Dining Guide
Miller’s Smokehouse
Miller’s serves up around five hundred pounds of its own pork-and-beef sausage each week: regular, jalapeño-cheese, and a pre-smoked hot link (they also have dried “snack sticks” and a brisket summer sausage). All of them are excellent: a crumbly yet firm well-seasoned filling in a tight, nicely smoked casing. No sauce is needed for the brisket, naturally, but it’s the perfect tangy-sweet accompaniment to the hot link on a piece of white bread. Potato salad is made elsewhere, but the beans are prepared in-house—and deliciously peppery and simple, with no added flavoring or hunks of meat.
Miller’s doesn’t have a billboard on Interstate 35, but it’s very close to the highway, making it an ideal place to stop on a Dallas-Austin jaunt.
City: Belton
Cuisine: Barbecue
Method: Post and live oak; indirect-heat pit
Pitmaster: Dirk & Dusty Miller
Pro-tip: Take home sausage from the butcher case.
Price: $$
Address: 208 N. Penelope, Belton, TX, 76513
Hours: Open Sunday-Thursday: 11AM-Sold Out; Friday & Saturday: 11AM-9PM
Phone: 254-939-5500
Website: www.wildmillers.com
Year Opened: 2008
Last updated: May 3, 2013
Reviews
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Miller’s Smokehouse
If Miller’s were in Austin, it might have started in a food truck. Instead, Dirk Miller began cooking in the front room of his meat-processing and taxidermy business, which opened in 2006. First came sausage wraps and pulled pork in 2008; he started “throwing briskets” on the smoker a year later. Good move, as his …
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Miller’s Smokehouse
Dirk Miller knows his way around meat. He’s a deer processor, taxidermist, sausage maker and a master at the barbecue pit. Hidden a couple blocks down a side street in Belton you’ll find his small but expanding storefront. On the way there it’s hard to ignore the billboards and prominent location of nearby Schoepf’s right …
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Don O.
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Anonymous