Opened in September, the Forney joint has already outgrown its trailer and ordered two smokers from the high school welding program.
The Llano Estacado area isn't exactly known for smoked meats, but these joints are changing the scene.
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his Saturday-only BBQ truck, but these are pretty darn great.
Plus, North Carolina’s governor responds to Stephen Colbert’s barbecue putdown.
The family-run Dallas institution is finally back in business after 2017's devastating fire.
Those with a sweet tooth will also appreciate the Nutter Butter banana pudding.
The pitmaster avoids the stress of his popular joint in Longview by running the location twelve miles away.
The jalapeño cheese sausage will win over fans of the Austin BBQ joint and newcomers.
Meet the masters behind this meat art form. You'll never overlook those links hanging in your favorite market again.
BBQ News Roundup: Super Bowl-Worthy BBQ, Brisket-Flavored Mezcal, and Californians Complaining About BBQ Smoke
Plus, smoked bologna in Houston and chicken-fried brisket in Garland.
The #roadsausage list consists of small-town joints that have been around for decades, all serving a version of the simple, classic BBQ comfort food.
The year 2019 is shaping up to be a breakout one for barbecue in Cowtown.