Miller’s Smokehouse sits right at the crossroads of old-school and new-school Texas barbecue. The restaurant—a sleekly renovated building—looks at first like just another iteration of trendy food-concept design, with its concrete floors and exposed ductwork. But Miller’s represents decades of slow growth. Its first briskets, in true Central Texas style, were cooked in a small smoker in the alley beside the family’s taxidermy shop, and the pies still come mostly from family recipes baked by the matriarch, “Momma” Miller, and her team. The meat, however, is the true testament to old-school barbecue cred. There are a handful of departures from the Texas trinity, but the brisket is the star, with a nice black crust that gives way to fat that’s been rendered almost to butter.
Stop at Miller's in Belton, TX on your Austin-Dallas journey for some of the best BBQ in the state.
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
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