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.
Yearby’s Barbecue & Waterice, in Pilot Point, is serving a limited menu until its brick-and-mortar opens, but brisket lovers are in luck.
The Lindseys have nurtured a new pitmaster in the family to take over the original location of this chain in Longview after several closures.
An early look at Uptown Sports Club shows gumbo stocked with Franklin Barbecue sausage, a raw bar, and four different po’ boys.
Joe Rodriguez and Melissa Garza have made Sisterdale's Black Board Bar-B-Q better than ever while still honoring what locals loved about it.
This Houston-area barbecue joint helmed by three family members serves brisket fried rice and nui xào bò from a gas station.
The business has been a grind for Jordan Rosemeyer of Rosemeyer Bar-B-Q in Spring, but his small trailer still puts out great brisket, sausage, and ribs.
Hill City Chop House might need to depend on people coming from outside of Tolar to keep it afloat, but the smashburger and smoked dump cake are well worth a trip.
To make these frozen grocery-store products more edible, I zhuzhed them up with sauce, slaw, and buttered buns, to mixed results.
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.
What I once claimed was the best barbecue chain in Texas has recently yielded some disappointing results as locations expand.
Two legendary Houston restaurants are up for the Texas Treasures Business Award this year, and they credit perseverance with getting them this far.
The third episode of the Peacock series starring Natasha Lyonne heavily features Texas barbecue, and gets a surprising amount of detail right.
Long lines, packed parking, and sold-out meat are regular features of Kat’s Barbecue in Santa Fe, thanks to lauding loyal customers.
Two pitmaster friends seem to think so. What started as a theory between them has spread into wider barbecue-nerd circles.
Houston’s El Topo has won awards for its brisket suadero taco, which features nixtamalized blue-corn tortillas and a house-special salsa.
Not that long ago, it was regarded by many barbecue aficionados as inferior to shoulder clod. Then things started heating up.
From traditional smoked brisket to less-traditional Lebanese pork ribs, these twenty dishes blew barbecue editor Daniel Vaughn away.
From the underground to the top of best-of lists, these Los Angeles–area joints have endured a barrage of red tape to serve excellent Texas-style ’cue.
The Netflix series honors the fusion food by featuring two joints in Dallas and San Antonio. We add two more that could’ve made the cut.
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.
