We implore you to stay sober enough to properly barbecue your brisket.
Set just outside Fort Worth, T&D serves up solid staples and flavorful surprises—and its pitmasters haven’t even found their footing yet.
These teens are the future of Texas barbecue, and they all landed in Llano to compete for scholarship money and recognition as the best young pitmasters in the state.
Green and yellow curries and house-made chili oil accompany the smoked meats at this exciting San Antonio joint.
Former fine-dining chef Damien Brockway shows off his barbecue chops and nods to his ancestors with West African spices and unexpected cuts of meat.
Plus: The new Austin FC stadium will serve local ’cue, and Young’s BBQ suffers a crisis.
Owner-pitmaster Arnulfo “Trey” Sánchez III uses the weeknight to experiment and express Mexican and Tejano history.
The adventurous joint, newly opened in Crockett, is here to take back the crown from big-city barbecue.
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
The Del Valle truck serves a well-executed barbecue menu, and its owners are hoping this is just the start.
Plus, pork processing plant managers behaving badly and $2,000 brisket.
The Austin trailer is serving up a small, focused menu after narrowly escaping a pandemic-induced closing in April.
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
In 1942, the women of Borger protested their exclusion from the town’s barbecue cook-offs. Then a mysterious challenger emerged.
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
Plus: the secrets of couples navigating the additional pressures of a barbecue partnership.
Harvey Clay has spent much of his adult life introducing the brisket, ribs, and sausage of his youth into smoked-meat deserts.
It was the best meal I’ve eaten all year.
Plus: Senator Ted Cruz pays off a bet with barbecue.
Meet the masters behind this meat art form. You'll never overlook those links hanging in your favorite market again.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
Plus: barbecue summer camp, protest through barbecue, possible barbecue cannibalism, and much, much more.
It started with a sad photo of brisket.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.