Texas barbecue, the classic version of which is found primarily in Central Texas and distinguished by its use of beef brisket and its indirect smoking method, is superior to all other regional varieties of barbecue. This is an incontrovertible fact. However, the state boasts tremendous variety of barbecue styles, from the cabrito pits of South Texas to the sweet tangy ribs of East Texas. Over the years, Texas Monthly has written about them all. In our first barbecue story, “The World’s Best Barbecue is in Taylor, Texas. Or is it Lockhart?” Griffin Smith Jr. wrote that, “at first blush, the East Texas chopped pork sandwich with hot sauce has little in common with the slab of Central Texas beef. . . . The emphasis in Central Texas is overwhelmingly on the meat itself—sauce, if available at all, is usually just a side dip.”
When I traveled to Nairobi after breaking up with my fiancée, the brisket I found there inspired me to come back home to East Texas.
Reader letters published in our November 2023 issue.
For soccer pros like Austin FC’s Maxi Urruti and FC Dallas’s Alan Velasco, starting beef is the secret ingredient to team-building.
Goodstock By Nolan Ryan spoke with some veteran tailgaters (who also happen to run beloved restaurants) to get some tips on how to make the most of your parking lot party before the big game.
Part grill, part smoker, all-purpose performance for grilling on-the-go, the NOMAD Grill & Smoker leads an arsenal of premium provisions for the barbecue enthusiast.
For a while it looked as if big-city barbecue would hog the spotlight forevermore. We should have known better.
Royal Oak® is the Charcoal of Champions and has continued to find ways to improve and innovate to bring the best grilling experience to your backyard.
In this edition of “Where’s the (Goodstock) Beef?” we take a trip to Houston and highlight six of our favorite dishes across Space City.
Whether using lamb, beef, or goat, the cooking method of barbacoa is rooted in pre-Hispanic traditions and set the scene for smoking meat as we know it stateside.
At Goodstock By Nolan Ryan, we believe that a truly great burger–whether it sticks to the basics or goes off the wall to stand out with toppings–must be built on quality local Texas beef.
While Burnet has had great smoked meat, none of the eateries stood the test of time. Here's hoping Warehouse BBQ and Meetery will be around a good long while.
Goodstock by Nolan Ryan believes that a great barbecue experience starts with the highest quality brisket. So if you’ve ever wondered what you could do with the finest Texas beef, check out this list of nine dishes from standout pitmasters using Goodstock.
Established in 1946, this Houston restaurant is keeping the family tradition alive, one piece of fried chicken at a time.
Ramen Tatsu-Ya’s latest addition offers house-made noodles to dip into chili-inspired broth, whose leftovers are meant to be eaten as Frito pie.
The Southern Foodways Symposium, held last weekend in Mississippi, made barbecue editor Daniel Vaughn reflect on the industry and his career.
Texas barbecue has changed a lot in the last two decades, much for the better.
At one location, you'll find Desert Oak Barbecue's classic menu. At the other, it's breakfast, coffee, burritos, and burgers using trimmings.
It may seem surprising, but this Midwestern state is excelling at brisket, ribs, and more, all inspired by Texas’s most famous joints.
Up in Smoke BBQ closed its Midland location after the 2020 bust, but it has resurfaced three hours east, in Early, with a new meat market.
With more space and help, the Stearnses have developed a new brisket recipe and house-made sausages to take Jay’s BBQ Shack to the next level.
B. Cooper Barbecue is still relatively unknown after two-plus years in business, but it’s serving dishes worth discovering, including Mangalitsa pork ribs.
The Fort Worth–based company has come out with another unusual, savory beer, this time in collaboration with Weatherford’s T&D Barbecue.
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it.
Wade and Becky Brewer provide their small town of Buffalo, located between two major hubs, with delicious smoked meat at W. B. Custom Cooking.
Corsicana-based pitmaster Kevin Bludso shares his family's fascinating story—alongside a multitude of recipes—in a new cookbook.
Stephen Joseph of Riverport Bar-B-Cue in Jefferson serves Lebanese potato salad and spiced spareribs, and he hopes to incorporate more of his family’s recipes.
From the Ex-Wife to the Mother Clucker, the sandwiches at Stanley’s Famous Pit Barbecue in Tyler hint at some legendary tales.
The Texas-style ribs, crispy onion rings, and lemon squares at Earnest B’s BBQ will win over even the most skeptical ’cue fans.
These seven books cover the basics of smoking and grilling while livening things up with recipes for smoked duck lasagna and key lime cake.
Smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches shine alongside Willie Meshack's classic Texas-style meats in Plano.
Winner, winner, chicken dinner—and that’s exactly what you should order at barbecue joints across the state that smoke theirs to perfection.
Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
Whether used in a sauce or served alongside a tray of meat, strong brews are finding their way back to Texas joints.
The new San Antonio joint reflects the flavors of the city with menu items like Mexican-influenced mac and cheese and queso fundido sausage.
The West Texas food truck serves road trip–worthy brisket and ribs.
The Odessa staple was started by a musician tired of the night life. Now, his son and grandson carry on the tradition by staying "open and hoping."
While most joints proclaim there's just salt and pepper in their rubs, there is a key ingredient that even Aaron Franklin himself fesses up to using.
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
What started as a way to raise funds for medical bills became a purposeful endeavor for Ramiro Vargas and his family in Edinburg.
Tortillas are just as common as white bread at these Alamo City joints, which excel at all manner of smoked meats, including chicken and lamb.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
Located behind a coffee shop, this RGV trailer serves massive tacos overflowing with brisket and other hearty meats and toppings.
The Tomball joint puts a delicious twist on the classic dessert with a fresh, hot waffle. And oh yeah, there’s barbecue, too!
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
Even though Marcus McNac of Crimson Creek Smokehouse in Austin claims brisket is not his thing, he still serves a mind-blowing tomahawk steak.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.
Eating meat—even when you’re practicing a plant-based diet—is every Texan’s right.
Polish off hearty chili and pickle-brined chicken with a latte at this Central Texas coffee shop turned barbecue joint.
Since this city hosts the State Fair of Texas, it’s no wonder Dallas barbecue joints go over the top with their ’cue.
Yes, there are at least 100 very good barbecue joints in Texas.
