Panther City BBQ
The depth of post-oak smoke in each bite of Prime Black Angus brisket gets a perfect foil in a chaser forkful of the house-made spicy vinegar slaw. That brisket shows up in coarsely chopped form in the white-hot house specialty, the elotes cup, in which the moist beef, sliced fresh jalapeño, minced cilantro, and queso fresco top a bowl of creamed corn. Sweet, chunky, and chewy, the pork belly burnt ends are a treat unto themselves, especially when eaten with the house-made sour pickles and sweet-and-spicy pickled red onion. The sandwich of choice is a towering construction called the Southside Slammer, layering brisket, pulled pork, jalapeño-cheese sausage, smoked bologna, slaw, pickles, onions, and more jalapeños. After that, you’ll need to take that banana pudding to go.
City: Fort Worth
Method: Oak and hickory in an offset smoker
Pitmaster: Chris Magallanes and Ernest Morales
Located where Heim BBQ originally launched, this food truck at Republic Street Bar is the best new joint in the city.