The dish is nicely balanced with a bright salad and fresh corn tortillas.
Try pickled strawberries, pickled broccoli, and pickled spicy pineapple—and don't forget some tender pork ribs on the side.
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
After decades in the oil industry, nomadic pitmaster Don Baucham stakes his claim in remote West Texas.
The peppery ribs and cream ales are both worth going out of your way for.
Former Maiya's chef Mark Scott and his partners have created something special with inventive sides and memorable smoked meat.
The Terrell pitmaster will serve smoked meats and sides to an estimated 10,000 people. Good thing he brought his 28-foot-long cutting board.
Enjoy the ribeye and take a moment to enjoy the small-town atmosphere in Poth.
Plus, how to cook with liquid smoke and stories from Schmidt Family Barbecue.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.
There’s so much great barbecue to eat outside of our Top 50 list. Here are our best bites of the year, from pork belly burnt ends to sausage wraps.
Built for the 1908 Elks National Convention, the structure played a role in the lynching of Allen Brooks, which the city will finally recognize with a memorial.
How LeAnn Mueller and Ali Clem—the only wife-and-wife barbecue team in Texas—finally brought Austin’s la Barbecue indoors, and why Los Angeles doesn’t know what it’s missing.
Every weekend, pitmasters James McFarland and Michael Michna roll up their sleeves and start serving up barbecue in Magnolia.
Plus, how an East Texas pitmaster beat Austin and Houston joints and took home a trophy.
From juicy chicken to a hulking brisket sandwich, the joint offers some of the best barbecue in Hidalgo County.
The cramped quarters create a challenge, but pitmaster Jay Stearns manages to serve up tender, fatty bites anyway.
Exciting things are happening as pitmasters join the two cuisines together in new and delicious ways.
The barbecue is perfectly executed, but make sure to try the airy corn pudding and rich potato salad as well.
The East Texas chain of Bodacious Bar-B-Q joints lost its founder, Roland Lindsey, in September. His son-in-law Jordan Jackson looks to not only carry on the brand’s barbecue legacy, but improve it one location at a time.
Plus, barbecue joints for sale and a cow who stands head and shoulders above the rest.
Hollis and Betty Dean first made it onto the top 50 barbecue list 21 years ago. Now, their grandson serves up classic Dean family recipes—with impressive new twists.
Cole Fullwood smokes the briskets in Roscoe, while wife Amanda smokes everything else at their newer joint, in Snyder.
Why, yes, you can put a whole brisket directly onto a hot griddle.
Isaac Arellano grew up at Hwy 84 Service, where he now serves up BBQ tacos and brisket.
Andrew and Jewel Hill strike out to bring juicy, thick-cut pork ribs and tender pork belly to Levelland.
Aaron and Christina Rejino put everything on the line for their Olton food truck, and their passion pays off in delicious food.
Sam Greenberg’s family has been smoking turkeys the old-fashioned way since 1939 in Tyler. He continues the tradition at Greenberg Smoked Turkeys.
Plus, what happens when a glowing review shuts down a burger joint.
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.
Pitmaster Brendyn Todd serves up barbecue sandwiches and smoky brisket from the oldest town in Texas.
Nobody likes dry brisket. Nobody should serve it, either.
Plus: Wine with barbecue and a pit fit for a whole cow.
Miguel Vidal of Valentina’s Tex-Mex BBQ in Austin provides a preview of his dish at the Texas Monthly BBQ Fest, and we discuss how his San Antonio upbringing informs his current Tex-Mex BBQ menu.
Dan DeFossey has brought brisket from the RGV to CDMX.
At Rice University, there's a little less meat in the dining halls because the chefs have embraced plant-based meat substitutes, including their own version of vegan barbecue brisket.
Plus: Wales needs to calm down about its barbecue, but New Zealand knows how it to bring it.
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
As Brad Doan smokes the meats, his mom, Belinda, makes tasty sides—and, if you’re lucky, dessert.
BBQ News Roundup: Secret Barbecue Menus, an MLB Pitmaster, and Running a Barbecue Joint While Pregnant
Plus: Making barbecue indoors and a $5 million offer.
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.
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.
Tired of used cars and small-town bureaucracy, James Jackson closed his food truck in the barbecue capital of Texas and went out of state.
Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
The joint has been so successful that they're bringing the three-meat plate to another outpost in Round Rock in October.
Find excellent chicken-fried steak, buttery cornbread, and a unique pineapple cream pie in Fort Worth.
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.