Forced to close for five months after the devastating storm, the joint’s owners and pitmaster committed to upping the quality of their food.
Yet with disappointing business at his small-town restaurant, Tom Micklethwait hatches plans for a taco trailer in Austin.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Emilio and Christi Soliz closed their beloved San Antonio joint to join forces with B.R. Anderson in Helotes.
Local Yocal is a well-known brand in McKinney. Their meat market, Local Yocal Farm to Market, has been a fixture in the suburb northeast of Dallas since it opened in 2010 selling Wagyu beef. The same beef can now be found on the menu of their
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.
Taking over a legendary Katy pit, Brett Jackson has built a new barbecue destination.
The care that pitmaster Craig Wood takes with this Smith County joint’s high-quality smoked meats and sides makes it a worthy destination.
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
The pitmaster behind Pflugerville’s successful Black Iron Barbecue tries a new formula in Round Rock.
The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
The original Noble Sandwich Co. in northwest Austin has been transformed into a great barbecue joint.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
The new joint in New Caney adds to the impressive options in the Houston area.
Reality TV competition winner Junior Urias serves standout smoked pork belly at his joint.
At its in-store True Texas BBQ restaurants, the grocery giant is serving plates that even smoked-meat snobs will appreciate.
The new Ponder food trailer is selling far more brisket chopped than sliced, but that’s just fine by pitmaster Brendan Lamb.
New owners and the longtime pitmaster improve upon tradition at this Greenville joint. Even the Ernie Burger is better.
The barbecue history of Southeast Texas has been entwined with links for as long as it’s had a dining culture. Legendary joints like Patillo’s Bar-B-Q have been making all-beef sausages stuffed in beef casings for over a century, and a dozen or so link shops carry on
Mark Albright found more than he expected, including love, when he opened his joint at a former tire shop in Beasley.
The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.
Robert Crivellari leads the way at his El Campo joint, with moist and tender brisket and delicious smoked chicken and turkey.
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
After struggling in the big city, Luis Vasquez's truck is now right at home in Buda. Don't miss the monster stuffed potatoes.
The Fort Worth pitmaster wasn’t expecting to leave his dad’s business, but his excellent new joint is already validating his vision.
Joe Zavala's popular side project gets a permanent home in Grand Prairie, but he's serving only on Saturdays.
Hal Guillory serves Southeast Texas specialties at this Beaumont institution.
Opened in September, the Forney joint has already outgrown its trailer and ordered two smokers from the high school welding program.
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his Saturday-only BBQ truck, but these are pretty darn great.
The family-run Dallas institution is finally back in business after 2017's devastating fire.
Those with a sweet tooth will also appreciate the Nutter Butter banana pudding.
The pitmaster avoids the stress of his popular joint in Longview by running the location twelve miles away.
The jalapeño cheese sausage will win over fans of the Austin BBQ joint and newcomers.
The dish is nicely balanced with a bright salad and fresh corn tortillas.
Try pickled strawberries, pickled broccoli, and pickled spicy pineapple—and don't forget some tender pork ribs on the side.
After decades in the oil industry, nomadic pitmaster Don Baucham stakes his claim in remote West Texas.
The peppery ribs and cream ales are both worth going out of your way for.
Former Maiya's chef Mark Scott and his partners have created something special with inventive sides and memorable smoked meat.
Enjoy the ribeye and take a moment to enjoy the small-town atmosphere in Poth.
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.
Every weekend, pitmasters James McFarland and Michael Michna roll up their sleeves and start serving up barbecue in Magnolia.
From juicy chicken to a hulking brisket sandwich, the joint offers some of the best barbecue in Hidalgo County.
The cramped quarters create a challenge, but pitmaster Jay Stearns manages to serve up tender, fatty bites anyway.
The barbecue is perfectly executed, but make sure to try the airy corn pudding and rich potato salad as well.
Hollis and Betty Dean first made it onto the top 50 barbecue list 21 years ago. Now, their grandson serves up classic Dean family recipes—with impressive new twists.
Cole Fullwood smokes the briskets in Roscoe, while wife Amanda smokes everything else at their newer joint, in Snyder.