Unearth The Voyage
Texas barbecue isn’t just food—it’s a way of life that brings people together around smoky pits and sauce-stained tables. From legendary pitmasters who wake before dawn to tend their fires to newcomers pushing the boundaries of tradition, the Lone Star State’s BBQ scene is unmatched. These nine spots represent the places where locals line up, sometimes for hours, to taste what many consider the best smoked meats in the world.
Burnt Bean Co. – Seguin’s Michelin-Recognized Smoke Masters
A relative newcomer with an old soul, Burnt Bean Co. has quickly risen to barbecue stardom since opening in 2020. The Michelin Bib Gourmand designation surprised nobody who’s tasted their perfectly rendered brisket or sampled their Tejano-influenced sides.
Pitmaster Ernest Servantes brings competition-level precision to every cook, using post oak to create that signature Central Texas smoke profile. The line forms early, but regulars swear the wait is part of the experience.
Their burnt bean charro beans (yes, they’re actually named after the side dish) have become as famous as their meat—a rare feat in Texas BBQ circles where sides often play second fiddle.
Snow’s BBQ – Lexington’s Saturday-Only BBQ Pilgrimage
Legendary pitmaster Tootsie Tomanetz, now in her 80s, still arrives at 2 a.m. every Saturday to light the fires at this unassuming roadside spot. The rest of the week? The place sits empty—Snow’s only operates one day a week.
The brisket develops a mahogany bark that yields to butter-tender meat underneath. Their pork steak, an uncommon cut in most BBQ joints, has developed a cult following all its own.
When Texas Monthly named this modest operation the best BBQ in Texas back in 2008, it transformed from local secret to international destination. The line starts forming around 6 a.m., hours before they officially open.
Franklin Barbecue – Austin’s Brisket Temple Worth The Wait
The three-hour lines at Franklin Barbecue aren’t a deterrent—they’re practically a rite of passage. Pitmaster Aaron Franklin elevated brisket to an art form, treating each cut with scientific precision while maintaining a humble, “it’s-just-barbecue” attitude that Texans appreciate.
Every slice features a perfect pepper-crusted bark, a ruby-red smoke ring, and meat that practically melts on your tongue. The restaurant’s fame has spread far beyond Texas, with international visitors planning entire trips around a chance to taste this legendary brisket.
Fun fact: Franklin has never raised prices to capitalize on demand—a move that’s earned as much respect from locals as his perfectly executed barbecue.
Pecan Lodge – Deep Ellum’s Smoky Diamond
From humble farmers market stand to Dallas barbecue institution, Pecan Lodge represents one of Texas’ greatest BBQ success stories. Owners Justin and Diane Fourton left corporate careers to pursue their passion, and Dallas is forever grateful.
Their massive beef ribs—each weighing nearly a pound—have become Instagram famous. These dinosaur-sized beauties feature a peppery crust that gives way to meat so tender you barely need teeth.
The “Hot Mess” (a massive sweet potato stuffed with barbacoa, chipotle cream, and cheese) showcases their willingness to play with tradition while respecting Texas BBQ roots. Regulars know to order the mac and cheese too—it’s legendary in its own right.
Goldee’s Barbecue – Fort Worth’s New-School Champions
Five friends with experience at Texas’ most famous pits joined forces to create what many now consider the state’s most exciting BBQ destination. Located in a humble red building on the outskirts of Fort Worth, Goldee’s rocketed to fame when Texas Monthly named it the best barbecue joint in Texas just months after opening.
Their brisket achieves the perfect balance between smoke, salt, and beef flavor. The fat renders to a silky consistency that barbecue aficionados dream about.
Sunday visitors get an extra treat—the only day they serve their famous bread pudding. Made with leftover brisket burnt ends, it’s a sweet-savory masterpiece that perfectly captures their innovative approach to tradition.
La Barbecue – East Austin’s Peppery Perfection
Born from barbecue royalty (owner LeAnn Mueller is part of the famous Mueller BBQ family), La Barbecue carved out its own identity through sheer quality and consistency. Their signature all-female pit crew brings a refreshing change to the traditionally male-dominated Texas BBQ scene.
The brisket features an aggressively peppery crust that gives way to perfectly rendered, moist meat underneath. Their house-made sausages change regularly, showcasing creative combinations like jalapeño-cheddar and chipotle-cranberry.
Originally operating from food trucks and pop-ups around Austin, they’ve settled into a permanent East Austin location that maintains their scrappy, authentic vibe while providing welcome shelter from the Texas sun for waiting customers.
Smitty’s Market – Lockhart’s Historic Smoke Temple
Walking into Smitty’s feels like stepping back in time. The walls are blackened from decades of smoke, and the open fire pits in the back room raise the temperature by at least 20 degrees. This is barbecue as it existed before air conditioning and Instagram.
Ordering happens at the back pit room, where pitmasters slice meat straight from the smoker. No plates here—just butcher paper, and don’t even think about asking for sauce.
The building itself dates back to the late 1800s, originally serving as Lockhart’s market square. Family feuds and barbecue drama led to Smitty’s splitting from Kreuz Market in 1999, creating two legendary establishments from one historic operation.
Rudy’s Country Store & Bar-B-Q – The Chain That Locals Actually Love
“The worst barbecue in Texas” is Rudy’s self-deprecating slogan, but locals know it’s anything but. While barbecue purists might scoff at chains, Rudy’s consistently delivers quality that would be the pride of many standalone joints.
The brisket is remarkably moist, with their “extra moist” (fatty) option developing an almost cult-like following. Their creamed corn side dish has inspired countless copycat recipes online.
Originally a gas station and grocery store in Leon Springs outside San Antonio, Rudy’s expanded while maintaining quality control that defies chain restaurant stereotypes. Their “breakfast tacos and brisket” combination makes them a morning destination too—something few BBQ spots can claim.
LeRoy and Lewis Barbecue – Austin’s Culinary Boundary-Pushers
“New school barbecue, old school service” is the motto at this innovative Austin trailer-turned-restaurant. Chef-pitmaster Evan LeRoy blends fine dining techniques with traditional smoking methods, creating dishes you won’t find at other Texas joints.
Their rotating menu features unconventional cuts like beef cheeks and pork belly alongside barbecue standards. The barbecue Frito pie—a mountain of corn chips topped with chopped brisket, queso, and pickled jalapeños—has become their signature indulgence.
Sustainability drives their whole-animal approach, with locally-sourced meats and seasonal sides that change based on what’s available from area farms. This conscientious approach earned them a coveted Michelin star in 2024—a first for a Texas barbecue establishment.
