Stroll right off the hike-and-bike path into Katy Trail Station, where you can taste the famous chef’s pork and beef ribs, and saucy mac and cheese.
Amir and Delani Jalali make nearly everything from scratch at their Redbird BBQ in Port Neches, from Caesar dressing to corn pudding.
Winnsboro, in East Texas, is experiencing a surprising smoked meat boom: three new joints opened there in just one year. But will they endure?
LocalCraft BBQ, north of Fort Worth, has improved its barbecue offerings over the last year, and its burger and queso-topped brisket-and-sausage sandwich really impress.
Previous visits to the East Texas town for barbecue were disappointing, but Scholl Brothers Bar-B-Que’s new owners have changed that.
Chuck Terrell had a horrible accident two years ago. After surgery and therapy, he’s easing his way back into serving his customers at Chuck’s Country Smokehouse, in Carthage.
Mr. D’s BBQ in Texarkana is located across the street from a truck stop, and offers up chicken and ribs to those who don’t have many options on the road.
Catering brings in half of this North Richmond Hills joint's business, but you can also stop by the restaurant to try bacon-ranch potato salad and jerk-seasoned turkey.
Luis Gonzales of Luchi’s Smokehouse, in Stanton, balances firing the smoker for his brisket and pork ribs all night with a full-time job at an electric utility.
While Brix Barbecue isn’t exactly “new,” its myriad upgrades—including a brick-and-mortar—have made it worth revisiting.
For a while it looked as if big-city barbecue would hog the spotlight forevermore. We should have known better.
The woman-owned joint has had a lot of effusive press—even before officially opening. Luckily it’s living up to its early reputation.
Hill Barbecue in Lubbock has had some issues with thievery and arson, but it perseveres because, to its owners, barbecue is “damn near religion.”
El Sancho Tex Mex BBQ, in Mission, innovates with ten different tacos filled with combos like brisket and chilaquiles and chicharrón and pork belly.
Hallelujah! BBQ, a part of Rescue Mission of El Paso, helps staff develop vocational skills to propel them to new lives while serving good barbecue along the way.
Joe Martinez has finally found a hobby that pays off with his truck, Smokin’ Joe’s Pit BBQ, which features chile relleno sausage and chili with beans.
Houston joint Guillory’s Bar-B-Que is just daring enough to pile meat on top of meat, in addition to serving Beaumont-style beef links.
Cousins BBQ is embracing a new era, with updated sides, full barbecue trays, and an All You Can Meat (yes, that’s exactly what is sounds like) daily special.
At M’Jays House of Smoke, in Arlington, each menu item is bigger than the next. And if you run out of barbecue tolerance, this space also offers fried catfish and wings.
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.
Justin Pearson, whose grandfather once owned Chisholm Trail BBQ, serves similar yet improved sausages with no strings attached at San Marcos BBQ.
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.
Garrett Rabel serves a “perfect” sausage sandwich in New Berlin, where eating and serving links is a big part of the local culture.
Montgomery’s Bar-A-BBQ incorporates fresh ingredients into old family recipes for items like cheesy potatoes and hot cornbread.
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.
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.
Along with stellar smoked chicken and sausage, Denison’s Heritage Butchery & Barbecue offers raw meat from within 250 miles of its Texoma region.
Long lines, packed parking, and sold-out meat are regular features of Kat’s Barbecue in Santa Fe, thanks to lauding loyal customers.
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.
Mum Foods’ Geoffrey Ellis grew up in Austin and spent time in Queens, and both places inform his menu, which features beef sausage and matzo ball soup.
After successfully serving smoked pork belly pizza at the State Fair, Stephan Nedwetzky planted Pit Commander Barbecue in North Texas.
The Wagon Wheel has been around since 1994, but it recently gave itself a makeover with a new location and a menu that prioritizes freshness.
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.
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.
The ribs and sausage are great, but it was the mint chocolate chip cake at Beault's Backyard BBQ that made our barbecue editor giggle in delight.
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.
When Jordy Jordan opened the second location of Big D BBQ in the old Midlothian Mirror office, he wanted to pay homage to its controversial leader Penn Jones Jr.
Paul Cruz was battling some personal demons before finding faith and founding Cruz BBQ Company in Maypearl.
From sweet chipotle to dirty rice, the options at this family-run Bellville sausage emporium run the gamut from tame to adventurous.
Using direct-heat methods, Nathan's BBQ shines when it comes to pork ribs and chicken, and it stands out from the local competition too.
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
At one location, you'll find Desert Oak Barbecue's classic menu. At the other, it's breakfast, coffee, burritos, and burgers using trimmings.
