Plus: the most creative barbecue joints in Houston.
Houston’s Barbecue in the Melbourne suburbs serves admirable brisket, pulled pork, and burgers.
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
After the untimely demise of his DeSoto joint, he’s serving great barbecue again from a new trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
The care that pitmaster Craig Wood takes with this Smith County joint’s high-quality smoked meats and sides makes it a worthy destination.
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Dirty smoke can ruin meat. The designer of KBQ smokers says he’s invented an easier way to ensure cleaner, sweeter smoke.
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.
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
Plus, the hidden bias of brisket and barbecue’s political history.
Newcomer Brett’s Backyard Bar-B-Que was a close second in the battle for smoked-meat supremacy.
As a culinary destination, the Big Easy isn’t famous for its smoked meats, but a host of joints serve quality brisket and pork.
It’s Snow’s BBQ vs Brett’s Backyard Bar-B-Que in a contest to decide the smoked meat crown.
Three old favorites and one upstart newcomer have advanced to the final four.
An intrepid Texas barbecue editor seeks out smoked meats on a long drive from Minnesota to Ontario.
The pitmaster behind Pflugerville’s successful Black Iron Barbecue tries a new formula in Round Rock.
Only one newbie made it to this round. Only you can determine whether they land in the finals!
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.
Old favorites dominated the early matchups. It’s time for you to decide which Texas barbecue joints advance to the final eight.
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.
The bracket has been seeded. Let’s get down to business.
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.
You know our BBQ editor's favorites. We want to hear yours—vote in the first round today!
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.
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.