Carry your order to a picnic table outside or settle down in the small room adorned with snapshots and a painting of a white-robed Jesus holding a miniature model of Gatlin’s in his hands.
Sides and desserts are solid, and those who don’t have to go back to work can choose from six kinds of beer on tap or dozens of other selections in bottles.
This may be the weirdest smoking routine in Texas, but it’s hard to argue with the results.
The $5.99 “Fill-er Up” baked potato stuffed with chopped beef is one of the better deals in town. The meats across the board are better than average. Also try the unique potato salad (with olives instead of pickles) and the endless pinto beans.
Doyle’s sauce is a regional specialty. He makes a brown gravy sauce from the flour-thickened pit drippings. It’s thick and heavily seasoned, and makes for great Texas toast dipping.
The best (and only) restaurant in Valera, TX.
By the time the meal was over, we were ready to shout “Go, Bobcats!”
Watching the knife man cut the brisket reminded us of the carving station at a hotel banquet.
Stop at Miller's in Belton, TX on your Austin-Dallas journey for some of the best BBQ in the state.
Along a stretch of I-10 with few decent barbecue options, Hinze’s made a good impression.
Frank, who was an infant when his parents opened the restaurant, is really not all that cranky anymore.
Fatboy’s may not hit on all cylinders, but good brisket is hard to come by in these parts, and that alone makes Fatboy’s worth a stop.
Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance.
Some of the best barbecue in Amarillo.
Tried-and-true Texas barbecue since 1978.
One order is plenty to share, but you may not want to.
In time, even the most skeptical of Houston ’cue hounds were making regular trips to Cypress to taste Brooks’s brisket
In Glen Rose, the biggest competitor to Hammond’s BBQ is… the Hammond family.
Pork ribs, tradition, and the best bread in the business.
The peppery chicken is also a standout as is the generous selection of sides.
In short, it’s excellent.
Getting a taste of Pecan Lodge’s wondrous grub means a bit of a wait (up to an hour on weekends), but any hardships will be forgotten when you’re wiping that speck of beef rib off your chin.
The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse.
A good barbecue joint on the edge of nowhere.
Hands down, the best BBQ in the region.
Notable decor: A meat case practically as long as the building itself.
Complaint: Our stomachs weren’t bigger.
We named Snow's the state’s best joint back in 2008, and they continue to serve their loyal fan base every Saturday.
No frills or pretense, just great burgers served in a friendly bar.