Austin’s KG BBQ serves za’atar-dusted pork ribs, brisket shawarma, and pistachio rice pudding in a wholly unique dining experience.
Of course, Sullivan Old Town BBQ’s twist on a Cuban sandwich, rich pecan pie, and flavorful brisket also encourage multiple visits.
After a battlefield attack left him mentally scarred, Steven Rossler found strength in telling his story and working the Rossler’s Blue Cord Barbecue pit with his family.
Butcher paper–wrapped briskets came into fashion about a decade ago, but more pitmasters and home cooks are opting for the full metal brisket jacket.
Our barbecue editor was impressed not only with the quality of the city’s Texas-style ’cue but with the overall love and respect for the cuisine.
While Douglas definitely isn’t a “joint,” it still has all the hallmarks of Texas ’cue, including brisket, ribs, mac and cheese, and banana pudding.
The Jarrell joint was helmed by the late pitmaster and is now led by his friend, who still serves some of the same menu items, like cheesy squash.
But B4 Barbeque & Boba in Mabank is back open now, with more space and more employees, staying true to its mission to put “a twist” on its ’cue.
For now, Derek Degenhardt of Decatur’s North Texas Smoke is pursuing his passion by serving brisket, sausage, and a great loaded baked potato salad.
Paul Cruz was battling some personal demons before finding faith and founding Cruz BBQ Company in Maypearl.
Three joints in Tulsa and Oklahoma City have embraced brisket, beef sausage, and spareribs—but will bologna-loving Oklahomans follow suit?
The Canadian city has its own barbecue culture, and it centers on beef that's smoked—sometimes without wood—and served in old-school delis.
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
Barbecue has come a long way from being cooked in a hole in the ground. But how did steel offsets, less than 40 years old, come to define the state’s style?
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
It may seem surprising, but this Midwestern state is excelling at brisket, ribs, and more, all inspired by Texas’s most famous joints.
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 West Texas food truck serves road trip–worthy brisket and ribs.
Kenneth Redwine is building on his father’s barbecue dreams with his namesake food truck in Farmersville.
There's a new generation of pitmasters in Texas, and many of them aren't satisfied with simply doing things the same old way. (Though fear not, staunch traditionalists: plenty of them are.)
An Arlington man wonders if his penny-wise buddy is being barbecue-foolish.
The state’s favorite smoked meat is so reliably excellent these days that it no longer feels like an achievement.
This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
With apple pie–spiced ribs, juicy brisket, and a rare offering of fresh vegetables, the new joint is a worthy stop in East Texas.
Our barbecue editor went looking for brisket in a state that’s downright hogmatic about its pork-centric barbecue traditions.
Hint: “Trim all visible fat."
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Plus: coronavirus surcharges, the pork crisis, and the inevitable branded masks.
Texans are about to pay the price for living in the beef state.
Plus: please stop wringing out the brisket.
If life takes you to Hollywood, there are some places that can help you miss Texas less.
The Seguin barbecue joint is famous for its sausage, but don’t miss this surprisingly affordable sandwich.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
Inspired by the Salt Lick’s brisket, Jordan Wright left a comfortable corporate life to pursue his smoked-meat dreams.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Hundreds of Whataburger meals, tons of tacos, and other staples to consider before this astronomically expensive meal.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
With a supply of high-quality meat from Grass Run Farms, the Dallas joint is smoking barbecue that rivals its grain-fed competition.
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his Saturday-only BBQ truck, but these are pretty darn great.
The dish is nicely balanced with a bright salad and fresh corn tortillas.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.
Nobody likes dry brisket. Nobody should serve it, either.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.